Cream Cheese Frosting

Rich, tangy, and irresistibly creamy, Cream Cheese Frosting is a favorite for adding a luscious finish to cakes, cupcakes, and even cookies. Its smooth texture and slightly tangy flavor pair perfectly with desserts like carrot cake, red velvet, or even brownies. This recipe also includes a chocolate version for all the chocoholics out there!

Did You Know?
Cream cheese frosting originated as a variation of buttercream and quickly became a go-to for bakers looking for a tangy, less-sweet alternative. Its popularity grew with desserts like red velvet cake, which pairs beautifully with the frosting's subtle tang and creamy richness.

Yield
This recipe makes approximately 3 cups of frosting, enough to frost 18–24 cupcakes with a swirl or a two-layer, 9-inch cake with frosting between the layers and on top.

Ingredients for Vanilla Cream Cheese Frosting
1 cup (8 oz) cream cheese, softened (room temperature)
1/2 cup (1 stick) unsalted butter, softened (room temperature)
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt

Ingredients for Chocolate Cream Cheese Frosting
1 cup (8 oz) cream cheese, softened (room temperature)
1/2 cup (1 stick) unsalted butter, softened (room temperature)
3 1/2 cups powdered sugar, sifted
1/2 cup cocoa powder, sifted
1 teaspoon vanilla extract
Pinch of salt

Instructions
Step 1: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.

Step 2: For vanilla cream cheese frosting, gradually add the powdered sugar, one cup at a time, beating well after each addition. For chocolate cream cheese frosting, sift the cocoa powder with the powdered sugar and gradually add this mixture to the cream cheese and butter, beating well after each addition.

Step 3: Mix in vanilla extract and a pinch of salt. Beat on medium-high speed until light and fluffy. If the frosting is too thick, add 1–2 teaspoons of milk; if it’s too thin, add a little more powdered sugar.

Step 4: Use immediately to frost cakes, cupcakes, or cookies. Store any leftovers in an airtight container in the fridge for up to 5 days. Allow the frosting to come to room temperature before re-whipping and using.

Nutritional Information (Per Serving)
Calories: 160, Fat: 9g, Carbohydrates: 18g, Protein: 1g, Sugars: 18g

Kitchen Tips

1. Use full-fat cream cheese for the richest and creamiest frosting.
2. Avoid overbeating cream cheese to prevent a runny consistency.
3. Chill the frosting for 10–15 minutes if it becomes too soft to pipe.
4. For chocolate frosting, sift cocoa powder to remove lumps for a smoother texture.
5. Add 1 teaspoon of espresso powder to chocolate frosting to enhance the cocoa flavor.
6. Adjust sweetness by reducing the powdered sugar slightly for a tangier flavor.
7. Soften cream cheese and butter completely to avoid lumps in the frosting.
8. Add a splash of orange or lemon zest for a fresh citrus twist.
9. For a lighter option, mix with whipped cream before frosting desserts.
10. Freeze leftover frosting in airtight containers for up to 3 months; thaw and re-whip before using.

Let’s Learn About Cocoa Powder
Cocoa powder in cream cheese frosting adds a rich, chocolaty depth while maintaining the frosting's smooth and tangy profile. Dutch-processed cocoa creates a darker, more mellow chocolate flavor, while natural cocoa adds brightness and intensity. For best results, always sift the cocoa powder to ensure a silky finish.