CREAM CHEESE FROSTING
This Cream Cheese Frosting recipe is quick and easy to put together and perfect for frosting cupcakes since it holds its shape for piping! It’s the best cream cheese frosting and can be used on either cupcakes or layer cakes. You have to try this cream cheese frosting!
As for ratio of butter to cream cheese, I use a little less butter and a little more cream cheese. If you’re going for a cream cheese frosting, I say really go for it. There’s not a big decrease in butter, but just enough to make sure it doesn’t steal the show.
CREAM CHEESE FROSTING
Cream Cheese Frosting - perfect for piping on cupcakes and cakes!
This Cream Cheese Frosting recipe is quick and easy to put together and is the perfect cupcake frosting since it holds its shape for piping. It’s the best cream cheese frosting and can be made for either cupcakes, or layer cakes.
Prep Time: 10 minutesTotal Time: 10 minutesYield: 12-14 cupcakes or an 8 inch cakeCategory: DessertMethod: No bakeCuisine: American
INGREDIENTS
CREAM CHEESE FROSTING FOR CUPCAKES
8 oz (226g) cream cheese, room temperature
6 tbsp (86g) salted butter, room temperature
4 cups (460g) powdered sugar
1 tsp vanilla extract
CREAM CHEESE FROSTING FOR CAKES
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
2 tsp vanilla extract
INSTRUCTIONS
1. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
2. Add about half of the powdered sugar and mix until well combined and smooth.
3. Add the vanilla extract and mix until well combined.
4. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
NOTES
Note: The frosting for cupcakes and cakes differs only by the amount of powdered sugar used. I find that a little thicker consistency frosting is nicer on a cake so that things stay in place on the sides of the cake. Feel free to adjust the amount of powdered sugar if you’d like, but keep in mind that less will give you a thinner frosting and more will make it thicker. Both versions of the cream cheese frosting will pipe well, just be sure the frosting doesn’t get too warm.
Note: I like to use salted butter, but feel free to use unsalted. Add about 1/8 teaspoon or so of salt, depending on your preference.
Note: To make a chocolate cream cheese frosting, add 1/2 cup (57g) of natural unsweetened cocoa to the cupcake frosting and 1 cup (114g) to the cake frosting.