Something special about cream cheese frosting. It’s just so creamy and smooth and has just the right hint of tang to cut through the sweetness of a cake or a cupcake. And the wonderful thing is, you don’t even need to use a whole list of pricey ingredients to achieve it. This easy version employs only three simple things that you might already have in your cupboard.
No matter what you’re celebrating – birthday, family get-together, holiday cookie, or you just woke up one Tuesday morning and thought I think I’m going to bake something tasty today – this recipe is a winner every time. It’s one of those no-stress, foolproof recipes that you can simply whip together and not even think about it and still have the result turn out to look and taste like you spent all day slaving over a hot stove on it.
Let’s take it step by step on how to prepare it, why it’s so cool, and how you can prepare it to your liking.
1. The Secret Behind This 3-Ingredient Cream Cheese Frosting: Why It’s a Game-Changer
Great frosting is something most people think requires some fancy recipe and perfect technique, but this contradicts that. Three ingredients, a little stirring, and voila. No sitting around the kitchen for an hour or messing with melted butter that’s not a good sport.
This frosting is rich from the cream cheese, creamy from the powdered sugar, and not so overpowering nor so bland that it will overwhelm the cake to come. The tartness is offset by the sweetness precisely, so it’s equally fabulous on a decadent chocolate cake as on a delicate carrot or spice cake. And since it’s so easy to whip up, it’s ideal for those last-minute dessert crises when your company is already on the way.
2. The Key Three: Breaking Down the Most Important Ingredients to Success
You’ll need to use:
- Cream cheese – Employ the full-fat block version, not the tub. The tub version contains added water that creates a watery frosting. Full-fat blocks provide you with the creamy but still firm texture you require.
- Powdered sugar – Not only for sweetness, but for texture too. Regular grocery store granulated sugar will not dissolve the same, so it’s worth the cost to use powdered.
- Vanilla extract – It contributes that richness of warmth, that spicy flavor quality. Real vanilla extract will be perfect, but if all you have is the imitation, that will be fine too.
With only these three, you end up with something that’s almost unrecognizable for having been in the process so long.
3. Whip It Up: Your Step-by-Step Guide to Making Perfect Frosting
Remove the cream cheese from the refrigerator and let it sit at room temperature for 20–30 minutes. Otherwise, you can’t eliminate the lumps.
Beat the cream cheese in a big bowl until smooth and lump-free.
Sift the powdered sugar in and beat on a low setting at first to avoid a “cloud” of sugar. Scrape the bowls to ensure there is nothing remaining unmixed.
Once the sugar is properly mixed, the vanilla extract may be added. Add mixer speed and whip 1–2 more minutes until light and fluffy.
If you don’t have a mixer, simply do it by hand using a stiff whisk it just requires more arm strength.
4. Achieving Consistency: Making Your Intended Frosting Consistency for Any Application
The “ideal” frosting consistency really does depend a lot on what you are making.
To pipe swirls onto cupcakes, use a bit more powdered sugar so it will retain shape.
To frost a cake in smooth, even coats, soften it very slightly so that it can be spread smoothly.
Chill it lightly to use as a filling for cookies or pastries so it will not ooze out.
When frosting is too soft, put it in the refrigerator for 10–15 minutes. That quick chill will be the key to perfect results.
5. Common Pitfalls & Professional Baker Tips for Flawless Results
Cinnamon Vanilla Cake Doughnuts
Equipment
- 1 Large Pot or Dutch Oven For deep frying the doughnuts.
- 1 Doughnut Cutter Or two round cookie cutters (one large, one small).
- 2 Mixing Bowls One large for dry ingredients, one medium for wet.
- 1 Slotted Spoon or Spider For safely handling doughnuts in hot oil.
- 1 Wire Rack For draining excess oil after frying.
Ingredients
Main
- 3 cups AP flour plus more for flouring or if sticky
- 4 teaspoons Baking Powder
- 1 1/2 teaspoons salt
- 4 tablespoons butter frozen
- 2-3 cups vegetable oil for frying
- 1 cup Buttermilk
- 1/4 cup lowfat yogurt
- 1 whole egg
- 1 teaspoon vanilla extract
- 1/4 cup white sugar
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, salt, and white sugar.
- Grate the frozen butter into the dry ingredients using a box grater, or cut it into very small pieces, then quickly work it into the flour mixture until crumbly.
- In a separate medium bowl, whisk together the buttermilk, low-fat yogurt, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or spatula until just combined, being careful not to overmix; the dough will be slightly sticky.
- Lightly flour a clean surface and your hands. Turn the dough out and gently knead a few times until it just comes together. If too sticky, add a little more flour.
- Roll the dough to about 1/2-inch thickness. Using a doughnut cutter or two concentric round cutters, cut out the doughnuts and their holes. Gather scraps and re-roll once.
- In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350-360°F (175-180°C). Use a thermometer to monitor the temperature.
- Carefully slide 2-3 doughnuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown. Also fry the doughnut holes.
- Using a slotted spoon or spider, remove the doughnuts and doughnut holes from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil.
