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All Reviews for Cream Cheese Frosting for Classic Cupcakes

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Recipe Summary

Yield: Makes 4 cups

Ingredients

Ingredient Checklist

8 ounces (2 sticks) unsalted butter, room temperature

12 ounces cream cheese, room temperature

1 pound (4 cups) confectioners’ sugar, sifted

3/4 teaspoon pure vanilla extract

Gallery

Recipe Summary

Yield: Makes 4 cups

Recipe Summary

Yield: Makes 4 cups

Recipe Summary

Yield: Makes 4 cups

Yield: Makes 4 cups

Makes 4 cups

Ingredients

Ingredients

  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners’ sugar, sifted
  • 3/4 teaspoon pure vanilla extract

Directions

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

Reviews (14)

Add Rating & Review

308 Ratings

5 star values:

                                  75

4 star values:

                                  85

3 star values:

                                  85

2 star values:

                                  40

1 star values:

                                  23

Load More Reviews

Reviews (14)

Add Rating & Review

308 Ratings

5 star values:

                                  75

4 star values:

                                  85

3 star values:

                                  85

2 star values:

                                  40

1 star values:

                                  23

Add Rating & Review

308 Ratings

5 star values:

                                  75

4 star values:

                                  85

3 star values:

                                  85

2 star values:

                                  40

1 star values:

                                  23

308 Ratings

5 star values:

                                  75

4 star values:

                                  85

3 star values:

                                  85

2 star values:

                                  40

1 star values:

                                  23

308 Ratings

5 star values:

                                  75

4 star values:

                                  85

3 star values:

                                  85

2 star values:

                                  40

1 star values:

                                  23
  • 5 star values:
  • 75
  • 4 star values:
  • 85
  • 3 star values:
  • 85
  • 2 star values:
  • 40
  • 1 star values:
  • 23

Martha Stewart Member

Rating: Unrated

12/26/2015

                This was the best cream cheese frosting I've ever had. I did not soften the butter or the cream cheese. I followed the advice of mixing it in my stand mixer for a long time. I would say I probably gave it close to 5 extra minutes. The frosting had the perfect consistency and piped perfectly on the cupcakes. This made so much frosting. I liberally frosted all 24 cupcakes and still had enough frosting that I could have done 24 more cupcakes. In the future I will cut the recipe in half.

Martha Stewart Member

Rating: Unrated

06/08/2013

                ok..this is a question not a review......I don't have unsalted butter, can i still use regular butter?

Martha Stewart Member

Rating: Unrated

02/02/2013

                Best frosting ever!   Maybe it was the double splash of bourbon I substituted for the vanilla...either way, it's super smooth, creamy and oh so good.

Martha Stewart Member

Rating: Unrated

07/14/2012

                delicious! you can taste the decadence!

Martha Stewart Member

Rating: Unrated

06/29/2012

                I substitute "Raspberry" flavoring in place of the vanilla...it is really yum, with either Red Velvet or chocolate!

Martha Stewart Member

Rating: Unrated

12/23/2010

                At first my icing was a little heavy. But then the second time around, I wipped it more with my electric mixer and it came out so SOFT AND FLUFFY!!!And it seemed to give me more icing than before! I would recommend to anyone that if you want it to hold shape, and if you want it to be fluffy and creamy, put it under the electric mixer for longer and you will QUICKLY see the difference.

Martha Stewart Member

Rating: Unrated

11/22/2010

                Wasn't sure how it would turn out since I read the comment about consistency and agreed with it after making?

Martha Stewart Member

Rating: Unrated

02/21/2010

                I had to add cream cheese, because it was too sweet for me!! I also did not like the consistency of it. :(

Martha Stewart Member

Rating: Unrated

02/19/2010

                If you half this Icing recipe, does it still come out okay, or do you need to add more of one ingredient?

Martha Stewart Member

Rating: Unrated

02/12/2010

                I meant: I mixed my cream cheese straight from the fridge :) Oops!

Martha Stewart Member

Rating: Unrated

02/12/2010

                I mixed my frosting straight from the fridge. I think that helped the consistency. Add sugar sparingly. I had to add cream cheese bec it was too sweet for me.

Martha Stewart Member

Rating: Unrated

12/25/2009

                Really great frosting. I used about 4 cups of confectioner's sugar and the frosting was just the right consistency, but if yours is too soft, just add more confectioner's sugar. I paired this frosting with gingerbread cupcakes and they were a hit with my party guests!

Martha Stewart Member

Rating: Unrated

10/23/2009

                Very good flavor, but frosting is very soft. You'll need to add twice as much powdered sugar in order to get it to hold a decorative shape

Martha Stewart Member

Rating: Unrated

12/26/2015

                This was the best cream cheese frosting I've ever had. I did not soften the butter or the cream cheese. I followed the advice of mixing it in my stand mixer for a long time. I would say I probably gave it close to 5 extra minutes. The frosting had the perfect consistency and piped perfectly on the cupcakes. This made so much frosting. I liberally frosted all 24 cupcakes and still had enough frosting that I could have done 24 more cupcakes. In the future I will cut the recipe in half.

Rating: Unrated

Rating: Unrated

06/08/2013

                ok..this is a question not a review......I don't have unsalted butter, can i still use regular butter?

Rating: Unrated

02/02/2013

                Best frosting ever!   Maybe it was the double splash of bourbon I substituted for the vanilla...either way, it's super smooth, creamy and oh so good.

Rating: Unrated

07/14/2012

                delicious! you can taste the decadence!

Rating: Unrated

06/29/2012

                I substitute "Raspberry" flavoring in place of the vanilla...it is really yum, with either Red Velvet or chocolate!

Rating: Unrated

12/23/2010

                At first my icing was a little heavy. But then the second time around, I wipped it more with my electric mixer and it came out so SOFT AND FLUFFY!!!And it seemed to give me more icing than before! I would recommend to anyone that if you want it to hold shape, and if you want it to be fluffy and creamy, put it under the electric mixer for longer and you will QUICKLY see the difference.

Rating: Unrated

11/22/2010

                Wasn't sure how it would turn out since I read the comment about consistency and agreed with it after making?

Rating: Unrated

02/21/2010

                I had to add cream cheese, because it was too sweet for me!! I also did not like the consistency of it. :(

Rating: Unrated

02/19/2010

                If you half this Icing recipe, does it still come out okay, or do you need to add more of one ingredient?

Rating: Unrated

02/12/2010

                I meant: I mixed my cream cheese straight from the fridge :) Oops!  


                    
                I mixed my frosting straight from the fridge. I think that helped the consistency. Add sugar sparingly. I had to add cream cheese bec it was too sweet for me.

Rating: Unrated

12/25/2009

                Really great frosting. I used about 4 cups of confectioner's sugar and the frosting was just the right consistency, but if yours is too soft, just add more confectioner's sugar. I paired this frosting with gingerbread cupcakes and they were a hit with my party guests!

Rating: Unrated

10/23/2009

                Very good flavor, but frosting is very soft. You'll need to add twice as much powdered sugar in order to get it to hold a decorative shape

All Reviews for Cream Cheese Frosting for Classic Cupcakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Cream Cheese Frosting for Classic Cupcakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest