After you make this Classic Cream Cheese Icing, you’ll never go back to the store-bought kind. It is easy, free from preservatives, and takes fewer than 5 ingredients to make! Ingredients you can find right in your kitchen.
Tips for Making Cream Cheese Icing:
- I always like to use salted butter and omit the salt. However, if you only have unsalted butter on hand, then just add a dash of salt. Using unsalted butter gives you more control of the flavor.
- Make sure you allow your cream cheese and your butter to soften before making your frosting! Softening the butter and cream cheese ensures that your ingredients will combine well and be lump-free.
- I recommend using the block cream cheese and not the kind in the plastic tub. Also, low-fat cream cheese is just fine for this recipe.
How do I make my cream cheese frosting thinner?
This recipe makes thick, nice frosting. However, if you want your frosting to be thinner, at 2 tbsp of milk at a time until the desired thinness is reached.
In case you don’t have a cake recipe, my classic cream cheese icing is perfect with my favorite quick fall dessert, Pumpkin Spice Muffins! Get the recipe HERE
How To Make Cream Cheese Frosting
Easy, Classic Cream Cheese Icing
Description
My Favorite Cream Cheese Icing! Recipe makes for 12 cupcakes.
Ingredients
How To Make Cream Cheese Icing
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In a medium bowl, use an electric hand mixer (or a stand mixer with the paddle attachment) to beat the softened cream cheese and softened butter together on medium speed. Beat until the mixture is completely smooth and creamy, with absolutely no lumps (about 1–2 minutes).
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Add the vanilla extract and a pinch of pink salt. Beat briefly to combine.
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Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until just incorporated.
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Once all the sugar is added, increase the mixer speed to medium-high and beat for 1–2 minutes until the frosting is light, fluffy, and smooth. Stop and scrape down the sides of the bowl once or twice during this process.
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Adjust Consistency (Optional):
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If the icing is too thick, add a splash of milk (about 1/2 tsp at a time) and mix until smooth.
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If the icing is too thin, add another tablespoon or two of powdered sugar and beat until the desired thickness is reached.
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The frosting is now ready to spread or pipe onto your cooled pumpkin spice muffins!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 73kcal
- % Daily Value *
- Total Fat 4g7%
- Cholesterol 11mg4%
- Sodium 23mg1%
- Total Carbohydrate 10g4%
- Sugars 5g
- Protein 1g2%
- Calcium 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe Yields 1.5 Cups of Icing.