Best Cream Cheese Frosting Recipe

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5 from 42 votes
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Make the best cream cheese frosting with just 4 ingredients! This easy, creamy recipe is perfect for cakes, cupcakes, and cinnamon rolls. Ready in 10 minutes, it’s pipeable, spreadable, and loved by all!

Cream Cheese Frosting is one of my family’s favorite frostings and I’ve been making it for many years. This homemade cream cheese frosting is perfect for piping on cupcakes or spreading on a classic carrot cake and cinnamon rolls, delivering a creamy texture every time. Fluffy, creamy, and delicious – you’ll want to make this frosting again and again!

Fluffy cream cheese frosting after mixing with hand mixer.

This Cream Cheese Frosting is just perfect for so many cakes and desserts and is so quick and easy to make with just four simple ingredients. It is a great recipe to add to your recipe collection along with my buttercream frosting. While buttercreams are usually a bit sweeter, both are equally useful and versatile. Like buttercream, this cream cheese frosting is sturdy enough to be piped for decorating cakes and cupcakes and can be easily colored. Did I mention it is delicious?!

Fluffy cream cheese frosting spread onto layers of carrot cake and topped with roasted pecans.
Smooth cream cheese frosting  spread onto a Red Velvet Sheet Cake.

Let me share how easy it is to make this scrumptious frosting!

Tips for the BEST Cream Cheese Frosting

  • Make sure cream cheese and butter are fully softened so that the frosting is lump-free and creamy.
  • Use full fat cream cheese. No low fat or reduced fat or it won’t turn out as delicious!
  • Desserts topped with this frosting require refrigeration.
  • Sift powdered sugar so that it is clump-free. This will make for the creamiest and prettiest frosting as well as reduce the incidence of any problems if you choose to pipe your frosting.
  • If you need to make it thinner, use a tablespoon (at a time) of heavy cream. You can make it thicker with an extra tablespoon (at a time)of powdered sugar. Mix after each addition until the frosting reaches the desired consistency.

Ingredients for Cream Cheese Frosting

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

It’s so quick and easy to make with four simple ingredients: cream cheese, butter, powdered sugar, and vanilla extract.

Ingredients for Cream Cheese Frosting recipe: Powdered Sugar, Vanilla Extract, Butter and Cream Cheese.

How to Make the Best Cream Cheese Frosting

This frosting comes together quickly, but there are a few steps to make sure that you make the best cream cheese frosting possible.

Step by Step Instructions

Cream cheese and butter are creamed together with hand mixer in glass mixing bowl.
  1. Cream together softened butter and cream cheese until smooth.
Glass mixing bowl with smooth cream cheese and butter with powdered sugar added.
  1. Add confectioner’s sugar, in batches, until smooth and creamy.
Vanilla extract added to cream cheese frosting mixture and mixed with hand mixer.
  1. Mix in the vanilla extract.
Overhead of glass mixing bowl with fluffy cream cheese frosting mixed with a hand mixer. Bowl is sitting on marble countertop.
  1. Beat on high until light and fluffy.

Recipe Variations

Chocolate Cream Cheese Frosting: Add 1/4 cup unsweetened cocoa powder to the recipe for a rich, chocolatey twist.

Vegan Cream Cheese Frosting: Substitute dairy cream cheese with a plant-based alternative and use vegan butter.

Best Desserts for Cream Cheese Frosting

Carrot Cake: The tangy frosting complements the spiced cake perfectly.

Hummingbird Cake: The sweetness of the fruit cake pairs beautifully with the frosting.

Red Velvet Cake: A classic pairing for a vibrant, festive look.

Pumpkin Cake: Ideal for fall baking with a creamy finish.

Cinnamon Rolls: A classic frosting for these cinnamon and sugar filled rolls.

Cookies: Cream cheese frosting for Christmas cookies (or sugar cookies in general) is a good thing!

Storage Tips

To store: Place frosting in an airtight container in the refrigerator for three to four days, but do not freeze as it will ruin the consistency of the frosting. Desserts topped with cream cheese icing require refrigeration. Store those desserts in airtight container in the refrigerator.

