The best Cream Cheese Frosting recipe that’s perfectly tangy, sweet, and ready to put on cinnamon rolls, carrot cake, and cookies!
What I Love About This Recipe:
Simple Ingredients: Homemade frosting really does taste better and it’s made with simple ingredients you probably already have in your kitchen. No strange ingredients or chemicals here!
Consistency: Soft and spreadable or thick enough for piping? However you want it, you control the consistency of the frosting.
Adaptable: If you’re looking to add pizzaz to this basic cream cheese frosting recipe, I have different flavor ideas below!
Ingredients:
- Cream Cheese– Make sure your cream cheese is the regular full-fat variety in a brick, not the spreadable kind sold in a tub.
- Butter– If using unsalted butter, add a small pinch of salt to the frosting.
- Vanilla Extract– You can make your own here or use store bought.
- Powdered Sugar– Sweetens and thickens the frosting. I’ve found this ratio to be perfect for nearly all recipes but it is easy to adapt for your needs! Check out my tips below to thicken or thin your frosting for the perfect consistency.
How To Make Cream Cheese Frosting:
- Beat: Cream cheese and butter together until smooth. Mix in vanilla.
- Add: Powdered sugar, a cup at a time beating well after each addition.
Yield:
This recipe makes about 3 cups of frosting; perfect for frosting a 9×13’’ pan or 12-18 cupcakes.
2 layer cake: make 1.5 the frosting recipe.
3 layer cake: double the recipe.
Tips:
To Thicken: Add additional powdered sugar, or if you want it even stiffer without making it sweeter, add a little cornstarch (start with just one small spoonful at a time).
To Thin: Add a splash of milk (regular, evaporated, or heavy cream).
Decorating:
Piping: Fill the piping bag with frosting and refrigerate for 30 minutes. Cream cheese frosting isn’t as stiff as buttercream so refrigeration will help it pipe into more defined layers.
Spreading: This frosting is ready to spread immediately. If it’s been refrigerated, allow it to sit out for 20 minutes to soften before spreading.
Variations:
- Cinnamon Cream Cheese Frosting: Add 1 teaspoon ground cinnamon.
- Chocolate Cream Cheese Frosting: Add 1/3 cup of cocoa powder.
- Vegan Cream Cheese Frosting: Use softened vegan butter and vegan cream cheese.
Make-Ahead and Freezing:
- To Make Ahead: Make according to directions and place covered in the refrigerator for up to one week. Remove from refrigerator and allow to soften for 20-30 minutes before using.
- To Freeze: Place prepared frosting in a freezer safe container and freeze for up to 2 months. Thaw in the fridge overnight and allow 20-30 minutes to soften at room temperature before using.
Recipes that use Cream Cheese Frosting:
- Carrot Cake
- Banana Cake
- Nothing Bundt Cake
- Zucchini Brownies
- Pumpkin Cake
- Pumpkin Cupcakes
- Red Velvet Cookies
- Red Velvet Cake
- Cinnamon Rolls
- Pumpkin Cinnamon Rolls
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Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese , softened
- ½ cup butter , softened*
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
Instructions
- Beat cream cheese and butter together until smooth, about 2 minutes. Mix in vanilla.
- Add powdered sugar, one cup at a time, mixing well. For best results, beat frosting for several minutes, to make it extra smooth and fluffy/creamy in texture.
- Use to frost cakes, cupcakes, and cookies.
Notes
stiffer without making it sweeter, add a little cornstarch (start with just one
small spoonful at a time). For thinner frosting: Add a splash of milk (regular, evaporated, or heavy
cream). Yield: This recipe makes about 3 cups of frosting; perfect for frosting a 9×13’’ pan
or 12-18 cupcakes.
- 2 layer cake: 1.5 the frosting recipe
- 3 layer cake: double the recipe.
- Cinnamon Cream Cheese Frosting: add 1 teaspoon ground cinnamon
- Chocolate Cream Cheese Frosting: add 1/3 cup cocoa powder
- Vegan Cream Cheese Frosting: Use softened vegan butter and vegan cream cheese.
Nutrition
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
Beth says
Super easy and delicious! I served it over your chocolate cupcakes.