This truly is the BEST CREAM CHEESE FROSTING! It is light and fluffy and is the perfect frosting to go with your red velvet, carrot or hummingbird cakes!!
I truly LOVE cream cheese frosting!!! This time of year it really is required for all the amazing desserts. There are red velvet cakes, and carrot cakes and hummingbird cakes to frost and enjoy! Cream cheese frostings have more depth to the flavor than a traditional buttercream frosting. It’s like frosting a cake with a cheesecake. I mean really, what could be better than that?!?!?!?!
The basic ingredients of a cream cheese frosting don’t really vary much but the way you make it can really determine if it’s the best cream cheese frosting or a lumpy flop. There are three critical steps that you must not skip! First, your ingredients have to be room temperature. If the butter and cream cheese are still cold you will have a lump mess on your hands and no one wants that. 🙂 Second, whip, whip, whip. Just because the ingredients are mixed together doesn’t mean your frosting is done and it’s time to turn off the mixer. Start by mixing the butter and cream cheese together before you do anything then once it’s nice and smooth and fluffy start to add in your confectioners’ sugar. Third, the confectioners’ sugar much be sifted. Don’t just cheat and whisk it. It has a tendency to clump and form small balls of sugar. When you sift you make sure that there are no little clumps and you won’t have little lumps in you frosting.
There you have it. It’s so simple to make but please, please do your cakes a favor and do it the right way, you’ll be soooooo glad that you did when you have that slice of cake or just lick the bowl like me. 🙂
Ingredients
- 16 oz. cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups confectioners' sugar sifted
- 2 tsp vanilla extract
Instructions
- using the whisk attachment of a stand mixer beat together on medium speed the cream cheese and butter until light and fluffy
- turn down the speed of the mixer and slowly add in the confectioners' sugar and vanilla extract, scraping down the sides of the bowl as you go
- once all the sugar and vanilla is incorporated, turn up the speed to medium high and beat for 2 minutes, until frosting is light and fluffy.
- refrigerate until ready to use
Nutrition
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Janelle C. says
Delicious frosting! Haven’t tasted it with the banana cake I put it on yet, but out of the bowl is very tasty!
Helle Florin says
Can i pipe this on cupcakes?
Julie K says
Heck yes!
Edith says
Thanks for the recipe. Have been searching for a cream cheese frosting recipe that actually will frost a 2 layer cake. Most of the recipes for a layer cake use only 8 oz of cream cheese and some only 4 ounces. Maybe I am addicted to cream cheese but I actually like to taste it on the cake…forget the thin layer, bring on lots and lots of cream cheese. Will be trying this tonight on a birthday cake for my daughter in law, who happens to be a cream cheese addict…L)
Malina says
Could I substitute shortening for unsalted butter?
Julie @Real Housemoms says
The shortening will change the flavor of the frosting and slightly alter the texture, but you’re welcome to give it a shot!
Rachel says
how long does this keep for in the refrigerator? I was hoping to make this ahead of time so I can just have it ready to pipe on when I need it.
or is it better freshly made?
Julie @Real Housemoms says
You can make this frosting 1 – 2 days ahead of time if needed and store in an air-tight container in the refrigerator. The frosting will set up in the fridge making it thick and hard to pipe. If you set it out on the counter to soften up a bit, you’ll be able to pipe it easily.
Alice says
Does this make enough to frost a 2 layer cake?
Julie Kotzbach says
Hi Alice! Yes, there should be enough for a 2 layer cake.
Jennifer Ming says
I use this same recipe however thank you for the advice of whipping it longer and sifting the powdered sugar. I would usually add some lemon juice as well. That really pops the flavour.
Aubrey Cota says
Good hack! Thank you.
Hannah says
How many cupcakes do you think this would frost?
Aubrey Cota says
Approximately 24-36 cupcakes depending on how much you choose to use.
Mrs. B says
I would not call this fluffy. Not by a long shot. It was pourable. I ended ip folding in stiffly whipped cream & chilling it before it was usable.
Aubrey Cota says
Interesting, I wonder if maybe it was not whipped long enough. Either way sorry to hear it didn’t work out as well for you.