To use after it’s been refrigerated: Remove frosting from the refrigerator and add a tablespoon of heavy cream to the frosting. Then mix with an electric mixer until the frosting returns to a fluffy, spreadable consistency.

Frequently Asked Questions

Can you make this frosting thinner or thicker?

If you need a thinner frosting, you can add heavy cream a tablespoon at a time to thin it to your desired consistency.

If you need a thicker frosting, you can add confectioner’s sugar a tablespoon at a time to thicken it to your desired consistency.

Can this cream cheese frosting be used for piping?

Yes, absolutely! This frosting spreads and pipes beautifully. It is sturdy and holds it shape well if you wish to pipe it onto cakes or cupcakes.

Can you freeze cream cheese frosting?

No, freezing ruins the consistency, but it can be refrigerated for 3–4 days.

I’d love to hear how your cream cheese frosting turns out! Leave a comment, rate the recipe, or tag me on Instagram @addapinch with #addapinchrecipes.

Cream Cheese Frosting

5 from 42 votes
Make the best cream cheese frosting with just 4 ingredients! This easy, creamy recipe is perfect for cakes, cupcakes, and cinnamon rolls.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 36 cupcakes or (1) 8″ or 9″ layered cake

Ingredients

  • 2 (8-ounce) packages (452 g) cream cheese, softened
  • 1/2 cup (113 g) butter, softened
  • 3 cups (340 g) confectioner’s sugar, sifted
  • 1 1/2 teaspoons (7.5 g) vanilla extract

Instructions 

  • Soften Ingredients: Ensure ingredients are softened to room temperature to prevent lumps.
  • Cream together: In a large mixing bowl, beat cream cheese and butter together with a stand or hand mixer on medium speed for 3 minutes until smooth.
  • Add sugar: Sift 3 cups of confectioner’s sugar and add 1/2 cup at a time, mixing on low speed to combine. After each cup, increase to high speed for 10 seconds to lighten.
  • Incorporate vanilla: Add vanilla extract and beat until fluffy, about 1 minute.
  • Adjust Consistency: For thinner frosting, add 1 tablespoon heavy cream; for thicker, add 1 tablespoon powdered sugar, mixing after each addition.

Notes

Recipe Yield:
This recipe yields just the right amount of frosting to generously frost 36 cupcakes or a 8 to 9-inch 3-layer cake.
This recipe works well to half or double depending on the amount of frosting that you need.
Troubleshooting Tip: 
  • Use only full fat block cream cheese. Do not use cream cheese in tub. 
  • If your frosting is too soft, chill it for 15 minutes before piping
Storage Tips:
To store: Place frosting 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. Desserts topped with this frosting require refrigeration. Store those desserts in an airtight container in the refrigerator.
To use: Remove frosting from the refrigerator and add a tablespoon of heavy cream to the frosting and mix with an electric mixer until the frosting returns to a spreadable consistency.
Recipe Variations:
Chocolate Cream Cheese Frosting: Add 1/4 cup unsweetened cocoa powder to the recipe for a rich, chocolatey twist.
Vegan Cream Cheese Frosting: Substitute dairy cream cheese with a plant-based alternative and use vegan butter.
 

Nutrition

Calories: 62kcal
Carbohydrates: 10g
Protein: 1g
Fat: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Originally published in 2011, updated in 2025 to include new tips and photos.

Welcome to Add A Pinch

About Robyn

Robyn Stone is a passionate home cook, baker, food photographer, and cookbook author. As the creator of Add a Pinch, she has been sharing cherished family recipes and practical cooking tips since 2010, inspiring home cooks to create delicious meals with ease. A devoted wife and mom, Robyn’s warm, approachable style has cultivated a loyal community of food enthusiasts. Her culinary expertise has been showcased on Food Network, Southern Living, Southern Lady, People Magazine, Hallmark Channel, and more.

