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This is the BEST Cream Cheese Frosting recipe! It’s smooth, creamy, and lightly tangy, with just the right amount of sweetness. It takes about 10 minutes to make and uses just five simple ingredients.
The Best Cream Cheese Frosting
Cream cheese frosting is one of my favorite ways to finish a homemade dessert. It is less sweet than traditional buttercream, and the cream cheese gives it a little tang that tastes especially good with carrot cake, red velvet cake, pumpkin desserts, cinnamon rolls, and soft sugar cookies.
The key to getting the texture right is using the right cream cheese and mixing the frosting just long enough to make it smooth and fluffy. Too much mixing can actually make cream cheese frosting softer instead of thicker.
❤️ Erica
Table of Contents
- The Best Cream Cheese Frosting
- Ingredients
- How to Make Cream Cheese Frosting
- Tips for Smooth, Fluffy Frosting
- How to Fix Cream Cheese Frosting
- Cream Cheese Frosting Variations
- How to Store Cream Cheese Frosting
- Frequently Asked Questions
- Desserts to Make with Cream Cheese Frosting
- More Tasty Frosting Recipes
- Cream Cheese Frosting Recipe
Ingredients
- Cream cheese – Use 8 ounces of full-fat, brick-style cream cheese. Let it soften at room temperature, but do not let it become warm or melty. Spreadable cream cheese from a tub can make the frosting too soft.
- Butter – Unsalted butter works best, but salted butter is fine if that is what you have. Let it soften without melting. If you use unsalted butter and like a little salt to balance the sweetness, add a small pinch.
- Vanilla extract – One teaspoon adds flavor without overpowering the tangy cream cheese.
- Powdered sugar – The recipe uses one pound, but you can add it gradually and stop when the frosting tastes and feels right to you. Less sugar gives you a tangier, softer frosting. Sift it first if it is lumpy or if you plan to use a small piping tip.
- Milk – This is optional. Add it only if the finished frosting is too thick, and use just one teaspoon at a time.
How to Make Cream Cheese Frosting
- Beat the softened cream cheese and butter until completely smooth. Scrape the sides and bottom of the bowl so there are no small pieces left behind.
- Turn the mixer to low and gradually add the powdered sugar. Adding it slowly keeps it from flying out of the bowl and makes it easier to control the sweetness and consistency.
- Mix in the vanilla, then beat briefly on medium speed just until the frosting is smooth and fluffy. If it is too thick, add milk one teaspoon at a time.
- Spread or pipe the frosting onto completely cooled cakes, cupcakes, cookies, or cinnamon rolls.
Tips for Smooth, Fluffy Frosting
- Use brick-style cream cheese. Full-fat cream cheese from a foil-wrapped brick gives the frosting a thicker, more dependable texture than cream cheese spread from a tub.
- Soften the butter and cream cheese, but do not melt them. Cold ingredients can leave lumps, while overly warm ingredients can make the frosting loose.
- Beat the butter and cream cheese smooth before adding sugar. Believe me, it has taken some trial and error to figure this out. Giving those two ingredients a head start is the best way to avoid little cream cheese lumps.
- Add the powdered sugar on low speed. Scrape the bowl as you go so everything mixes evenly.
- Stop mixing once the frosting is smooth and fluffy. Beating it for too long can make cream cheese frosting soften instead of becoming stiffer.
- Chill it before piping if needed. We pipe this frosting often. If it feels too soft, refrigerate the frosting or the filled piping bag for 20 to 30 minutes before decorating.
How to Fix Cream Cheese Frosting
If the frosting is too runny
Stop mixing and refrigerate it for 20 to 30 minutes. If it is only slightly soft, a little more powdered sugar may help.However, if adding powdered sugar makes the frosting thinner, do not keep beating it. Chill it first, then check the texture again.
Runny frosting can also be caused by using spreadable cream cheese, melted butter, warm ingredients, or mixing for too long.
If the frosting is too thick
Add milk one teaspoon at a time and mix just until the frosting is easy to spread.
If the frosting is lumpy
The cream cheese or butter was probably too cold. Let both ingredients soften, then beat them together until completely smooth before adding the powdered sugar.
If the frosting is too sweet
Use less powdered sugar the next time you make it. The frosting will taste tangier and have a softer texture, so it may be better for spreading than for tall piped swirls.
Cream Cheese Frosting Variations
- Sift in cocoa powder a little at a time to make chocolate cream cheese frosting. Watch the texture as you mix because cocoa powder will thicken the frosting.
