My Favorite Cream Cheese Frosting

This Post May Contain Affiliate Links. Please Read Our Disclosure Policy

Cream Cheese Frosting might be my favorite way to decorate a cake. I love the tangy sweetness it adds to almost any cake. Today, I’m sharing my favorite Cream Cheese Frosting Recipe. I think you’re going to love it as much as I do.

My Favorite Cream Cheese Frosting | inspiredbycharm.com

As I was working on a cake recipe today, it struck me that I don’t have some of my favorite go-to recipes on the blog. You know, those basic recipes that you rely on over and over again. For some reason I assumed that “easy” things like a frosting recipe weren’t “post worthy.”

However, to make sharing recipes easier, and to give you some tried-and-true recipes for your own cooking adventures, I’m going to start posting more of my go-to recipes. I’m kicking things off today with My Favorite Cream Cheese Frosting.

Cream Cheese Frosting:

My Favorite Cream Cheese Frosting | inspiredbycharm.com

If I could only eat one frosting for the rest of my life, it would be cream cheese frosting. (Well, that or the frosting my aunt makes, but we’ll save that for another day.) There’s just something about a really good cream cheese frosting that gets me every time. Maybe it’s the blend of tangy cream cheese, rich butter, and subtle sweetness.

My Favorite Cream Cheese Frosting | inspiredbycharm.com

How to Make Cream Cheese Frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.

Blend in the vanilla and almond extract. Beat to combine.

Add the confectioner’s sugar slowly, about one cup at a time, and mix until smooth.

Note: While this recipe probably won’t need it, you can add a splash of milk for a thinner frosting.

Of course, this frosting works great on things like red velvet cake and carrot cake, but I’ve used it on plain vanilla cake as well.

My Favorite Cream Cheese Frosting | inspiredbycharm.com

I also like that you can adjust the flavoring to make the frosting even more complex. In the fall and winter, cinnamon and nutmeg can give it a seasonal touch. For a touch of spring freshness, you could add some grated lemon zest.

This is a recipe that you can use for lots of things and make in lots of ways. I hope you like it as much as I do.

How to Use this Cream Cheese Frosting:

You can use this frosting on any cake you love. These are a few of my favorite cake recipes:

My Favorite Cream Cheese Frosting | inspiredbycharm.com

This truly is perfection on any cake. Happy Baking!

Cream Cheese Frosting Recipe:

Cream Cheese Frosting on a paddle beater of stand mixer.

Cream Cheese Frosting

Cream Cheese Frosting might be my favorite way to decorate a cake. I love the tangy sweetness it adds to almost any cake. Today, I'm sharing my favorite Cream Cheese Frosting Recipe. I think you're going to love it as much as I do. 
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: birthday cake, cake, cream cheese, frosting
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 1 Frosting for a double layer cake or about 20 cupcakes
Calories: 6824kcal

Ingredients

Instructions

  • In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.
  • Blend in the vanilla and almond extract. Beat to combine.
  • Add the confectioner's sugar slowly, about one cup at a time, and mix until smooth.
  • Add milk, 1 tablespoon at a time, to achieve desired consistancy.

Notes

This recipe makes frosting for a double layer cake or about 20 cupcakes

Nutrition

Calories: 6824kcal | Carbohydrates: 739g | Protein: 31g | Fat: 432g | Saturated Fat: 263g | Cholesterol: 1232mg | Sodium: 2679mg | Potassium: 745mg | Sugar: 721g | Vitamin A: 14579IU | Calcium: 559mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




24 Comments

  1. Hi Michael!

    Unfortunately, English is not my native language, so I am confused by the translation of some ingredients.

    You have written:
    6 cups confectioner’s sugar

    Do I understand correctly that you need six cups of powdered sugar to make this cream?

    1 Cup powdered sugar = 400 grams

    6 cups = 2400 grams???

    Is that correct?

    Powdered sugar, also called confectioners’ sugar, right?

    Thanks!

  2. I’ve been using this recipe for the past 4 years. The almond extract takes it up a notch vs other recipes. I use it with cookie cake, chocolate cake and, my favorite, pumpkin bread. It’s the best frosting recipe!

  3. Love this frosting! I did add some peanut butter in a little bit a half-and-half to make some peanut butter frosting, which was fabulous. Already for Easter brunch now !

  4. I love cream cheese frosting. I discovered that it is even better if you add about four ounces of white chocolate, melted then cooled to the mixture. It pipes beautifully if chilled a bit. Also, I’ve done chocolate cream cheese icing by adding 4 ounces of dark chocolate, melted and cooled.

  5. I love cream cheese frosting because if it’s flexibility also. I add nutmeg, cinnamon and use hazelnut coffee creamer in it to make an amazing frosting for pumpkin ginger cupcakes. Yum!

      1. I was immediately wondering the same thing – it’s a little confusing on the recipe because the context is not written consistently for these two ingredients:
        – 2 packages (8 ounces) Philadelphia cream cheese, softened (this is 16 oz TOTAL)
        – 1 1/2 cups (3 sticks) unsalted butter, softened (this is, as listed, 3 sticks TOTAL)
        I feel it would be more clear if you added the word “each” (8 ounces EACH).

    1. Yes, it is recommended. Remove from the refrigerator about 30 – 60 minutes (depending on the outside temperature) before serving. Great question!

      xo Michael