Homemade Cream Cheese Frosting Recipe
Cream cheese frosting is a classic favorite that rich, creamy, slightly tangy, and perfectly balanced. This homemade cream cheese frosting recipe is smooth, stable, and easy to work with, making it ideal for frosting cakes, piping cupcakes, or filing desserts like carrot cake, red velvet cake and cinnamon rolls.
If you’ve ever struggled with runny cream cheese frosting, this recipe will show you the right method to achieve a thick, creamy, and pipeable texture every time.
Why You’ll Love This Recipe
• Smooth and creamy, not grainy
• Balanced sweetness with a light tang
• Easy to spread and pipe
• Great for cakes, cupcakes, and dessert fillings
• Made with simple, easy-to-find ingredients
Ingredients
-250g full-fat cream cheese, cold
-120 unsalted butter, softened (room temperature)
-300-350g icing sugar, sifted
-1-2 tsp Vanilla Flavoring Extract
-Pinch of salt (optional)
How to Make Homemade Cream Cheese Frosting
1. Beat the butter first
In a mixing bowl, beat the softened butter on medium speed for 3-4 minutes until pale, fluffy, and creamy. This step is important for structure.
2. Add icing sugar gradually
Add the sifted icing sugar in batches and beat until smooth. Scrape down the bowl as needed.
3. Add cream cheese
Add the cold cream cheese last. Beat on low to medium speed just until combined. Do not overmix.
4. Add vanilla and salt
Mix in Vanilla Flavoring Extract and a pinch of salt to enhance flavor.
5. Final texture check
The frosting should be smooth, thick, and spreadable. Chill for 15-20 minutes if you need a firmer consistency.
Texture & Best Uses
• Soft & creamy: Cake frosting and filling
• Chilled & firmer: Cupcake piping and decorations
• Extra firm: Add more icing sugar or chill longer
Tips for Perfect Cream Cheese Frosting
• Use full-fat cream cheese for best texture
• Keep cream cheese cold to prevent runny frosting
• Always beat butter and sugar first, then add cream cheese
• Avoid overmixing once cream cheese is added
• Chill briefly before piping in warm weather
FAQ
1. Why is my cream cheese frosting runny?
This usually happens when:
• Cream cheese is too warm
• Creamy cheese is beaten too long
• Butter and cream cheese are mixed together at the start
Always beat butter first and add cold cream cheese last.
2. Can I use this frosting for piping?
Yes! Chill the frosting for 15-30 minutes before piping. Use simple piping tips for best results, especially in warm weather.
3. Can I reduce the sugar?
You can slightly reduce the icing sugar, but keep in mind that sugar helps thicken and stabilize the frosting. Reducing too much may make it soft.
4. How long can cream cheese frosting be stored?
• Refrigerator: Up to 3-4 days in an airtight container
• Freezer: Up to 1 month (thaw overnight in fridge and rewhip gently)
5. Can I color cream cheese frosting?
Yes. Use gel food coloring and add a small amount at a time. Avoid liquid coloring as it can thin the frosting.