Easy homemade fluffy and thick cream cheese frosting that is perfect for piping. This tastes incredibly delicious with a little tang from the cream cheese and is made with a few simple ingredients.
Cream cheese frosting is my favorite frosting. When I first made the frosting from scratch, the very first idea on my mind was if it is stable enough to hold its shape. When it comes to frosting cakes or cupcakes, I would love them not to be runny; otherwise, my cakes would be messed up. Speaking of this, I am sure cream cheese frosting won’t disappoint you. It’s fluffy and thick, making it stable to stay on your sweet baked goods. I also used this frosting on my yeast baked goods like cinnamon rolls and wow, it turned out tasty!
This classic cream cheese frosting is actually what I use most because I love its taste! It’s amazingly delicious with a perfect balance of sweet and tangy flavor. If you have been using buttercream frosting for a while, this cream cheese frosting will be your next favorite.
VERSATILE CLASSIC CREAM CHEESE FROSTING
TIPS TO MAKE PERFECT CREAM CHEESE FROSTING
Use the full-fat cream cheese block. In this recipe I use Philadelphia cream cheese block. Make sure you will not use cream cheese spread because you want to avoid the runny frosting which may cause you trouble in piping.
Use powdered sugar (confectioner’s sugar). Powdered sugar has finer texture and contains a bit of cornstarch, which helps produce more volume and thickness to your frosting.
Use soft, room temperature ingredients. If the butter is too cold, the frosting can be lumpy.
Classic Cream Cheese Frosting
- 8 ounce (224g) full fat block cream cheese (not cream cheese spread), softened to room temperature
- 1/2 cup (1 stick/113 g) unsalted butter, softened to room temperature
- 3 cups (345g) powdered sugar
- 1 teaspoon pure vanilla extract
- In a large bowl, using a mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy. Add powdered sugar and vanilla extract and beat on low speed for 30 seconds until incorporated (or powdered sugar will fly everywhere), then beat on high speed for 2 minutes until smooth and fluffy.
- Use the frosting immediately, or it can be kept in an airtight container in the refrigerator for up to 5 days. Before using, warm it to room temperature and briefly rewhip until smooth and creamy again.