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Homemade Cream Cheese Frosting

This is the BEST Cream Cheese Frosting thanks to a tried and tested technique from Cook's Illustrated—once you try it, you'll never go back! This method produces a frosting that’s thick, stable, perfectly pipeable, creamy, fluffy, and easy to spread AKA the perfect frosting!
Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups/12 cupcakes
Author [email protected]

Ingredients

  • 6 Tablespoons unsalted butter, softened to room temperature
  • 2 3/4 cups powdered sugar
  • 8 ounces full-fat brick cream cheese, softened to room temperature
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

  • Note: This is a unique method from Cook's Illustrated that makes the frosting thicker and more stable. It will look super thick at first, but it will thin to the ideal consistency when you add the cream cheese.
  • Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the butter and sugar on low speed, then gradually increase to medium-high to prevent powdered sugar from flying everywhere.
  • Continue to beat on medium-high for 3 minutes. It will be powdery, but should come together by the end. (If not, no worries, proceed to the next step.)
  • Add the cream cheese 1 piece at a time, beating a few times after each addition. Scrape down the bowl as needed.
  • Beat in the vanilla and salt. If your frosting seems too runny, beat in a little more sugar.

Notes

  • Start with cool room-temp ingredients: Butter should be soft but still cool (about 65–68°F), giving slightly when pressed yet holding its shape. It should look matte (not shiny) and feel smooth, not greasy.
  • Double the recipe for a double-layer cake, like my Red Velvet Cake Recipe, starting with 1/8 teaspoon of salt and adding more to taste. 

Storage

  • Refrigerator: Store in an airtight container for up to 5 days. Let it sit at room temperature for 15–20 minutes and give it a quick stir before using.
  • Freezer: Freeze in a sealed container for up to 2–3 months. Thaw overnight in the refrigerator, then rewhip until smooth.
  • On frosted cakes/cupcakes: Keep refrigerated. For best texture and flavor, let them sit at room temperature for about 20–30 minutes before serving.