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This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. How to make the BEST Cream Cheese Frosting! This is my family favorite BEST cream cheese frosting recipe! It goes great on Carrot Cake, Red Velvet Cake, and just about any other flavor cake or cupcake you can imagine. I’ve been making this cream cheese icing for years!
If I had things my way, every cake and every cupcake would be be buried beneath a mountain of cream cheese frosting. Not buttercream — Never rarely buttercream — always and only cream cheese. While buttercream frostings are usually too sweet, cream cheese frosting I could eat with a spoon, and this recipe is every bit as versatile as buttercream — it’s sturdy, pipe-able, can be dyed, and, most importantly, it’s delicious. Ingredients for the BEST Cream Cheese Frosting! I always like to use unsalted butter and add a dash of salt so that I have complete control over the flavor of the frosting.
Add vanilla extract and salt and stir well to combine. With mixer on low, gradually add powdered sugar until completely combined. Use to frost completely cooled cake or cupcakes. Frosting that is too thick and too sweet is often caused by accidentally over-measuring the powdered sugar, it should be weighed or measured the same way that flour is measured.
If you accidentally make your frosting too thick, you can thin it by adding a splash of heavy cream or milk at a time until the desired consistency is reached. The cupcakes in these photos were frosted using an Ateco 848 tip. Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. Delish, cream cheese frosting is close to my heart and the only one I do not cringe when my kid eat it. No need to dye it, i only used 2 cups of sugar and it was perfect. It goes great with a banana chocolate chip muffins we made.