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Cream Cheese Frosting

Take your desserts and pastries to new heights with the perfect Cream Cheese Frosting Recipe. Worlds better than canned frostings, this topping adds the finishing touch to cupcakes, cinnamon rolls and carrot cakes!

Prep Time
10 mins
Total Time
10 mins
Servings: 24 cupcakes
Calories: 153 kcal
Course: Others
Cuisine: American

Ingredients

  • 1 cup unsalted butter softened
  • 1 package cream cheese, softened 8 ounce
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • ¼ cup heavy whipping cream

Instructions

    Cup of Yum
  1. Beat butter and cream cheese in a mixing bowl with electric (or hand held) mixer for 3-4 minutes, scraping down the sides of the bowl as needed. Mixture should be light and fluffy.
  2. Add in vanilla, powdered sugar, and heavy cream. Beat an additiona 3-5 minutes until frosting has doubled in size and is fully blended and fluffy. Add more cream if you want the frosting thinner.
  3. Use on cakes and cupcakes as directed.

Notes

  • Yes, you can make Cream Cheese Frosting without electric beaters or a stand mixer but it’s very difficult. You’ll need lots of arm strength to whisk the ingredients fast enough and vigorously enough to combine everything. I STRONGLY recommend using an electric mixer for this!
  • You should store this cream cheese frosting in the fridge in an airtight container. It will stay good for 3 -4 days.
  • No, I don’t recommend substituting milk for the heavy cream here. The higher fat content of the cream helps make the cream cheese frosting spreadable without getting runny.
  • Can I make cream cheese frosting without electric beaters? Yes, you can make Cream Cheese Frosting without electric beaters or a stand mixer but it’s very difficult. You’ll need lots of arm strength to whisk the ingredients fast enough and vigorously enough to combine everything. I STRONGLY recommend using an electric mixer for this!
  • How do you store cream cheese frosting? You should store this cream cheese frosting in the fridge in an airtight container. It will stay good for 3 -4 days.
  • Can I substitute milk for the heavy cream? No, I don’t recommend substituting milk for the heavy cream here. The higher fat content of the cream helps make the cream cheese frosting spreadable without getting runny.

Nutrition Information

Serving 1cupcake frosted Calories 153kcal (8%) Carbohydrates 18g (6%) Fat 9g (14%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Cholesterol 24mg (8%) Sodium 10mg (0%) Sugar 18g (36%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 153

% Daily Value*

Serving 1cupcake frosted
Calories 153kcal 8%
Carbohydrates 18g 6%
Fat 9g 14%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Cholesterol 24mg 8%
Sodium 10mg 0%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.