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The Best Classic Cream Cheese Frosting: Smooth, Tangy, and Pipeable

A large, beautifully piped mound of fluffy white cream cheese frosting sitting on a small white plate.
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This is the easiest and most reliable recipe for classic cream cheese frosting. You will achieve a smooth, fluffy texture that is rich, tangy, and perfectly balanced—not too sweet. It holds its shape well for piping on cakes, cupcakes, or spreading thickly on cinnamon rolls.

Ingredients

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  • 8 ounces cream cheese, full fat, softened to room temperature
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Place the softened cream cheese and softened butter into the bowl of a stand mixer fitted with the paddle attachment. Beat them together on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  2. Add the vanilla extract and salt to the mixture and mix briefly to combine.
  3. Reduce the mixer speed to low. Gradually add the sifted powdered sugar, one cup at a time, mixing until just incorporated after each addition.
  4. Once all the sugar is added, increase the mixer speed to medium-high. Beat the frosting for 3 to 5 minutes until it becomes light, fluffy, and smooth. This whipping time is key to preventing lumps and achieving a pipeable texture.
  5. Use immediately on your favorite cakes, cupcakes, or cinnamon rolls.

Notes

  • For the smoothest frosting, make sure both your cream cheese and butter are truly at room temperature. Cold ingredients cause lumps.
  • Sifting the powdered sugar removes any small clumps before they enter your frosting.
  • If the frosting seems too soft for piping, chill it in the refrigerator for 15 to 20 minutes, then briefly re-whip it before using.
  • This recipe makes enough frosting for one 9-inch layer cake or about 18 standard cupcakes.

Nutrition

Find it online: https://kitchnkudos.com/best-classic-cream-cheese-frosting-recipe/