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Chocolate muffin with cream cheese frosting and sprinkles

Pipeable Cream Cheese Frosting Recipe

Author: Janet Harlow
Course: Dessert
Cuisine: American
Servings: 2 cups
This cream cheese frosting is perfectly sweet and tangy. Top your favorite carrot cake, red velvet cake or chocolate cake.
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Prep Time 10 mins
Total Time 10 mins

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  • 4 oz cream cheese room temperature
  • 3 Tbsp unsalted butter room temperature
  • 3 c powdered sugar
  • 2 tsp vanilla extract
  • 1/8 tsp salt


This recipe makes enough to generously frost 12 cupcakes. Double the recipe to lightly frost a 2 layer cake.

  • Be sure that the butter and cream cheese are very soft. If they are at all cold, your frosting will be lumpy. The cream cheese can be heated in the microwave for short bursts of 5-10 seconds to take the chill off.
  • In a stand mixer or with a hand mixer, beat the butter and cream cheese together until the mixture is creamy and uniform.
  • Add half of the powdered sugar and mix on low speed until incorporated.
  • Add the salt and remaining powdered sugar. Mix on low speed until most of the powdered sugar is incorporated.
  • Scrape down the sides and bottom of the bowl and add the vanilla. Beat on high for 15 seconds.
  • Place in a piping bag to decorate cupcakes or slather on your favorite cake.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.