How to Make Cream Cheese Frosting

Creams cheese frosting by far is my ultimate favorite icings. Nothing truly compares to the creamy rich taste, plus it pairs so well with a lot of different flavors. 

When made correctly, it provides the perfect balance of light and fluffy plus it’s not overly sweet.

In this blog, we are going to discuss how to make a great cream cheese frosting. I’ve used this recipe since I’d started baking and it’s never let me down. In fact, it’s so good I doubt you’ll use another cream cheese frosting recipe again.

This recipe makes enough frosting to frost 2 layer round cake, a 9×13 quarter sheet cake, or 24-36 cupcakes.

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Ingredients 

• 16 oz cream cheese , (2 bars )set to room temperature
• 1 cup unsalted butter ,(2 sticks) softened should be slightly firm not mushy or liquidity. 
• 4 cups powdered sugar
• 1/4 tsp of salt  (optional)
• 2 teaspoons pure vanilla extract

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Instructions

1. Place butter in mixer and beat on medium with whipping panel for about five minutes.
2. Combine cream cheese to butter on medium speed until smooth and creamy. 
3. Mix in vanilla extract, combine throughly
4. You can add a dash of salt as this recipe calls for unsalted butter, I typically don’t add salt, this step is optional. 
5. Add powdered sugar in increments on low speed to prevent sugar from flying out and increase speed when fully combined. This will also the frosting to maintain its fluffiness.  
6. Do not overmix, if the frosting is runny you’ve over mixed it. 

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Helpful Tips 

• Use full-fat cream cheese and real butter. It makes for a richer taste.
• Let the butter beat longer for 5 minutes before adding the cream cheese this allows for a fluffy more whipped consistency. 
• DO NOT overbeat the cream cheese. Overbeating caused the cream cheese to be runny, creating a runny frosting. 
• Allow your butter to sit at room temperature to soften. It should be soft and firm, not mushy. If you allow your butter to become too warm, your frosting will be thinner which may make it harder to frost and pipe your cake or cupcakes. 
• Softening the butter and cream cheese ensures your ingredients combine well and are lump free.
• Shift your powdered sugar and set aside until you are ready to use it, to prevent clumps and a smoother frosting. 
• Be sure to test your frosting to make sure it’s the right consistency. 
• Do not add additional powder sugar, if your batter is on the thin side it does not make the frosting thicker but just the opposite it makes it sweeter. Stick the frosting in the fridge for about 10 minutes and allow it to firm up on its own. 
• For a stiffer frosting, you can alternatively add 1-2 Tablespoons of cornstarch to reach the desired thickness. I do not recommend adding more than that, cornstarch will not alter the cream cheese taste.
• Refrigerate any leftover frosting in a tightly sealed container and use within 8-10 days. Before using set it out on the counter for about 20-25 minutes before serving and frosting to allow it to soften up. Cream cheese frosting can also be frozen for up to a month. Be sure to write the day it was made on the container. 

I hope you found this recipe helpful!

Until next time, Happy Caking!