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

A generous swirl of fluffy, white cream cheese frosting piped high on a small white plate.
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You need this recipe for the best classic cream cheese frosting. It is smooth, creamy, tangy, and holds its shape perfectly for piping on cakes, cupcakes, or spreading on cinnamon rolls. This easy recipe comes together in minutes.

Ingredients

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

Instructions

  1. In a large bowl, use an electric mixer to beat the softened cream cheese and butter together on medium speed until the mixture is completely smooth and creamy. Scrape down the sides and bottom of the bowl frequently to prevent lumps.
  2. Add the vanilla extract and salt. Beat until just combined.
  3. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated.
  4. Once all the sugar is added, increase the mixer speed to medium-high and beat for 2 to 3 minutes until the frosting is light, fluffy, and smooth. This whipping step is key for a non-lumpy texture.
  5. If the frosting seems too soft for piping, add the remaining 1/2 cup of powdered sugar or chill it for 15 minutes before using.
  6. Spread or pipe immediately onto your cooled cakes, cupcakes, or cinnamon rolls.

Notes

  • For the smoothest frosting, ensure your cream cheese and butter are truly at room temperature. Cold ingredients cause lumps.
  • Sifting the powdered sugar removes small clumps before they enter your mixture.
  • If you want a tangier flavor, reduce the powdered sugar to 3 cups. For a sweeter frosting, use 4 cups.
  • This frosting is excellent for red velvet cake and makes a perfect topping for cinnamon rolls.

Nutrition

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