The BEST Cream Cheese Frosting (Thick, Pipeable & No-Fail)
Tired of runny or overly sweet cream cheese frosting? This thick, smooth, and tangy frosting is your new go-to. Perfectly pipeable and bakery-level, it blends the science of texture and temperature for consistent, no-fail results every time.
Ingredients
Base Frosting
- 1 cup unsalted butter Soft but not melted; provides structure and richness
- 8 oz full-fat brick-style cream cheese Adds tang and smooth texture
- 4 cups powdered sugar Sifted for a silky finish; adjust for sweetness or thickness
- 1.5 teaspoons pure vanilla extract Adds depth and aroma
- 1 pinch salt Balances sweetness and enhances flavor
Instructions
- Step 1: Beat the butter and sifted powdered sugar on medium speed for 2–3 minutes until pale, light, and fluffy. This forms your stable base.
- Step 2: Scrape the bowl, then add softened cream cheese. Beat on low speed until smooth and fully combined. Avoid overmixing to keep it thick.
- Step 3: Add vanilla extract and a pinch of salt. Mix just until combined. The frosting should appear creamy and glossy, holding soft peaks.
- Step 4: Check the texture. If too soft, chill for 15 minutes. For stiffer frosting, add a few tablespoons of powdered sugar.
Notes
- Use only full-fat brick-style cream cheese for best structure. Avoid tub or whipped versions, which contain excess water. Keep butter and cream cheese at cool room temperature (about 67°F) for the perfect consistency.
- Store frosting in an airtight container in the refrigerator for up to one week. Let it soften at room temperature for 20–30 minutes before using, then re-whip gently.
- Freezer-friendly for up to two months. Thaw overnight in the fridge and re-whip before use.
- This recipe makes enough to frost 24 cupcakes, a 9x13-inch cake, or a two-layer 8-inch cake.