The best cream cheese frosting is this. It’s incredibly smooth and wonderful to use over all of your favorite baked products, including chocolate cake, carrot cake, and pumpkin bread. Even better is it between two red velvet cookies or on top of sugar cookies!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 24 |
| Yield: | 3 cups |
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar
Instructions
- Beat cream cheese and softened butter in a medium bowl until smooth and creamy. Mix in vanilla.
- Gradually add sugar, beating after each addition until incorporated. Continue to beat until frosting is very smooth.
- Store in the refrigerator after use.
- For a chocolate version, add 1/4 to 1/2 cup cocoa, depending on how rich you want it.
Reviews
I personally HATE cream cheese icing with a fiery passion, but the rest of my family LOVED it with pumpkin cake. Good recipe in general.
Love this recipe
Simple with good flavor
This is a fantastic recipe for cream cheese frosting!!! I whipped it for quite a while so it was a smooth as silk consistency. I warmed it in the microwave just for a few seconds so that I could easily work with it over my bundt cake… I honestly don’t know which was better, the carrot cake or the frosting!!!!
I made the recipe exactly as written. It came out perfectly. The consistency was just what I was hoping for. I think the trick is not to let the cream cheese and butter get TOO soft. I agree the sweetness is mild but just right. I will absolutely make this again.
This frosting was delicious! Everyone raved about it.
Great Recipe!!! I’ve made this numerous of times and even though I cannot eat it; it’s a hit every single time! It doesn’t matter if I use it to frost cakes or heat it and turn into a drizzle for my apple cakes and cinnamon rolls; it’s a success.
Used 1 8 oz package of cream cheese, 1/2 cup butter, only about 1 cup of sugar and about 1/2 cup whipping cream.
Not too sweet, creamy and perfect consistency! Added 1 tsp almond flavoring, as this was going on almond wedding cake cupcakes.
My first time making cream cheese frosting. I saw another recipe with 4 times the sugar–what?! This was the perfect sweetness, unless all you want to taste is sugar. I made half the recipe–plenty for muffins– doubled the butter, added the juice of a medium lemon, and it was heavenly! Was a little thin with the lemon juice, but firmed up to a nice frosting consistency in the fridge. Also, found it really easy to mix by hand–butter out overnight, cream cheese for an hour. Thanks for a great recipe!
Love it! I added 1/2 cup cocoa, and swapped the vanilla extract for almond. It makes a dark chocolate cream cheese frosting that’s perfect on yellow cake.
I really like this frosting. It’s not crazy sweet, just a lovely cream cheese flavor. I let mine set for about 30 minutes in the fridge and it went on the cake just fine. I halved the recipe originally because frosting recipes often make way too much, but you do need the full recipe to frost a layered cake.
Best cream cheese frosting recipe. I have used it on cakes and cookies. So much better than store bought frosting.
Delicious, you don’t have to add vanilla if you use extra powder sugar.
I love this recipe as it uses significantly less sugar than others and lets the tang of the cream cheese shine through. If you like it slightly sweeter, you can add a bit more powdered sugar to taste. It is nice and creamy (not runny) and it sets up once refrigerated. I wonder if the people that said it was runny melted the butter instead of using it at room temperature.
Goes perfectly with my carrot cake!
This CAKE is good! It’s light and airy but moist. I think a tsp of cinnamon would give it a bigger flavor punch….. I’ll try that next time! A bundle pan is perfect but subtract 5 minutes from the bake time.
Love this recipe! I used it to sandwich between red velvet cookies for a wedding. So smooth too!
Good taste ans consistency would be nice to know if you wanted to convert half vanilla with half chocolate cream cheese frosting the steps. But good taste. Thank you
This is a very simple but tasty recipe. Love it
great tasting, perfect that way! but not really pipe-able. At least not in June!