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Cream cheese frosting being spread on a two-layer carrot cake on a white stand

Easy Cream Cheese Frosting

A smooth, tangy, pipeable cream cheese frosting made from four ingredients in 10 minutes. Thick enough for decorating, flavorful enough to eat with a spoon straight from the bowl.
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Prep Time 10 minutes
Cook Time 0 minutes
Rest Time 0 minutes
Total Time 10 minutes
Servings: 24 cupcakes
Course: Dessert, Frosting
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 225g (8 oz) full-fat block cream cheese, at room temperature
  • 1/2 cup (113g) unsalted butter, at room temperature
  • 3 to 3.5 cups (360 to 420g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt (a small pinch)

Equipment

  • Hand mixer or stand mixer
  • Fine mesh sieve
  • Rubber spatula
  • Offset spatula or palette knife
  • mixing bowl

Method
 

  1. Confirm temperature of ingredients: press your finger firmly into the cream cheese block — it should give easily and leave an indent.
  2. Beat the room-temperature cream cheese in a mixing bowl until completely smooth and lump-free.
  3. Add the room-temperature butter and beat together on medium speed until fully combined and fluffy.
  4. Sift in the powdered sugar in two additions through a fine mesh sieve, starting on low speed with each addition.
  5. Mix to the right consistency: after all the sugar is in, beat on medium speed for a final 60 seconds. Add vanilla and salt, mix briefly.
  6. Use immediately for spreading onto a cooled cake, or chill 15 to 20 minutes before piping.

Notes

  • Always use room-temperature cream cheese and butter. Cold ingredients leave lumps.
  • Sift the powdered sugar every time — unsifted sugar leaves visible lumps.
  • Beat cream cheese alone first, before adding butter, for the smoothest result.
  • Chill the filled piping bag 15 to 20 minutes before piping for sharp shapes.