Cream Cheese Frosting Recipe

Cream Cheese Frosting makes the perfect frosting recipe for so many sweet treats. An easy, yet elegant cream cheese frosting recipe.

Cream Cheese Frosting from

Cream cheese frosting comes in handy for all sorts of delicious delicacies – like hummingbird cakered 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, creamy deliciousness!

It comes together quickly by creaming together cream cheese and butter that have been softened to room temperature and then slowly incorporating the sugar half a cup at a time. After each cup of sugar has been added, turn the mixer onto the highest speed setting for about 10 seconds to make your cream cheese frosting as light and fluffy as possible. Then, add in your vanilla and give your frosting a final burst of mixing on high speed.

Cream Cheese Frosting from

This recipe yields a generous portion of cream cheese frosting – enough to frost a 3-layer cake well. It is also easy to halve the amounts if you do not need that amount.

Desserts frosting with cream cheese frosting do require refrigeration. You’ll want to store a cake or cupcakes, etc in an airtight container in the refrigerator.

Unused frosting can be stored in an airtight container in the refrigerator for three to four days, but can not be frozen as it will ruin the consistency of the frosting. To use the frosting, remove it from the refrigerator and incorporated a tablespoon of heavy cream to the frosting with an electric mixer to return it to a spreadable consistency.

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

5.0 from 5 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, softened
  • 1 cup butter, softened
  • 4 cups confectioner's sugar, sifted
  • 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. Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
  4. Add in vanilla and cream until well-blended, light and fluffy.

Robyn xo


Originally published September 2011. Republished March 2015.


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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. 18

    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. 19

    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. 20

    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?

    • 21

      deb says

      from my experience, adding too much powdered sugar to the cream cheese actually has the opposite effect, it causes the frosting to become thinner. Also , perhaps the frosting wasn’t room temperature before you tried to blend it up? would so sad to have put all that cream cheese and butter down the drain :(

  8. 22

    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!!

  9. 29

    gene says

    I would like to know how much cream has to be added to the butter and the cream cheese . You say add the butter and the cream together to the cream cheese.

    • 30


      Hi Gene,
      There isn’t any cream in the recipe. I used the term “cream” and probably should have used a better term. Basically, you are just combining the butter and cream cheese together until it is smooth and fluffy. I hope that makes it clearer. Sorry for any confusion.


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