Cream Cheese Frosting
This cream cheese frosting is my top pick when I want something sweet, tangy, and totally irresistible on cupcakes or layered cakes. You don’t need to be a professional baker to make it either, this four ingredients frosting is super easy, incredibly creamy, and makes anything you spread it on taste homemade and extra delicious.
Cream cheese frosting is fluffy, creamy, and honestly so good you could eat it with a spoon. It strikes the perfect balance, not too sweet or too runny, just the right amount of sweetness. My recipe makes a generous batch, so there’s plenty to play with.
Table of contents
I usually have enough to frost a three-layer cake and still cover about a dozen cupcakes. I use it on my pumpkin bread and in my carrot cake recipe. It’s so luscious, I could honestly eat it straight off the spoon!
Why you will love this recipe
- Simple and foolproof: With just cream cheese, butter, powdered sugar, and vanilla, this recipe is nearly impossible to mess up. I can make it in under 10 minutes, even on a busy day.
- So versatile: I’ve used this frosting on cupcakes, layer cakes, brownies, cookies, and even as a dip for pretzels or graham crackers. It’s thick, smooth, and spreads beautifully on everything from sweet breads to cheesecake.
- Easy to customize: I love that I can switch up the flavor by adding extracts like almond or orange, or stir in nuts, crushed candy, or fruit for something a little different. It’s like having a whole new frosting every time.
- Great for make-ahead: I usually make a big batch and store it in the fridge for a few days. It holds up really well, so I always have something sweet and creamy ready to go when I need it.
What you will need
- Cream cheese – Get the highest-quality brick cream cheese. Not the whipped stuff. It has to be softened to room temperature.
- Butter – Unsalted and softened to room temperature is my preference.
- Vanilla – I highly recommend 100% pure vanilla extract for the best flavor with no bitter aftertaste.
- Sugar – Powdered sugar, confectioners’ sugar, or icing sugar.
- Salt – Fine kosher salt for the cleanest taste with no additives.
How to make
Beat: I start by beating the softened cream cheese and butter in a large bowl using my electric mixer until the mixture is smooth and well blended.
Add the rest of the ingredients: Then, I gradually mix in the powdered sugar, along with a pinch of salt and a splash of vanilla. I make sure to stop and scrape the sides and bottom of the bowl so everything combines evenly. Note: If I want the frosting to be a little stiffer, I add more powdered sugar about 1/4 cup at a time until it’s just the right texture.
Expert tip
The right cream cheese for frosting
When I make cream cheese frosting, I always start with the right cream cheese because it truly makes all the difference. I use full-fat brick cream cheese, never the whipped or spreadable kind, because those tend to make the frosting grainy instead of smooth and creamy. I also make sure both the cream cheese and butter are softened to room temperature so they mix together easily without lumps. It might seem like a small detail, but using high-quality bricks and letting them warm up makes this frosting thick, luscious, and exactly how it’s meant to be.
More tips to consider:
- I never use low-fat cream cheese or butter because it makes the frosting too runny. Full-fat is the way to go for the best texture.
- I always check the expiration date before using cream cheese.
- I try not to overmix the frosting. Once everything is smooth and creamy, I stop to avoid making it too soft.
- If my frosting ends up a little runny, I add powdered sugar a bit at a time, mixing in 1/4 cup until it thickens up. Cornstarch can also help in a pinch.
- I make sure to cover the frosting tightly before refrigerating it. It can easily pick up other smells in the fridge.
- When I need to use chilled frosting right away, I mix in a tablespoon of heavy cream on low speed to loosen it up.
Recipe variations
- Sprinkles: I love folding in about 2 tablespoons of colorful sprinkles to make the frosting look extra fun, especially for birthdays or holidays. It instantly adds a festive touch.
- Coconut: To give the frosting more texture, I stir in about 1/4 cup of sweetened shredded coconut.
- Chopped nuts: I sometimes mix in 1/4 cup of finely chopped walnuts or pecans for a little crunch. It gives the frosting a nutty twist that’s hard to resist.
- Lemon or lime: For a fresh and citrusy spin, I add 1 tablespoon of lemon or lime juice and a bit of zest.
- Cocoa powder: To turn this into chocolate frosting, I whisk in 1/4 cup of unsweetened cocoa powder.
- Add flavor: Depending on the mood, I add 1/2 teaspoon of a fun extract like almond, peppermint, or even coconut.
