Cream Cheese Frosting

a close up of Cream Cheese Frosting on a cupcake

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5 from 1 vote

This tangy cream cheese frosting is the perfect recipe to add to all of your favorite baked confections.

Prep Time1

Cook Time3

Total Time4

Course: Dessert

Cuisine: American

Keyword: Pumpkin Cookies with Cream Cheese Frosting Recipe

Servings:

Calories: 107kcal

Ingredients

8 ounces cream cheese, room temperature
½ cup unsalted butter, room temperature
2 tablespoons heavy cream
¾ teaspoons vanilla extract
¼ teaspoon salt
3 cups powdered sugar, sifted

Instructions

You can make your frosting by adding the room-temperature cream cheese block and the room temperature unsalted butter to a medium-sized mixing bowl.
Using a handheld mixer on medium speed, beat together the cream cheese and unsalted butter for 2 to 3 minutes or until the mixture is smooth and fluffy.
Add the heavy cream, vanilla extract, and salt to the butter and cream cheese and beat until fully incorporated.
Add the sifted powdered sugar, ½ cup at a time, to the cream cheese mixture and beat on low speed. Continue to add the powdered sugar, ½ cup at a time, until all the powdered sugar has been added and your cream cheese frosting is thick and smooth.

Notes

If your frosting is a little too loose for your preference, then you can add additional powdered sugar, but I would start with just a ¼ cup at a time until you reach your desired thickness. If it is too stiff, you can loosen it up by adding a little extra heavy cream to it. I would start with just a splash (about 1 teaspoon), then mix it, and if that does not get you to your desired consistency, you can add an additional teaspoon.
The beauty of this easy cream cheese frosting is that you can make it in advance and store it in the freezer until the day you are ready to use it.
Make sure your cream cheese is at room temperature, so you don’t end up with lumps in your creamy frosting.
If your frosting is a little too loose for your preference, you can add additional powdered sugar, starting with just a ¼ cup at a time until you reach your desired thickness. If it is too stiff, you can loosen it up by adding a little extra heavy cream to it. Start with just a splash (about 1 teaspoon), then mix it, and if that does not get you to your desired consistency, you can add an additional teaspoon.
I like to pipe my frosting for my cupcakes. To do so, you can place a large piping tip (I like to use a Wilton 2A tip) into a large piping bag, or a heavy-duty zip-top bag with a corner snipped off of it, then transfer the cream cheese frosting into the piping bag. The cream cheese frosting pipes a little easier if you allow it to firm up just a little bit by placing it in the fridge for about 15 to 20 minutes before decorating your cupcakes. Be sure that your cupcakes are completely cool before frosting them, or your frosting will just melt right off the top of your cupcakes.

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