This cream cheese buttercream frosting is the perfect icing for cakes, cupcakes, and cookie sandwiches. It isn’t runny at all and can even hold still while piped on cupcakes. There are only a few simple ingredients in this versatile recipe, it will be your new go to!
I love that tangy taste from a good cream cheese frosting. It’s delicious on red velvet cake, drizzled over carrot cake, on top of muffins, and even over cookies! You can even take it over the top with this raspberry cream cheese frosting!
Honestly you cant go wrong.
The only thing that did bother me with this kind of frosting was that it always seemed too runny and didn’t pipe very well like other buttercream recipes did.
As a trained pastry chef, I am super used to playing around and tweaking recipes. I thought even if it didnt work out, there was no way any cream cheese was going to waste; so I got to work to make a super versatile cream cheese frosting recipe that would be great for piping.
Most of my homemade buttercream frosting recipes are made with about 3 cups of confectioners sugar. This one is made with 4 so that it is more stable!
Ingredients you need
- Cream cheese – well duh. You need 1 8oz block for this recipe
- Unsalted Butter – this helps with hardening and stabilizing the frosting
- Confectioners Sugar– the bulk of the frosting
- Vanilla Extract– flavor!
- Milk or cream– to thin it out.
How to make this recipe
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. Learn how to soften butter quickly!
- Combine the cream cheese and butter in a stand or hand mixing bowl fitted with the paddle attachment. Whip on medium speed for 2 minutes until incorporated.
- Scrape down the sides of the bowl and add in the confectioners sugar.
- Mix on low speed working up to medium for 2-3 minutes.
- With the mixer on low add in the vanilla, and milk.
- Gradually lift to medium speed and beat 2-3 minutes more.
Seriously this is so easy to make!
Piping and Frosting Instructions
Before you pipe or frost, chill the buttercream in the fridge for 20 minutes. It will help harden it up a bit and will pipe much better!
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 frosting 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.
Ways to use this frosting
Recipe tips and faq’s
- Why is my frosting runny? Because it doesnt have butter or enough powdered sugar to stabilize it. You can put it in the fridge to help harden it up but it might need more sugar or less milk and vanilla to keep it thicker.
- Whats the difference between cream cheese frosting and cream cheese icing? To me icing is more of a glaze so that is going to be super runny and something you put over these cookies. A frosting is going to be thicker and is better for cakes and cupcakes.
- Add lemon zest for an extra zing!
- Color the frosting with food coloring for a pretty color.
- This recipe makes enough frosting for 12 cupcakes or to fill and ice an 8″ 2 layer cake.
Ultimate Versatile Cream Cheese Frosting
- 1 Stand or Hand mixer
- 1 8 oz cream cheese block at room temperature
- 1/2 cup unsalted butter at room temperature
- 4 cups confectioners sugar
- 1/2 tsp vanilla extract
- 1/2 tbsp milk
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 and 1/2 tbsp milk. 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.