PrintThe Best Fluffy & Tangy Cream Cheese Frosting That Holds Its Shape
This is the only cream cheese frosting recipe you need. It is easy to make, perfectly tangy, smooth, and stable enough for piping on cakes and cinnamon rolls.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: About 3 cups 1x
- Category: Dessert Topping
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces full-fat cream cheese, cold
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl with a hand mixer. Beat the butter on medium speed until it is smooth and creamy, about 1 minute.
- Add the cold cream cheese to the butter. Beat on medium speed until just combined. Do not overmix at this stage; you want the cream cheese to incorporate without becoming too warm or soft. Scrape down the sides and bottom of the bowl.
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increasing to medium speed.
- Add the vanilla extract and salt. Beat on medium-high speed for 2 to 3 minutes until the frosting is light, fluffy, and smooth. This whipping action helps create a pipeable cream cheese frosting.
- If the frosting seems too thin, add the remaining 1/2 cup of powdered sugar, one tablespoon at a time, until you reach your desired thickness. If it is too thick, add 1 teaspoon of milk or heavy cream.
- Use immediately to frost carrot cake, red velvet cupcakes, or cinnamon rolls.
Notes
- For a stable, pipeable cream cheese frosting, ensure your butter is soft but your cream cheese is cold. This temperature difference helps maintain structure.
- If your frosting is too thin, chill the entire bowl of frosting in the refrigerator for 15 to 20 minutes before using it for decorating.
- To fix overly sweet frosting, add a tiny pinch more salt or a few drops of lemon juice for extra tang.
- This frosting keeps well in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature and briefly re-whip before using.
Nutrition
- Serving Size: 1/4 cup
- Calories: 380
- Sugar: 45
- Sodium: 110
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 46
- Fiber: 0
- Protein: 2
- Cholesterol: 60