Cream Cheese Frosting
An easy recipe for cream cheese frosting made with four simple ingredients and ready in just a few minutes. This frosting pipes perfectly and can be used on so many different desserts!
*Post and pictures updated July 2020*
Today we’re talking about one of the best frostings in the world, cream cheese frosting. Over the years I’ve shared several ways to use this frosting, but I felt that this recipe needed it’s own post because it’s one of my absolute favorites!
One of the reasons I love this cream cheese frosting recipe is because it pairs well with so many different desserts. Not only that, but it’s also:
- Incredibly easy to make
- Made with just 4 ingredients
- Super delicious!
I’m also sharing tons of helpful tips on how to ensure that this frosting turns out perfect for you. I guarantee this is the best cream cheese frosting you will ever try!
Recipe Ingredients
To make this frosting you’ll need some cream cheese, unsalted butter, powdered sugar, and pure vanilla extract. Let’s discuss each of these ingredients:
- Cream Cheese: Make sure to use brick-style cream cheese for this recipe. You want to avoid the containers of cream cheese spread because they have ingredients added to thin them out, which will make your frosting runny. For the best results I suggest full-fat cream cheese too.
- Unsalted Butter: As always I use unsalted butter, so that’s what I used here. However, if you only have salted butter on hand, you can use that instead.
- Powdered Sugar: This helps to thicken the frosting and sweeten it.
- Pure Vanilla Extract: To add a little flavor to the frosting. I highly recommend sticking with pure vanilla extract instead of imitation.
How To Make Cream Cheese Frosting
To make this homemade cream cheese frosting, you’ll start by adding your softened cream cheese to a mixing bowl and mixing it until it’s smooth. Then, add the softened butter and mix until the cream cheese and butter are fully combined.
Next, you’ll add the powdered sugar and vanilla extract and continue mixing until everything is well combined and the frosting is smooth and creamy. I recommend stopping to scrape down the sides of your bowl once or twice and mixing again to ensure that everything is thoroughly mixed together.
Once the frosting is ready, you can use it on top of just about any dessert or refrigerate it until you’re ready to use it.
FAQ’s
Does cream cheese frosting need to be refrigerated?
Since this frosting has cream cheese in it you will need to refrigerate it. If you need to make the frosting ahead of time, simply mix it together, cover it tightly, and refrigerate it for 1 to 2 days. When you’re ready to use it, let it come to room temperature, and mix well before frosting your dessert.
Can you freeze this frosting?
Yes! Store the frosting in a freezer bag or container in the freezer for up to 3 months. When you’re ready to use it, thaw it overnight in the refrigerator, then bring to room temperature and mix well before using it.
How can I thicken my frosting if it’s too soft or runny?
I recommend refrigerating the frosting for 15 to 20 minutes and that should help make it easier to pipe. You can also try mixing in 1 tablespoon of cornstarch to help thicken it.
Can I reduce the amount of powdered sugar?
You can reduce the powdered sugar in this recipe by 1/2 to 1 cup. Just keep in mind that the less powdered sugar that you use, the softer your frosting will be when it’s mixed together.
Baking Tips
- Make sure to use a block or brick of cream cheese for this frosting and avoid using cream cheese that’s in a tub.
- Let your cream cheese and butter sit at room temperature for about one hour. This will ensure a smooth and creamy frosting!
- This recipe will yield about 2 cups, which is enough to frost one dozen cupcakes or a 9×13 cake. If you’re frosting a layered cake, I recommend multiplying this recipe by 1.5.
Different Ways To Use This Frosting
Recipe Video
Cream Cheese Frosting
Ingredients
- 1 (8-ounce) package brick style cream cheese softened
- 1/2 cup (115 grams) unsalted butter softened
- 2 cups (240 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
- Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- Pipe or frost on cooled cupcakes, cakes, or other desserts.
Notes
Hi
Can you use 1% milk?
Hi, Renee! I’m not quite sure what you mean, the recipe doesn’t call for any milk or cream. Are you referring to a different recipe?
Holy crow. This is amazing. I’m not much of a cook, but this turned out incredible! Thank you!
Hello Danielle, I made your frosting and the taste was amazing!! Thank you for sharing! Although I did not have a problem with the frosting being runny as I have read from a few reviews. It was a very nice soft textured and once refrigerated for about 30 mins its was 100% a perfect texture for those that do not want it too soft. However, since some had issue with it being too soft or runny. Do you think that a non flavored gelatin would help stabilize it more?
