Cream Cheese Frosting

Name: Cream Cheese Frosting
Prep time: 10 min
Total time: 10 min
Yield: 24 cupcakes or 1 8" or 9" 2-layer cake
Ingredients: ½ cup (1 stick) unsalted butter; 8 oz cream cheese; 1 teaspoon vanilla extract; ¼ teaspoon salt; 4 cups powdered sugar*

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5.0

5,616 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
24 cupcakes or 1 8" or 9" 2-layer cake
Calories
146 kcal
Course
Dessert, Baked Goods
Cuisine
American

Cream Cheese Frosting

Angela Watkins

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This is my all time FAVORITE Cream Cheese Frosting Recipe! Just 5 ingredients!This recipe will cover either one 2-layer 8" or 9" cake, 24 cupcakes, or generously frost (as much frosting as in the photos) 12 cupcakes.Please see note regarding thickness

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Ingredients

Servings

½ cup (1 stick) unsalted butter softened (113g)
8 oz cream cheese softened (brick-style, not spreadable) (226g)
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar* (500g)

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Instructions

Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine.
With mixer on low, gradually add powdered sugar until completely combined.
Use to frost completely cooled cake or cupcakes.

Notes

As mentioned in the post, this is a sturdy and pipe-able frosting that will hold its shape and is comparable to buttercream in texture. It's wonderful for decorating! Many cream cheese recipes use less sugar and are far looser because of it; this icing as-written is less sweet than buttercream, but if you want an even less sweet frosting you can use less sugar and just add to taste (you'll need at least two cups).
Frosting that is too thick and too sweet is often caused by accidentally over-measuring the powdered sugar, it should be weighed or measured the same way that flour is measured. If you accidentally make your frosting too thick, you can thin it by adding a splash of heavy cream or milk at a time until the desired consistency is reached.
*If you plan to pipe the frosting with a small tip, I recommend sifting the powdered sugar (after measuring).
The cupcakes in these photos were frosted using an Ateco 848 tip.

Nutrition Information

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Serving 1/24 batch Calories 146kcal (7%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 21mg (7%) Sodium 56mg (2%) Potassium 15mg (0%) Sugar 20g (40%) Vitamin A 250IU (5%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cupcakes or 1 8" or 9" 2-layer cake

Amount Per Serving

Calories 146 kcal

% Daily Value*

Serving	1/24 batch
Calories	146kcal	7%
Carbohydrates	20g	7%
Protein	1g	2%
Fat	7g	11%
Saturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	21mg	7%
Sodium	56mg	2%
Potassium	15mg	0%
Sugar	20g	40%
Vitamin A	250IU	5%
Calcium	11mg	1%
Iron	1mg	6%