Serving suggestions
You can use this frosting on just about anything sweet. Here are a few fun and delicious ways I love to enjoy it:
- Lemon blueberry cake: I love topping my lemon blueberry cake with this frosting. The creamy texture and slight tang pair perfectly with the bright citrus and berries.
- Carrot or red velvet cake: This frosting is a must for this classic red velvet cake. It adds just the right amount of sweetness and richness.
- Fruit dip: I use this frosting as a quick fruit dip all the time. Strawberries, apple slices, and even peaches taste amazing with it.
- Filled muffins: Sometimes I pipe a little frosting inside muffins for a sweet surprise. My family always lights up when they find it.
- Peanut butter brownies: I like spreading it over peanut butter brownies for an extra layer of indulgence. It’s such a fun and tasty combo.
How to store
- Refrigerate: Put unused frosting in an airtight container in the fridge for up to four days. Ensure it stays covered, as it will absorb refrigerator smells. Before using it, remove from the refrigerator and let it sit at room temperature for 20-30 minutes before use. This way, it will soften up a bit. Another trick you could use is to add one tablespoon of heavy cream to the frosting and mix on low for about 1 minute with an electric mixer. This will ensure a fluffy and spreadable consistency.
- Freezing: I do not recommend freezing this frosting. The cream cheese will separate and lose its consistency.
Frequently asked questions
Runny cream cheese frosting can happen for several reasons. First, if you use low-fat ingredients, your frosting can be runny because they increase the water content. Also, using margarine instead of butter will increase the water content. Using cream cheese that is close to its expiration date is another no-no. Another issue could be that you overmixed the frosting or added too much liquid, which dissolved your powdered sugar.
Luckily, fixing runny frosting is super easy. I just add more powdered sugar, about half a cup at a time, mixing on low and checking the texture after each addition. If it starts getting too sweet and still isn’t thick enough, I stir in a tablespoon of cornstarch to help firm it up without messing with the flavor.
If you want to add color, I recommend using gel-based food coloring because it gives vibrant results with just a few drops and won’t change the texture. Liquid food coloring can work too, but you often need more of it, which can make the frosting too thin, so I only use it when coloring small batches and stick with a high-quality brand.
Absolutely! I love this recipe and use it for piping all the time. It has just the right balance and consistency, making it super easy to work with. If your frosting feels too thick, you can soften it a bit by transferring it to a microwave-safe bowl. Then just pop it in the microwave for about 15 seconds. If it still feels a little stiff, go for another 10 to 15 seconds until you reach that smooth, spreadable texture you need.
More desserts you can top with cream cheese frosting:
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Cream Cheese Frosting
Ingredients
- 1/2 cup (1 stick) unsalted butter softened to room temperature
- 8 oz cream cheese softened to room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 5-7 cups powdered sugar plus more if needed
Instructions
- With an electric mixer in a large bowl, beat softened butter and cream cheese until well blended.
- Add powdered sugar gradually to the mix, salt, and vanilla. Beat until creamy. Stop to scrape the sides and bottom of the bowl with a spatula. Beat just until combined, not over-mixing.
- Check the post for tips. To make the frosting stiffer, add more powdered sugar, 1/2 cup at a time.
- Use to frost cupcakes and layer cakes.
Video
Notes
The right cream cheese for frosting
When I make cream cheese frosting, I always start with the right cream cheese because it truly makes all the difference. I use full-fat brick cream cheese, never the whipped or spreadable kind, because those tend to make the frosting grainy instead of smooth and creamy. I also make sure both the cream cheese and butter are softened to room temperature so they mix together easily without lumps. It might seem like a small detail, but using high-quality bricks and letting them warm up makes this frosting thick, luscious, and exactly how it’s meant to be.More tips to consider:
- I never use low-fat cream cheese or butter because it makes the frosting too runny. Full-fat is the way to go for the best texture.
- I always check the expiration date before using cream cheese.
- I try not to overmix the frosting. Once everything is smooth and creamy, I stop to avoid making it too soft.
- If my frosting ends up a little runny, I add powdered sugar a bit at a time, mixing in 1/4 cup until it thickens up. Cornstarch can also help in a pinch.
- I make sure to cover the frosting tightly before refrigerating it. It can easily pick up other smells in the fridge.
- When I need to use chilled frosting right away, I mix in a tablespoon of heavy cream on low speed to loosen it up.