The best cream cheese frosting recipe for your cakes, cupcakes and cookies. Hints for making frosting with the best flavor and texture.
The Best Cream Cheese Frosting Recipe
I had to laugh when I was editing these pictures.
I couldn’t tell whether I was looking at pictures of the best cream cheese frosting recipe ever….. or….. mashed potatoes.
It doesn’t matter which it is really. Give me a bowl of either and I could eat it by the spoonful.
We’re not talking mashed potatoes today, though. It’s all about dessert. The best, thick and fluffy cream cheese frosting for cinnamon rolls, red velvet cakes, carrot cakes, and pumpkin spice cakes. It’s also the base to our carrot cake trifle and Reese’s trifle recipes.
And one of my favorite ways to eat it? In between two chocolate chip cookies.
If you’ve never made homemade frosting, this is the recipe to start with. There’s really no way to mess this up. And once you’re hooked on homemade frostings, give these a try:
Best Cream Cheese Frosting Recipe
Print Pin RateIngredients
- 8 ounces cream cheese softened
- 3/4 cup butter softened
- 3 1/2 cups powdered sugar
- 1 tablespoon vanilla
Instructions
- Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3 minutes.
- With the mixer on low speed, add the powdered sugar, 1/2 a cup at a time, until it is thoroughly mixed.
- Add the vanilla and beat the frosting on medium speed for about 2 minutes.
- Store in an airtight container in the refrigerator.
Video
Notes
Nutrition
Red Velvet Cheesecake with the Best Cream Cheese Frosting
Pumpkin Spice Cake with the Best Cream Cheese Frosting
nan says
May 21, 2017 at 1:18 pmCan you tell me, please, what tip size and brand you use? Thanks
Julie Clark says
May 31, 2017 at 10:18 amYes! This is the one I use: http://amzn.to/2sdYDRH (amazon affiliate item). I hope that helps!
Mahadevi says
August 31, 2017 at 2:35 amCan we use this as filling for the macaroons? N how to convert it to grams ? ????
Julie Clark says
September 1, 2017 at 7:27 pmI’m sure you could! There is a metric conversion link under the ingredients.
Anonymous says
October 17, 2017 at 4:00 amIsn’t this too sweet? I’m trying to cut on sugar. If i’m going to put less sugar for this recipe, what will be the result?
Julie Clark says
October 17, 2017 at 10:43 amIt is sweet…it is frosting. I’ve not tried it with less sugar. It will change the texture some so if you drop the amount of sugar, watch that.
lovely says
October 23, 2017 at 6:49 pmis the butter salted?
Julie Clark says
October 24, 2017 at 7:40 amI use salted butter. If you use unsalted, you can add a pinch of salt.
Lovely says
October 24, 2017 at 7:16 pmThank you
Taylor says
August 9, 2018 at 4:41 pmif using for cupcakes, do you recommend storing in fridge?
Julie Clark says
August 14, 2018 at 9:08 amThey will be ok at room temperature for awhile, but refrigerate after 12 hours or so.
Paula Battle says
August 23, 2018 at 10:20 pmCan you use whipped cream cheese?
Julie Clark says
August 24, 2018 at 2:33 pmI’ve not tried that. It would definitely soften the frosting.