Cream Cheese Frosting (For Cake & Cupcakes!)

Homemade carrot cupcakes with cream cheese frosting and chopped walnuts.

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Cream Cheese Frosting (For Cake & Cupcakes!)

Cream cheese frosting is a versatile and classic topping that elevates everything it touches, from cupcakes to carrot cakes. Its luxurious texture and delicate tanginess make it an irresistible choice for both home bakers and professionals alike. This easy, foolproof recipe will guide you through making the smoothest, creamiest frosting with just a handful of ingredients.

Prep5

Cook0

Inactive Time (for ingredients to soften)30

Total35

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: carrot cake cupcakes, chef-tested dessert, foolproof dessert for holidays, frosting for carrot cake, frosting for red velvet cake, how to make cream cheese frosting

Servings: servings {enough for 2 dozen cupcakes or 1 (9x13) cake}

Calories: 277kcal

Author: Ari Laing

Equipment

Stand mixer fitted with paddle attachment

Offset spatula or piping bag

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.

Nutrition

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