Print

The Best Classic Cream Cheese Frosting (Smooth and Pipeable)

A round cake generously topped with thick, swirled cream cheese frosting, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, smooth, and tangy cream cheese frosting. It is perfect for red velvet cake, carrot cake, or cinnamon rolls, and it holds its shape well for decorating.

Ingredients

Scale
  • 8 ounces full-fat cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. 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.
  2. Add the vanilla extract and salt. Mix briefly to combine.
  3. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated.
  4. Increase the mixer speed to medium-high and beat for 2 to 3 minutes until the frosting is light and fluffy. If the frosting is too thin, add the remaining powdered sugar, half a cup at a time, until you reach your desired thickness.
  5. If you need a firmer, pipeable frosting, beat for an extra minute. If the frosting becomes too soft, chill it for 15 minutes before using.

Notes

  • For the smoothest texture, ensure your cream cheese and butter are at true room temperature, but not warm or melted. This prevents lumps.
  • Use this frosting immediately, or store it covered in the refrigerator for up to one week. Allow it to come to room temperature and briefly beat it before using after refrigeration.
  • To make this frosting tangier, reduce the vanilla extract slightly. For a sweeter flavor, increase the powdered sugar by up to 1/2 cup.

Nutrition

Find it online: https://hearthbite.com/best-cream-cheese-frosting-recipe/