This cream cheese buttercream frosting is a thick, pipeable frosting made with 1 cup of softened butter, one 8 ounce block of cold cream cheese, 4½ to 5 cups of sifted powdered sugar, vanilla, and a pinch of salt. It takes about 15 minutes and frosts 12 to 15 cupcakes generously or a two layer 8 inch cake.
It is sturdier than a classic cream cheese frosting because it uses equal weights of butter and cream cheese (226 g each). The butter gives it structure and the cream cheese gives the tang. The one rule that keeps it thick: whip the butter first, then add the cream cheese cold and mix only until smooth.
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- Ratio: 1 cup (226 g) butter to 8 oz (226 g) cream cheese, 1:1 by weight
- Sugar: 4½ cups for spreading, up to 5 cups (600 g) for stiff piping
- Time: about 15 minutes with a stand or hand mixer
- Yield: 12 to 15 cupcakes piped generously, or one two layer 8 inch cake
- Cream cheese: full fat brick style, cold from the fridge
- Keeps: 3 to 4 days in the fridge, airtight
Thick Cream Cheese Frosting for Piping and Layer Cakes
The biggest complaint about cream cheese frosting is that it is too soft to pipe and slides off a layer cake. This version fixes that with the ratio. Many classic cream cheese frostings use more cream cheese than butter, which tastes tangy but stays loose. At 1:1 by weight, the frosting holds stiff peaks, pipes sharp swirls on cupcakes, and is firm enough to fill and stack a layer cake.
For spreading over a sheet cake or between layers, 4½ cups of powdered sugar is enough. For piped rosettes, borders, or tall cupcake swirls, add more sugar a tablespoon at a time, up to 5 cups in total. After piping, chill the cake or cupcakes for 10 to 15 minutes and the frosting sets enough to travel.
Why the Cream Cheese Goes in Cold
I have tried this with both ingredients at room temperature, and the frosting always came out slack. The butter needs to be soft enough to take a fingerprint, but not greasy. The cream cheese should come straight from the fridge, or be only slightly softened. Soft butter whips up light and airy, and the cold cream cheese keeps everything firm.
Use full fat brick cream cheese. Whipped or spreadable cream cheese from a tub has more water and will make the frosting runny no matter how much sugar you add.
Mixing It Step by Step
Beat the butter on medium high for 3 to 4 minutes, until it is pale and fluffy, scraping the bowl once or twice. Add the cold cream cheese and mix on medium only until no streaks remain. This is the moment to be careful. Overworking cream cheese thins it out, so stop as soon as it looks smooth.
Sift the powdered sugar first. Unsifted sugar leaves small lumps that clog piping tips. Add it in batches on low speed, then raise the speed and beat for 1 to 2 minutes until thick. Finish with 2 teaspoons of vanilla and a pinch of salt, and beat for one more minute. Lift a spoonful: it should form stiff peaks and hold its shape.
When It Turns Soft or Runny
- Too soft to pipe: chill it for 10 to 15 minutes, then beat briefly. If it is still soft, add powdered sugar a tablespoon at a time, up to ½ cup more.
- Runny after adding cream cheese: it was overmixed or the cream cheese was too warm. Refrigerate the bowl for 20 minutes before adding more sugar.
- Lumpy: the sugar was not sifted, or the cream cheese was very cold and hard. Keep beating on medium for another minute.
- Too sweet: add the extra pinch of salt. Salt tones down sweetness without making the frosting salty.
- Melting on the cake: a warm room is the usual cause. Keep the frosted cake in the fridge until shortly before serving.
Cream Cheese Buttercream vs Plain Buttercream
Compared with my vanilla buttercream frosting, this one is less sweet and has a gentle tang, with a slightly denser, more structured feel. Both pipe well. Compared with a soft easy cream cheese frosting, it is much firmer and better for decorating. If you want something lighter still, Cool Whip cream cheese frosting and whipped cream frosting are fluffier but will not hold detailed piping.
For a softer, spreadable frosting with fall flavor, try maple cream cheese frosting or brown butter cream cheese frosting.
What to Frost With It
This is the frosting I use on red velvet, carrot cake, and pumpkin cake, where the tang balances a sweet, spiced crumb. It suits a pumpkin cake, a simple birthday cake, and lemon cupcakes. It is also good spread over warm cinnamon rolls, although for those a looser cream cheese frosting for cinnamon rolls melts in better.
