Perfect Cream Cheese Frosting Ratio
1 : 1 : 4
Cream Cheese : Butter : Sugar
8oz : 8oz : 4 cups
Frosts 24 cupcakes or 2-layer 9-inch cake
Complete Recipe
By Weight (Professional):
- • 226g (8oz) cream cheese, softened
- • 226g (8oz) unsalted butter, softened
- • 480g (4 cups) powdered sugar
- • 5ml (1 tsp) vanilla extract
By Volume (Home Baker):
- • 1 package (8oz) cream cheese
- • 1 cup (2 sticks) butter
- • 4 cups powdered sugar (sifted)
- • 1 tsp vanilla
Common Variations
🧁 For 12 Cupcakes (Half Batch)
4oz cream cheese + 4oz butter + 2 cups powdered sugar
🎂 For 3-Layer Cake (Double Batch)
16oz cream cheese + 16oz butter + 8 cups powdered sugar
💪 For Stiffer Frosting (Piping)
8oz cream cheese + 8oz butter + 5 cups powdered sugar
Tips for Perfect Texture
✅ Do This
- • Both ingredients SAME temperature
- • Beat cream cheese first (smooth)
- • Add butter gradually
- • Sift powdered sugar
❌ Avoid This
- • Cold cream cheese (lumpy!)
- • Overbeating (too soft)
- • Unsifted sugar (gritty)
- • Adding liquid (runny)
⚠️ Fix Issues
- • Too soft? Chill 30 min
- • Too stiff? Add 1 tsp milk
- • Lumpy? Strain through sieve
- • Too sweet? Add lemon juice