Cream cheese frosting can come in all sorts of flavors. Some people like a strong butter flavor with a hint of cream cheese. Others like the cream cheese to be prominent. This cream cheese frosting, in my opinion, is the perfect blend of butter and cream cheese.
Cream cheese frostings can also be hard to pipe, because they are often softer than buttercream. A few tricks and you can easily pipe this frosting onto any dessert you want.
This frosting really does go great on anything. It’s my go to for cinnamon rolls, cupcakes, carrot cake, sugar cookies, you name it, this goes. I’ve even been known to dip teddy grahams into any left overs.
If you want to pipe it, the trick is to not have the butter too soft and to let it sit in the refrigerator for for 30-60 minutes before piping. That will help it set so it holds it’s form.
If you want to pipe this onto cupcakes, I suggest you double the recipe so you have enough to frost 24 cupcakes.
Cream Cheese Frosting
Equipment
- 1 Hand mixer
Ingredients
- 8 oz Cream Cheese, softened
- 1/4 cup Butter (4 tbsp), room temperature
- 2 3/4 cups Powdered Sugar
- 1 tsp Vanilla
- 2 Tbsp Milk
Instructions
- Combine cream cheese and butter into a bowl and mix until smooth and combined.
- Add in 1 tsp vanilla, 2 Tbsp milk, and 2 3/4 cup powdered sugar. Mix to combine until smooth.
- If planning to pipe, cover the frosting and place in the fridge for 60 minutes to allow it to firm up. Before piping, pull frosting from the fridge and give it a quick stir.Add to piping bag or just grab a spoon and dig in!