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Make desserts extra mouth-watering and delicious with the best-ever cream cheese frosting!
With only just a handful of ingredients and 2 steps, you can have a creamy, tangy, and tart frosting perfect for cakes and cupcakes.
It’s easy to make, so you can whip up a batch with just a few simple ingredients.
My Favorite Frosting of All Time
- This classic cream cheese frosting recipe has a rich decadent flavor with a creamy texture.
- It’s not overly sweet, and since it has a bit of a tangy flavor, it pairs well with our favorite desserts.
- It uses just a few simple ingredients (that you probably have on hand) and is easy to make at home.
- Prep ahead and freeze or keep it in the fridge for a great topper!
Ingredients for Cream Cheese Frosting
Cream Cheese – Full-fat cream cheese has the best tangy flavor and whips up better than low-fat. Use a block of cream cheese because the spreadable variety has too much air whipped into it, and it won’t stay fluffy.
Butter – Butter adds a buttery flavor (of course!) and helps create a smooth texture. I prefer softened unsalted butter in baking and adding my own salt (salted butter works too, but we prefer unsalted).
Powdered Sugar – Powdered sugar is also known as confectioners’ sugar or icing sugar. It is a powder so it adds a smooth texture to frostings. You can use a little bit more or less to reach the desired consistency.
Flavors – A splash of vanilla extract adds flavor, and depending on what I am using it for, I often add a bit of lemon zest.
Stir in some cocoa powder for a chocolate cream cheese frosting, or experiment with other extracts like banana, orange, almond, coconut, maple, or rum extract!
Color – Add a drop or two of food coloring to make shades of pink, green, or any color that matches the theme of the day!
How to Make Cream Cheese Frosting
- Cream butter and cream cheese until it’s smooth and creamy.
- Add vanilla and lemon zest (if using).
- Gradually mix in powdered sugar until the frosting is fluffy (as per the recipe below).
Tips for Perfect Frosting
- Do not overbeat the cream cheese. Overbeating can cause a runny cream cheese frosting.
- Use a stand mixer with either a whisk or paddle attachment or an electric mixer. Scrape the sides of the mixing bowl with a spatula to ensure it mixes evenly.
- For a thicker frosting, add more powdered sugar. For a thinner frosting, add a touch of milk (1 teaspoon at a time).
- This is a ‘soft’ frosting and isn’t recommended for piping. It doesn’t hold its shape when piped like Buttercream Frosting.
- Store in a covered container for up to 5 days in the refrigerator. Let it soften at room temperature before using.
Tips for Fluffy Frosting
Our Favorite Frostings
Did you make this Cream Cheese Frosting? Leave us a rating and a comment below!
Best Ever Cream Cheese Frosting
This homemade cream cheese frosting is rich and creamy with just the right amount of sweetness and a hint of lemon.
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Combine cream cheese and butter with a mixer on medium speed until smooth and creamy. Mix in vanilla (or lemon juice and lemon zest if using).
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Add in salt and powdered sugar a bit at a time, scraping the sides of the bowl as needed. Continue beating on medium speed until fluffy. Do not overmix.
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Store up to 5 days in the refrigerator.
- Do not overbeat the cream cheese. Overbeating can cause a runny cream cheese frosting.
- Use a stand mixer with either a whisk or paddle attachment or an electric mixer. Scrape the sides of the mixing bowl with a spatula to ensure it mixes evenly.
- For a thicker frosting, add more powdered sugar. For a thinner frosting, add a touch of milk (1 teaspoon at a time).
- Ensure baked goods are cooled before adding frosting or it will melt.
- This is a ‘soft’ frosting and isn’t recommended for piping. It doesn’t hold its shape when piped like Buttercream Frosting.
*Nutrition information is for 1 tablespoon of frosting. This recipe makes about 2 ½ cups of frosting.
Frosting can be stored in an airtight container in the fridge for up to 5 days. Let it soften at room temperature for at least 20 minutes before using.
Calories: 68 | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 32mg | Potassium: 8mg | Fiber: 1g | Sugar: 9g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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