My Go-To Cream Cheese Frosting

Cream cheese frosting makes everything better. This recipe has appears on my blog so many times, I decided it deserves it’s own post. I’ve used it to top cinnamon rolls, Oreo cupcakes, Carrot Cake Cheesecake, and everything in between.

When you’re making cream cheese frosting, make sure you give the cream cheese enough time to come to room temperature. If it’s still cold, the frosting will be clumpy. And no one likes clumpy frosting! I usually set mine out at least 2 hours prior to whipping up the frosting.

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Cream Cheese Frosting

This is my go-to cream cheese frosting. It will make enough frosting for 12 cupcakes and can easily be doubled.

Yield: 1 cup (enough to frost 12 cupcakes)

Ingredients:

4 oz cream cheese at room temp
1/2 stick (4 Tbsp) butter at room temp
1/2 Tbsp vanilla
1 1/2-2 cups powdered sugar

Directions:

Place the cream cheese in the bowl of your mixer. Beat on medium-high until completely smooth, 3-4 minutes. Add the butter and continue to cream until fluffy.

Add vanilla extract. Slowly add powdered sugar (1/4 cup at a time) until desired consistency is reached.

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8 Responses to “My Go-To Cream Cheese Frosting”

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    1
    Lacy Shamblin-Robinson — May 27, 2012 at 11:02 pm

    I am going to try this today on a chocolate layer cake that I found the recipe for on epicurious…. Wish me luck! I will post how it turns out…..

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    2
    Anonymous — October 25, 2012 at 9:17 pm

    I don’t have an electric mixer. can this be made by hand and get the same consistency? I’m finding mine runny.

  3. #
    3
    Jenna — April 24, 2013 at 8:44 pm

    How long does the frosting keep in the fridge? Can I leave it for two days?

    • beantownbaker — April 25th, 2013 @ 7:44 am

      It will be fine in the fridge for a week or so.

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    4
    Hadar — May 16, 2013 at 6:03 am

    wil this work with home-made cream cheese? I make my own from sour cream by draining the liquids from it overnight in a cloth…

    • beantownbaker — May 16th, 2013 @ 8:42 am

      While I haven’t tried it myself, I don’t see why it wouldn’t work. I’d love to hear how it turns out for you.

  5. #
    5
    Christine — July 27, 2014 at 3:50 pm

    How do I keep cream cheese frosting from being so runny that the frosted cake has to be kept in the fridge? Are there proportion formulas, e.g., 1 part cream cheese : 1 part butter : 2 parts powdered sugar for a firm frosting?

    )please reply to this email.)

    • beantownbaker — September 2nd, 2014 @ 7:24 pm

      I use this recipe for frosting a cake. If you need to make it more stiff, add more sugar.

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