Cream Cheese Frosting

This is the best cream cheese frosting EVER. Or I guess, the best I’ve ever tried. If you don’t believe me, I should probably let you know that I can no longer say I’ve never piped frosting directly into my mouth before.


Some of the frosting, of course, did end up on cupcakes. But before I show you the recipe, I should probably explain that cream cheese frosting is super easy to make. This isn’t like buttercream or ganache, where you need to do something exactly perfect for it to turn out. Cream cheese frosting is pretty foolproof–and pretty delicious as well.


This recipe is very thick and the perfect consistency for piping or spreading on cupcakes. It’s perfect on lemon cake, carrot cake and even pumpkin cake. If you want something akin to cinnamon roll glaze, I’d suggest adding milk a tablespoon at a time until you get the consistency you want. I hope this recipe is helpful, and have fun making it!


  • 8 ounces cream cheese, softened
  • ¼ cup butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar


Beat the cream cheese and the butter together for 4-5 minutes, or until fully combined. This will not look like buttercream, because cream cheese is thicker than butter.

Add in your vanilla, then add the powdered sugar ½ cup at a time, letting the sugar incorporate before adding more.

Once it’s all combined, beat for another 2-3 minutes, or until it’s fluffy and lighter in color.

This makes enough to frost 12 cupcakes or a two layer 8 inch cake.




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