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
Hi Kate.
Thanks you so much for this recipe!
I’ve been searching for a cream cheese frosting that will hold its shape after piping and your recipe works perfect. My husband and I don’t really like buttercream, so I searched for an alternative.
I added a tiny amount of a red gel-based food colouring and it turned out a lovely shade of pale pink. After filling a pipingbag, I put it in the fridge for about 15 minutes. Then I piped some on a cutting board, to see how it would work. That board is still sitting on the kitchen table, a little over 2 hours now, and the piped stars are still gorgeous!
Have you ever tried adding additional flavour, like strawberry, cherry or raspberry puree or jam? Cocoa powder for chocolate… Will that work?
This will be my go to recipe for cream cheese frosting!
Once again, thank you!!
Hi, Gwenda! I’m so glad you enjoyed this recipe! I haven’t ever tried any additions, partially because the frosting is so soft that I worry it will fall apart. I’m thinking you could either a) add extracts for flavoring or b) swirl some jam or whole fruit, but don’t mix it completely. Hope that helps!
I was just wondering how much frosting this recipe makes. I’m not sure if it was on here but if it was I missed it. Thank you!
Hi Kate !
I so love the taste of this frosting !
Thank u so much for the recipe..
Although I’ve a small problem… I somehow couldn’t get philadelphia full fat cream cheese…and got the 1/3 less fat one… it isn’t as stiff for rosettes… I’ve to bake a red velvet for my best friends little girl in 2 days ! and I really dunno hw to get this frosting thic with this less fat cream cheese…
Try adding some more butter and powdered sugar and see if that helps. 🙂
Finally! A perfect cream cheese recipe. This is awesome!! Thank you!!
Should you cream the butter before hand? Or just throw it in with the cream cheese and thats it?
The BEST icing EVER!
Thank you!!
I always thought my mom’s cream cheese frosting was the best. The recipe approximately is 1 package cream cheese, 1T milk, 1t vanilla and powdered sugar to desired consistency. No butter, excellent cream cheese taste.
I’m sorry if someone already asked this or if I’m not seeing it somewhere… but how much does this recipe yield? I’m about to make this for a red velvet cake with a cheesecake layer in the middle (so I only need to frost outsides and top) They’re 9 inches and three layers stacked… just wondering if this would be enough!!
UPDATE! I made this and an additional half of the recipe (mostly because i only have 3 8oz. of the recipe) The ONLY problem I ran into was myself! I was a little nervous about over beating it because of the previous comments that I didn’t beat it enough and I didn’t give the butter enough time to get to room temp (also because I was a little nervous based on previous comments) The flavors though? AMAZING. Perfect ratio. Next time I will give the butter more time and beat it until creamy then add the cream cheese, vanilla and then sugar and give it enough time to be blended and creamy. I would rate this FIVE stars though because it tasted great (minus the butter which was my fault!) Ive been looking for a recipe for not so sweet frosting and this is now my go to for cream cheese… any recipes for a not so sweet butter cream!?!? Love you ladies!!!
This was good stuff! I chose this recipe over others on Pinterest and I was NOT dissapointed. Just wanted to let you know that I reviewed it over on my blog at http://nallotherstuff.blogspot.com/2014/09/pinterest-review-perfect-cream-cheese.html
Thanks!
Hi Kate! This recipe looks great.
I really want to use this for frosting and pipe decorating a red velvet cake for my Dad’s birthday!
I was wondering if this frosting will work for spreading onto a cake and making little rosettes and leaves with some added food color? I’m sending you the link to what I wish to make.
http://cdn3.craftsy.com/blog/wp-content/uploads/2014/05/RosetteCrown93.jpg
Just had to share how much I LOVE this recipe! I use it on your carrot cake supreme and its divine! And to all those asking about the quantity, i just did a 3 layer 9″ round, and it was enough to frost between layers and outer (that is if you can manage to not eat it all straight out of the bowl first!) Thanks ladies for so many delicious recipe’s, your my go to site for something tasty.
Dear Kate,
I don’t normally read all of what people
write, I go straight to the recipe and just scan for
any tips. Yet while I did this, you made me laugh!
I enjoyed reading what you wrote. Thanks for the laugh and great recipe.
Loved it! Thanks-Sarah
Kate, I was wondering if this recipe is good for a wedding cake, I have a couple thats want cream cheese frostings
Question! About how much does this yield? Enough to frost a cake and in between layers?
Hi, I was looking online for a cream cheese frosting and found yours. I just baked a wacky cake and a carrot cake and didn’t have any frosting. Made yours. OMG this was the best tasting cream cheese frosting ever, I won’t worry about having frosting again…who needs the stuff in a can when I can whip this up and it tastes much fresher and creamier. I used neufchatel cream cheese and it came out perfect. Thanks so much – this will be my go to Cream Cheese Frosting, which I can put on a lot of baked goods. I can’t wait to hear the comments tomorrow after folks eat the carrot cake.
Hi, just wanted to know if this recipe is sufficient to frost a double layer red velvet cake.
Hi Kate!
Just wanted to know if the recipe will make enough to frost 12 cupcakes. Or will I need to halve the recipe?
Thanks!
Is the recipe for 2 cakes?? Just frosted a spice cake made in a 13 x 9 pan and have a bunch of frosting left over. BTW , this recipe is so good I couldn’t resist tasting a bit as I frosted the cake.
Never mind I know what I did wrong now. I’m such a GOOF! I googled about sifting powdered sugar. What I did was measure out the powdered sugar then sifted it. What I shoulda done was sift it until I had 2 cups. D’OH!!!!
So about how long do you actually whip the cream cheese? Every recipe I’ve ever read says “until soft” but, seeing as how baking does not come easy to me, I always manage to screw that up. I believe I’m over-whipping and can’t seem to get it right. Please help!
How many cupcakes does this frost? A dozen or two dozen?
Hi!
I stumbled by luck upon your website while trying to stop my craving for baked goods (!). I LOOOVVE to bake but have no one at home who likes to eat:(
I have an other recipe for the creme cheese frosting that might please the “i want a more cheesy taste” gals out there.
You need 1 cup creme cheese, 1 cup confectioners sugar and 2 tsp of orange juice ( or more if needed)
Everyone loves it 🙂
P.S.
This frosting would make an INCREDIBLE Fruit Dip! Have you ever considered that? I don’t even have to try it! Next time I have company, if I make a fruit tray, there’s going to be a bowl of this fluffy stuff! Oh yea!
Kate, you’re cRaZY! Excellent writing, I love your descript enthusiasm toward cream cheese. This is why I tried your recipe, and have to report that you really were serious! This frosting is amazing! Thanks for taking the time to share the recipe and with such an entertaining look into your “addiction,” I hope you find help. I’ll probably need an intervention myself from this!
Best wishes for a speedy rehab,
Dee
Thank you for the recipe! I tried it on top of my strawberry cupcakes and it was amazing!
Hey you guys, I need help. My mama made this homemade strawberry icing and it came out all liquidy and stuff, so now we need help trying to fix it and make it thicker for the baby shower today. Can anyone help me please?
Just add more powdered sugar 🙂
OMG!! I almost could not stop eating this. Even after I spread it on the brownies. It was not even so I had to even it out, right? Almost started to scrape it off the brownies entirely. Soooooooooooooooooo Yummmyyyy!!