Hi, my name is Kate (“Hi, Kate!”) and I’m addicted to cream cheese frosting. Addicted. Like…we should not be left alone together because I will inevitably do something that will make me feel shameful and sad that the workout I did that morning will count for nothing and then some.
I have the power to make this amazing frosting. I’m going to give you those powers. But you have to remember that with great power comes great responsibility, and you can say that yourself again and again as you lick the beaters. And the spatula. And I squeeze some from the icing bag onto your finger. Because that’s what happens with this frosting.
For the longest, longest time, I could not find a recipe for cream cheese frosting that I liked. I knew what I wanted–the stuff swirled on top of the boutique cupcakes, not too sweet, something kind of like creamy, spreadable cheesecake.
I wanted a really distinct cream cheese flavor, but every recipe I found called for so much butter and sugar that the cream cheese flavor was completely overwhelmed.
And then I found this recipe. And my life was changed. For better or worse I can’t say, but, at least in my book, this is the perfect cream cheese frosting.
If you’re not super crazy about cream cheese or if you like sweeter frostings, this might not be your thing, but if you love that thick, creamy, cream-cheesy frosting on carrot cakes and snack cakes (like pumpkin or apple or banana) and cinnamon rolls and your finger, this one’s for you.
The ingredients aren’t any different than other cream cheese frosting recipes–cream cheese, butter, powdered sugar, and vanilla (or almond) extract. The difference is the proportions–this calls for way more cream cheese and cuts down on the butter and powdered sugar.
You might ask, Kate, can I use light cream cheese? Absolutely. Your frosting will be a tad bit softer, but it still won’t help when you eat it all.
Place all the ingredients in a medium mixing bowl.
Beat together the ingredients until light and fluffy.
Keep the ingredients a little on the cool side–like not quite softened to room temperature. That will prevent the frosting from getting too soft.
Add the powdered sugar…
And then you’re done.
Which is part of the danger–I’m only 5 minutes away from reckless abandon. Slather it onto cupcakes, these sugar cookies, this carrot cake, sandwich it between graham crackers, or your favorite cinnamon rolls, or skip the streusel and swirl it onto these muffins…
Whatever you use it on, enjoy!
Perfect Cream Cheese Frosting
Description
This cream cheese frosting is perfect if you want a frosting that tastes like cream cheese and isn’t too sweet. Fluffy, creamy, and perfectly tangy, this frosting is amazing on cakes, muffins, and anything pumpkin!
Ingredients
2 8-ounce packages cream cheese (light works fine, although it will yield a slightly softer frosting) at almost room temperature
1/2 cup salted butter at almost room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla or almond extract (or both)
Instructions
Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).
Questions & Reviews
Sounds good! I know this is off the subject, but did your hubby go to Norway on his mission? My brother went there- he was there 1998-2000. Wonder if they knew each other? PS- Love your cookbook!
Lauren, he was there just before your brother–1994-1996. So many Norwegian missionaries coming out of the woodwork! 🙂
YUM! Cream cheese frosting is really the *only* frosting I like. I made pumpkin cake over the weekend and had to make extra cream cheese frosting because I ate too much of the first batch and didn’t have enough to finish the cake. Opps!
Cream cheese frosting is the only frosting I like. Luckily for me though it is my entire families favorite. If I make any other kind of frosting everyone is like “where’s the regular frosting?”. There is not a single cupcake or cake that I have found that it is not delicious on. My favorite is the Hershey’s chocolate cake recipe made into cupcakes with cream cheese frosting. MMMM!!! Now I just might have to bake some. My recipe uses two sticks of butter instead of one but that is how the family likes it. Thank you for sharing your addiction with us all LOL!
I was drawn to OBB by this post title. Pumpkin season + cream cheese frosting = danger for a woman who is blogging about losing weight! I still love you, OBB.
Oh good! I thought I was the only person addicted to cream cheese frosting. There’s just something about it…
Mmmmm! Cream Cheese Frosting. There is no better frosting, unless you add chocolate.
You know, I love cream cheese frosting. Period. Perfect or not. I sometimes just have to cope with the fact that it’s too sweet, and I put on my Big Girl Pants and eat it anyway, so the starving children somewhere else won’t make me feel guilty.
That aside, if you’re having a spidey tingle about not using your cream-cheese powers for good, you COULD just make half a batch. Heresy, I know, but if you’re not really going to frost things with it, half a batch is a little less to work off later. Or, you could do what I like to do, which is make zucchini bread with whole wheat flour and very little oil, and that evens out the frosting to the point you can even look virtuous…
Are those cupcake papers or just parchment paper? I really like the look of them. If you just used parchment paper, how did you get them to flare out at the top like that? Or if they’re store-bought, where did you get them?
Danielle, I found them in the cake decorating section of Walmart (like where all the Wilton stuff is, not where the cake mixes and frostings are). Aren’t they awesome?!
Hei.
