This was my journey
Cream Cheese Frosting That Elevates Every Bake
If you’ve ever searched for the perfect cream cheese frosting, look no further! After trying countless variations, I found one that ticks all the boxes—smooth, tangy, and just sweet enough.
This frosting is my go-to for:
- Carrot Cake [Add link here]
- Carrot Cupcakes [Add link here]
- Red Velvet Cake
- Even Chocolate Cake for a rich twist!
I’ve kept the recipe exactly as the original because it’s flawless. You can check out the original recipe here: https://sugarspunrun.com/cream-cheese-frosting/.
Why You’ll Love It:
- Quick and easy to make
- Perfect consistency for spreading or piping
- Works beautifully with a variety of cakes and cupcakes
Pro Tips:
- Use full-fat cream cheese for the best texture
- Make sure your butter is softened (not melted)
- Chill slightly if you need a firmer consistency for piping
Ready to take your cakes to the next level? Try this cream cheese frosting today—you’ll wonder how you ever baked without it!
Ideas, Advice and Suggestions
Butter –To ensure the butter is soft, let it stand for thirty minutes to an hour and a half. Avoid using the microwave as it can cause uneven melting. I usually opt for salted butter and adjust by reducing the added salt accordingly.
Cream cheese – Just as butter needs to be soft for mixing, it won’t blend well if it’s not. If detailed piping isn’t a concern, spreadable cream cheese is a suitable alternative.
Vanilla extract or essence – I use essence or paste if I have it.
Salt – I slightly decrease the amount if I’m using salted butter.
Icing sugar – Powdered sugar is a versatile ingredient that you can adjust to taste, but I’ve found that 4 cups is the right amount for me.
Cream Cheese Frosting
Course: DessertDifficulty: Simple20
cup cakes or 1 Cake10
minutes3045
kcalIngredients
113g (½ cup) butter, softened
226g to 250g cream cheese, softened (brick-style, not spreadable)
1 teaspoon vanilla extract or essence
¼ teaspoon salt
500g (4 cups) Icing sugar
Directions
- Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
- Add vanilla extract and salt and stir well to combine.
- With mixer on low, gradually add powdered sugar until completely combined.
- With mixer on low, gradually add powdered sugar until completely combined.
- Use to frost completely cooled cake or cupcakes.
Notes
- Using brick-style cream cheese results in a robust and pipeable frosting that retains its shape well, similar in texture to buttercream. It’s excellent for decorative purposes!
Origin of the Recipe
Adjusting Sweetness and Consistency
Many cream cheese frosting recipes use less sugar, which creates a thinner consistency. This version is less sweet than buttercream, but if you prefer an even less sweet option, you can reduce the sugar further—just keep at least two cups for structure.
If your frosting turns out too thick and overly sweet, it’s often due to adding too much powdered sugar. Always weigh or measure powdered sugar like flour. To fix thick frosting, add heavy cream or milk gradually, a splash at a time, until you reach the desired texture.
Storage Tips
This frosting can be stored in the fridge for up to one week or frozen for up to three months. Make sure to keep it in an airtight container to maintain freshness.
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