How to Make Cream Cheese Frosting

September 14, 2016
Follow these tips on how to make Cream Cheese Frosting to whip up a creamy-textured, perfectly not-too-sweet batch!  Then all you need are a tasty carrot cake or some chocolate cupcakes to go underneath it.  Or on second thought, how about just a big ol' spoon?
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How to Make Cream Cheese Frosting Image ~ whip up a creamy-textured, perfectly not-too-sweet batch!  www.thekitchenismyplayground.com


I know I'm about to hear some "boos" on this, but I have to admit I'm not a fan of most frostings.

When it comes to cutting a cake, you won't get any fight from me to get the frosting-loaded corner piece ... or the piece with all the swirly frosting-formed flowers.  Nope.  Just give me a regular-old thin-layer-of-frosting piece.  And sometimes I'm known to even scrape that  off.

The slight tang from the cream cheese perfectly tones down the sweetness for me, creating one creamy frosting I absolutely adore.

For me, most frosting is just plain too sweet.

But with homemade Cream Cheese Frosting?  That's  one frosting I could eat by the spoonful.

The slight tang from the cream cheese perfectly tones down the sweetness for me, creating one creamy frosting I absolutely adore.

Just pass the carrot cake or chocolate cupcakes, please!  Or the spoon, for that matter.

Making Cream Cheese Frosting Image

When it comes to making perfectly creamy, not-too-sweet Cream Cheese Frosting, there are a few things to keep in mind:

1. Keep a good ratio of cream cheese and butter ~ I find using just a little more cream cheese than butter turns out the best texture, flavor, and creaminess.  For a batch of frosting for one cake or about 18 cupcakes, I recommend 8 ounces cream cheese to 7 tablespoons butter.

Cream Cheese Frosting Ingredients Image

2.  Accept no substitutions! ~ Use regular, full-fat cream cheese.  Substituting reduced-fat cream cheese can lead to runny, thin frosting that doesn't hold up well.  

The full-fat original beats up fluffier and creamier, and keeps its shape better.  I recommend using only real butter for the same reasons.

When it comes to making perfectly creamy, not-too-sweet Cream Cheese Frosting, there are a few things to keep in mind.

3.  Beat until fluffy and smooth, but no more ~  One caution with how to make Cream Cheese Frosting with great texture is to be careful not to over beat it.  Over beating can also lead to runny, thin frosting that doesn't hold up well.  

Once that frosting texture is fluffy and smooth, STOP the beaters!

How to Make Cream Cheese Frosting with Electric Mixer Image

4.  Toss in a pinch of salt ~ To cut the sweetness and balance the frosting's flavor, toss in a pinch of salt.  But just a small pinch!  You wouldn't think just a tiny pinch of salt would make all that much difference in a big batch of frosting ... but it does.  

We've taste-tested it here in The Kitchen is My Playground  household, and my hubby and I can both tell the difference between a no-salt and pinch-of-salt batch ... and much prefer the pinch-of-salt version (same thing with the only vanilla frosting I love).  

You wouldn't think just a tiny pinch of salt would make all that much difference in a big batch of frosting ... but it does.

But just a pinch will do! ... Any more than that, and the saltiness becomes too much.

With these tips in mind, you'll have one eat-it-with-a-spoon worthy Cream Cheese Frosting.  

And if this frosting is on a cake?  You will  have to fight me for that coveted frosting-loaded corner piece.

Homemade Cream Cheese Frosting Image



Cream Cheese Frosting
(Printable recipe)
Ingredients
Directions
  1. Beat butter and cream cheese in bowl of a stand mixer or electric mixer on medium speed until fluffy, about 1 minute. Add vanilla extract and salt; reduce mixer speed to low and mix for a few seconds until just combined.
  2. Add confectioners' sugar, 1 cup at a time, beating on low speed for a few seconds between each addition. Increase mixer speed to medium and beat for about 30 seconds until smooth.
  3. Use to frost one cake* or about 18 cupcakes.

NOTES:
- Using reduced fat cream cheese can make the frosting too thin and runny.
- Avoid over beating the frosting, as over beating can cause the frosting to become thin and runny, as well.
- * This recipe is plenty of frosting for a 9x13" sheet cake, or a 2-layer cake.  Though for a layer cake, if you frost all around the sides (instead of just the top & between the layers) or like extra-thick frosting, I recommend making a double batch or batch-and-a-half.

Enjoy!
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14 comments

  1. When you say 1 cake is that layer or single? Thanks for the recipe and tips.

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    Replies
    1. Hi, Sue! This recipe is plenty of frosting for a 9x13" sheet cake, or a 2-layer cake ... though for a layer cake, if you frost all around the sides (instead of just the top & between the layers) or like extra-thick frosting, I recommend making a double batch or batch-and-a-half.

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  2. Looks yummy! I look forward to trying it out.

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  3. I love cream cheese frosting, this looks like a great recipe! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Miz Helen

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  4. Yummy frosting!I made a double batch to frost a 3 layer carrot cake. Divine! Thanks!

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  5. Yummy frosting!I made a double batch to frost a 3 layer carrot cake. Divine! Thanks!

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  6. Yummy frosting!I made a double batch to frost a 3 layer carrot cake. Divine! Thanks!

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  7. Hi Tracey. Thanks for the recipe. I am looking for a cream cheese frosting for a wedding cake I am making. I want to avoid the fodant look and achieve a more country-elegant style (light textured look - does that make sense?) Does this frosting allow for that, and will it hold up nicely for a day on a large cake? Thanks so much!

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  8. Hi Does this frosting crust?
    Thank you!
    Lisa

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  9. Your article is awesome! How long does it take to complete this article? I have read through other blogs, but they are cumbersome and confusing. I hope you continue to have such quality articles to share with everyone! I believe a lot of people will be surprised to read this article!
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  10. delicious frosting..always turns out well.

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  11. Yes, the article I was looking for. Your article gives me another approach on the subject. I hope to read more articles from you.

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  12. Great recipe. I totally agree that less fat cream cheese yields runny, think frosting. It tastes good but doesn't hold up at all. Great advice. Thanks!

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