This Cream Cheese Frosting Is Just Begging For A Cupcake

Whether it’s piped on top of a red velvet cupcake or enveloping the layers of my favorite carrot cake, cream cheese frosting reigns supreme for its thick, luscious texture and its gorgeous signature tang. I’ll always hold a special place for it in my heart, which is why I tested this recipe again and again to perfect it. If you’re looking for creamy, flavor-packed cream cheese frosting that is fluffy and lump-free to pair with all of your favorite desserts, then keep this recipe up your sleeve.

What People Are Saying:
“Best cream cheese frosting I ever made! Love this recipe!” – Rokoroo

How To Make Cream Cheese Frosting

INGREDIENTS

• Confectioners’ Sugar: It’s essential for the best results that you pre-sift the confectioners’ sugar. Confectioners’ sugar tends to form clumps in the bag, and sifting it ensures these are gone long before you add it to the frosting. Don’t be tempted to skip this step. If there are lumps of confectioners’ sugar in the frosting, you’ll spend way more time trying to work them out than you would have spent sifting in the first place.

• Unsalted Butter & Cream Cheese: It’s super-important that both the butter and cream cheese are at the same softened temperature before mixing—especially the cream cheese. If it’s too hard, you’ll end up with small lumps of unincorporated cream cheese in your creamed butter, and they won’t go away no matter how much you beat.

• Kosher Salt: Just a little bit of kosher salt balances out the frosting, and combats all of the sweetness.

• Pure Vanilla Extract: A little bit of vanilla extract is perfectly classic in cream cheese frosting, but for a simple flavor change, try subbing out the vanilla extract for others like mint, almond, or maple (use a light hand to start). For a bright refreshing flavor, add citrus zest when beating the butter.

STEP-BY-STEP INSTRUCTIONS

First, make sure you sift the confectioners’ sugar using a fine mesh sieve in a medium bowl, then set aside. Then, in a stand mixture, beat the butter and salt until softened and creamy. Make sure you cream the butter thoroughly before adding the cream cheese. In testing, I found that the butter took longer to cream than the cream cheese. When I tried to cream both of them at the same time, the cream cheese actually overmixed and started to separate before the butter was smooth—not cute. To avoid this, beat the butter by itself until it’s smooth and creamy, then add the cream cheese and mix just until it’s incorporated.

Then, spoon ⅓ of the confectioners’ sugar into the butter mixture. We’re doing this in batches to make sure the sugar gets fully combined. Once it’s incorporated, add another third of the sugar and beat until incorporated, then repeat with the remaining. Once fully combined, add in the vanilla and beat until combined.

Once the vanilla is added, increase the mixer speed and continue to beat until your mixture is light, fluffy, and perfect for piping onto cupcakes.

The full list of ingredients and instructions can be found in the recipe below.

How To Use Cream Cheese Frosting

This tangy frosting adds the perfect punch to countless desserts, but here are a few of our favorites:

• Red Velvet Cake: Just like carrot cake, red velvet cake (and cupcakes) and cream cheese frosting are the perfect pair.

• Hummingbird Cake: This classic Southern dessert is best described as a combination of carrot cake and banana bread, but all you really need to know is that it is perfect with a generous amount of cream cheese frosting.

More Frosting & Icing Recipes

• Buttercream Frosting: If you’re not about the tangy cream cheese flavor, turn to our classic buttercream frosting.

Storage

Cream cheese frosting can be made 2 days ahead. Store in an airtight container and refrigerate until you’re ready to use.

Yields: 2 cups

Prep Time: 5 minutes

Total Time: 20 minutes

Ingredients

• 2 1/2 c.

  (300 g.) confectioners’ sugar

• 3/4 c.

  (1 1/2 sticks) unsalted butter, room temperature

• 1

  (8–oz.) block cream cheese, room temperature

• 1/2 tsp.

  pure vanilla extract

Directions

1. Using a fine-mesh sieve, sift confectioners’ sugar into a medium bowl. In the large bowl of a stand mixer fitted with the paddle attachment, beat butter and salt on medium-high speed until softened and creamy, 1 to 2 minutes. Add cream cheese and beat on medium speed until smooth and combined, about 1 minute more.

2. Spoon one-third of confectioners’ sugar into butter mixture and beat on low speed, scraping down bowl as needed, until incorporated. Add another third of sugar and beat on low speed until incorporated, then repeat with remaining sugar. Beat in vanilla until combined. Increase mixer speed to medium and continue to beat until light and fluffy, 1 to 2 minutes more.

3. Make Ahead: Cream cheese frosting can be made 2 days ahead. Store in an airtight container and refrigerate.

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