Cream cheese frosting that comes out perfect every time and is great on top of cupcakes, cakes, cookies, and cinnamon rolls!
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I have always had a love/hate relationship with Cream Cheese Frosting.
I love the way that the tanginess of the frosting compliments sweet treats like cinnamon rolls and cookies.
But, I don’t like that whenever I would make it, I could never get it to not be runny.
How to make Cream Cheese Frosting that isn’t Runny
I did a lot of research to figure what was causing my my frosting to be runny and I picked up a few tips:
- Use room temperature ingredients
- Don’t overbeat the cream cheese
- Use equal amounts of butter and cream cheese
Do you have to refrigerate cream cheese frosting?
You should refrigerate cream cheese frosting. It can be left at a cool room temperature for about 8 hours but must be refrigerated after that.
Just make sure to remove the frosting from the refrigerator about 30 minutes to 1 hour before you need it, to allow it to come to room temperature.
- 1 Cup Butter, softened
- 8 Ounces Cream Cheese, softened
- 4 Cups Powdered Sugar
- 1 Tablespoon Vanilla Extract
- 2-4 Tablespoons Milk or Heavy Cream
How to Make Perfect Cream Cheese Frosting
- Begin by placing the softened butter in the bowl of a stand mixer with a whisk attachment. (I like Kitchenaid or Bosch)
- Whip the butter for 1-2 minutes.
- Add the softened cream cheese to the bowl and beat for another minute.
- Mix in the powdered sugar, one cup at a time, beating in between.
- Add the vanilla extract then whip the frosting for 2-3 minutes until light an fluffy.
- If your frosting is too thick, add milk or cream 1 tablespoon at a time, until you reach your desired consistency.
- Serve with your favorite baked goods like cupcakes, cinnamon rolls, cakes, and cookies!
Helpful Kitchen Tools
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