You will never know when you will be hit with a Red Velvet Cake, Carrot or Pumpkin Cake craving, and so when that happens, it is very handy to have Cream Cheese Frosting recipe ready for you. Making Cream Cheese Frosting is not complicated at all. All it takes is mixing all ingredients together, that easy! Follow my simple tips and you will sure end up with a fluffy, smooth, finger licking good cream cheese frosting. Let’s get started!

Tips in Making Cream Cheese Frosting

1. Use full Fat Cream Cheese – If you want a creamy cream cheese frosting, go for the original full fat cream cheese. You need a good amount of fat to produce a creamy frosting like this.
2. Use Block Cream Cheese – There is cream cheese sold in a rectangular box and there is the one sold in a tub. The latter one is the spreadable cream cheese that are great for toast and bagel. This is softer which makes it spreadable and does not require any thawing to be soft. The block cream cheese on the other hand is thicker and more compact, thus it require few minutes out of the refrigerator to soften it. This is more stable for use in frosting
3. Room Temperature Cream Cheese and Butter – This is VERY important to achieve a light and fluffy frosting. So take the extra step of taking these 2 out of the refrigerator at least 30 minutes before using it. Depending on where you are located, this could be more or less 30 minutes.
4. Sift the Icing Sugar – sifting not only aerate the powdered sugar, it also removes the lumps. I measure mine the sift it while on the process of using it.
5. Be aware of the Humidity and Temperature – Just be aware that when you make frosting especially butter based or cream based that the texture may be affected by the temperature and humidity in your area. Hot weather tends to make the cream cheese and butter melt faster, so pay attention to that. Oily and almost melted cream cheese and butter will make a runny oily frosting.

Small Batch Ingredients (Frosting for 3-4 cupcakes)

• 3 oz Cream Cheese, softened at room temperature
• 2 tablespoon unsalted Butter at room temperature
• 6 tablespoon Icing Sugar – sifted to remove lumps
• 1/4 teaspoon pure Vanilla Extract
• 1/8 teaspoon of Salt

Medium Batch Ingredients (Frosting for 6-inch cake)

• 4 oz (1/2 box) Cream Cheese, softened at room temperature
• 2 tablespoon unsalted Butter at room temperature
• 1/2 cup of Icing Sugar – sifted to remove lumps
• 1/2 teaspoon of pure Vanilla Extract
• 1/8 teaspoon of Salt

Big Batch Ingredients (Frosting for 12 cupcakes)

• 8 oz (1 box) Cream Cheese, softened at room temperature
• 4 tablespoon of unsalted Butter at room temperature
• 1 cup of Icing Sugar – sifted to remove lumps
• 1 teaspoon of pure Vanilla Extract
• 1/4 teaspoon of Salt

For frosting 8-9 inches cake with middle and top frosting, you will need to double the big batch ingredients.

Variation:

Whipped Cream Cheese Frosting: Fold 1/4 -1/2 cup whipped cream after mixing all the ingredients.

This variation is great for spreading instead of piping as the consistency is a little bit soft and runny. This is great to use for cakes where you want a lighter spreadable cream cheese frosting on top or just to spread on muffins while eating it.

Instructions:

1. Cream the Butter and Cream Cheese: Using an electric mixer beat together the butter and the cream cheese (speed 2 KitchenAid) until combined and smooth, around 3 minutes.
2.  Add Icing Sugar: Starting with low-speed and increasing to medium speed, add the icing sugar, salt and vanilla extract, then beat until smooth and well-combined, around 5 minutes or until smooth, fluffy and no more lumps from icing sugar.
3. Use Transfer in a piping bag for cakes and cupcakes decorating, or spread on top of cake and muffins
4. Store: Transfer in a container with lid and refrigerate. Whisk for few minutes to bring back the volume once ready to use.

Recipes Notes:

• It is very important that both the cream cheese and butter are in room temperature. When you press your finger on top, it should leave a hollow dent. That tells you that it is in the right  softness. You do NOT want it overly soft and melted. That will result in a runny and oily frosting.
• The video uses the big batch measurements

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