- Add coconut extract or almond extract for a different flavor. Start with a small amount, especially with almond extract, and add more to taste.
- Add finely grated lemon zest for a fresh, bright flavor that tastes especially good with lemon, blueberry, or vanilla desserts.
How to Store Cream Cheese Frosting
Because this frosting contains cream cheese, keep it refrigerated in an airtight container. It will keep in the refrigerator for up to three days. Before using it, let the frosting sit at room temperature for about 20 to 30 minutes. Stir it well or beat it briefly if needed to make it creamy again.
You can also freeze cream cheese frosting for up to one month. Thaw it overnight in the refrigerator, then beat it for a few seconds until it is smooth and creamy again.
Cakes, cupcakes, cookies, and other desserts topped with cream cheese frosting should also be stored in the refrigerator.
“We love this on bundt cakes! I had some frozen, I just let it thaw in the fridge and then whipped it again with the hand beater and it came out so good!” – Hanna
Frequently Asked Questions
This recipe makes about 3 to 4 cups of frosting. That should be enough to spread over approximately 24 cupcakes or one 9×13-inch cake. For tall piped cupcake swirls or a generously frosted layer cake, you may want to make extra.
Full-fat brick-style cream cheese gives this frosting the best flavor and texture. Reduced-fat cream cheese may make it softer, and spreadable cream cheese from a tub can make it runny. I do not recommend either one when you need frosting that will hold its shape.
Yes! We pipe this frosting on cupcakes, cakes, cookies, and more.
If it feels too soft, refrigerate the frosting or the filled piping bag for 20 to 30 minutes before piping. It works best for simple swirls and borders rather than intricate decorations.
Cold cream cheese or butter is usually the reason. Let both ingredients soften at room temperature, then beat them together until completely smooth before adding the powdered sugar. Scrape the bowl well so no small pieces are left along the sides or bottom.
Runny frosting can come from tub-style cream cheese, melted butter, warm ingredients, or over mixing. Stop mixing and refrigerate the frosting for 20 to 30 minutes. Chill it first and check the consistency again. If it’s still too runny add more powdered sugar, a little at a time.
Yes. Store it in an airtight container in the refrigerator for up to three days. Let it soften for a few minutes, then stir or beat it briefly before using. You can also freeze it for up to one month, thaw it overnight in the refrigerator, and beat it again until creamy.
READ MORE: 33+ Easy Dessert Recipes
Desserts to Make with Cream Cheese Frosting
This frosting is especially good with warm spices, chocolate, pumpkin, and soft cookies. These are some of our favorite recipes to pair with it:
More Tasty Frosting Recipes
Cream Cheese Frosting Recipe
Video
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1 pound powdered sugar , or more to taste if needed
- milk, optional, only if needed to thin
Instructions
- In a large bowl, beat cream cheese, butter, and vanilla with an electric stand mixer until smooth.
- Slowly add powdered sugar, mixing constantly, until desired consistency is reached.
- Add more powdered sugar to thicken, add a little milk (a teaspoon at a time) if needed to thin.
- Serve over cinnamon rolls, cupcakes, cake, or cookies (see links to recipes above).
Notes
- Use a rubber spatula to scrape the sides of the bowl as you mix, so all the ingredients remain incorporated.
- Use an electric mixer, rather than a hand mixer, with a paddle attachment or whisk attachment, adding all the ingredients into the bowl of a stand mixer.
- Start on low speed, then once all the ingredients are mixed together, raise it up to medium speed and whip until it gets light, airy, and fluffy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you so much I don’t like sweet can icing. I made this and it was great
We love this on bundt cakes! I had some frozen, I just let it thaw in the fridge and then whipped it again with the hand beater and it came out so good!
Really appreciate all the added tips in this post – and a delicious recipe, too!
I like to make stuffed cookies and am brainstorming a “red velvet cake cookie” stuffed with the cream cheese icing. Do you think this would survive baking inside a cookie?
I’m not sure, I would be afraid of the cream cheese curdling in the heat.
How do you thaw the icing after freezing?
I just stick it in the fridge overnight and then when I am ready to use it, I whip it with an electric mixer for a bit until it is softened.
Perfect
It looks really great. I want to do this. Thanks.
I keep reading to add powdered sugar to make it thicker, but it’s only making it thinner. What do I do?
I’m not sure, I haven’t had that problem before. Were all the other ingredients added as instructed? I want to help, but I think I might need a little more information.