Cream Cheese Frosting Recipe
User Reviews
4.9
Cream Cheese Frosting Recipe
Description
The frosting begins by creaming softened unsalted butter until smooth, then combining it with room temperature cream cheese, vanilla extract, and a pinch of salt to harmonize flavors. Powdered sugar is added gradually on low mixer speed to avoid a powdery mess and reach desired thickness—anywhere from 4 to 6 cups depending on consistency preference. After incorporating the sugar, the frosting is beaten at medium-low speed to develop a light, fluffy texture.
This frosting can cover about two dozen cupcakes, a two-layer 8-inch cake, or a 13x9-inch sheet cake, making it versatile for many baking projects. The cream cheese adds tanginess that balances the sugar’s sweetness and buttery richness.
To work best, ingredients should be at room temperature; cutting them into small cubes and spreading on a plate in a warm area speeds softening if needed, but microwaving is not recommended. Cakes frosted with this cream cheese icing can be chilled to firm the frosting and help cake layers hold together better for neater slices.
Ingredients
- ¾ cup butter room temperature (170g, unsalted
- 1 (8-ounce, 226g) block cream cheese room temperature
- 1 teaspoon vanilla extract
- 1 pinch salt
- 4 to 6 cups powdered sugar sifted (480g-720g)
Instructions
- In a large mixing bowl with a handheld electric mixer or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed for about 30 seconds until creamy. Add the room temperature cream cheese, vanilla, and salt. Beat together on medium speed for about about 2 minutes until very well combined.
- With the mixer on low speed, add 4 cups of the powdered sugar in a cup at a time. Mix until combined. If you would like a thicker frosting, use all 6 cups.
- Scrape down the sides and bottom of bowl. Beat on medium-low speed for 1 minute or until nice and fluffy. Transfer to a piping bag fitted with a decorative tip or spread over your favorite cake. This recipe makes enough frosting for 2 dozen cupcakes, 1 (8-inch) two-layer cake, or a 13x9-inch sheet cake.
Notes
- This recipe yields enough frosting for 2 dozen cupcakes, an 8-inch two-layer cake, or a 13x9-inch sheet cake.
- Chill frosted cakes to firm the cream cheese frosting and improve slicing.
- To quickly soften butter and cream cheese, cut into small cubes and leave in a warm spot; avoid microwaving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups
Amount Per Serving
Calories 779 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 779kcal | 39% |
| Carbohydrates | 98g | 33% |
| Protein | 3g | 6% |
| Fat | 43g | 66% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 156mg | 7% |
| Potassium | 71mg | 2% |
| Sugar | 96g | 192% |
| Vitamin A | 1460IU | 29% |
| Calcium | 53mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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