This rich, thick, delicious cream cheese frosting perfect for piping beautiful swirls on cupcakes!
I will be honest with you… I have never been a fan of cream cheese frosting. I know, I said it. I’m a crazy person because everyone loves cream cheese frosting, right? The main reason I never liked it is because every recipe I tried was too soft, messy, and I couldn’t pipe beautiful swirls the finished frosting. Doing a bit of research, I found that cream cheese frosting becomes too soft with a few things are done to it.
First, when too much sugar is added, the cream cheese frosting becomes very soft.
Second, when the frosting is over-mixed the cream cheese gets soft and loses its shape and firmness.
Third, use butter that is soft enough to cream, but that is still a bit cool and not all the way room temperature. (Does this make sense? It needs to be soft, but still a bit cold so that the cream cheese doesn’t get too warm while mixing.)
Finally, do not add milk unless your frosting is too stiff. And even then mix a bit more before adding milk.
With all four of those things in mind, I set off to make the perfect, pipeable cream cheese frosting.
And you know what… I think I did! This frosting is firm, yet still creamy and smooth and is packed full of delicious cream cheese flavor! My daughter has never been a fan of this kind of frosting, but after having this she requested it for her next birthday!
Let me know how this recipe works for you!
Solid cold cupcake liners from Sweets & Treats Boutique.
- 8oz full fat cream cheese, room temperature
- ½ cup unsalted butter, room temp for 30 minutes before using
- 2½ cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp heavy cream (as needed)
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the slightly room temperature butter and cream cheese just until combined.
- Sift the powdered sugar then measure out 2½ cups. One cup at a time, add the sugar and slowly mix to combine. Do not mixer longer than it takes to combine.
- Pour the teaspoon of vanilla evenly over the frosting and mix slowly to combine.
- Scrape the sides of the bowl then mix on high for 5-7 seconds. STOP MIXING!
- Test the consistency of the frosting, if it is too thick add a teaspoon of heavy cream and mix only until incorporated.
- Fill a piping bag fitted with a star tip with frosting. Pipe swirls of thick, rich frosting onto cupcakes or a cake.