Today, I’d like to share a recipe with you. Not just any recipe… a cream cheese frosting recipe I have used dozens (maybe even hundreds) of times, and I love it each time!
There are two reasons I love this recipe… one is that it’s really, really easy, and the second is that it’s really delicious!
While I do also enjoy other styles of frosting, like Swiss Meringue Buttercream, Fluffy 7 Minute Frosting, or Whipped Ganache, this cream cheese frosting recipe is easier than any other. This is basically American style buttercream (which is butter, powdered sugar, milk), but with the addition of cream cheese.
The cream cheese is really the key ingredient, since it helps off-set the sweetness of the powdered sugar, and adds to the creaminess of the butter while also removing the greasy, pure butter flavor.
Another thing I really like about this recipe is that if you use these proportions, the frosting is not over powered by the cream cheese, it takes on the flavor of whatever extract or additional flavorings are added.
Vanilla Cream Cheese Frosting
½ cup (1 stick/8 Tablespoons) unsalted butter (set at room temp about 10 minutes, but should still be cool)
8 oz. Challenge cream cheese (directly from fridge)
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 4 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)
Directions:
*Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
*Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
The recipe above will produce a delicious VANILLA flavored frosting, here are a couple of other options to try…
For a Stronger Cream Cheese Flavor: Use an additional 4 oz. (½ block) of cream cheese. This is good for any cake/cupcake recipe that is traditionally topped with Cream Cheese Frosting, like Carrot Cake, or Red Velvet Cake.
For Chocolate Frosting: (my favorite!) add ½ cup unsweetened cocoa (I use Ghirardelli brand, it’s really good). Add the cocoa powder before adding the powdered sugar, so it gets fully incorporated into the butter and cream cheese.
Strawberry, Blackberry, etc: Add 2-4 tablespoons of preserves. Depending on how chunky or seedy the preserves are, you may want to blend it in the food processor, and/or strain it through a fine strainer before adding it to the frosting. Add the preserves to the frosting mixture before adding the heavy cream. Depending on the amount of preserves you add you may need very little or no cream, especially if you want the frosting thick enough to pipe. A final option would be to add a drop of food coloring to add to the color of the preserves (for example, pink coloring for the Strawberry flavor).
* This recipe will frost about 22-24 cupcakes if you are piping a nice swirl, or even more if you just spread it on. If you’re making a cake, this will frost and fill a two layer 9″ cake.
How To Make Cream Cheese Frosting
Cream Cheese Frosting
Ingredients
- ½ cup unsalted butter set at room temp about 10 minutes, but should still be cool
- 8 oz. cream cheese directly from fridge
- 1 teaspoon vanilla extract always use pure vanilla extract if possible
- 4 cups powdered confectioners sugar
- 1 to 4 tablespoons heavy cream heavy whipping cream (or milk- although I do like the richness that cream adds)
Instructions
- Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
- Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
- Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
- Beat until fluffy, about 1 minute.
- Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
Notes
Nutrition
Charlotte says
Hi, was wondering is the butter used salted or unsalted.
debs says
hi gloria.. what cream can i use aside from heavy cream? can i use a regular cream? thanks
Georgie says
Hi Glory, just wondering with the cream cheese vanilla frosting can I add food colouring to the mixture after I have beat all the ingredients? I know sometimes I have added liquid food colouring after and has made the mixture curdle?
Thanks
Maya says
Just made the chocolate cupcakes with the strawberry buttercream frosting for my friend’s baby shower! They turned out amazing (I had to taste-test of course). Thanks for the recipe!!!
Oh, and FYI for others, I did not use any heavy cream at all. The consistency is just right for piping the frosting, definitely not runny. Just keep it cold and don’t over-mix!!
Natalie says
This is the best chocolate frosting I have ever made and it’s absolutely beautiful piped. I made 50 cupcakes for a party and everyone loved them and asked about the frosting. Thanks for a fantastic recipe!
Yayapalomo says
Hi what if I do the cream cheese frosting and I frost the cupcakes overnight..well it be ok to leave out till the party?.
Sue Ess says
Should the powdered sugar be sifted before adding to the frosting? Thanks! I am looking forward to making this for baby shower cupcakes!
Destiny says
Hello,
I would like to know if you think the recipe will hold up in the heat and if it’s safe to stay out during a birthday party? I am having problems find a cheese recipe that doesn’t melt right away. I am baking a cake for my nephew and the room inside will get hot from all the people in the small room.
Pleas adivse ASAP if possibly.
Thank you!
Caroline says
The recipe says to “use immediately” and I’m just wondering what that means exactly? If I frost the cupcakes today then store the cupcakes in the fridge overnight is that ok?
or am I supposed to frost them right before serving?
teri says
Hi… Love your cupcakes! Can I ask if the Cream Cheese Frosting be colored and used to decorate a cake with the petal design. Will it hold up?
Glory says
Yes, I color this frosting quite often. I use Americolor gel colors. This icing will hold up to being piped into a loose petal design, but would not likely work well for a large structured rose. As you work with the icing it will become softer, due to the heat from your hand, so you may need to put the icing (in the piping bag, with the tip covered with a moist towel) in the fridge for 15-20 minutes, or as needed.