Extra Creamy Cream Cheese Frosting

A touch of sour cream makes this cream cheese frosting extra creamy! Perfect for piping swirls on cupcakes, filling cookies or spreading on sheet cakes.

Everyone loves a good cream cheese frosting, but this one today just just a little extra special. A little extra creamy, with one addition: sour cream.

I love using sour cream in baking because of the tang it gives cupcakes and cakes, but it can also be used in frostings. It’s what makes this cream cheese frosting a step above the rest, in taste and texture.

Do I need a mixer to make frosting?

Yes, I highly recommend a mixer for making frosting at home. It doesn’t have to be a stand mixer. You can use a high powered hand mixer if you’d like. But using just a spoon won’t give you the same effect.

How to Make Extra Creamy Cream Cheese Frosting

In the bowl of a stand mixer, beat the cream cheese, butter, sour cream and vanilla extract until smooth and creamy. (Mix about 2 minutes)
Gradually add the powdered sugar, beating constantly until smooth and thick enough to hold a design if you want to pipe it. If you’re spreading it on a cake, make sure it is soft enough to not tear the cake apart when spreading.

How to Fill a Piping Bag

Snip the tip of the piping bag (or disposable zippered bag) off with a pair of scissors. Place the piping tip you’d like to use in the bottom of the bag.
Place the bag in a tall glass and fold the sides of the bag over the sides of the glass. This will make it easier to fill the piping bag with the frosting without getting too messy.
Fill the piping bag. Twist the end of the piping bag to close.

4.53 from 23 votes

A touch of sour cream makes this cream cheese frosting extra creamy! Perfect for piping swirls on cupcakes, filling cookies or spreading on sheet cakes.

Servings 18

Prep Time 15

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Ingredients

8 ounces cream cheese softened
¼ cup salted butter room temperature
2 tablespoons sour cream
2 teaspoons vanilla extract
3 3/4 cups powdered sugar

Instructions

In the bowl of a stand mixer, beat the cream cheese, butter, sour cream and vanilla extract until smooth and creamy. (Mix about 2 minutes)
Gradually add the powdered sugar, beating constantly until smooth and thick enough to hold a design when piped.
Snip the tip of the piping bag (or disposable zippered bag) off with a pair of scissors. Place the piping tip you'd like to use in the bottom of the bag.
Place the bag in a tall glass and fold the sides of the bag over the sides of the glass. This will make it easier to fill the piping bag with the frosting without getting too messy.
Fill the piping bag. Twist the end of the piping bag to close and pipe it onto the cupcakes.
You can also just use a spatula to spread the frosting on a cake.

Notes

The calories shown are based on the recipe serving 18, with 1 serving being 1/18 of the frosting. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Author Julie Clark

Course Dessert

Cuisine American

Calories 167

Keyword frosting

Frequently Asked Questions

How do you store this frosting?

The actual frosting will hold up (on a cupcake or cake) for around 6 hours at room temperature. It will need to be refrigerated though after that. It will keep in the fridge for 3 days.

Can you freeze this frosting?

Yes, it freezes well for up to 1 month.

What size piping tip did you use in the pictures?

I used 4B in these photos but you can still use your favorite.

Does cream cheese icing harden?

This frosting will not form a hard crust, so it is not great for stacking. It stays soft.

Does the cream cheese have to be softened for frosting?

Yes. In order for the cream cheese to get smooth, you’ll want to bring it to room temperature so it isn’t hard. Don’t heat it so it is hot, room temperature is just fine.