Favorite Cream Cheese Frosting That Isn’t Runny

eggless carrots cupcakes frosted with cream cheese frosting that isn't runny

Favorite Cream Cheese Frosting That Isn’t Runny

Learn my secret to make my Favorite Cream Cheese Frosting That Isn’t Runny! This frosting can be piped with piping tips and it will hold its shape. Plus, it also tastes incredible!

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings cups of frosting approx.,

Calories 921kcal

Author Oriana Romero

Equipment

Ingredients

1 cup (230 g) unsalted butter, softened
5 cups (600 g) confectioners' sugar
1 teaspoon (5 ml) pure vanilla extract
1/2 teaspoon kosher salt
16 oz (452 g) full-fat cream cheese, slightly cold

Instructions

Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter until smooth and creamy, about 3 - 4 minutes.
Reduce mixer speed to low, add 1 cup of confectioners’ sugar and keep mixing until incorporated. Add vanilla and salt. Once combined, add the remaining confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium and beat for 3 - 4 minutes until the frosting is smooth, scraping down the bowl once or twice.
Add the cream cheese and beat for 2 minutes, or until well incorporated, fluffy and spreadable. Do not overbeat, or the frosting will lose the firm consistency.

Notes

Quantity: This recipe is enough to frost 24 cupcakes, fill and frost a 6-inch 3-layer cake, or an 8 o 9-inch 2-layer cake. To frost 12 cupcakes or a 9×13 quarter sheet cake, half the recipe.

Store: Cover and store frosting for up to 5 days in the refrigerator. Before piping or spreading the frosting, re-whip it for a few seconds, so it’s creamy again.

Freeze: You can freeze this cream cheese frosting for up to three months in an airtight container or freezer bag. Don’t forget to label your bag or container! When you’re ready to use your cream cheese frosting, let it thaw in the refrigerator overnight, then let it sit on the counter to bring it to room temperature. Before piping or spreading your frosting, whip it again for a few seconds, so it’s creamy again.

Extra Tips:

Make sure that you are using full-fat brick cream cheese, not low-fat or spreadable cream cheese.
If time allows, chill the frosting for 30 minutes before piping.
Adjust the sugar level in this recipe to suit your tastes. You can make the frosting with as little as 3 cups of powdered sugar, but the frosting will be thinner.
If the frosting is too stiff to your liking, add one or two tablespoons of heavy cream or milk to loosen it up. I never add any liquid if I want the frosting to hold its shape.
Cream cheese frosting, alone or on cake or cupcakes, can sit at a cool room temperature ( around 70º F) for up to 8 hours before it should be refrigerated.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition