Fluffy Cream Cheese Icing Recipe (in 5 Minutes!)
This is the easiest, most foolproof Cream Cheese Icing Recipe. It gives you bakery-style texture every time.
Servings: 12
Ingredients
- 8 oz cream cheese room temperature
- 8 tbsp unsalted butter room temperature (8 tbsp = 1/2 cup)
- 3 cups powdered sugar
- 1 tsp vanilla extract
For Thinner Icing
- 2-4 tbsp milk or cream optional
Instructions
- Add the cream cheese and butter to bowl of standing mixer fitted with the paddle attachment and beat together until smooth. (You can alternatively use an electric hand mixer)
- Add the powdered sugar and vanilla. Beat until creamy and fluffy.
- For frosting a cake, leave it as is - you're done!
For Thinner Icing (Optional)
- If you'd like a thinner icing for drizzling over cinnamon rolls or glazing cookies, beat the milk, a little splash at a time, until desired consistency is reached.
Notes
- This recipe yields 2 cups of icing, which is enough to frost and fill an 8- or 9-inch cake or to frost 12 cupcakes with a good swirl. For a single batch of cinnamon rolls, I usually halve the recipe.
- Use full-fat cream cheese for the best taste and texture.
- Soften cream cheese and butter to room temperature before mixing. You should be able to make a fingerprint in it but it should feel cool to touch and not be melty.
- Make it thinner with milk or cream, adding a little at a time.
- Store leftover icing in an airtight container in the fridge for up to 2 days. Re-whip after chilling for the smoothest texture. Can be frozen for up to 2 months; thaw overnight before use. Avoid overmixing to prevent icing from becoming too soft or runny.
- Cakes frosted with cream cheese icing should be refrigerated to prevent bacterial growth.
Nutrition
Calories: 252kcal | Carbohydrates: 31g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 61mg | Potassium: 28mg | Sugar: 31g | Vitamin A: 487IU | Calcium: 21mg | Iron: 0.04mg