The Best Classic Cream Cheese Frosting: Smooth, Tangy, and Pipeable
Make the best classic cream cheese frosting that is smooth, rich, and perfectly balanced with a slight tang. This easy recipe is quick to whip up and holds its shape well for decorating cakes, cupcakes, or topping cinnamon rolls.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: About 3 cups
- Category: Dessert Topping
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces full-fat cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Place the softened cream cheese and softened butter into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is completely smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
- Reduce the mixer speed to low. Gradually add the sifted powdered sugar, one cup at a time, mixing until just combined after each addition.
- Add the vanilla extract and salt. Increase the mixer speed to medium-high and beat for 2 to 3 minutes until the frosting is light, fluffy, and smooth. This whipping time helps prevent lumps.
- If the frosting seems too soft for piping, chill it in the refrigerator for 15 to 20 minutes before using. If it is too stiff, add 1 teaspoon of milk or cream and beat briefly.
- Use immediately to frost cakes, cupcakes, or cinnamon rolls.
Notes
- For the smoothest frosting, make sure both your cream cheese and butter are truly at room temperature. Cold ingredients cause lumps.
- Sifting the powdered sugar is a key step to achieving a lump-free, pipeable cream cheese frosting.
- If you are making this for red velvet cake or cinnamon rolls, this recipe provides the perfect tangy contrast to the sweet baked goods.
- This frosting holds its shape well for piping, similar to a stable buttercream alternative.
Nutrition
- Serving Size: 1/4 cup
- Calories: 380
- Sugar: 45
- Sodium: 110
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 46
- Fiber: 0
- Protein: 2
- Cholesterol: 60