Cream Cheese Frosting

 Cream cheese frosting comes in handy for all sorts of delicious delicacies – like red velvet cake, cupcakes, and well… just about anything else I can think of right now. It just makes anything taste better in my book – and no wonder with all that fluffy, vanilla, creamy goodness!

Yesterday I made a scrumptious pumpkin cake that I topped with cream cheese frosting and a little something special. I cut a piece of the pumpkin cake and shared it with Little Buddy for an afternoon treat – my kitchen was filled with more “ummms” than I think I’ve heard all week. I knew right then and there I had to get that cake out of my house or we’d be in an arm wrestle over it.

Thankfully, my sister kindly accepted it.

I’m so glad she did.

I’d hate to be arm wrestling a nine year old over it.

I’ll share the recipe for the pumpkin cake soon so you can deal with your wrestling match issues. It’s that yummy!

But, as we finished up sharing our piece of cake, Little Buddy asked me, “Can you put some of this frosting on my pancakes?”

I quickly replied, “Not on your pancakes, but it works pretty well just eating it off a spoon.”

Here’s how I make my cream cheese frosting.

Cream your cream cheese with an electric mixer.

Add in your softened butter and cream it with your cream cheese.

Butter and cream cheese. The perfect little combination in my book.

Turn your mixer off or on a very low speed and add in your confectioner’s sugar.

Beat until cream and well-combined.


Now add in your vanilla.

Beat on high speed for just a few seconds until all of your frosting is well-combined, fluffy and perfect!



Then spread it on and enjoy!

Here’s my Cream Cheese Frosting recipe. It’s a classic that everyone loves!

5.0 from 2 reviews
Cream Cheese Frosting
Prep time
Total time
Cream Cheese Frosting makes the perfect frosting recipe for so many sweet treats. Get this easy, yet elegant cream cheese frosting recipe.
  • 2 8-ounce packages cream cheese
  • 1 cup butter, softened
  • 4 cups confectioner's sugar
  • 3 teaspoons vanilla
  1. Cream cream cheese with an electric mixer.
  2. Add in butter and cream together with cream cheese until light and fluffy.
  3. Slowly add in confectioner's sugar until well-combined.
  4. Add in vanilla and cream until well-blended, light and fluffy.

Robyn xo



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  1. 3


    Um, little Buddy sounds like he’s on to something with the pancakes! How SMART is he?!?

    I *love* cream cheese frosting. LOVE.IT. I think I’ll make your recipe and stash it in the fridge….for “emergencies.” Ha!

  2. 4

    Wendy says

    I’m pretty sure I saw cinnamon swirl or cinnamon bun type pancakes on pinterest yesterday… mmm… dinner tonight… something warm & comforting on this very rainy day!!! :)

  3. 12

    Karen Peterson says

    So waiting (impatiently) for the pumpkin cake recipe; I’ll have to make it quick as our fall is disappearing; one swift wind and all the leaves will have fallen ;(

  4. 13


    I LOVE cream cheese frosting and there is nothing better than licking frosting off of a spoon. They should call it *frosting therapy*. It cures many aliments. :)

    • 15


      I love this cream cheese frosting for frosting cakes. It works great on so many – from pumpkin cake, red velvet, carrot. It does require being refrigerated so that might help make your decision on which frosting to use at a particular time.

  5. 17

    Jennifer says

    Can the cream cheese frosting be piped onto a cake? The recipe sounds delicious and I’d like to try it on my Orange blossom cake!
    And if the frosting CAN be piped, does it have to be refrigerated right up until serving time, or could I display the pretty cake on a cake stand for all to be tempted by?!

  6. 18

    Cherylene says

    Thank you once again Robyn, I made this just now for my Thanksgiving Dinner for later tonight. I’ve searched the net for the best cream cheese icing and after making your chocolate cake and frosting and it turned out magnificence, I searched your site to find this delightful recipe!!! So, light, fluffy and full of flavor. Thank you and Happy Holidays.

  7. 19

    Jennifer says

    Hi, I made this icing a few days ahead of time…….one of the first times I’ve ever made homemade icing. :) It tasted really good! But the day I needed it, I got it out of the fridge and beat it a little in the mixer. It was still pretty firm. I then added some food coloring because I was decorating a cake with it. It ended up turning too thin to decorate with! I even tried to add powdered sugar. :( I ended up having to throw it away. Any suggestions on what went wrong?

  8. 20

    Lindsey says

    This met rave reviews when paired with your white cake. I really wanted a pink icing for my daughter’s cake and it occurred to me to use fresh strawberry cream cheese from the bagel shop down the street in place of regular cream cheese. The result was a gorgeous pale pink frosting that didn’t require me to fool around with food coloring. Thanks for this recipe!!


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