Again thank you for sharing this amazing recipe as I will be using this as my only vanilla buttercream frosting moving forward that’s how good it was to me!!
Glad to hear you enjoyed the frosting, Elenor! I haven’t tried using gelatin, but it may work to stabilize it. If you make it again, just make sure that that the cream cheese and butter are not too warm before getting started and that you don’t over mix it. I’m glad refrigerating helped fix it for you though!
I just made your frosting for a two layer carrot cake. It is very good, very easy to make and not too sweet. I’ll make this again
Glad you liked the frosting, Cheryl!
Hi Danielle! First, I love the taste of this frosting!!! But I am having an issue with it wilting on my cupcakes. I used the exact ingredients you listed (brick cream cheese and all), and let them come to room temp. My cupcakes were completely cooled (like, super cooled). I added an additional cup of sugar to stiffen it up, and put it in the fridge for a bit. It piped perfectly, but within 15 minutes was losing its shape and starting to pool on top of my cupcakes. I do think it’s possible that I overmixed it…. Is there anyway to come back from that? I have read that you can use cornstarch to stiffen it—do you have a recommendation on how much I should use, and will it affect the flavor? I need the frosting to be able to sit at room temp for several hours. Any tips you have would be much appreciated!
Sorry to hear that, Jessica! I’ve never had that happen with this frosting. Did you use full-fat cream cheese? I’ve heard that adding cornstarch can help thicken cream cheese frosting, but I haven’t tried it. You could start with 1 tablespoon and see if that helps, if it’s not quite thick enough you could try adding a little more. If you have more cream cheese and butter, it may be best to make another batch and make sure not to over mix it.
i put it on a beautiful chocolate fudge cake !! tastes amazingg
That sounds delicious, Emily!
Hi Danielle!
How does this taste with chocolate cake?
Thanks,
Mary
I think it tastes great with chocolate cake!
Can I add Crisco to help hold the frosting?
If so what proportion should I use?
Yes, you can replace 1/4 cup of the butter with 1/4 cup of Crisco. I’ve also replaced the 1/2 cup butter with 1/2 cup Crisco and it worked just fine.
Just tried making this and it was way too runny and unusable. Any idea why this could be? I followed the recipe down to every dot except for vanilla, Thank you
Did you use the blocks of cream cheese or the cream cheese in a tub?
Block of cream cheese.
I’m not quite sure what could have caused that if you used the blocks. If the cream cheese was too warm that could be one reason or if you overmixed it that could possibly cause it as well. This frosting is definitely softer than buttercream, but it shouldn’t be runny. I wish I could be more help!
Thanks Danielle. Will try it again next time with less mixing+colder cream cheese.
Can I freeze this cream cheese frosting?
Yes! You can thaw overnight in the refrigerator and then bring to room temperature on the counter.
Hello, would like to know if this is white or an off white color? I need white frosting and would prefer making it over buying. Thank you
If you use pure vanilla extract, it will be a slightly off-white color. If you’re wanting it to be pure white you can beat the butter for a couple minutes until it’s light and use clear vanilla extract.
Excited to try this on my cupcake! I have had runny cream cheese frosting before. It’s so disheartening. May I ask, what speed do you run the stand-up mixer on?
Make sure to use the blocks of cream cheese and not the cream cheese spread in a tub. I start out mixing on low speed and then increase to medium.
Love your recipes. Tried out your carrot cake and frosting today. Cake was awesome. The frosting turned out too runny to pipe though. I live in a tropical country; could it be the weather? I also cut the quantity of sugar by half; is it sugar that gives texture and body to the frosting? Do let me know so I try out differently next time. Thanks.
If you cut down on the sugar that will make it less sturdy and harder to pipe. Did you also use brick-style cream cheese? If you use the tubs of cream cheese spread that can also cause it to be too runny. It could also be the heat and humidity, if it’s too warm don’t let the butter and cream cheese come to room temperature (just let them soften for 30 minutes or so) and then try mixing the frosting together. You can also refrigerate it for about 30 minutes and that should help make it a bit sturdier to pipe.
Good Morning! Thank you so much for making an ordinary frosting into an exceptional frosting! Will this hold up on a buffet
for an hour or more? (have a COOL summer!)
As long as it’s not hot, I think it will be fine for about an hour.
I made this today to frost a spice cake. I added 1tsp cinnamon to your recipe to complement this particular cake. It is scrumptious!! Thanks so much! I look forward to trying your carrot cake too!