- While still warm, you can toss the doughnuts in cinnamon sugar or prepare a simple vanilla glaze for coating.
Notes
- Overmixing can make frosting too loose, especially after adding sugar.
- Start with room-temperature cream cheese, cold cream cheese just clumps.
- Sift your powdered sugar to avoid little lumps that ruin the smooth finish.
Pro tip: If you’re frosting in warm weather, work in small batches and keep extra frosting chilled so it doesn’t melt before you’re done.
6. Beyond Vanilla: Creative Flavor Variations to Elevate Your Frosting
Miss Brown's Pineapple Carrot Cake with Cream Cheese Frosting
Equipment
- 2 9x13-inch Rimmed Baking Sheets
- 2 Large Mixing Bowls
- 1 Stand Mixer Or electric hand mixer for frosting
- 1 Whisk
- 2 Cooling Racks
Ingredients
Main
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1 cup vegetable oil
- 1 cup crushed canned pineapple
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups grated carrots preferably grated by hand
- 1 cup golden raisins
- 3/4 cup chopped or whole walnuts
- 1 cup 2 sticks unsalted butter, at room temperature
- 12 ounces cream cheese at room temperature
- 1 teaspoon vanilla extract
- 5 cups confectioners' sugar
- 1 cup walnuts
Instructions
- For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
- Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
- Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
- For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
- Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.
Notes
This frosting is the one you should try experimenting with. You can try experimenting with:
- Almond extract to give it a nutty taste
- A spoonful of lemon zest to give it bright freshness
- Cocoa powder to make a chocolate frosting
- Ground cinnamon or nutmeg to make a warm, spiced frosting
Just keep in mind-add new ingredients in small doses so you can sample and adjust.
7. Brilliant Storage Solutions: How to Store Your Cream Cheese Frosting Fresh and Tast
Since it contains dairy, cream cheese frosting will always need to be refrigerated. Store it in a well-covered container and it will remain 5 days without any effect on the flavor.
To utilize leftover frosting, just let it sit on the countertop for a good 15 minutes beforehand, and then whisk it up quickly to get the richness back.
8. The Versatility Unleashed: Beyond Cakes and Cupcakes
Cream cheese frosting is not just for cakes and cookies. It’s wonderful on cinnamon rolls, as a sweet bread spread, or as a fruit dip for strawberries or apple slices.
It can even provide a creamy element to sandwich cookies, particularly ginger or chocolate-based ones.
9. Troubleshooting Deep Dive: Fixing Common Frosting Issues
Too thin? Add extra powdered sugar, a tablespoon at a time, or refrigerate.
Too hard? Add a tsp of milk or cream and mix until softened.
Too sweet? Sprinkle with a pinch of salt or squeeze of lemon juice to counteract it.
Little things add up, so adjust a bit.
10. The Butter-Free Benefit: Why Less Is Really More
Flourless Peanut Butter Cookies
Equipment
- 2 Baking Sheets
- 1 Medium Mixing Bowl
- 1 Spoon (or 1 tablespoon cookie scoop)
- 1 Fork
- 1 Cooling Racks
Ingredients
Main
- 1 cup natural peanut butter
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 large egg lightly beaten
- Coarse sea salt for sprinkling
Instructions
- Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
Notes
Omitting the butter makes the frosting light and keeps the cream cheese flavor at the core. Omitting the butter also prevents you from having that greasy feel in the mouth some frostings have.
It is rich, tangy, and won’t overwhelm the dessert it is paired with, which makes it very popular among bakers.
11. Layer by Layer Perfection: Frosting Cakes Like a Pro
If frosting a whole cake, start with a thin crumb coat to trap stray crumbs. Chill 20 minutes and then top with final layer.
Spread level with offset spatula, and rotate cake slowly as frosting for a smooth edge.
12. A Sweet Legacy: The Rich History of Cream Cheese Frosting
Cream cheese frosting began popularizing itself within the United States around the mid-20th century on red velvet and carrot cake. It was initiated even sooner, thanks to the time that cream cheese was pre-packaged in the late 1800s.
It’s been a favorite over the years because it’s so simple, it’s versatile, and everyone loves it.
13. Beyond the Frosting: Finding Other Cream-Based Cooking Goodness
Cream cheese is not limited to desserts alone. You can utilize it in cheesecakes, dips, creamy pasta sauces, or even fill pastry with it. Its neutrality is so great that you can tailor it as a multi-purpose ingredient for sweet as well as savory.
14. Your Kitchen, Your Canvas: Embracing Personalization
The best part about this recipe is that it’s so easy to customize. You can vary the sweetness level to your preference, the flavor profile, or even the colors based on the theme of the event you’re progressing towards your desserts.
Once you’ve done it a few times, you’ll have an idea of the general idea of how to tailor it to whatever you’re baking.
This simple cream cheese frosting is evidence that you don’t need much more than a few quality ingredients and a little extra TLC to create something that’s really good. Once you have tried it fresh, you’ll never use the pre-made one again.
