This post may contain affiliate links. See our disclosure policy.
This is the BEST Cream Cheese Frosting recipe! Creamy, sweet, slightly tangy, and so easy to make. Delicious on cakes, cookies or even by the spoonful!
Table of Contents
- Ingredients in Cream Cheese Frosting
- Tips for Perfect Frosting
- Variations on the Classic Cream Cheese Frosting
- How to Store Frosting
- Frequently Asked Questions About this Recipe
- Use this Frosting for These Recipes
- More Tasty Frosting Recipes
- How to make Cream Cheese Frosting
- How to Make Cream Cheese Frosting Recipe
Light, fluffy Cream Cheese Frosting is the perfect topper to many of our very favorite desserts. From cinnamon rolls to red velvet cupcakes, this rich icing takes regular sweets to the next level. Plus, it’s really easy to make! Different than buttercream, this tangy cream cheese frosting is less sweet but still has a rich flavor and is so delicious. Read on to find out how to make this easy cream cheese frosting recipe smooth and creamy every time.
Ingredients in Cream Cheese Frosting
This fluffy, decadent topping comes together with just five ingredients! Here’s all you need for this classic cream cheese frosting:
- Cream cheese – you’ll need eight ounces of ROOM TEMPERATURE, full-fat cream cheese.
- Butter – unsalted butter works best for this recipe. However, if you like a little taste of salt, you can use salted butter, or add a pinch of salt in to the mixture. Also make sure the butter is softened or at room temperature.
- 1 teaspoon vanilla extract
- Powdered sugar – start with one pound, but you can add more if needed, depending on your desired texture and taste.
- Milk – this is just optional, and only add if the frosting is too thick. Add a couple of tablespoons at a time until you reach the desired consistency.
Tips for Perfect Frosting
- Just like Goldilocks, you want your cream cheese frosting juuuuust right. If you’ve followed the recipe below and it’s still too runny, add a bit more powdered sugar. If it’s too thick, just add milk, one tablespoon at a time, until the desired consistency is reached.
- 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 for up to five minutes so it gets light, airy, and super fluffy.
Variations on the Classic Cream Cheese Frosting
- Add cocoa powder to make chocolate cream cheese frosting! So yummy on vanilla or yellow cakes.
- Add a teaspoon of coconut extract or almond extract for different flavors.
- Add a teaspoon or so of lemon zest for a vibrant, bright flavor.
How to Store Frosting
Once prepared, this frosting can sit at cool room temperature for up to eight hours before it needs to be kept in the refrigerator. Then it should be stored in an airtight container in the fridge for up to three days. Plus, you can freeze cream cheese frosting for up to a month! Thaw in the fridge before using.
Frequently Asked Questions About this Recipe
This simple recipe makes about 3-4 cups, so you should be able to easily frost 24 cupcakes or an 11×13 sheet cake. If you only need enough for 12-14 cupcakes, you can half this recipe but more often than not I prepare the recipe as-is or even double it, especially when making a double layer cake or cinnamon rolls.
Absolutely! For gluten free friends and family, you can use this frosting to top all sorts of delicious GF treats.
This is not the time to skimp. Life’s all about little indulgences after all! For the best tasting frosting, use regular cream cheese. You can use reduced fat or nufachel cheese in a pinch, but fat free just won’t taste right. Enjoy the tasty treat and eat veggies tomorrow. Everything in moderation, right?
Yes! We pipe this frosting recipe often, on cupcakes, cakes, sugar cookies and more. Just make sure it’s firm enough to not run everywhere. To achieve this, you may want to add a bit more powdered sugar. Also, don’t whip the mixture for too long, as over-beating can cause the frosting to lose its shape.
To be clear, your frosting should not be lumpy. Believe me, it’s taken some trial and error to figure it out, but here’s the secret to velvety smooth frosting: room temperature cream cheese and butter! It is important that you give your butter and cream cheese time to rest on the counter before mixing. Once they’re softened completely, whip them together for at least thirty seconds before adding any sugar. You’ll have delicious, silky cream cheese frosting every time!
READ MORE: 33+ Easy Dessert Recipes
Use this Frosting for These Recipes
This recipe elevates so many of our favorite recipes from ordinary to extraordinary! Try a few and see for yourself.
More Tasty Frosting Recipes
How to make Cream Cheese Frosting
How to Make Cream Cheese Frosting
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 for up to five minutes so it gets light, airy, and super fluffy.
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.