Storage and Make Ahead
Store the frosting in an airtight container in the fridge for 3 to 4 days. Let it soften at room temperature, then rewhip for a few seconds before using. A frosted cake should be kept in the fridge because of the cream cheese. For sharp piping on a busy day, chill the filled piping bag for 5 to 10 minutes before you start.
Readers Ask
How do you make cream cheese frosting thicker?
Use cold brick cream cheese, keep the butter to cream cheese ratio at 1:1 by weight, avoid overmixing, and add powdered sugar a tablespoon at a time. Chilling the frosting for 15 minutes also firms it up.
Is cream cheese buttercream good for piping?
Yes. With 5 cups of powdered sugar it holds stiff peaks and pipes clean swirls and borders. Chill the piped cake for 10 to 15 minutes to set it.
Is it stable enough for a layer cake?
Yes. It is firm enough to fill, stack, and frost a two layer 8 inch cake. Keep the finished cake chilled.
Can I use tub cream cheese?
No. Spreadable or whipped tub cream cheese is too soft and will make the frosting runny. Use full fat brick cream cheese.
Does cream cheese buttercream need to be refrigerated?
Yes. Store leftovers and frosted cakes in the fridge, and bring the frosting back to room temperature and rewhip it before using.
Pin this cream cheese buttercream frosting so it is ready for the next birthday cake or cupcake tray. If you try it, leave a comment and tell me what you frosted with it, or ask a question if something did not work.
Cream Cheese Buttercream Frosting Recipe
This cream cheese buttercream frosting is a thick, pipeable frosting made with softened butter, cold full fat cream cheese, powdered sugar, vanilla, and a pinch of salt. It takes about 15 minutes and frosts 12 to 15 cupcakes generously or a two layer 8 inch cake. Equal weights of butter and cream cheese give it structure, and the cream cheese is mixed in cold and only until smooth, so it holds stiff peaks. Use it as a thick cream cheese frosting for piping, layer cakes, cupcakes, red velvet, carrot cake, pumpkin cake, or cinnamon rolls. Add powdered sugar up to 5 cups for stiffer piping. It keeps 3 to 4 days in the fridge.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 8 oz (226g) full-fat cream cheese, cold or slightly softened
- 4 ½ to 5 cups (540 to 600g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
- CREAM THE BUTTER: Beat the softened butter in a stand mixer or with a hand mixer on medium-high speed until it becomes pale, fluffy, and light in texture, about 3 to 4 minutes. Scrape down the sides of the bowl once or twice to ensure even mixing.
- ADD THE CREAM CHEESE: Add the cold or just slightly softened cream cheese to the whipped butter. Mix on medium speed until fully combined, being careful not to overmix, as overworking the cream cheese can cause the frosting to become too soft or runny.
- ADD THE SUGAR GRADUALLY: Begin adding the sifted powdered sugar in batches, starting with 4 ½ cups. Mix on low speed until the sugar is mostly incorporated, then increase to medium-high speed and beat for 1 to 2 minutes until the frosting becomes smooth and thick. If the frosting is still too soft for piping, add additional powdered sugar a tablespoon at a time, up to ½ cup more, until the desired stiffness is achieved.
- FLAVOR IT: Add the vanilla extract and a pinch of salt to the frosting. Beat again on medium speed for about 1 minute until everything is smooth and evenly mixed.
- TEST AND ADJUST: Check the consistency by lifting a spoonful to see if stiff peaks form. The frosting should be thick, pipeable, and hold its shape without slumping. If needed, refrigerate for 10 to 15 minutes to firm it up slightly before using.
Notes
Use full fat brick style cream cheese; whipped or spreadable cream cheese makes the frosting too soft. Do not overmix once the cream cheese is added. For stiffer piping, add powdered sugar a tablespoon at a time up to 5 cups total, or chill the frosting for 10 to 15 minutes. Chill the piping bag for 5 to 10 minutes before decorating for sharp details. Store in an airtight container in the fridge for 3 to 4 days and rewhip briefly before using.
Nutrition Information
Yield
14Serving Size
1Amount Per Serving Calories 862Total Fat 19gSaturated Fat 11gUnsaturated Fat 6.0gCholesterol 51mgSodium 66mgCarbohydrates 177gSugar 174gProtein 1.1g
