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
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!
341 Comments on “The BEST Cream Cheese Frosting + Video”
After following another site’s recipe that involved whipping cream… I’m trying this next. Fingers cross because I am TIRED and almost out of ingredients to keep trying again. Who’d have thought finding a stiff cream cheese recipe would be so hard? Any ideas what to do with my “soup” from the “never peaked” batch? Maybe I’ll freeze it to make ice cream?
Sad! Don’t give up! If this recipe doesn’t work for you, I would be SHOCKED! It’s the only recipe I use. I love it, and so do many people who’ve tried it. I think freezing your “soup” might be okay for ice cream. Kind of like no churn ice cream (which I have many recipes for on my blog). Throw some buttery graham crackers crumbs in it for cheesecake ice cream! Yum!
Is this frosting good and thick enough to hold under a fondant?
You could use it under fondant, but I don’t know why you would want to cover up the deliciousness. 🙂
I was very pleased with the smooth & fluffy yet stiff texture of this frosting! The ingredients are the same as on the box of sugar except for half the sugar & the way to combine them. I needed strawberry flavor but didn’t want to change the consistency. I used a little unsweetened strawberry Kool-Aid & had to add 6 more Tbsp of the sugar. To give it the look & smell of fresh strawberries, I folded in 1/4 tsp strawberry puree. It was perfect! I was able to frost the two strawberry cake layers & the frosting stayed in place. Thanks for the creamiest strawberry cream cheese frosting I have ever made!!
Love your alterations! Great idea with the kool-aid and strawberry puree!
Does the cake need to be refridgerated after using this frosting? And how long does this stay good before spoiling?
Cream cheese frosting is an “either or” type thing. You can either refrigerate it OR leave it at room temperature (about 70 degrees Fahrenheit), but don’t take it from the fridge to room temperature several times or it may be unsafe to eat. So it’s your personal preference and your judgement call. I like mine room temperature, but I understand if it makes people nervous. As far as how long it lasts. I would say up to 5 days unrefrigerated and up to 8 days refrigerated. Enjoy!
Is it OK to add food coloring to the frosting
Hi Debbie,
The food coloring paste might be better than food coloring drops. Just be careful not to add too much liquid or mix it too long, because it may soften it too much. Good luck!
That was my question too. I want to add some gel color for decorating the cake!
Hi Amber, we’re having very hot dry weather in South Africa right now 31C (90F). Will this icing stand up to hot temps?
I’ve had readers tell me that it holds up well in humidity. I haven’t tried taking it outside during the summer, but I think it would be okay for a little while. It does have butter in it, so it will melt eventually.
is this recipe enough to frost a two layer cake or do I need to double it? I like plenty of frosting on my cakes
I would double it for sure. That would give you roughly 3 cups of frosting to work with.
loved this recipe, not too sweet, just right! will use again.
That’s fabulous! So glad you liked it Geri!
My mom uses this recipe all the time!!!!! Whenever she does, there is no leftovers. Best frosting recipe ever!!
No leftovers at our house either! haha. Thanks Dani!
When you say cold, do you mean just take the cream cheese out the fridge and mix? Or should you let it sit for a while at room temp?
Yep, just out of the fridge.