Admittedly, I am usually not a huge fan of frostings because I often find them too sweet. However, cream cheese frosting has just that perfect balance of sweetness from the sugar and tanginess from the cream cheese. Add in that little hint of salt.… I could eat it with a spoon (and definitely have).
The best part is: cream cheese frosting is actually super easy to make and only requires a few ingredients. There are really only two things to remember to make sure your frosting comes out perfect every time.
1. Make sure your ingredients are at room temperature.
I recommend leaving your butter and cream cheese on the counter until they reach room temperature. Otherwise, they may not blend together as easily, which can result in a lumpy frosting.
2. Sift your powdered sugar.
I know sifting is always an extra step that is oh so tempting to skip, but I always sift my powdered sugar before adding it into a frosting or icing just to be extra sure that no lumps form.
SWEET vs. TANGY CREAM CHEESE FROSTING
I’ve tested many different ratios of cream cheese to butter to powdered sugar, and have found that 4 cups of powdered sugar (to one block of cream cheese) gives the perfect balance of sweet and tangy.
That being said, if you prefer your cream cheese frosting to be a bit sweeter, you can keep adding additional powdered sugar (½ cup at a time) until it reaches your desired level of sweetness.
CAN I USE LOW-FAT CREAM CHEESE IN FROSTING?
Though it is possible, I really don’t recommend making cream cheese frosting using low-fat (or light) cream cheese. I just find that it never has the same smooth and creamy texture. I think it’s one of those guilty pleasures that you just can’t skimp on.
CAN YOU FREEZE CREAM CHEESE FROSTING?
Absolutely! Just store it in an airtight container and freeze it for up to 3 months. When ready to use, thaw it in the fridge overnight, then bring it back up to room temperature and re-whip it before using.
Start by spooning, leveling, and sifting the powdered sugar into a large bowl and set it aside. Sifting the powdered sugar will help prevent lumps in your frosting.
In the bowl of a stand mixer fitted with the wire whip attachment (or in a bowl using a handheld mixer), beat the butter on high speed until smooth.
Next, add in the cream cheese and continue to beat the mixture, until smooth and well combined. Scrape down the sides of the bowl, as needed.
Turn the mixer down to a medium-low speed and add in the vanilla and salt until well combined.
With the mixer still on low, slowly add in the powdered sugar 1 to 2 cups at a time until well combined. Once all of the powdered sugar is incorporated, turn the mixer on high and whip the frosting for 1 to 2 minutes until it is fluffy and smooth.
Use the frosting immediately, or store in the fridge in an airtight container.
Cream Cheese Frosting
Ingredients
- 3 cups powdered (icing) sugar (spooned, leveled, and sifted)
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup (8 oz) full-fat cream cheese (1 standard block)
- 1 tsp pure vanilla extract
- ¼ tsp kosher salt (I use Diamond Crystal)
Instructions
- Measure out powdered sugar (by spooning it into a measuring cup and leveling it off with the back of a knife) and sift it into a large bowl (to remove any lumps). Set aside.3 cups powdered (icing) sugar
- In the bowl of a stand mixer fitted with the wire whip attachment, whip butter on medium speed until smooth (about 1 to 2 minutes).½ cup (1 stick) unsalted butter, at room temperature
- Add in cream cheese and continue to mix until smooth and well combined (about 1 to 2 minutes more), scraping down the sides of the bowl with a rubber spatula, as necessary.1 cup (8 oz) full-fat cream cheese
- Add in vanilla and salt. Mix until well combined (about 30 seconds).1 tsp pure vanilla extract¼ tsp kosher salt
- Reduce mixer to low speed and slowly add in sifted powdered sugar.
- Increase the mixer to medium speed and mix until powdered sugar is fully incorporated and frosting is smooth (about 30 seconds).
Notes
- For perfectly smooth cream cheese frosting:
- Bring all ingredients to room temperature so they blend easier.
- Sift powdered sugar so no lumps form.
- This frosting is perfectly sweet and tangy. Want it sweeter? Add more powdered sugar, ½ cup at a time, until it tastes as you like it.
- You can freeze cream cheese frosting in an airtight container for up to 3 months. Simply thaw overnight and re-whip before using.
