Classic cream cheese frosting

When it comes to frosting, nothing beats a silky-smooth, slightly tangy cream cheese frosting. It’s rich, not too sweet, and pairs perfectly with almost anything, carrot cake, red velvet, pumpkin cake, cinnamon rolls, cupcakes, you name it.

This recipe is my go-to because it’s easy to make, pipes beautifully, and has just the right amount of sweetness without overpowering your dessert. Plus, it uses simple ingredients you probably already have on hand.

Why You’ll Love This Frosting

• Creamy + dreamy – The butter and cream cheese whip up light and smooth.

• Perfectly balanced – Not overly sweet, just the right tang.

• Versatile – Use it on cakes, cupcakes, cookies, or even as a filling for sandwich cookies.

• Easy to make – 10 minutes, one bowl, and you’re done!

Ingredients

• 1 stick unsalted butter, softened

• 1 (8 oz) package cream cheese, softened

• 4 cups powdered sugar, sifted

• 2 tsp vanilla extract (or vanilla bean gel for pretty specks!)

Instructions

1. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2–3 minutes.

2. Slowly add the sifted powdered sugar, one cup at a time, mixing on low to keep things from getting messy.

3. Once all the sugar is incorporated, add the vanilla extract and beat on high for 1–2 minutes until the frosting is light and fluffy.

If the frosting feels too soft to pipe, chill it in the fridge for 10–15 minutes before using.

Tips for Perfect Frosting

• Room temperature ingredients are key for smooth frosting, no lumps!

• Sift the powdered sugar to keep your frosting silky.

• Stop mixing once it’s fluffy so it doesn’t get too runny.

This cream cheese frosting is perfect for cakes, cupcakes, cookies, cinnamon rolls, or even just a spoonful straight from the bowl (no judgment!).

If you try this recipe, tag me on Instagram @sprinklemesyd so I can see your delicious creations!