So glad you liked the frosting, Gloria! I’d love to hear if you try the carrot cake too!
Is there a specific brand of cream cheese, & powered sugar to use??
Any brand of cream cheese and powdered sugar will be fine! I sometimes just use the generic store brands and they always work great. Just make sure to use the blocks or bricks of cream cheese not the cream cheese spread in a tub and avoid fat-free cream cheese, the full-fat version works best.
why do you say unsalted butter and can I use salted butter
The amount of salt varies between different brands of salted butter, so I always use unsalted. It would probably be fine as long as there’s not too much salt in your butter.
Does this frosting need to refrigerated? How long can the frosted cupcakes be out at room temperature?
Thanks!
Hi, Caren! Since there’s cream cheese in the frosting, I do suggest keeping in refrigerated. You can leave the cupcakes out for a couple hours and they should be fine though!
Loved this recipe but noticed it ran a little and wasn’t fluffy. Did I do something? I thought I did everything the same. I also tried adding a bit more powdered sugar but same. But loved it it tastes amazing
Hi, Elena! This frosting is a little bit softer than buttercream, but should still pipe just fine. Did you use brick-style cream cheese or cream cheese spread? And was your butter or cream cheese very warm?
Can I put cocoa in it for just a hint of chocolate? How much?
I think that would be fine, Beverly. I would start with a few tablespoons (3-4) and add more if you think it needs it. If the mixture is a little too thick, you can add some milk or heavy cream. Or if it needs to be sweeter, just add more powdered sugar.
This is the creamiest most tasteful cream cheese frosting I have ever tasted or made. It’s got just the right amount of sweet and cheese to taste. Just Marvelous! Thanks for sharing. Love it!
Thank you, Tammy! I’m glad you liked the frosting!
Using this recipe tonight!! Can’t wait to try it!!! Question,
How did you get your recipe layout??
Hope you enjoy the frosting, McKennah! I use a plugin on my website to get the recipes to display that way. 🙂
I enjoyed this frosting not to sweet. I already had everything at room temp so it came together in about five minutes ( it took me longer to wash the bowl then make this). I know people think store bought is faster but it really isn’t and you know what ingredients are in your frosting and u can pronounce them all when you make it.
Thank you. Ps one tip if frosting is to sweet add a pinch of salt
I agree, Linda, that’s why I love to make my own frosting. I’m glad you liked it!
If I cut the amount of sugar by about 1/2 cup, will I still be able to pipe it?
I think that should be fine.
Hi! Would these amounts for the ingredients be enough for a 9-inch double layer cake?
It kind of depends on how much frosting you like, but I did use these measurements for my layered carrot cake recipe here: http://www.livewellbakeoften.com/the-best-carrot-cake-recipe/. If you prefer more frosting or want to pipe some on top of the cake, I would do 1.5x the recipe.
Will regular sugar change the consistency?
Yes, you need powdered sugar for this recipe.
Trying your recipe for this frosting today. I’ll give you my feedback soon.
Hope you enjoy the frosting, Diane!
Oh my goodness!!! You have captivated all of my very picky teenaged sons as well a myself. This is no easy feat… unreal. It’s almost silly how easy it all was yet they think I am the cupcake goddess. When it is you, my friend, who is the true goddess of the sweet tooth ?
So glad everyone enjoyed the frosting!
I very much enjoyed your cream cheese frosting. I have to say it is the best I ever eaten! It’s so light and yummy! I even wrote your recipe in my recipe book. 🙂
Thank you, Miranda! So glad you liked the frosting!
My husband is very picky about frosting and doesn’t like my old family recipe because it’s too sweet. I just whipped this up for some cupcakes and he’s in love! Thank you so much for sharing. Just one question… Does the Friday need refrigerated? We can’t possibly eat all of these tonight. ?
I’m so glad to hear that! And yes, since the frosting has cream cheese in it I suggest refrigerating it. You can just sit the cupcakes/frosting on the counter and bring it back to room temperature before serving them.
Wow! Never ever will a can of frosting be brought into this house again. Just whipped this up in a New York minute. It is amazing.
This made my day, Jeannie! I’m so glad you liked the frosting 🙂
I love that your frosting doesn’t sound too sweet. If it’s too sweet, the tanginess of the cream cheese doesn’t shine through and that’s what it’s all about for me. This is my favorite frosting and yours looks perfect!
I agree, Marcie! Thank you 🙂