Yay for a new frosting, a reason to make cupcakes 🙂
As a Norwegian I am very curious about what the “potted meat product” is. Can he remember the Norwegian name?
I like your blog, one of the few written in English I follow.
Kine, it actually reminds him of pâté, so not ACTUALLY potted meat food product. 🙂
Yum! I’ve been using this recipe for years and love it. I always add more powdered sugar though!
I am so excited that you posted this recipe…because this is exactly how I make my cream cheese frosting. I am feeling like doing a happy dance…kind of like I have earned my baking credentials or something today. 🙂
You’ve TOTALLY been validated. 🙂
What if I needed to frost cupcakes a few hours before serving? Would the cupcakes/frosting be okay at room temp?
Yeah, it should be fine, just be sure to keep the room on the cool side. It wouldn’t hurt to use full-fat cream cheese, either.
thank you! 🙂
The recipe sounds great. If I added food coloring to make them pink would that work?
Definitely a keeper.
I too share a love for cream cheese frosting. I sampled some yummy fall cream cheese frosting yesterday at Williams-Sonoma. They said it was a tablespoon of their Pecan Pumpkin Butter mixed with cream cheese. It would be delish on top of anything pumpkin!
Hey my hubby spent two years in Norway as well. Love cream cheese frosting, now I have to go and make something to put it on…
Try adding 1T fresh lemon juice to your cream cheese frosting… it cuts sweetness and adds just a bit of freshness to it =-)
My biggest problem with cream cheese recipes is that whenever I follow one, it ends up runny.
Delicious but runny. Makes me want to cry.
Marie, that’s been my problem with recipes that call for more sugar than this one. Using full-fat cream cheese helps, as does keeping the ingredients on the chilly side. 🙂
Also it helps using real butter, not margarine. Everyone learns from their mistakes – & that was my lesson!!!
If you use a tiny bit of yogurt or sour cream, its EVEN BETTER, smoother and MORE cheesecake-like. Just sayin’.
I can vouch that this frosting is amazing! I’ve been using that recipe from allrecipes.com for a while now and it is definitely the PERFECT cream cheese frosting 🙂
How could you mention cream cheese frosting and not ONCE also mention cinnamon rolls?! Yes, THAT is what I slather this gift from the gods upon. And have men worshiping at my feet. 😀
You’re so right. I have failed.
🙂
Looks Yummy!!! Perfect for fall recipes. My brother-in-law served a mission in Norway. He would’ve arrived in Norway about…13 years ago I believe.
This sounds wonderful! I always hate it when cream cheese frosting tastes nothing like cream cheese! I’m making pumpkin cupcakes this weekend so I will definitely be trying this!
Sounds divine! So was your husband in Norway on a mission? My husband served there from 1999-2001. What a small world. Thanks for sharing your amazing talents of writing and cooking!
Yep! He was there from 1994-1996. How funny. 🙂
Mmmmm, looks pretty perfect. Now I want to make a cake to go with it. Or, skip the cake? 😉
I sympathize with you — both on the uncontrolled eating of cream cheese frosting AND the uncooperative husband.
Thanks for the recipe. For sure I’ll try it soon. I love the stuff.
This sounds wonderful. Cream cheese frosting is the best!
Did your husband serve under President Olson (’93-’96)? If so, he’s my dad! BTW, I love cream cheese frosting, too.
He sure did! What a small world! 🙂
Do you have any ugly trolls in your house, or did he just settle for a cool sweater? Tell him that President Olson is still the Buffmaster at 82 (ask him if he ever saw the poster hanging in their house of my dad holding a surfboard). About a year and a half ago, he beat me to the top of a rock climbing wall on a cruise. He just got called to be the First Counselor in the Newport Beach temple presidency. My mom recently had both knees replaced but otherwise is doing well. I wish I could say something pithy in Norwegian, but alas, I cannot. Small world, indeed!
I read that as, ‘Your husband is my dad’. Was a bit bemused you didn’t seem to be already acquainted.
I’m on here trying to find a good dessert recipe and I somehow start looking through these comments and even though I don’t know anything about any of you guys, I read Katherine’s post and started laughing out loud! For a long time. 🙂 too funny! thanks!
I guess it’s a Katherine thing because I took it this way also and was totally confused. Until I read this comment and had to think about how else this could be taken…
wow, so did I! I thought, this thread is going to be interesting…as I put my therapist hat on. Anywho 🙂 I hope this recipe is super creamy – I’ve been looking and trying out recipes for a while now.
Oh yum! I have the perfect Red Velvet cake recipe to go along with this frosting. I know what I will be making this weekend!!
I consider myself to have a pretty perfect recipe for Cream Cheese Frosting….but now presented with this one, I have to try it asap to see how it compares! 😀
Forget putting this on anything, It’s going to be on my gut anyhow. This is going to be good on a cake I need to make for a ward bake off against the Relief Society.
+2 style points for the comic book reference.