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Carrot cake with thick cream cheese frosting and a slice removed

Basic Cream Cheese Frosting (That Holds Its Shape)

A simple cream cheese frosting for spreading on a cooled cake or piping generous swirls. Block cream cheese, cool butter and short mixing keep it thick instead of runny.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 3 cups
Course: Dessert, Frosting
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 113 g unsalted butter ½ cup, softened but still cool
  • 227 g full-fat block cream cheese 8 oz, cool and only slightly softened
  • 360 g powdered sugar 3 cups, sifted, plus up to 40 g (⅓ cup) more if needed
  • 1 tsp vanilla extract
  • 1 pinch fine salt optional

Equipment

  • Stand mixer with paddle attachment or hand mixer
  • Fine-mesh sieve
  • Flexible spatula
  • Kitchen scale

Method
 

  1. Beat the butter on medium speed for 1 to 2 minutes, until creamy and smooth. Scrape down the sides of the bowl.
  2. Add the cream cheese and mix on low to medium-low just until smooth, about 20 to 30 seconds. Do not keep beating.
  3. Add the 360 g (3 cups) of powdered sugar in two or three additions, mixing on low speed after each one. Add the vanilla and the salt, if using.
  4. Check the texture. The frosting should hold a soft mound on a spoon. If it is too soft, refrigerate it for 15 to 20 minutes before you add any more sugar.
  5. If it still needs more body, add the extra powdered sugar a tablespoon at a time, mixing briefly after each addition. Stop as soon as it is thick enough.
  6. For piping, chill the finished frosting for 15 to 20 minutes, then fill the piping bag and test one swirl. Frost only completely cooled cake or cupcakes.

Notes

Makes about 3 cups (roughly 700 g), enough to frost 12 cupcakes generously or to fill and thinly frost a two-layer 8-inch (20 cm) cake.
Use full-fat block cream cheese, not spreadable cream cheese from a tub.
Do not add milk or cream. This frosting is thick enough without extra liquid.
If your kitchen is warm, stop and refrigerate the bowl whenever the frosting starts to soften.
Store the frosting and anything frosted with it covered in the refrigerator for up to 5 days. To use chilled frosting, let it stand at cool room temperature for 10 to 15 minutes, then stir gently.