Here’s a classic and versatile recipe for Cream Cheese Frosting—smooth, tangy, sweet, and perfect for topping cakes, cupcakes, cinnamon rolls, or cookies. It comes together in minutes and holds its shape well for piping, too.
🧁 Cream Cheese Frosting
🍽️ Yields: Enough for 12–18 cupcakes or 1 layer cake
⏱️ Time: 10 minutes
🧾 Ingredients:
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8 oz (1 block) cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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2–2½ cups powdered sugar, sifted
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1 tsp vanilla extract
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Pinch of salt (optional, enhances flavor)
🔪 Instructions:
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Beat cream cheese and butter together with a hand or stand mixer on medium speed until smooth and creamy (about 2–3 minutes).
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Gradually add powdered sugar, starting with 2 cups. Beat on low at first, then increase speed to medium-high until light and fluffy.
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Mix in vanilla extract and a pinch of salt, if using. Add more sugar for a firmer frosting if needed.
❄️ Storage:
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Use immediately or refrigerate up to 5 days.
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Let sit at room temp for 15–20 minutes and rewhip before using if chilled.
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Can be frozen up to 2 months.
💡 Tips:
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For stiffer frosting (for piping roses or detailed work), add up to 3 cups powdered sugar total.
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Want a citrus twist? Add lemon zest or orange extract.
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For chocolate cream cheese frosting, mix in ¼ cup unsweetened cocoa powder.
Would you like a lower-sugar or vegan version of this frosting?
