Name: Cream Cheese Frosting Recipe
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 8 ounces cream cheese; 6 tablespoons unsalted butter; 3 cups powdered sugar; 2 tablespoons milk; 1 tsp vanilla extract; 0.125 tsp salt

From the Cook

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Cream Cheese Frosting Recipe

Flavor the Moments Verified

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Ingredients

Warning0 allergens identified

Cream Cheese Frosting Recipe

8 ounces cream cheesesoftened; will take 1-2 hours to soften at room temperature

6 tablespoons unsalted buttersoftened

3 cups powdered sugaradd more as desired for a thicker, sweeter frosting

2 tablespoons milkomit if you're piping the frosting

1 tsp vanilla extract

⅛ tsp salt omit if using salted butter

Instructions

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Instructions

Place the softened cream cheese and butter in a medium bowl and beat on medium high speed until smooth, about 2 minutes.

Add the powdered sugar, milk (if using), vanilla, and pinch of salt, and beat on low until the powdered sugar is incorporated. Beat on medium high speed until fluffy, about 2 minutes.

Pipe or spread the frosting onto the cupcakes and enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Allow cream cheese and butter to sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free frosting with perfect consistency.
Sift Your Powdered Sugar 🎯
Always sift powdered sugar before adding to eliminate lumps and create an ultra-smooth, professional-quality frosting without grainy texture.
Balance Tangy Flavor Perfectly ⚖️
Add milk gradually while beating—just 1-2 tablespoons at a time—to achieve the ideal creamy consistency while maintaining the signature tangy cream cheese taste.
Avoid Overmixing 🚫
Mix on medium speed for only 2-3 minutes total; overmixing incorporates excess air and can make the frosting too soft and difficult to pipe or spread.
Chill Before Piping 🧊
Refrigerate frosting for 15-20 minutes before decorating cakes or cupcakes to firm it up, making it easier to pipe decorative designs without slumping.