Print

The Best Homemade Cream Cheese Frosting That Holds Its Shape

A beautiful, stiff swirl of white cream cheese frosting piped onto a small white plate, showing texture.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this reliable, smooth, and tangy cream cheese frosting. It whips up quickly and holds its shape perfectly for piping on cakes, cinnamon rolls, and red velvet desserts.

Ingredients

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

Instructions

  1. Place the softened butter and softened cream cheese into the bowl of a stand mixer fitted with the paddle attachment. Beat them together on medium speed until the mixture is completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  2. Reduce the mixer speed to low. Gradually add the sifted powdered sugar, one cup at a time, mixing until just combined after each addition.
  3. Add the vanilla extract and salt. Increase the mixer speed to medium-high and beat for 3 to 4 minutes until the frosting is light, fluffy, and holds stiff peaks. This whipping time is key for stability.
  4. If the frosting seems too soft for piping, chill it in the refrigerator for 15 to 20 minutes before using. If it is too stiff, add 1 teaspoon of milk or heavy cream and beat briefly.

Notes

  • For the smoothest, lump-free frosting, make sure your butter and cream cheese are truly at room temperature. Cold ingredients cause lumps.
  • Sift your powdered sugar before adding it to the mixture. This prevents lumps and helps create a lighter texture.
  • This frosting is excellent for piping onto carrot cake or spreading thickly on cinnamon rolls.
  • To make a lemon variation, add 1 teaspoon of fresh lemon zest when you add the vanilla extract.

Nutrition

Find it online: https://cookingbycarla.com/best-cream-cheese-frosting-recipe-holds-shape/