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A red velvet cupcake in a white paper liner is topped with a tall swirl of cream cheese frosting. Other frosted cupcakes, a piping bag filled with cream cheese frosting, and a bowl of powdered sugar are visible in the background.
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5 from 1 vote

Cream Cheese Frosting

This frosting stays soft enough to spread cleanly, but firms up into thick, defined swirls after a short chill in the fridge.
Prep Time10 minutes
Chill Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: cream cheese frosting recipe.
Servings: 24
Calories: 107kcal
Author: Stephanie Keeping

Ingredients

  • 12 ounces block-style cream cheese room temperature
  • ¾ cup unsalted butter room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 6 cups powdered sugar sifted

Instructions

  • In a large bowl, using a handheld mixer on medium-high speed, cream together the cream cheese and unsalted butter for 2-3 minutes or until light and fluffy with no lumps remaining.
    A bowl of creamy cream cheese frosting is whipped with a hand mixer, surrounded by powdered sugar, a sifter, a kitchen towel, and red velvet cupcakes cooling on a wire rack.
  • Add the vanilla extract and salt, mixing just until fully incorporated. Stop and scrape down the sides and bottom of the bowl as needed to ensure everything is evenly incorporated.
  • With the mixer on low, slowly add the powdered sugar, one cup at a time, until all the powdered sugar is fully incorporated. Increase the speed to medium-high and beat for an additional 2-3 minutes or until the cream cheese frosting is light and fluffy.
    A hand mixer is blending powdered sugar into a creamy cream cheese frosting mixture in a glass bowl on a white marble surface.
  • Use right away for a soft, spreadable finish to frost a 9x13 sheet cake, 8-inch round 2-layer cake, or 24 standard cupcakes with a butter knife or small offset spatula. You can place the frosted cake into the refrigerator for 20-30 minutes to chill, allowing the frosting to firm up enough to yield a clean slice when served.
    A glass bowl filled with smooth, creamy white cream cheese frosting sits on a marble countertop. The frosting has elegant swirled patterns from mixing.
  • If piping the frosting onto a cupcake in a decorative swirl, add the cream cheese frosting to a large piping bag fitted with a piping tip and refrigerate for 20-30 minutes minimum before piping onto the cupcakes. This will yield a slightly stiffer piped swirl for decorating before serving.

Notes

  • This frosting can be made up to one week ahead, stored in an airtight container in the refrigerator. Bring to room temperature before frosting a cake or piping onto cupcakes. You may need to beat the frosting to a light and fluffy consistency after prolonged refrigeration for easier frosting.
  • If your frosting is slightly too loose, you can either refrigerate it for 20-30 minutes to firm up the butter and cream cheese before frosting, or you can add up to ½ cup additional sifted powdered sugar to the bowl and beat until thickened.
  • This recipe yields 4.5 cups of frosting. That's enough to pipe tall frosting on 24 cupcakes or fully decorate a 9-inch, 2 layer cake.

Nutrition

Calories: 107kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 92mg | Potassium: 29mg | Sugar: 15g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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