The Best Classic Cream Cheese Frosting Recipe (Smooth and Pipeable)
Make the best, easy, and quick cream cheese frosting. This recipe yields a smooth, rich, and tangy topping perfect for red velvet cake, cupcakes, and cinnamon rolls.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: About 2 cups 1x
- Category: Dessert Topping
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (8 ounce) package full-fat cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Place the softened cream cheese and softened butter in a large mixing bowl. Beat them together with an electric mixer on medium speed until the mixture is completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
- Add the sifted powdered sugar one cup at a time, mixing on low speed until incorporated, then increase the speed to medium.
- Add the vanilla extract and salt. Beat on medium-high speed until the frosting is light and fluffy, about 3 minutes. If the frosting seems too thin, add the remaining powdered sugar, one tablespoon at a time, until you reach your desired thickness.
- If you need a pipeable cream cheese frosting, beat for an extra minute on medium-high speed to incorporate more air.
- Use immediately to frost cakes or cupcakes, or store covered in the refrigerator for up to one week.
Notes
- For a lump-free result, ensure your cream cheese and butter are truly at room temperature. Cold ingredients cause lumps.
- To achieve a tangier flavor, slightly reduce the powdered sugar or add 1/2 teaspoon of fresh lemon juice.
- If the frosting becomes too soft while working, chill the bowl and beaters for 10 minutes before continuing.
Nutrition
- Serving Size: 1/4 cup
- Calories: 320
- Sugar: 35
- Sodium: 110
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 36
- Fiber: 0
- Protein: 2
- Cholesterol: 60