The Best Classic Cream Cheese Frosting: Smooth and Pipeable
This is the easiest and most reliable recipe for classic cream cheese frosting. You will achieve a smooth, fluffy texture that is perfectly tangy and holds its shape well for decorating cakes or topping cinnamon rolls.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: About 3 cups
- Category: Baking Component
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces full-fat cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Place the softened cream cheese and softened butter into the bowl of a stand mixer fitted with the paddle attachment. Beat them together on medium speed until the mixture is completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low. Gradually add the sifted powdered sugar, one cup at a time, mixing until just combined after each addition.
- Add the vanilla extract and salt. Increase the mixer speed to medium-high and beat for 2 to 3 minutes until the frosting is light, fluffy, and smooth. This whipping time helps prevent lumps.
- If the frosting seems too soft for piping, chill it in the refrigerator for 15 to 20 minutes before using. If it is too stiff, add 1 teaspoon of milk or cream and beat briefly.
Notes
- For the smoothest results, make sure your cream cheese and butter are truly at room temperature, but not melted. This prevents lumps.
- Sifting the powdered sugar is key to achieving a lump-free, pipeable cream cheese frosting.
- This recipe makes enough tangy cream cheese icing for one 9-inch layer cake or about 18 standard cupcakes.
Nutrition
- Serving Size: 1/4 cup
- Calories: 320
- Sugar: 38
- Sodium: 110
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 0
- Protein: 2
- Cholesterol: 55