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:
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- Best Chocolate Frosting
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- Dark Chocolate Buttercream
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- Swiss Meringue Buttercream
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- Simply Vanilla Buttercream
Best Cream Cheese Frosting Recipe
Ingredients
- 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.
nan says
Can you tell me, please, what tip size and brand you use? Thanks
Julie Clark says
Yes! This is the one I use: http://amzn.to/2sdYDRH (amazon affiliate item). I hope that helps!
Mahadevi says
Can we use this as filling for the macaroons? N how to convert it to grams ? ????
Julie Clark says
I’m sure you could! There is a metric conversion link under the ingredients.
Anonymous says
Isn’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
It 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
is the butter salted?
Julie Clark says
I use salted butter. If you use unsalted, you can add a pinch of salt.
Lovely says
Thank you
Taylor says
if using for cupcakes, do you recommend storing in fridge?
Julie Clark says
They will be ok at room temperature for awhile, but refrigerate after 12 hours or so.
Paula Battle says
Can you use whipped cream cheese?
Julie Clark says
I’ve not tried that. It would definitely soften the frosting.
Carly Meacham says
How much cocoa powder would you recommend to make this chocolate cream cheese frosting?
Julie Clark says
I’d start with 1/4 cup and go up from there.