5 from 42 votes (3 ratings without comment)

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Recipe Review




161 Comments

  1. j says:

    Your recipe sound traditional home made and delicious! This question is not-too-smart, but how do I use this frosting recipe as glaze for cookies, brownies, etc.? thanks

  2. Sara says:

    Can I apologise for the second half of the comment I just sent, it’s rude. My excuse is I’m frustrated and panicking, it’s lame too.

    1. Robyn Stone says:

      Hi Sara,
      I’m so sorry that it didn’t thicken for you. One thing that could cause problems is if you use reduced fat cream cheese. I’m not sure if you did or not, but that has caused problems with this recipe. xo

  3. Sara says:

    Mine will NOT thicken up, its 23.38, it’s my daughter’s 21st birthday tomorrow and all the shops that would sell the ingredients I just wasted and need to replace, are shut.
    Can I add that the error regarding the cream is that of Robyn’s not Peggy’s; the grammar that would have made “cream” a verb was missing therefore it read as if “cream” was a noun.
    Also, who is Miss Reading?

  4. Liz Tufte says:

    Do you know in the way of cupcakes how many this would frost? I am doing a wedding in June and have to frost 60 red velvet cupcakes and I am looking for a recipe that is not so sweet and this seems to be one of the best I can find!

  5. Sheri says:

    The ingredient list does not list cream, only cream cheese. Please include cream, and quantity, in your ingredient list.

    1. Robyn Stone says:

      Hi Sheri,
      Cream is not in the ingredients. I used the term cream for mixing together the ingredients. The term beat or mix might have been clearer. Sorry for any confusion.

    2. Tonya Capallia-Eason says:

      AWESOME THANK YOU FOR SHARING

    3. Kathryn McMorrow says:

      5 stars
      Ha Ha. I had to double check the recipe, but when I read the directions, I understood what was meant instantly. With a picture as good-looking as that cake, I highly doubted the recipe lacked an ingredient. The cooks coming up today are certainly “challenged.”

  6. Dee says:

    Hi Robyn

    At the foot of your instructions you mentioned add the vanilla and cream. There is on cream listed on the ingredients list. Can you please confirm the exact measurements or was this an error?

    Waiting in anticipation ; )

    1. Michelle says:

      You are just miss reading the instructions, it says add vanilla, cream until well blended.

  7. Peggy says:

    5 stars
    Totally the best cream cheese frosting. Easy to make, tastes great! I used clear vanilla extract & only 2tsp, sifted confectioners sugar just to be sure. Loved it on the carrot cake! Left over extra frosting is a bonus!

  8. Rachel says:

    5 stars
    GREAT frosting! It was delcious on the carrot cake I made. Everybody loved!
    Thank you?
    RAE

  9. Carol Hazelden says:

    Wanted to find a frosting recipe and thought this was the best I could find — how wrong was I . Wasted all the ingredients as it wouldn’t thicken up it stayed as a runny consistency . Not a Happy Bunny as I needed to use it for my cake as I had visitors coming .
    AS FAR AS I AM CONCERNED THIS RECIPE WAS A COMPLETE FLOP

    VERY DISAPPOINTED

    1. Robyn Stone says:

      I’m so sorry the frosting didn’t work for you. I’ve not had a problem with it remaining runny and hate that it didn’t turn out perfectly when you tried it.

    2. Lois says:

      5 stars
      Maybe Carol should have tried adding more sugar. I made a batch for a hummingbird cake and can’t wait to try it. I only wish I had made a bit more for three 9 inch layers.i added a pinch of salt as I always do to something completely sweet. Thanks for the recipe!

    3. Liz says:

      If it didn’t thicken up, you beat it for too long. The longer that it is whipped weakens the stabilizers in the cream cheese and when the powdered sugar is added, it pulls the moisture out of the cream cheese. Adding more sugar to thicken works with regular buttercream, the exact opposite with cream cheese frosting. This recipe works fine if you don’t overmix it

  10. Susan says:

    Great recipe! So glad I found it! I modified just a tad because I wanted a little more tangy/cream-cheesy flavor. I added 10 drops of lemon juice, and it was off-the-charts delicious. I only needed a little frosting, so I quartered the recipe. Obviously you’d need more lemon juice for a larger batch.