Cream Cheese Frosting

Cream cheese frosting is one of those staples every baker should have in their back pocket. It’s simple, reliable, and works with just about everything you can think of—cakes, cupcakes, even cinnamon rolls. The flavor is rich but balanced, with that little tang from the cream cheese that keeps it from being too sweet. Around here, it’s the frosting I use when I don’t want to overthink things but still want something that tastes like I put in the effort.

This recipe makes a generous batch, which is always a good thing. You’ll get plenty to spread thickly on a two-layer cake, pipe onto cupcakes, or stash away for a pan of brownies later in the week. And because it comes together in just ten minutes, it’s perfect for those moments when you realize your dessert needs a finishing touch, but you don’t want to spend all afternoon making it.

What’s the difference between cream cheese frosting and buttercream?
Buttercream is the classic frosting most people know: Butter, powdered sugar, a splash of milk or cream, and vanilla extract whipped until fluffy. Cream cheese frosting, on the other hand, has cream cheese added in along with the butter and powdered sugar, which gives it a rich, slightly tangy flavor and a smoother, denser texture. It’s not quite as airy as buttercream, but that little bit of tang balances out sweet cakes perfectly.

Do you need to refrigerate a cake with cream cheese frosting?
Yes, you really should refrigerate cakes that are frosted with cream cheese frosting. Since cream cheese is perishable, leaving it out too long at room temperature isn’t ideal for food safety. Once your cake is frosted, pop it in the fridge if it won’t be eaten within a couple of hours.