Cream Cheese Frosting Recipe

This Cream Cheese Frosting Recipe is deliciously thick and ultra-creamy. Plus it holds well when piped and stays creamy, even when cold. You only need 4 ingredients and it pairs perfectly with carrot cake, red velvet, and more! Definitely the BEST cream cheese frosting recipe you’ll EVER taste!

My friends, if you know me, then you know that I’m all about the treats. When it comes to treats – my favorite is cake. So of course, with cake comes frosting.

Growing up with a professional baker and cake decorator – I have had a decent amount of cake and frosting. But I have to say, this variation of my mother’s tried and true cream cheese frosting is unbelievably delicious!

In our house, cream cheese frosting is everyone’s favorite. While I typically lean towards buttercream as reflex, they all request this cream cheese variety.

I particularly love this frosting because it has the perfect balance of tang and sweet – and isn’t over the top rich. Not only that, it stays soft even when refrigerated so it is still super creamy giving you the option to serve the cake cold or letting it get to room temperature first.

I love that because we almost always need to serve it cold but I want that texture of the frosting to be soft and velvety in my mouth. This one definitely ticks off all the boxes when it comes to the perfect frosting. I know you’ll love it!

cream cheese icing

Here are some commonly asked questions

Can this recipe be doubled?

Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.

Can I use another extract instead of vanilla?

You can, but because this isn’t just a buttercream frosting, there will still be that tang of the cream cheese added to whatever flavor you choose. Still delicious though.

How can I make the frosting thicker?

There are a couple of ways to make the frosting thicker. First – add more confectioner’s sugar. I usually start with 1-2 tbsp at a time, unless it needs to be thickened a lot – usually when I am prepping in a hot kitchen. Then I will do 1/4 cup at a time.

The second way to thicken the frosting without adding additional sweetness is to add cornstarch. Use the same amounts as you would for the sugar (1-2 tbsp) and it won’t change the overall flavor.

Can I use artificial vanilla for this recipe?

You bet! In fact, if you want to keep your frosting from turning too yellow or cream colored – use the clear vanilla instead of traditional vanilla extract.

cream cheese frosting

how to make cream cheese frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until whipped.
2. Add in the butter and beat again until well blended.
3. Slowly mix in the vanilla and 1 cup of the confectioner’s sugar until just incorporated.
4. Continue adding the sugar, one cup at a time, and mixing until just incorporated.
5. Once the sugar is just blended in, increase the speed of the mixer and whip on high for 1-2 minutes to really aerate the frosting and get everything blended well.
6. You can then spread the frosting onto a cooled cake to decorate. If you plan on piping the frosting, I do recommend chilling it in the refrigerator for about 1-2 hours so it is firm enough to hold shape before using. This way your decorations don’t sag before you can chill the whole, finished dessert.

This recipe calls for a stand mixer.  Can I also make this recipe by hand?

Yes.  This recipe can easily be made with a hand mixer.  However, keep in mind that this method will influence the overall time commitment. I don’t recommend trying to make this without any type of mixer.

How do I properly measure the confectioner’s sugar?

The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.

How to prevent runny cream cheese frosting?

Runny cream cheese frosting is no good. Here are some of my tips based on the most common problems.

Make sure you are using the full-fat brick of cream cheese. If you try to make this with reduced fat or non-fat cream cheese or the whipped cream cheese in the tub you will end up with runny frosting.

Also – make sure you are using all of the sugar. It is there for a reason and it helps hold the frosting together. Don’t add less unless you are reducing all of the other ingredients too. The ratios here are PERFECT.

Lastly – make sure you aren’t over-beating the frosting to the point where it breaks down. When you reach soft peaks – you are good to stop and get on with the decorating.

easy cream cheese frosting

ingredients for cream cheese frosting

• cream cheese – the brick, not the whipped variety – room temperature
• butter – room temperature
• pure vanilla extract
• confectioner’s sugar

What cake should I make with cream cheese frosting?

Honestly, we love this frosting on pretty much any flavor of cake. But here are some of our favorites you might like to try…

• easy strawberry cake
• jello poke cake
• red velvet cupcakes
• pumpkin roll cake
• cinnamon vanilla bean cupcakes
• spiced eggnog cupcakes
• vanilla bundt cake
• world’s best chocolate cake
• the best yellow cake recipe
• homemade white cake
• slow cooker carrot cake
• Instant Pot almond pound cake
• carrot cake cupcakes
• bakery-style vanilla cupcakes

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

homemade cream cheese frosting

Tips for making the best cream cheese frosting

• Store in an airtight container in the refrigerator for up to 1 week.
• Can be frozen in a zip-top bag for up to 6 months.
• This recipe will frost… 24 cupcakes when piped – up to 30 when spread on. It can also cover 1-9×13 cake or fill and crumb coat an 8″ or 9″ round, 2-layer cake.
• Increase the recipe by 50-100% if you like your frosting thicker or wish to pipe on more decoration.
• The longer you whip the cream cheese and butter mixture the lighter it will get in color. But it will still have a yellow hue, but it will be lighter. Stop beating if it becomes stiff, it will then start to break down and become runny.
• This can be refrigerated for 3-5 days prior to use.
• Works great on a frozen or chilled cake.
• Use full-fat cream cheese for the creamiest texture.
• Don’t use the spreadable cream cheese – it will make the frosting runny.
• Sift the confectioner’s sugar before adding it to eliminate lumps for smooth piping.
• If your kitchen is warmer than 70 degrees, keep the frosting refrigerated. You can leave it at room temperature for up to 1 day if your room is cooler than 70 degrees.
• Tint with gel food coloring if desired.
• Add a tiny drop of violet food color to the frosting to help balance the natural yellow tones from the ingredients. It will cool down the hue just enough to make it more white instead of cream.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter or cream cheese. You want everything evenly disbursed for the perfect texture.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

Flavor variations

• add 1/2 tsp cinnamon
• use 1 tsp lemon extract
• try 1 tsp coconut extract
• add 1/2 to 1 tsp amaretto
• don’t miss my chocolate cream cheese frosting

best cream cheese frosting

• confectioner’s sugar
• vanilla extract
• clear vanilla extract
• butter
• cream cheese
• measuring cups
• mixer
• hand mixer
• mixing bowl
• piping bag
• piping tips
• offset spatula
• rubber scraper
• decorative scrapers
• cardboard rounds

If you love this Easy Cream Cheese Frosting recipe, you’re going to love these other frosting too. Please click each link below to find the easy, printable recipe!

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