Cream Cheese Frosting Recipe
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This is the Best Cream Cheese Frosting recipe! It’s perfect for frosting cakes, cupcakes, cinnamon rolls, and more. It’s smooth and delicious and so easy to make with just four ingredients!
Cream Cheese Frosting is one of my family’s favorite frostings and I’ve been making it for many years. This versatile frosting recipe is perfect for frosting cakes like hummingbird cake, red velvet cake, carrot cake, and cupcakes and is a special favorite on my Cinnamon Rolls. Fluffy, creamy, and delicious – you’ll want to make this frosting again and again!
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 with food dyes. Did I mention it is delicious?!
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
It’s so quick and easy to make with four simple ingredients.
Cream Cheese
- Use full-fat cream cheese you’ve allowed to fully soften.
- Do not use low-fat, reduced-fat, or cream cheese spread.
Butter
- Make sure it is fully softened, so that your frosting is as creamy as possible.
- I use salted butter. If you use unsalted butter, add 1/4 teaspoon of Kosher salt, if desired.
Resource: How to Soften Butter (the same method can be used for cream cheese.)
Confectioner’s Sugar (Powdered Sugar)
- Add sugar gradually. I like to incorporate my sugar 1/2 cup at a time at the lowest speed possible until just combined. This prevents the confectioner’s sugar from creating a sugar cloud in my kitchen and makes sure that the ingredients are well combined.
- Go high. After each cup of sugar has been added to your frosting, turn the speed of your mixer to the high setting for about 10 seconds to make your frosting as light and fluffy as possible.
Vanilla Extract
The vanilla extract enhances the flavor of this frosting and by using the best available to you, you can prevent any flavors that may detract from your frosting. I prefer to use my homemade vanilla extract or a really good store-bought.
Resource: How to Make Vanilla Extract
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.
Soften cream cheese and butter. Then cream until smooth (about 3 minutes) in a mixing bowl making sure there are no lumps.
Add in powdered sugar a bit at a time according to the recipe, mixing after each addition until all sugar is added. Then add the vanilla and mix until the frosting is light and fluffy.
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.
How Much Cream Cheese Frosting Does This Recipe Make?
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.
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 this frosting 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.
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.
If you tried this Cream Cheese Frosting Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Cream Cheese Frosting
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
- Combine softened cream cheese and butter with a stand or electric mixer until well-combined and creamy, about 3 minutes. Make sure that the mixture is free of any lumps.
- Add confectioner's sugar, 1/2 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.
- Add in vanilla and beat until well-blended, light, and fluffy.
- Use to frost cakes or cupcakes that have been cooled completely. Store in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives, originally published 2011.
I made this for a red velvet cake and added a teaspoon of vinegar to the frosting. It made a nice addition.
Yummy frosting!!
This frosting is AWESOME!!!!!! So smooth, creamy and HEAVENLY!!!!! I just love your recipes, Robyn.
How long can the iced cake stay out on counter? I will have to make on Dec. 23 to take to my daughter’s house on morning of Dec. 25th?
Hi Denise – Desserts with cream cheese frosting do require refrigeration. You’ll want to place the cake in an airtight container in the refrigerator before until it’s completely eaten. I hope you have a wonderful holiday. Thanks so much! xo
Hi Robyn, Amazing recipes I must say! Love it!
Thanks
Hi! My question is the butter in this recipe salted or not? Tks in advance.
Hi Kim,
It is salted butter. Thanks!
Hello,
i wanted to bake for baby boy shower party and i wanted blue color for the frosting, how and when to add the color, and what brand do i need for this recipe, liquid food coloring, gel or paste?
Thanks a lot.
joan
Hi Joan,
I’ve not colored this frosting, but I’ve read others have used a gel or paste color with success. Thanks!
I tried this recipe for my sons birthday and he loved it!! I added a bit less sugar and it was perfect for us.
I hope your son’s birthday was a great one! I’m happy you enjoyed the frosting! xo
almost forgot, how many times do i need to multiply the recipe for 24 cupcakes and 10″ cake?
i bake like once a year for my son’s birthday, and it is all a rocket science for me.
thank you!!!!!!!!
i need to make a cake and some cupcakes. Would it be ok if i frost and leave cupcakes and cake overnight in the fridge, then take out 3 hours before the party time and leave at room temperature? would it affect the taste in any way?
thank you!!!!!!!!!!!!!