The BEST Cream Cheese Frosting + Video
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The BEST Cream Cheese Frosting – thick, sturdy, and pipeable, plus not overly sweet!
Okay ya’ll! I’m serious when I say this is the BEST Cream Cheese Frosting recipe out there! I’ve tried so many kinds, and they work out okay, but I’ve always struggled with soft, stringy frosting. This cream cheese frosting is stiff, sturdy, pipe-able, spreadable, you name it! It’s not overly sweet like the other recipes either.
See the ripples in that frosting? Yep, that’s proof right there that it’s stiff enough to decorate with. The big difference between this recipe and all those other ones floating around the web, is that this recipe uses more butter and less powdered sugar.
This variation of more butter and less powdered sugar gives the cream cheese frosting a buttery, creamy texture, yet still has that tangy cream cheese flavor to it. Less powdered sugar helps it not be stringy, and the butter helps lighten and fluff up the frosting.
This is seriously my go-to cream cheese frosting recipe now. I will not use any other cream cheese frosting recipe in the future, so I am sharing this recipe, separately, in it’s own post, so you can refer to this post as often as I make this frosting in my culinary creations! Have you tried it this way yet? Make this ASAP!
More Cream Cheese Frosting Recipes:
- Chocolate Cream Cheese Frosting
- Lemon Cream Cheese Frosting
- Whipped Cream Cheese Frosting
- Strawberry Cream Cheese Frosting
- Coconut Cream Cheese Frosting
345 Comments on “The BEST Cream Cheese Frosting + Video”
Will this recipe be enough to frost a 13 X 9 cake?
It will be about 1/3 to 1/2-inch thick if spread just on top (not the sides). I use it to fill my cake rolls, so I believe it will be sufficiently thick for the top of a 13×9-inch cake. (You can see the frosting in my 15×10-inch cake roll here: https://www.dessertnowdinnerlater.com/red-velvet-cake-roll/)
Hi,
I tried the frosting, it’s delicious but it doesn’t hold so well. I kept it in the fridge last night and took it out this morning and waited about 30mins b4 piping the cupcakes, however, it looks like the frosting is melting. Any ideas on how to hold its shape? I’m writing from Vienna, Austria. It’s not very warm or cold here. My kitchen is also not overly warm.
Thanks,
Sabena
Hi Sabena, I’m not totally sure, but I believe the cream cheese in Europe comes in tubs, not blocks. If this is the case, it is not as firm as the blocks we have in the United States, which could be the reason it seems soft/like it’s melting.
Here are some ideas to thicken/stiffen it:
https://www.wikihow.com/Thicken-Cream-Cheese-Frosting
Yumm. Thank you! I added a bit of lemon and almond extract to the vanilla. 1 capfull of each. Over the top taste! Thank you fir your awesome recipe. I am not a sugary frosting person at all. This one is the best recipe!
I’m so glad you enjoyed this recipe Val! Thanks for sharing!