Versatile, tangy, and quick to prepare, cream cheese frosting has a soft consistency that's ideal for swirling or swooping. It's the classic choice for topping many cupcakes, including carrot, red velvet, zucchini-spice, and applesauce-spice.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

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Reviews (14)

308 Ratings
  • 5 star values: 75
  • 4 star values: 85
  • 3 star values: 85
  • 2 star values: 40
  • 1 star values: 23
Rating: Unrated
12/26/2015
This was the best cream cheese frosting I've ever had. I did not soften the butter or the cream cheese. I followed the advice of mixing it in my stand mixer for a long time. I would say I probably gave it close to 5 extra minutes. The frosting had the perfect consistency and piped perfectly on the cupcakes. This made so much frosting. I liberally frosted all 24 cupcakes and still had enough frosting that I could have done 24 more cupcakes. In the future I will cut the recipe in half.
Rating: Unrated
12/26/2015
This was the best cream cheese frosting I've ever had. I did not soften the butter or the cream cheese. I followed the advice of mixing it in my stand mixer for a long time. I would say I probably gave it close to 5 extra minutes. The frosting had the perfect consistency and piped perfectly on the cupcakes. This made so much frosting. I liberally frosted all 24 cupcakes and still had enough frosting that I could have done 24 more cupcakes. In the future I will cut the recipe in half.
Rating: Unrated
06/08/2013
ok..this is a question not a review......I don't have unsalted butter, can i still use regular butter?
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Rating: Unrated
02/02/2013
Best frosting ever! Maybe it was the double splash of bourbon I substituted for the vanilla...either way, it's super smooth, creamy and oh so good.
Rating: Unrated
07/14/2012
delicious! you can taste the decadence!
Rating: Unrated
06/29/2012
I substitute "Raspberry" flavoring in place of the vanilla...it is really yum, with either Red Velvet or chocolate!
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Rating: Unrated
12/23/2010
At first my icing was a little heavy. But then the second time around, I wipped it more with my electric mixer and it came out so SOFT AND FLUFFY!!!And it seemed to give me more icing than before! I would recommend to anyone that if you want it to hold shape, and if you want it to be fluffy and creamy, put it under the electric mixer for longer and you will QUICKLY see the difference.
Rating: Unrated
11/22/2010
Wasn't sure how it would turn out since I read the comment about consistency and agreed with it after making?
Rating: Unrated
02/21/2010
I had to add cream cheese, because it was too sweet for me!! I also did not like the consistency of it. :(
Rating: Unrated
02/19/2010
If you half this Icing recipe, does it still come out okay, or do you need to add more of one ingredient?
Rating: Unrated
02/12/2010
I meant: I mixed my cream cheese straight from the fridge :) Oops!
Rating: Unrated
02/12/2010
I mixed my frosting straight from the fridge. I think that helped the consistency. Add sugar sparingly. I had to add cream cheese bec it was too sweet for me.
Rating: Unrated
12/25/2009
Really great frosting. I used about 4 cups of confectioner's sugar and the frosting was just the right consistency, but if yours is too soft, just add more confectioner's sugar. I paired this frosting with gingerbread cupcakes and they were a hit with my party guests!
Rating: Unrated
10/23/2009
Very good flavor, but frosting is very soft. You'll need to add twice as much powdered sugar in order to get it to hold a decorative shape