Food

Cream Cheese Frosting for Cake Decorating

These are my go-to frosting recipes for all piping and cake decorating.

Cream cheese frosting for cake decorating is hands down the best choice for nearly all occasions – change my mind. It tastes better than anything and pipes beautifully. I’ve also added a chocolate alternative below that pairs amazingly well with my black chocolate cake recipe.

Cream Cheese Frosting:

8oz cream cheese room temperature (brick cream cheese, not the tub)
½ cup of butter room temperature (one stick)
1 tsp vanilla (or a splash more if you are like me)
Pinch of salt
4 cups of powdered sugar

Instructions:

Whip together the room temperature cream cheese and butter until light and fluffy. Add in the vanilla and salt as you mix. Then slowly add in the powdered sugar.

Note: If you plan to do any detailed decorative piping, you’ll want to sift your sugar first.

Less Sweet: This recipe creates a thick frosting that will hold its shape after piped, but it is pretty sweet. If you don’t need to pipe and want it less sweet, just use less sugar.

Chocolate Cream Cheese Frosting Alternative:

If you want a chocolate frosting, just change up the recipe above by substituting ½ cup of the powdered sugar for cocoa powder and add it last. Also, if you need black frosting and don’t want to dye all of your guests’ mouths, use a black cocoa powder. I like this brand.

8oz cream cheese room temperature (brick cream cheese, not the tub)
½ cup of butter room temperature (one stick)
1 tsp vanilla (or a splash more if you are like me)
Pinch of salt
3 ½ cups of powdered sugar
½ cup cocoa powder (use black cocoa powder for black frosting)

Instructions

Whip together the room temperature cream cheese and butter until light and fluffy. Add in the vanilla and salt as you mix. Then slowly add in the powdered sugar. Last, slowly add the cocoa powder.

Note: If you plan to do any detailed decorative piping, you’ll want to sift your sugar first.

Less Sweet: This recipe creates a thick frosting that will hold its shape after piped, but it is pretty sweet. If you don’t need to pipe and want it less sweet, just use less sugar.