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
The BEST Cream Cheese Frosting
Ingredients
- 8 ounces brick cream cheese, cold (I typically use Neufchatel cream cheese)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Place the cream cheese in a mixing bowl.
- Using a hand mixer, beat until smooth.
- Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended.
- Add powdered sugar and vanilla all at once. Blend until combined and smooth. (Don't beat too long or the frosting will be too soft to pipe. If this happens, place the frosting in the refrigerator or freezer until it firms back up.) Use for any recipe that calls for cream cheese frosting.
Notes
*You can store this frosting either at room temperature (which is 70 degrees Fahrenheit) or in the refrigerator. Do not go back and forth storing from one to the other, for food safety reasons. Use your own judgement.
YIELD: 1 1/2 cups frosting, which will frost about 12-14 cupcakes
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 107Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 63mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 1g
This data was provided and calculated by Nutritionix, and is an estimation only.
Recipe from Cookie Baker Lynn via TLC Parentables
Extra pictures and video added 4/1/17.
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
350 Comments on “The BEST Cream Cheese Frosting + Video”
WOW! I have had many cream cheese frostings and My families number ne complaint is that they are never Cream cheesy enough and too sweet! This is a simple basic recipe! SOOOO perfect! I m thrilled to find it. Thank you for sharing!!!
Wonderful! I’m happy you are enjoying this recipe Niki!
Hi Dear…
I just did the cream cheese frosting…its so perfect as I wanted.💜 Tq for the recipe.
Awesome! Thanks for your comment Jayn!
I’m wondering why you use cold cream cheese vs room temperature, so it would be easier to blend? And can you use room temp and have it still work? Thanks for a great post.
I find the frosting stays stiffer if I use cold cream cheese. If you use a hand mixer, it beats smooth really well.
I’ve used this recipe a few times but I really don’t understand how you can make the frosting stiff with such less powdered sugar. I don’t overbeat it either. Also most recipes usually cream the butter first to avoid the lumpy bits at the end. This is exactly what happens when the cream cheese is beaten first. Yes it does taste good but very sloppy.
I have made this recipe at least 30 times and it’s never “sloppy” for me. In previous recipes I’ve made, the more powdered sugar I would add to cream cheese frosting, the more stringy and soft it would be, but feel free to adapt it to your needs, especially if you aren’t in the U.S. Try different methods and amounts to get something that works for you. This has just always worked for me, so I’m happy with this recipe the way it is.
Thank you, Amber. I’ll give you a report on my results.
Amber, you’re very kind to share your recipes and respond to everyone who comments. I’d like to use your cream cheese frosting on a very large hummingbird cake for my mother-in-law’s 100th birthday. It would have two round layers in each of three tiers, 12″, 9″, and 6″. What I wonder is whether you think that I can bake and frost the tiers individually with this frosting, then freeze them for a week or two before the birthday party, and then take them out of the freezer and assemble them for decorating the day before the party. Also, I wonder whether the layers should be filled with something other than the frosting, and whether any flavoring other than vanilla would be good for hummingbird cake. I’ll appreciate whatever hints you can give me.
BTW, I’m a 67-year-old grandfather, I babysit for twin 16-month old grandsons twice a week, and my mom taught me to bake cakes when I was about nine. Her lessons stuck–I still love baking.
Hi Gene,
Thanks for sharing a little bit about you. I love to hear about my readers! Cream Cheese Frosting is very classic with hummingbird cake, so I think vanilla would be a great flavoring. Unfortunately, I think if you frosted the cakes and froze them with the frosting, the cake would effect the frosting as it thaws to an undesirable texture. You can definitely freeze the cakes and frosting separately. Or you can freeze the cakes and make the frosting fresh the day of or a day or two before. (I would recommend refrigerating the frosting if you make it early, so it lasts longer.) Hope this helps! Good luck with your mother-in-laws cake!
hello, i tried this recipe many times and i always get somehow a runny frosting, it doesnt really hold its shape after piping and it is very shiny unlike the matte finish in your picture. please help
I’m sorry you are having a hard time. I would maybe try high quality products. Name brands for both butter and cream cheese. See if that helps. You can try refrigerating it before piping too, but you really shouldn’t need to.
since i live in singapore, i use french butter and royal victoria cream cheese. i left both at room temperature before using it.
Ok. I have it stated in the ingredients list to use cold cream cheese. That should help.
yep, i tried both batches, one with cold cream cheese and another with room temperature. it still doesnt work out for me and its still shiny and glossy and unable to hold its shape well.
I don’t know what else to recommend. Apparently our products are made differently in the U.S. I’ve never had a problem with this recipe. I’m sorry I can’t help you more.
Can I use half butter and half margarine?
I’ve never used margarine, but you could try it.
I LOVE THIS CREAM CHEESE FROSTING RECIPE!!! Arrrrgh! So good. I don’t typically even attempt to try anything with cream cheese frosting anymore because my mind automatically assumes it will be too sweet. I needed to make a batch of red velvet cupcakes over the weekend and I used your frosting recipe. I tried one cupcake (for the first time in forever) and I ended up having two more after :)) I love that it’s not overly sweet. It totally put the “velvet” in red velvet haha! Thank you so much for sharing this recipe <3
Great news! I’m so glad you enjoyed this recipe Sabrina!
I have a question🤔which color do I add to make the cream pure white, drop of blue or purple? I did this once but it was years ago and google is not finding it. Thanks
Hi Mila, I’m sorry, but I’ve never heard of that. You can try using clear vanilla to help it be more white, but the butter will still make it slightly ivory in color. You could also try doing half of the butter and substituting the other half with shortening or coconut oil. Good luck!
A tiny bit of purple food coloring