The BEST Cream Cheese Frosting
My BEST Cream Cheese Frosting has undergone extensive testing to create an ultra-creamy, silky-smooth, yet STURDY texture without being overly sweet. The perfect finishing touch for cakes, cupcakes, cinnamon rolls, and more. Quick and easy, ready in just 7 minutes!
Servings 1 1/4 cups frosting
Ingredients
- 3/4 stick (85 grams) unsalted butter, at cool room temperature (67°F)*
- 1 1/2 cups (188 grams) powdered sugar, sifted (don't skip sifting!)
- 6 ounces (170 grams) cream cheese, completely softened to room temperature (brick-style, not spreadable)
- 1 1/2 teaspoons
vanilla paste or extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sifted powdered sugar on low, then gradually increase to medium-high to prevent a sugar cloud. Beat for 3 minutes until smooth. (It may look dry at first, but it will come together like magic!). Scrape down the bottom and sides of the bowl and paddle, then add the cream cheese and beat on medium-high for 1 minute until fluffy. Add the vanilla and beat for 30 seconds until fully incorporated. Scrape down the bowl again as needed.
Serving, Storing, and Make Ahead:
- Cream cheese frosting, alone or on cake or cupcakes, can sit at a cool room temperature for up to 8 hours before it should be refrigerated.
- The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days or in the freezer for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using.
Notes
*Butter Temperature Matters! Make sure your butter isn’t too warm—even a few degrees too warm can lead to runny frosting. While adding more powdered sugar can help, it also makes the frosting sweeter. Instead, chill the frosting in the fridge for about 30 minutes to firm up, then whip it again before using for the perfect texture.
Yield: This recipe makes enough frosting for 12 cupcakes. It can be easily doubled to frost a 2 or 3-layer 8-inch cake.
If Using for Cinnamon Rolls:
For the best texture, stick with my original method! Beat the cream cheese, butter, and vanilla together on medium-high speed until light, creamy, and smooth, about 2 minutes. Then, gradually mix in the powdered sugar on low speed and beat until fluffy. This creates a soft, silky frosting that melts beautifully over warm cinnamon rolls.
For the best texture, stick with my original method! Beat the cream cheese, butter, and vanilla together on medium-high speed until light, creamy, and smooth, about 2 minutes. Then, gradually mix in the powdered sugar on low speed and beat until fluffy. This creates a soft, silky frosting that melts beautifully over warm cinnamon rolls.