What makes this cream cheese frosting different from the rest? The fact that I specifically made it to be sturdy and pipe-able! I was sick of making cream cheese frosting that was gloopy and droopy, so I came up with this recipe to be able to pipe perfectly over cupcakes or decorate a cake. It’s tangy yet sweet because it has the perfect ratio of sugar to cream cheese. Bonus- it only takes 5 minutes to make!

A vanilla cupcake with cream cheese frosting on a stone plate.
I piped this cupcake immediately after making the frosting.

The secret to getting cream cheese frosting to pipe instead of it being a drippy mess is to add extra powdered sugar and skip the cream or milk that you would put in regular frosting recipes.

Because cream cheese doesn’t firm up completely in the fridge if you use the same amount of powdered sugar (usually 3- 3 1/2 cups) and also add more liquid to finish the frosting, it will be runny and not stable enough to pipe.

As a trained pastry chef, while testing this recipe, I fully intended to add the liquid to the end, just out of habit, but while it was whipping in the mixer I had a crazy thought- what if we skipped it?

Guess what! It totally worked!

This frosting is perfect to pipe over pumpkin cupcakes, or over this carrot pineapple cake.

I actually really enjoy making cream cheese frostings and know that sometimes you might want a chocolate cream cheese frosting, OR if you run out of butter you can always make this cream cheese frosting without butter.

Just know that the no-butter recipe is not sturdy like this one.

Also don’t you worry, this icing still is super tangy and sweet, but also super fluffy and thick- lets get to it!

Step by step instructions

First make sure that your cream cheese and butter are at room temperature before creaming. This will make the frosting much smoother and it will be easier to mix.

Butter and cream cheese in a bowl.
Add 1 stick of butter and 1 package of cream cheese to the bowl of a mixer.
Creamed butter and cream cheese in a mixing bowl.
Using a stand mixer with a paddle attachment, mix on medium- high speed for 1 minute until creamed well. Then scrape down the sides.
Powdered sugar added to creamed butter and cream cheese
Add the powdered sugar all at once and then mix on low moving up to high speed for 2 minutes.
Cream cheese frosting in a mixing bowl.
With the mixer running on low, add the vanilla extract and beat until mixed in.

To keep the frosting extra sturdy, frost the cake or cupcakes and keep them in the fridge until serving.

You can make this frosting ahead of time- up to 5 days, and keep it in the fridge until you are ready to use it.

It will be too hard to pipe when you first take it out, so youll need to give it a few minutes at room temperature, or you can also rewhip it with the paddle attachment in your mixer.

Cream cheese frosting in a bowl.
A vanilla cupcake with cream cheese frosting on a stone plate.
4.50 stars (2 ratings)

Easy Cream Cheese Frosting You Can Pipe

Prep: 10 minutes
chill: 20 minutes
Total: 30 minutes
Servings: 12 cupcakes
What makes this cream cheese frosting different from the rest? The fact that I specifically made it to be sturdy and pipe-able! I was sick of making cream cheese frosting that was gloopy and droopy, so I came up with this recipe to be able to pipe perfectly over cupcakes or decorate a cake. It's tangy yet sweet because it has the perfect ratio of sugar to cream cheese. Bonus- it only takes 5 minutes to make!
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Ingredients

  • 1 8 oz cream cheese block, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 4 cups confectioners sugar, 460g
  • 1/2 tsp vanilla extract

Equipment

Instructions
 

Cream Cheese Buttercream Frosting

  • Make sure your cream cheese and butter are at room temperature for easy mixing.
  • In the bowl of a hand or stand mixer, add the 1 block cream cheese and the 1/2 cup unsalted butter and mix on low- medium speed for 2-3 minutes until fully creamed.
  • Stop and scrape down the mixer. Add in the confectioners sugar. Mix on low speed working your way up to medium speed as the sugar mixes in. Mix for 2-3 mins more until fully mixed.
  • Turn the mixer to low and add in the 1/2 tsp vanilla. Mix again on medium speed for 2-3 more minutes until super light and fluffy.
  • Pour the cream cheese out onto a sheet of plastic wrap and chill for 20 minutes before using.

Notes

This recipe makes enough to frost 12 cupcakes or to fill and frost a 2 layer 8 inch cake. 

Storing

I like to store my frosting in plastic wrap instead of bowls because bowls take up too much space and plus I dont want to wash them!
All I do is dump the icing onto a square of plastic wrap and close up it on all sides. Store it in the fridge for up to 2 weeks.
Keep your desserts that are frosted in the fridge otherwise the cream cheese can spoil.
Serving: 1portion, Calories: 224kcal, Carbohydrates: 40g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 3mg, Potassium: 4mg, Sugar: 39g, Vitamin A: 237IU, Calcium: 4mg, Iron: 1mg
Course: Dessert
Author: Sam Adler
Cuisine: American
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