The BEST Cream cheese frosting that is smooth, creamy, and not overly sweet. This simple cream cheese frosting is so quick to make! Throw out all your other cream cheese frosting recipes because now you have the BEST Cream Cheese Frosting recipe!
My favorite recipe to use this on is my Naked Apple Spice Cake!
If you have been following me for any length of time, you know that my weakness is frosting. I can’t be left alone with it, I can’t be trusted with it. It is my Achilles heal. This is true of my Vanilla Buttercream Frosting and my Chocolate Frosting and it is most definitely true of this cream cheese frosting. If you just look at the reviews on this recipe you’ll be able to see how loved it is.
Why this Cream Cheese Frosting is the Best
I’m sure you realize there are about a million cream cheese frosting recipes out there. But I promise you this one is the best for a couple reasons.
- It’s not too sweet.
- The cream cheese flavor isn’t lost in the mix with the other ingredients.
- It is perfectly smooth and never lumpy.
How to Make Cream Cheese Frosting
- Once your butter and cream cheese are at room temperature, cream them together. Pause, scrape down the sides of your mixing bowl, and cream some more. While I love using a stand mixer, you can certainly use a hand held mixer.
- Add in your powdered sugar. Some swear by sifting their powdered sugar to make sure it is perfectly smooth. I find it is plenty smooth without doing that.
- Finally, you add your vanilla extract. If you are looking to keep your frosting perfectly white, there is clear artificial vanilla flavor that you can use. I stick with pure vanilla extract.
Tips and Tricks
- Make sure the cream cheese is at room temperature. This means letting it sit out at least two hours. You can speed up the process a little by cutting it up in pieces on a plate, but you really want it to be nice and soft, otherwise you will get chunks of cream cheese in the frosting. Do not soften it in the microwave.
- Make sure that the butter is also at room temperature. You can speed it up by cutting it into one inch pieces and setting it out on a plate on the counter. Do not soften it in the microwave.
- For this cream cheese frosting recipe, you want to gently pour the powdered sugar into the measuring cups. Or spoon it in and level it off. If you scoop it up with the measuring cup and pack it in, you will have significantly more powdered sugar than the recipe calls for. That might not be a bad thing, but it won’t be this recipe.
- The recipe says 1 to 2 teaspoons of vanilla extract. Most of the time I have used this recipe I have used 1 1/2 tsps, but I really like it at 2 teaspoons. As you are making it, add one teaspoon first, taste it and then decide if you want more.
Can you Pipe this Cream Cheese Frosting?
You can pipe it loosely as seen on the cupcakes below. If you are looking for intricate detail you will want to add more powdered sugar which will change the sweetness and taste of this recipe.
Can it be Colored?
Yes! It would be easy to add coloring to this recipe. Just beat it in after you beat in the vanilla extract.
You could even beat in some other flavors or extracts and experiment with it.
Will this Frosting Harden?
It won’t set up the same way my vanilla frosting does. If you put it in the refrigerator after making it, it will become thicker and harder, but still not thick enough to frost and stack cookies.
How Many Cupcakes does this Recipe Frost?
If you are going to use two tablespoons of frosting on your cupcakes, which is a solid amount, you can frost 16 cupcakes with this recipe. If you only use a tablespoon and a half (still a great amount) you can frost 24 cupcakes. I don’t expect you to measure out frosting as you frost cupcakes. ???? Basically, if you go easy, you can frost a full two dozen.
This is a great recipe to double for large cakes.
Does this Need to be Refrigerated?
Yes! Definitely refrigerate it since you are working with both cream cheese and butter.
I don’t personally love refrigerated cupcakes, so I would make this frosting ahead, store it in the refrigerator, and then frost the cupcakes prior to serving them.
What is it Good On?
Ummm, everything? A spoon? Or, if you are going to be picky here are some great recipes to use it on:
- Red Velvet Bars
- Caramel Zucchini Poke Cake
- Chocolate Zucchini Cake
- Naked Apple Spice Cake
- Zucchini Cupcakes
- Carrot Cake
The BEST Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese I always use Philadelphia, room temperature
- 4 TBSPs unsalted butter room temperature
- 2 cups powdered sugar not packed
- 1 to 2 tsps pure vanilla extract see note
Instructions
- Cream together the cream cheese and the butter in the bowl of a stand mixer. Add the powdered sugar one cup at a time. Then add in the vanilla extract.
- This recipe is enough to spread on two dozen cupcakes or cookies. If you would like to pipe it as seen in the pictures, I suggest you double it.
Notes
April B says
So I was making a vanilla cake and was trying to find a good cream cheese frosting because I know I had cream cheese on hand. I didn’t want to be Betty boring with vanilla and vanilla. So I came across your frosting heading, looked, then scrolled down, then scrolled back to yours. I read the reviews and said,”here goes nothing!” OH MY GOSH! I found thee perfect tasting cream cheese frosting. I really thought I wasn’t going to have enough for my cake because I couldn’t stop eating it!! Thank you for sharing this perfect recipe!! I did use challenge cream cheese and the whole 2 tsp of vanilla. Again, thank you!
I’m so glad you liked it April!!
Anna H. says
Great recipe!
One of my family favorites. In fact it’s on the dessert menu tonight!
ashley lozano says
I want to make 24 red velvet cupcakes and want to know if i need i need to double this recipe or will this be enough?
It will be enough for a thin spread on each one. If you want a SERIOUS cupcake topping like in the picture I would double it.
dorothy pugh says
Maybe you can advise the powdered sugar in weight. That way you will always have the correct amount.
Sue says
I need enough for a 9″ layer cake do I need to doulble it
I would, Sue
Althea Ansah says
You have created the BEST cream cheese frosting! I am using it for my cinnamon rolls for Christmas, and I hope they turn out good. I am tempted to eat all the frosting with a spoon.
#guiltypleasures
Thank you!
Glad you like it!
Ann Gonzalez says
I made this frosting to top strawberry cupcakes. It is indeed very delicious! It was a little softer than I anticipated. When I piped it onto the cupcakes, it didn’t hold its shape a short much as i wanted. Any suggestions? I didn’t want to add more sugar because I think that is what makes it so yummy. Maybe i whipped the butter and cream cheese too long?
Nope, I would guess that your butter and/or cream cheese were too soft. They need to be room temperature, but not at all melted. I’ve even had bad luck if my “room temperature” is during the summer. Like with the butter you should be able to dent it with your finger but not push all the way through.
Ellen says
Is the whisk attachment the best for this as pictured? Seems like it would be too thick!
Jesse Guerra Antunez says
¡¡Best recepe ever, thanks you sooooooo much, it is my fav since I founded it!!
So glad Jesse!
Betty says
Have you ever cut the recipe in half? Or would it not turn out as good? I’m only making a dozen cupcakes (I would make 6 if I hadn’t try to cut that recipe in half and gotten bricks loI- know I know! Who ONLY makes 12 cupcakes but it’s literally just my husband my 3 and 1 year old boys and I in a new city where we don’t know anyone yet :). Thanks!!
Would be totally fine to cut it in half!