![A vanilla cupcake topped with cream cheese frosting in front of a sea of other cupcake varieties.](https://cdn.statically.io/img/assets.bonappetit.com/photos/57acad861b3340441497511a/1:1/w_2560%2Cc_limit/chocolate-or-vanilla-cream-cheese-frosting.jpg)
Let us clear something up: Classic cream cheese frosting recipes like this one aren’t just for topping carrot cakes, cinnamon rolls, or red velvet cakes. Too often, this easy frosting is pigeon-holed, and we aim to change that here and now. Homemade cream cheese frosting can add a pleasantly sweet and tangy note to almost any cupcake or layer cake recipe, even one that calls for buttercream frosting—including this Double Banana Cake, which comes highly recommended (by us). In fact, this baker’s essential is so easy and versatile, it’s sure to become your new favorite frosting.
This recipe requires almost no special equipment. A stand mixer with a paddle attachment works well, but a handheld mixer will also do fine. (If you go the second route, wrap a large dish towel into a ring shape around the base of a mixing bowl to help it stay in place.) Another bonus: The ingredient list is short and sweet. This is not a time to swap out full-fat cream cheese for a low-fat alternative or use anything but powdered sugar. Look for a confectioners’ sugar made with tapioca starch instead of cornstarch (check the ingredients). The tapioca does a better job of helping to thicken the frosting. And, if you prefer a tangier frosting, start by adding just 1⅓ cups powdered sugar, then taste the mixture before adding more. Even when the frosting looks fully mixed, keep on whipping to incorporate more air for the velvetiest texture.
Recipe information
Total Time
10 minutes
Yield
Makes enough for 24 cupcakes or a 2-layer cake
Ingredients
8
6
1
2
1
Preparation
Using an electric mixer on medium-low speed, beat 8 oz. cream cheese, room temperature, 6 Tbsp. unsalted butter, room temperature, and 1 tsp. Diamond Crystal of ½ tsp. Morton kosher salt in a large bowl until smooth. Add 2 cups (8 oz.) powdered sugar, 1 cup at a time, and beat on low speed until incorporated. Increase speed to medium and beat until light and fluffy, about 2 minutes. Scrape down sides of bowl, add 1 Tbsp. vanilla extract, and beat until well combined. Spread frosting on cupcakes.
Do ahead: This cream cheese frosting recipe can be made while a cake bakes or the day before; store it in an airtight container in the refrigerator overnight and let it come to room temperature before whipping briefly to make it spreadable.
Editor’s note: This cream cheese icing recipe first appeared online in June 2016. Looking for a variation? Head this way for our favorite chocolate cream cheese frosting →
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Reviews (12)
Back to Topvery cool and delices
Anonymous
1/14/2023
Used this to frost a cake, and doubled it to ensure I'd have enough (definitely enough for a simple two layer chocolate cake). Only ended up putting in 2.5-3 cups powdered sugar, as that tasted plenty sweet to our taste buds. Didn't pipe it, but would probably chill a little (checking every 10-20 minutes to make sure it's not too cold)...but maybe if adding the full amount of sugar, it may have a bit more structure to pipe. Great recipe, and made me want to try it again with a subtle hint of orange flavoring with a chocolate cake. Next time we have an occasion for cake, we'll try it! Pleased to have this as a good go-to cream cheese frosting. Thanks!
Sasha
Pacific Northwest
2/13/2021
Best cream cheese frosting!!! So easy!
Anonymous
San Diego
10/8/2019
Does this frosting pipe well?
Samanthantha
Los Angeles
6/13/2019