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.

My Favorite Cream Cheese Frosting |

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 |

My Favorite Cream Cheese 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.

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.

My Favorite Cream Cheese Frosting |

My Favorite Cream Cheese Frosting

Frosting for a double layer cake or about 20 cupcakes

2 packages (8 ounces) Philadelphia cream cheese, softened
1 1/2 cups (3 sticks) unsalted butter, softened
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
6 cups confectioner's sugar

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.


My Favorite Cream Cheese Frosting |

This truly is perfection on any cake. Happy Baking!

Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that receives a small commission by linking to and other sites at no cost to the readers.

Love it?
Share it!
You may also like...
Inspired By Charm Paint Colors

  • Bridget W at

    Should cakes finished with this cream cheese frosting be refrigerated?

    • Michael Wurm, Jr. at

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

      xo Michael

  • Pam Clark at

    Do you use two 8oz packs of cream cheese or 8oz total? Thanks

    • Michael Wurm, Jr. at

      Two packages of cream cheese. 🙂

      xo Michael

      • Linda at

        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).

  • Julie at

    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!

  • Carol Skilling at

    I love the thought of adding hazelnut creamer to the frosting. What a great idea! Thank you, Michael.

  • Brenda at

    This is a beautiful delicious icing! Love the how fluffy it is! Makes a lot of icing. I have enough to ice some cupcakes too.

    • Michael Wurm, Jr. at

      Love it! And a lot of frosting is never a bad thing. 😉

      xo Michael

  • Jess at

    Is this recipe good for piping?

    • Michael Wurm, Jr. at

      I use it for piping and I feel it works just fine. However I don’t do anything fancy / special.

      xo Michael

  • Anne at

    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.

  • Marcha at

    Hi Michael. Will this frosting hold between cake layers when used under fondant?

    • Michael Wurm, Jr. at

      It does hold between cake layers, but I have not used it with fondant. It may, but I can’t say for sure.

      xo Michael

  • Patti Wood at

    liked this one!

  • Giovanna at

    Can I substitute the kosher salt with table salt?

    • Michael Wurm, Jr. at

      I personally prefer the flavor or kosher salt in general. I don’t really use table salt.

      xo Michael

  • Lonna at

    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 !

    • Michael Wurm, Jr. at

      Love that idea! I’m a big fan of peanut butter, so I’m sure that was amazing!!

      xo Michael

4 Trackbacks

Post a comment (Need an avatar?)

* required fields