Cream Cheese Frosting made from scratch with all of the taste in less than 15 minutes. Thick frosting recipe that is perfect for cupcakes and tastes amazing!
Cream Cheese Frosting is the go-to frosting for cakes and cupcakes in this house. Last year, I took this basic frosting recipe and made Oreo Cream Cheese Frosting with it, and it has been a hit with readers ever since. The variations you can make with this are endless, and I have a few more frosting recipes planned for future posts. If you have any requests, please leave comments below and I would be happy to try it out!
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This recipe is a favorite of mine, because I am not a huge fan of overly sweet frostings. Believe me it is definitely still very sweet, but the cream cheese frosting base seems to cut out just a bit of the sweetness compared to other frostings that I have made. I have used is successfully dozens of times, such as the perfect whipped frosting for my carrot cake recipe.
Notes about this Cream Cheese Frosting Recipe
These tips are essential for making any frosting recipe. First, make sure to let the butter and cream cheese come to room temperature on it’s own. Melting it in the microwave will produce some uneven results. The biggest difference in creating a thicker frosting is to whip it longer. Much like making whip cream, the frosting will stiffen and thicken the longer you mix it. If you find the frosting to be thin, try whipping it longer. If that doesn’t work, add more powdered sugar, 1/4 cup at a time. The last tip is that a cold mixing bowl is essential. When you put out the cream cheese/butter to come to room temp, put your mixing bowl in the refrigerator.
Tools Used in the making of this Cream Cheese Frosting Recipe
A good mixer: Mixers are not created equal. I cannot tell you how glad I am that I purchased my commercial grade 15 years ago.
The perfect cupcake Piping Tips: Ever wondered how they frost those beautifully high cupcakes. These are how it’s done!
The Best Cream Cheese Frosting Recipe
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