The Only Cream Cheese Frosting Recipe I Ever Use!
My homemade cream cheese frosting recipe is a must for elevating any dessert! Its smooth, creamy texture and perfectly balanced flavor make it an essential component in my baking repertoire. And the best part? You’ll need just 4 ingredients!
From carrot cake cupcakes or carrot loaf bread to red velvet cake or banana bread, this is 100x better than a store-bought frosting. Make it once and never look back!
Why I love this recipe
- It takes less than 10 minutes to make!
- Has a richer flavor than any jarred frosting you’ll buy at the store.
- Is balanced with a sweet, yet tangy taste which perfectly complements a variety of dessert recipes!
What You’ll Need
A classic cream cheese frosting is made simply with room temperature cream cheese and unsalted butter, powdered sugar, and vanilla extract.
I make mine in a stand mixer with paddle attachment, but you could use a handheld electric mixer if that’s easier.
Unsalted vs Salted Butter
If you plan to use salted butter, more power to you! Just be sure to reduce any salt in the dessert you’re baking to balance the flavors.
Easy Instructions
I promise you that making cream cheese frosting at home is quick and simple. The biggest tip is to make sure your butter and cream cheese are room temperature before you begin! You’ll be shocked how much better this is than buying frosting from the store.
- Beat the butter and cream cheese. Place softened butter and cream cheese in the bowl of a stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy, about 1-2 minutes.
- Incorporate the sugar and vanilla. Turn off the mixer. Add the confectioner’s sugar and vanilla extract. Begin mixing on low speed to prevent sugar from puffing out of the bowl. Gradually increase the speed as the sugar is incorporated. Beat for about 2 minutes until the frosting is creamy, fluffy, and lump-free.
- Frost your desserts! Spread or pipe homemade cream cheese frosting onto cooled cakes, cupcakes, cookies, or any threat you desire. Final step: devour.
This recipe yields about 2½ to 3 cups of frosting, enough to frost a standard two-layer round cake, a single layer rectangular cake (like carrot cake, duh!), or about 24 cupcakes.
Ari’s Best Tips!
- Soften ingredients properly. For the smoothest frosting, bring the cream cheese and butter to room temperature.
- Sift the sugar. To avoid lumps, I recommend sifting the powdered sugar before adding it to the mixture.
- Don’t overbeat. Over mixing can cause the frosting to become runny. Stop once the texture is creamy and fluffy.
- Chill before piping. If your frosting feels too soft for piping, you can always refrigerate it for 15-20 minutes to firm up slightly.
If you love all things carrot cake–yes, that’s me!–but want something slightly less sweet, consider trying my overnight carrot cake oats. They’re creamy and full of wholesome ingredients, but have that same amazing carrot cake flavor!
Make-Ahead and Store
- To make-ahead: Prepare the frosting up to 3 days in advance and store in an airtight container in the refrigerator. Let it come to room temperature and rewhip before using.
- Store: Leftovers can be refrigerated in an airtight container for up to 1 week. Bring to room temperature before spreading or piping.
Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator, then beat again to restore creamy texture.
Different Uses For Cream Cheese Frosting
- Classic pairings: Carrot cake, red velvet cake, or banana bread.
- Cupcakes of any flavor! Pipe onto vanilla, chocolate, pumpkin, or carrot cake cupcakes! Be sure to frost generously!
- Cookies: Use as a sandwich filling between soft cookies or as a dip for gingersnaps.
- Breakfast treats: Spread onto cinnamon rolls, waffles, or scones for a sweet morning treat.
Quick, easy, and foolproof! What more could you want in a homemade frosting?!
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Cream Cheese Frosting (For Cake & Cupcakes!)
Ingredients
- ½ cup (1 stick; 113g) unsalted butter, softened
- 8 oz (227g) cream cheese, softened
- 3½ cups (438g) confectioners' sugar
- 1 tsp pure vanilla extract or 1 tsp vanilla bean paste
Instructions
- Make the cream cheese frosting. Place ½ cup (113g) butter and 8 oz (227g) cream cheese in the bowl of a stand mixer fitted with paddle attachment. Beat on medium-high speed until very mixed, about 1-2 minutes. Turn the mixer off, then add 3½ cups (438g) confectioner’s sugar and 1 tsp vanilla extract. Begin beating on low, then gradually increase the speed as the sugar is incorporated. Continue beating until the frosting is smooth and creamy, about 2 minutes more.
- Frost cake or cupcakes! Spread or pipe the frosting onto cooled cake or cupcakes, then enjoy!
Notes
- To make-ahead: Prepare the frosting up to 3 days in advance and store in an airtight container in the refrigerator. Let it come to room temperature and rewhip before using.
- Store: Leftovers can be refrigerated in an airtight container for up to 1 week. Bring to room temperature before spreading or piping.
- Freezing: The frosting can be frozen in a sealed container for up to 3 months. Thaw overnight in the refrigerator, then beat again to restore the creamy texture.
Let us know your thoughts!