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The Best Classic Cream Cheese Frosting: Smooth, Tangy, and Pipeable

A generous, fluffy mound of freshly whipped cream cheese frosting piled high on a white plate.
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This recipe delivers the best classic cream cheese frosting. It is smooth, creamy, tangy, and holds its shape well for decorating cakes, cupcakes, and cinnamon rolls.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 8 ounces full-fat cream cheese, softened to room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Place the softened butter and softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat them together on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  2. Reduce the mixer speed to low. Gradually add the sifted powdered sugar, one cup at a time, mixing until just combined after each addition.
  3. Add the vanilla extract and salt. Increase the mixer speed to medium-high and beat for 3 to 4 minutes until the frosting is light, fluffy, and smooth. This whipping time helps prevent lumps.
  4. If the frosting seems too soft for piping, chill it in the refrigerator for 15 to 20 minutes before using. If it is too stiff, add one teaspoon of milk or heavy cream and beat briefly.
  5. Use this perfect frosting for red velvet cake, carrot cake, or as a tangy cream cheese icing for cinnamon rolls.

Notes

  • For a perfectly smooth frosting, make sure both your butter and cream cheese are truly at room temperature. Cold ingredients cause lumps.
  • Sifting the powdered sugar is key to achieving a no lump frosting texture.
  • This recipe makes a pipeable cream cheese frosting that holds its shape well for decorating.
  • This frosting is excellent as a smooth buttercream alternative for those who prefer a slight tang.

Nutrition

Find it online: https://savorsensations.com/best-classic-cream-cheese-frosting-recipe/