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The Very Best Cream Cheese Frosting

Frosting Fans, pay attention. This is the VERY Best Cream Cheese Frosting. Perfectly smooth, never stiff. Creamy and cream-cheesy, and excellent for piping and decorating. And it won’t melt and droop at room temperature! Hallelujah! This is our new go-to frosting recipe for all the goodies that need cream cheese frosting. You know…cupcakes, red velvet, carrot cake, brownies…puff pastries…my spoon. The usual.

The Very Best Cream Cheese Frosting

So, I can’t say that I have ever eaten “bad” cream cheese frosting. I mean, it is pretty much cream cheese, sugar, butter, etc. You can’t really go wrong.

However, I have often experienced cream cheese frosting that is goopy. That literally slides off of a cake after a little while at room temperature.

And forget decorating with it. Just too soft unless you keep it refrigerated. Not anymore!!!

 

Frosting Fans, pay attention. This is the VERY Best Cream Cheese Frosting. Perfectly smooth, never stiff. Creamy and cream-cheesy, and excellent for piping and decorating.

 

After a little testing, we have come up with what we think is the Very Best Cream Cheese Frosting. It is smooth and holds its shape when piped. Never stiff, but it doesn’t melt either.

You can sift your powdered sugar if you like. We just beat ours on high for a few seconds to break up the lumps.

 

Frosting Fans, pay attention. This is the VERY Best Cream Cheese Frosting. Perfectly smooth, never stiff. Creamy and cream-cheesy, and excellent for piping and decorating.

 

Make sure the butter, cream cheese and shortening are at room temperature. Like, almost warm. Don’t microwave them, but sit them on the counter a couple of hours before you need the cream cheese frosting.

This will make sure the cream cheese frosting is nice and smooth.

Beat on low and increase the speed until the frosting comes together. It will first resemble crumbs, but stay at it. Soon it will start to form a smooth frosting.

 

Here are more Sweet Treats to Try:

Lemon Chia Seed Muffins

Sweetheart Brownie Bliss

Biscuit Peach Cobbler

 

 

Frosting Fans, pay attention. This is the VERY Best Cream Cheese Frosting. Perfectly smooth, never stiff. Creamy and cream-cheesy, and excellent for piping and decorating.

 

To keep the sugar from flying everywhere, we held a damp towel around the bowl.

Once the frosting gets thick, add the milk and vanilla. Beat until smooth and fluffy.

 

Frosting Fans, pay attention. This is the VERY Best Cream Cheese Frosting. Perfectly smooth, never stiff. Creamy and cream-cheesy, and excellent for piping and decorating.

 

This Cream Cheese Frosting is great for normal frosting, and can also be used with a decorating bag for special occasions and piping.

 

 

So good!! Rich, buttery, smooth and that perfect amount of cream cheese flavor.

 

Frosting Fans, pay attention. This is the VERY Best Cream Cheese Frosting. Perfectly smooth, never stiff. Creamy and cream-cheesy, and excellent for piping and decorating.

 

We have shown this frosting on Our Favorite Carrot Cake. Get the recipe here!  

 

 

The Very Best Cream Cheese Frosting

 

Enjoy!!

Our Favorite Carrot Cake
Print Pin
4.1 from 10 votes

The Very Best Cream Cheese Frosting

This is the VERY Best Cream Cheese Frosting. Perfectly smooth, never stiff. Creamy and cream-cheesy, and excellent for piping and decorating. And it won’t melt and droop at room temperature!
Course Dessert
Cuisine American
Keyword cream cheese frosting
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 Based on enough to frost a cake to serve 16 people
Calories 323kcal
Author Buy This Cook That

Ingredients

  • 1 1/2 lbs of powdered confectioners sugar about 6 cups
  • 8 oz cream cheese room temperature
  • 1/2 cup salted butter room temperature
  • 1/2 cup shortening room temperature
  • 1 TB of milk
  • 1/2 TB vanilla

Instructions

  • In a large mixing bowl, beat powdered sugar on high speed for a few seconds to break up lumps.
  • Add the room temperature cream cheese, butter, and shortening. Beat on low, gradually increasing speed. Continue to beat, scraping the sides, on medium speed for 3 to 5 minutes until smooth and creamy.
  • Beat in the milk and vanilla and increase speed and beat for another 1 to 2 minutes until desired consistency.

Notes

This recipe makes enough to GENEROUSLY frost 12 - 16 cupcakes, or a layered 8 or 9 inch cake.

Nutrition

Serving: 1Serving (See Recipe Notes) | Calories: 323kcal | Carbohydrates: 43g | Protein: 0g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 97mg | Potassium: 19mg | Sugar: 42g | Vitamin A: 370IU | Calcium: 17mg | Iron: 0.1mg

 

Comments

  1. Allison Strang says

    is there a reason you use half butter half shortening? I’d rather use all butter but want to make sure that won’t make it runny.

    • Teri says

      In the past when I have used all butter in a cream cheese shortening, it had a tendency to start dropping and had to be refrigerated sooner. Just as delicious, and probably even more so because…well, butter is awesome. This recipe was originally made to be piped on a cake, so I wanted to to hold shape longer, so I opted for some shortening.

  2. Jae says

    Hi!!
    I came here after failing twice to make cream cheese frosting that wont drip on the sid of the cake.
    Im gonna try this but just want to makes sure what the yield is that I will get from this recipe?
    Could I frost a whole cake?
    Thank you!

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