Best Cream Cheese Frosting

Cream Cheese Frosting is the perfect homemade sweet and tangy frosting for cupcakes or layer cakes. It is super simple to make, with just four ingredients.

I call this the best frosting because it is thick, rich, and delicious. With just four ingredients and some salt, you can make this incredibly luxurious frosting in less than 10 minutes! Ready for any cake, cupcakes, cookies, fillings, or to dip fruit into. Anything you want to make a little sweeter. You don’t have to be a professional baker to make the most wonderful frosting.

Cream cheese frosting is fluffy, creamy and you can actually eat it with a spoon. It is so good! It has the right balance, not too sweet, or too liquidy, but with the right amount of sweetness. It’s rich, sturdy, and can be made in various colors.

This recipe yields a generous portion; therefore you can have plenty to play with. I usually have enough to cover a 3-layer cake, plus about a dozen cupcakes. However, if you feel like it’s too much for you, feel free to reduce the ingredients accordingly.

Since there are only four ingredients, you cannot get this recipe wrong. If you have some cream cheese, you probably already have the other three ingredients. Just powdered sugar, butter, and vanilla is all you need to whip up the most dreamy and creamy frosting for making a birthday cake, cupcakes, or some fancy fruit dip.

There are so many things you can do with this frosting, from stuffing donuts and other pastries to using it for dipping pretzels and crackers. It goes great on brownies, too, as well as cookies. Even graham crackers. You do not have to use it right away either. It can be stored in the refrigerator for up to four days. However, I do not recommend freezing because the cream cheese does not freeze well. 

What I love about this thick and rich frosting is its versatility. You can add any extract to make it taste different, from amaretto to watermelon, or add candy, nuts, and fruit. It is perfect for spreading on rolls, sweet breads, and cheesecake. Try it on my pumpkin bread with cream cheese filling. It is so luscious.

Why you will love this recipe 

• Fast and easy: In 10 minutes and a few steps is all it takes.
• Four ingredients: You only need butter, cream cheese, vanilla, and powdered sugar.
• So many uses: Cakes, cupcakes, brownies, cookies, fillings, and dips.
• Variations: Color it, flavor it, fill it with nuts, fruits, or candy.

What you’ll need to make the best cream cheese frosting

Special items:

• Electric mixer – Any electric mixer will work.
• Mixing bowl – To mix your frosting.

Ingredients:

• 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.
• 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 the best cream cheese frosting?

1. Beat: First, beat the softened cream cheese and butter in a large bowl with an electric mixer until well blended.
2. Add the rest of the ingredients: Then, gradually add the powdered sugar, along with the salt and vanilla, and beat until creamy. Stop to scrape the sides and bottom of the bowl. Beat until just combined.
3. Adjust: See if you need the frosting to be stiffer, and add more powdered sugar 1/4 cup at a time.

Expert tip

The right cream cheese for frosting

Because this is cream cheese frosting, you must ensure you get the right kind of cream cheese. After all, it is the main ingredient in this important recipe. Without the cream cheese, it is just icing. And not even a very good one. So, ensure you get the highest-quality brand of cream cheese with the fattest. No diet cream cheese. That would be silly. This is homemade cream cheese frosting. It is supposed to be thick and luscious. We are not making sugar-free or keto frosting. That is a whole other recipe.

Another mistake would be getting one of those soft whipped or spreadable cream cheese tubs. Sure, they are soft and easy to mix, but they are not good for frosting because they are coagulated with lactic acid, which gives them a grainier texture. Nobody wants grainy frosting. Get the bricks only. I use Philadelphia brand bricks of cream cheese. Also, ensure they are as far from the expiration date as possible. It matters.

Also, make sure your cream cheese is softened to room temperature. It will mix much easier with the rest of the ingredients. The butter should also be at room temperature. Cold ingredients are too hard to mix and will be more likely to create lumpy frosting. I do not think chunks of butter or cream cheese in frosting would be delicious.

Recipe variations and add-ins:

• Sprinkles: Any frosting can be more festive and decorative with some sprinkles in it. Any color or variety.
• Coconut: Add some texture by mixing in some shredded coconut.
• Chopped nuts: Adding some chopped nuts is another way to make this frosting more interesting.
• Lemon or lime: Add a squeeze of lemon or lime juice, and some fresh zest for a citrusy flavor.
• Cocoa powder: Add high quality cocoa powder to make a chocolate frosting.
• Add flavor: Use any extract you want to give it flavor. Some suggestions include Almond, lemon, peppermint, coconut, maple, banana, and orange.

Serving suggestions:

You can frost just about anything. Here are some fun ideas I like.

• This lemon blueberry cake would be delicious, topped with cream cheese frosting.
• This frosting goes great on many desserts, such as carrot cake or a classic red velvet cake.
• It is great as a fruit dip. Try some strawberries, blueberries, raspberries, apple slices, and peaches.
• Fill some muffins with frosting for a secret surprise at breakfast with the family.
• Spread some of this creamy frosting on these peanut butter brownies to make them even better.
• Any cupcakes would look even more festive, topped with this frosting and some sprinkles.

Frequently asked questions

Why is my cream cheese frosting so runny?

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. 

How do I thicken my frosting?

Luckily, runny frosting is easy to fix. If you have more powdered sugar, add more. Gradually add more powdered sugar, a half cup at a time, while your mixer is on the low setting. Stop after every addition to see if it will be thick enough. If not, add more. If this is not working and your frosting is getting too sweet, add a tablespoon of cornstarch.

How can I add color to my frosting?

If you want to add color, I suggest you use gel-based food coloring because it works best. You should only have to add a few drops, so it will not add much liquid, whereas with some liquid food coloring, you have to add quite a bit, which can make it runny or watery. However, you can use a more high-quality liquid food coloring if you are not planning to dye a large amount of frosting.

How much frosting do I need to frost a cake?

You will need about four cups if you are frosting two eight- or nine-inch layers. For three layers, you need five cups. If you are making two six-inch layers, you need three cups of frosting; for three six-inch layers, you will need four cups. For one six-inch cake without layers, you need one-half cup on top and one-half cup between layers. An eight-inch cake needs three-quarters of a cup on top and three-quarters in between layers. This recipe makes eight cups.

Can you pipe this frosting?

Absolutely! We love this recipe and use it on piping all the time. It has a nice balance and consistency, making it perfect for piping. One advice would be, if your frosting is too thick, simply soften it a bit. To do so, use a microwave-proof bowl and transfer the frosting into it. Then, place the bowl in the microwave on high for about 15 seconds. If it is not soft enough, microwave for additional 10-15 seconds until you get the right texture.

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.  

More desserts you can top with cream cheese frosting:

Recipe tips:

• Do not use low-fat ingredients, or your frosting will be runny.
• Always check the expiration date on your cream cheese before buying and using it.
• Make sure you do not overmix the frosting.
• You can thicken the runny frosting by adding more powdered sugar or cornstarch. Add powdered sugar 1/4 cup at a time, mix and see if you need to add more.
• Make sure your frosting is covered in the fridge because it absorbs odors.
• If you need to use your chilled frosting immediately, add a tablespoon of heavy cream and mix on low for one minute with a mixer to loosen it up.
• Freezing is not recommended.