This makes the Best Cream Cheese Frosting recipe! Perfect for frosting carrot cake, red velvet cake, and piping onto cupcakes! Smooth, creamy and delicious!
Cream Cheese Frosting is my all-time favorite frosting! It is perfect for frosting desserts like hummingbird cake, red velvet cake, carrot cake, cupcakes, and so much more. Fluffy, creamy, and delicious this is the frosting recipe you’ll definitely want to use again and again.
This Cream Cheese Frosting is sturdy, can be easily piped for decorating cakes and cupcakes, and can be colored with food dyes similar to buttercream frosting, and did I mention it is delicious?
How to Make the Best Cream Cheese Frosting
This frosting comes together quickly, but there are a few tips to make sure that you make the best cream cheese frosting possible.
Cream Cheese
- Use full-fat cream cheese.
- Do not use low-fat, reduced-fat, or cream cheese spread.
- Make sure it is fully softened so that your frosting is lump-free and creamy.
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
- Sift so that your sugar 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.
- 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
Use the best available to you. 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 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.
Does Cream Cheese Frosting Have to Be Refrigerated?
Desserts topped with this frosting do require refrigeration. You’ll want to store a cake or cupcakes, etc in an airtight container in the refrigerator.
Can You Make Ahead Cream Cheese Frosting?
Cream Cheese 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.
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 choose to pipe it onto cakes or cupcakes.
Can You Make This Frosting Thinner?
If you need a thinner frosting, you can add heavy cream a tablespoon at a time to thin it to your desired consistency.
Can You Make This Cream Cheese Frosting Thicker?
If you need a thicker frosting, you can add confectioner’s sugar a tablespoon at a time to thicken it to your desired consistency.
Here’s my Cream Cheese Frosting recipe. It’s a classic that everyone loves!
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.
Looks like a good recipe. I’m using it with your Best Chocolate Cake {Ever} recipe since that’s what my friend wants for her birthday. But before I make the cake and since I need to go to the store anyways, what kind of butter do you use for this recipe? I would assume unsalted, but just want to make sure. Thanks!
Hi Caitlin,
I actually use salted butter. I hope you enjoy the cake and frosting! Thanks!
Made this today for my son’s birthday cake. SO GOOD. Keeping the recipe! Thank you!
Glad to know you enjoyed it Tamie! Happy birthday to your son! Thanks!
very easy and very good.
Thank you so much Marilyn! xo
Do your instructions for beating in the sugar mean to crank up the mixer for each addition of the sugar or just after you have added all of the sugar.
Thanks
Hi Martha,
You’ll mix in with the electric mixer after each addition, then after all additions have been made, then crank it up to highest speed for time noted in recipe. Thanks!
Great recipe for pumpkin/raisin muffins!
Glad you enjoyed it, Celeste! So delicious on so many goodies! Thanks!
I havled the recipe and it came out great. I’m using it to frost a lemon blueberry cake.
This was the absolute best cream cheese frosting I have ever made or had in my life. I used it on a red velvet cake that I took to work and all of my coworkers thought it was divine! Thank you for sharing it!
I’m thrilled to hear that you all enjoyed the frosting Rhonda! It’s so good on red velvet cake! Thanks!
Frosting tasted delicious but it was thin put it in the refrigerator for a while was a little better
Hi Karen,
I’m sorry your frosting was thin. There are a few reasons I can think that could cause this. The cream cheese could have been beaten too much before the butter was added which would cause it to start to separate. The stand mixers are so powerful sometimes they can beat ingredients too hard and you don’t realize it. The butter could have been too soft. It needs to be just at stage where you can barely make a dent in it when you press it with your finger. The butter and the cream cheese both should be full fat. Hope this helps!
Must use full fat cream cheese. I made a different cream cheese frosting and the first time I used a reduced fat cream cheese and it was too soft. Next time I used full fat and it was just right
Hi –
I want to frost the best chocolate cupcakes (your recipe) with this cream cheese frosting.
Couple of questions:
1) do you think this frosting on the chocolate cupcakes would go well together?
2) how many cupcakes will this recipe frost?
Thank you
This will be delicious on the Best Chocolate Cupcakes! I hope you enjoy them – so good! xo
I’m not sure what cream cheese to buy .. I got quark soft cheese but I don’t think that’s right 🙁 is there any brand names to make it easier for me to find? I can’t find philly in a block anywhere
If I wanted to make this an Oreo Cookie Cream cheese frosting, what alterations would you suggest? Thanks!
Substitute some of the cream cheese with oreo cream filling. Take the cookies, put them in a plastic bag, and crush them with a rolling pin until you have crumbs. Then add the oreo cookie crumbs to the frosting! I haven’t made it like this but it seems like that’s how most oreo themed baked goods I’ve seen around make it.