Let us clear something up: Classic cream cheese frosting recipes like this one aren’t just for topping carrot cakes, cinnamon rolls, or red velvet cakes. Too often, this easy frosting is pigeon-holed, and we aim to change that here and now. Homemade cream cheese frosting can add a pleasantly sweet and tangy note to almost any cupcake or layer cake recipe, even one that calls for buttercream frosting—including this Double Banana Cake, which comes highly recommended (by us). In fact, this baker’s essential is so easy and versatile, it’s sure to become your new favorite frosting.
This recipe requires almost no special equipment. A stand mixer with a paddle attachment works well, but a handheld mixer will also do fine. (If you go the second route, wrap a large dish towel into a ring shape around the base of a mixing bowl to help it stay in place.) Another bonus: The ingredient list is short and sweet. This is not a time to swap out full-fat cream cheese for a low-fat alternative or use anything but powdered sugar. Look for a confectioners’ sugar made with tapioca starch instead of cornstarch (check the ingredients). The tapioca does a better job of helping to thicken the frosting. And, if you prefer a tangier frosting, start by adding just 1⅓ cups powdered sugar, then taste the mixture before adding more. Even when the frosting looks fully mixed, keep on whipping to incorporate more air for the velvetiest texture.
Recipe information
Total Time
10 minutes
Yield
Makes enough for 24 cupcakes or a 2-layer cake
Ingredients
8
6
1
2
1
Need to make a substitution?
Preparation
Using an electric mixer on medium-low speed, beat 8 oz. cream cheese, room temperature, 6 Tbsp. unsalted butter, room temperature, and 1 tsp. Diamond Crystal of ½ tsp. Morton kosher salt in a large bowl until smooth. Add 2 cups (8 oz.) powdered sugar, 1 cup at a time, and beat on low speed until incorporated. Increase speed to medium and beat until light and fluffy, about 2 minutes. Scrape down sides of bowl, add 1 Tbsp. vanilla extract, and beat until well combined. Spread frosting on cupcakes.
Do ahead: This cream cheese frosting recipe can be made while a cake bakes or the day before; store it in an airtight container in the refrigerator overnight and let it come to room temperature before whipping briefly to make it spreadable.
Editor’s note: This cream cheese icing recipe first appeared online in June 2016. Looking for a variation? Head this way for our favorite chocolate cream cheese frosting →