Dreamy Cream Cheese Frosting

I’m a sucker for a good cream cheese icing, and I’m downright obsessed with this one! I call it the ultimate Dreamy Cheesecake Cream Cheese frosting—a shoutout to all my cheesecake lovers. It’s rich, full of flavor, and totally irresistible. But let’s be real—this isn’t your average cream cheese icing. I’m extra, and that’s exactly how I like my frosting. This version tastes like a light, fluffy cheesecake perched on top of the best damn Red Velvet Cupcakes or Carrot Cake you’ve ever had!

whipping frosting
Whip the SOFTENED butter & cream cheese for 2-3 minutes.
Add powdered sugar in increments, and mix for 30 seconds o medium. Once all added, whip on high for 2 minutes.
Add your preferred flavorings, taste & adjust!

First secret weapon: citrus. I’m all about that orange zest—it perfectly complements the subtle chocolate notes in my favorite red velvet and the sweet-spicy goodness of my ultra-decadent carrot cake. Plus, those little flecks of zest? So. Damn. Pretty. But if you’re feeling lemony, go for lemon zest or extract—it’s also a delightful twist in this dreamy cream cheese frosting.

Second secret weapon: more vanilla (bean paste, if you’re fancy like me) and a hefty pinch of flaky salt (Maldon is my go-to) than most recipes dare to suggest. Vanilla is the OG of flavor enhancers—it tricks your brain into tasting sweetness without needing as much sugar. Maybe I made that up, but it works like a charm. And that salt? It’s the unsung hero, pulling all those background flavors—bright citrus, tangy cream cheese, creamy butter—right to the front of the stage. Plus, those flaky salt crystals add just a little bite that melts in your mouth like magic.

I know I’m getting wordy, but what can I say? I struggled to hit 500 words on U.S. history back in the day, but I could go on forever about this dreamy taste like cream cheese frosting. So, I’ll wrap it up here, but trust me on this—make this frosting, and you’ll be in love. Girl Scouts honor!

Red Velvet Cupcakes with Cream Cheese Frosting

Dreamy Cheesecake Cream Cheese Frosting

This cream cheese icing is anything but ordinary—it’s like a light, fluffy cheesecake perched on top of the best red velvet or carrot cake. I like to call this one the Cheesecake Lovers' Cream Cheese Frosting. The secret? A zing of citrus, extra vanilla, and a sprinkle of flaky salt that amps up the flavors and adds a little magic to every bite. It’s rich, flavorful, and absolutely irresistible. Trust me, once you try it, you’ll be hooked!
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 1 3-layer cake OR 24 cupcakes

Ingredients
  

  • 2 (8 ounce) packages cream cheese at room temperature
  • 1 stick 1/2 cup butter (at room temperature)
  • 2.5-3 cups confectioners’ sugar
  • 2 teaspoons vanilla bean paste or extract
  • fresh orange zest (½ an orage or ½ tsp lemon extract)
  • generous pinch flakey salt like Maldon
  • whole milk or heavy cream as needed

Instructions
 

  • Start with super soft, room-temperature ingredients—they should hold the impression of your finger when you give them a poke.
  • In a mixing bowl, beat the cream cheese and butter until they’re silky smooth. Go for 2-3 minutes on high. I know, it feels like forever, but trust me—we’re beating a TON of air into that frosting, and that’s what makes it light and airy.
  • Next, add the powdered sugar a little at a time, about a cup per round. Start on low (unless you want a sugar explosion in your kitchen), then bump it up to medium speed for 30-second bursts with each addition. Once you’ve added the last bit, crank it up to high for 2 minutes of frosty magic.
  • Now, for the real showstoppers: flavorings! Add your vanilla, orange zest/lemon extract, and that flaky sea salt. Beat it for 30 seconds, then give it a taste.
  • At this point, you’re basically done, but here’s where you can make it your own. Want more salt? Go for it. More vanilla? Do your thing. A touch sweeter? Add a bit more sugar. This is officially your thang now, so get as funky as you like!
  • If the frosting’s too thick to spread easily, just beat in a tablespoon or so of cold milk or heavy cream until it’s just right.

Notes

To Freeze: Scoop the icing into a tightly sealed storage container or bag, and really pack it in there. Make sure to press out all the air bubbles—no one likes freezer burn!
To Thaw: When you’re ready to use it, let the icing thaw completely. Then, whip it up on high speed for 2-3 minutes, and voila! Good as new.
Keyword cheesecake, cream cheese, frosting, icing

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