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Cream Cheese Sugar Cookie Frosting Recipe Easy Thick and Glossy Tutorial

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A quick and easy cream cheese frosting that is thick, glossy, and perfect for sugar cookies. This frosting balances tangy cream cheese with just enough sweetness and butterfat to create a stable, silky finish.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 3 to 4 cups (360 to 480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons (15 to 30 ml) heavy cream or whole milk (optional)
  • A pinch of salt

Instructions

  1. Soften cream cheese and butter by leaving them at room temperature for at least 30 minutes or cut into small pieces to speed up softening.
  2. Beat cream cheese and butter together in a mixing bowl using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  3. Add vanilla extract and a pinch of salt; mix just until combined, scraping down the sides of the bowl.
  4. Gradually add 3 cups (360 g) of sifted powdered sugar with the mixer on low speed to avoid sugar flying everywhere.
  5. Increase mixer speed to medium and beat for another 2 minutes until frosting thickens and becomes glossy.
  6. Adjust consistency by adding 1 tablespoon (15 ml) of heavy cream or whole milk if too stiff, mixing again. Add more milk little by little until desired thickness is reached.
  7. If frosting is too thin, add more powdered sugar 1/4 cup (30 g) at a time until thick enough.
  8. Taste and adjust sweetness or salt as needed.
  9. Use immediately to frost cooled sugar cookies or refrigerate. If refrigerated, let sit at room temperature for 15 minutes and re-whip before using.

Notes

Softening the cream cheese and butter is key to avoid lumps. Sift powdered sugar to keep frosting smooth. Avoid overbeating after adding sugar to prevent thinning or graininess. Adjust thickness with milk or powdered sugar as needed. Refrigerate leftovers and re-whip before use. Can be frozen for up to one month.

Nutrition

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