Desserts/ Easter/ Essentials

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
3.75 from 8 votes
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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 323 kcal
Author Buy This Cook That

Buy This

  • 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

Cook That

  1. In a large mixing bowl, beat powdered sugar on high speed for a few seconds to break up lumps.
  2. 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.
  3. Beat in the milk and vanilla and increase speed and beat for another 1 to 2 minutes until desired consistency.

Recipe Notes

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

Nutrition Facts
The Very Best Cream Cheese Frosting
Amount Per Serving (1 Serving (See Recipe Notes))
Calories 323 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 97mg 4%
Potassium 19mg 1%
Total Carbohydrates 43g 14%
Sugars 42g
Vitamin A 7.4%
Calcium 1.7%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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7 Comments

  • Reply
    Allison Strang
    June 3, 2017 at 1:41 pm

    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.

    • Reply
      Teri
      June 3, 2017 at 2:08 pm

      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.

      • Reply
        Allison Strang
        June 3, 2017 at 7:45 pm

        Thank you so much! I’ll stick with the shortening. 🙂

  • Reply
    Connie
    October 12, 2017 at 8:03 pm

    Can you color this frosting as you would a buttercream?

    • Reply
      Teri
      October 12, 2017 at 8:06 pm

      Yes. although keep in mind it isn’t a pure-white. I’ve tinted it with no issues. I use gel colors for the best color.

  • Reply
    Jae
    September 17, 2018 at 4:17 am

    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!

    • Reply
      Teri
      September 17, 2018 at 11:03 am

      Yes, you can generously frost a whole cake. I’ve used it to frost a two-layer 9 inch cake with plenty left for piping.

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