Best Cream Cheese Frosting Recipe
This post may contain affiliate links. Please read my disclosure policy.
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!

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?!


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.

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 together softened butter and cream cheese until smooth.

- Add confectioner’s sugar, in batches, until smooth and creamy.

- Mix in the vanilla extract.

- 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
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.
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.
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
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
- 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
Nutrition
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.
Excellent!! This is the best Cream Cheese Recipe ever. I will use this recipe for so many cakes, etc. So light, creamy and not so sweet that keeps you from not wanting to finish the dessert!!
Thank you for sharing,
Elaine
I made the chocolate cake and it was fabulous. This is now my go to. Thank you.
Thanks, Elli. So glad you liked it.
Just the best recipe for cream cheese frosting
Heartfelt thanks 💕🙏🏻
Thank you! So happy you liked this frosting!
This is my go to recipe for cream cheese frosting. I love it! If I ice my cake now (Thursday) will it be ok if eaten on Saturday? Refrigerated of course. Thanks for your recipe!
Your cake should be fine, Alyssa, if you serve it Saturday. Enjoy! xo
Does this call for two 8 ounce packages for a total of 16 ounces cream cheese or two 4 ounce packages of cream cheese for a total of 8 ounces? The total ounces wasn’t clear.
Craig, it is 2 8-ounce packages of cream cheese which totals 16 ounces.
Hi Robyn,
I just wanted to say THANK YOU SO MUCH for your amazing Carrot Cake with the incredible dreamy cream cheese frosting – since I came across it about 3 years ago it is the ONLY recipe i’ve used and will ever use………the comments that i receive and most times they can’t believe that i baked it and that it was most probably store bought…..are endless!!! So i have to salute you and give credit where it’s due…….MANY THANKS xxx
Hi Sherine,
So glad you love this recipe! Thanks!
Hi,
Is it possible to make chocolate cream cheese frosting?! If so, do you recommend adding cocoa powder and espresso powder? If so, how much?
Thank you!
Will this frosting work with Russian Piping tips or will it not be thick enough? If not think enough, any tips on making it a bit thicker?
Thanks!
Heather,
I have not used Russian piping tips with this frosting so I’m not sure how it would work. Sorry I couldn’t help you.
Hi,
I was wondering how many cupcakes this would frost. I was thinking half of the recipe for 12 cupcakes,
Thanks.
Also making this with butter and not margarine will change the recipe a lot…I found this out when something I was baking said use butter and I used margarine instead and the cookies(I think that’s what I was making) came out runny…the batter was different and so was the cookie after baking them, margarine makes cookie spread out more well cooking….anyways I’m using this recipe tonight on red velvet! I’ll let you know how it goes 😄
You are so right, Deanne. It is important to use butter in recipes when it’s listed for the desired results. I hope you enjoy the frosting! xo
Do you think maybe a reason for runny constancy is using cream cheese in the tub vs block? JW.
Can’t wait to rry!!
That may make a difference, Yvonne, especially since it’s already creamier than the block of cream cheese. I always use the cream cheese in the blocks. I hope you enjoy this! xo