Cream Cheese Frosting Recipe
A classic and richly indulgent cream cheese frosting that delivers both flavor and structure. Ideal for covering a double-layered 8" or 9" cake, adorning 24 cupcakes, or generously swirling atop a dozen. This robust frosting holds its shape exceptionally well, making it perfect for piping.
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Servings: 29 cupcakes
Ingredients
- 4 cups powdered sugar 500g
- 8 oz cream cheese softened (brick-style only) (226g)
- ½ cup unsalted butter softened (113g)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Place the cream cheese and butter into the bowl of a stand mixer or use a handheld electric mixer. Beat together until the mixture is silky smooth and thoroughly combined, with no visible lumps.
- Incorporate the vanilla extract and salt, ensuring the mixture is evenly blended.
- Gradually add the powdered sugar while mixing on a low setting, allowing each addition to integrate fully before adding more. Continue until the frosting achieves a smooth and cohesive consistency.
- Apply the finished frosting to fully cooled cakes or cupcakes as desired.
Notes
This frosting is notably firmer than many cream cheese varieties, lending itself well to piping and detailed decorations. It maintains a subtle sweetness compared to buttercream. For a less sweet result, reduce the sugar to taste—though at least two cups are needed for proper texture.
To avoid an overly thick and saccharine frosting, ensure powdered sugar is measured accurately, ideally by weight. If the consistency turns out too dense, incorporate a small amount of heavy cream or milk incrementally until the desired texture is achieved.
For best results when using fine piping tips, sift the powdered sugar after measuring. The cupcakes pictured were frosted with an Ateco 848 piping tip.
To avoid an overly thick and saccharine frosting, ensure powdered sugar is measured accurately, ideally by weight. If the consistency turns out too dense, incorporate a small amount of heavy cream or milk incrementally until the desired texture is achieved.
For best results when using fine piping tips, sift the powdered sugar after measuring. The cupcakes pictured were frosted with an Ateco 848 piping tip.