This cream cheese frosting is thick and fluffy and is pipeable. This easy cream cheese frosting recipe is made with just 4 simple ingredients!
I’m not a frosting person. I don’t love the way that so many frostings are just crazy sweet.
That’s why I’ve always liked cream cheese frosting. It has a nice tang to it that cuts some of the sweetness.
I’ve made a lot of versions of cream cheese icing over the years, but this recipe is my favorite easy, pipeable frosting.
It’s a little different than traditional cream cheese frosting because it uses granulated sugar (check out my super popular whipped buttercream frosting recipe that also uses granulated sugar) and doesn’t use butter.
This frosting is so thick and fluffy and creamy that you’d never guess that it has granulated sugar in it.
It’s perfect for topping cakes, cupcakes, or cinnamon rolls!
How to Make Cream Cheese Frosting
This frosting is so simple to make! You just beat the whipped cream, beat the cream cheese and sugar together, and then fold the cream cheese mixture and whipped cream together.
Can This Cream Cheese frosting be piped?
Yes, this frosting is pipeable.
Does This Frosting Crust?
No, this frosting doesn’t crust.
Can Cream Cheese Icing Be Made Ahead of Time?
Yes, you can mix up the frosting and then cover and store it until you’re ready to use it.
How to Store This Frosting
I recommend storing this frosting, covered, in the fridge.
Cakes That Go Well With Cream Cheese Frosting
Cakes That Go Well With Cream Cheese FrostingMore cream cheese frosting recipes!
If you’ve tried this cream cheese frosting recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Cream Cheese Frosting
Ingredients
- 1 cup heavy cream
- 8 ounces cream cheese (softened1)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a chilled bowl, beat cream on high until stiff peaks begin to form.
- Cover and chill while you continue.
- In a large bowl, beat cream cheese, sugar, and vanilla together until well-combined, about 2-3 minutes on high. It's important that the cream cheese and sugar be well-combined, so don't cut this step short.
- Fold the whipped cream into the cream cheese mixture until combined.
- Chill leftovers.
Video
Notes
- The cream cheese should be soft and at room temperature. If it's too cold, it can clump up when mixed with the whipped cream.
- Nutritional values are estimates.
Vicki D says
LOVE this frosting! I presume the leftover, iced cake should be refrigerated. Have not iced cake… waiting for it to finish baking and cooling. Nice job!
Kate says
Thank you! Yes, I recommend storing leftover frosting in the fridge.
Allyson says
Can this be used to make a three layered cake.
Kate says
This recipe makes enough to frost 12 cupcakes, so you’ll need to either double or triple the recipe. If you like a thicker layer of frosting, I would recommend a triple batch. You can hover over the “12” in the serving, and a slider will pop up that will let you increase the servings, and the ingredient measurements will increase accordingly. Hope that helps!
Clare Alviola says
I really love this. I lessened the granular sugar to a half cup and it’s perfect!
Kate says
Thank you! I’m so glad that you liked it! =)
Sonia says
This frosting is divine! Very fluffy & not too rich. It was a hit with my family!
Kate says
Thank you so much!!