The most common frosting used in my kitchen is cream cheese frosting. I use it on everything from spice cake to pumpkin cupcakes, carrot cake to red velvet cake, chocolate cupcakes, cinnamon rolls, sugar cookies, banana cake and more. This particular recipe is my favorite cream cheese frosting.
It’s pretty straightforward with only 5 ingredients required.
The most important part? Make sure you’re using a block of cream cheese, not cream cheese spread. Cream cheese is sold in 8 ounce blocks– and you’ll need 1 block of the full-fat stuff. I’ve gotten many questions about cream cheese frosting being too runny and the #1 reason is because bakers have accidentally been using the spread instead of the block. There’s a HUGE difference!
This frosting is creamy and velvety smooth with the perfect balance of tangy and sweet. And it’s also easy to spread and pipe.
Favorite Cream Cheese Frosting
- 8 ounces (224g) full-fat block cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
- Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.
This recipe is enough to frost 12-18 cupcakes or one 9x13 quarter sheet cake. 1.5x the recipe for a double layer cake. (Doubling the recipe would be far too much.)
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