Cream cheese frosting is one of those classic frosting recipes that never goes out of style. It's tangy, lightly sweet, fluffy, and the perfect complement to everything from carrot cake and red velvet cake to cinnamon rolls and pumpkin cake.
This homemade cream cheese frosting has that perfect balance of sweetness and tangy cream cheese flavor, spreads beautifully, pipes cleanly, and doesn't end up runny if you follow a few simple rules. If you're looking for the best cream cheese frosting that actually works on an entire cake, this is it.
What's in this blog post
What makes this the best?
I've made a lot of buttercream frostings over the years, but cream cheese frosting will always be my favorite frosting for certain cakes. The problem is that it can get runny, grainy, be too thick, too thin, and so on. I've perfected this technique for making the perfect cream cheese frosting so that it's perfectly pipeable every time, never grainy, and the flavors are perfectly balanced.
Ingredients
The key to a great cream cheese frosting is using the right type of cream cheese and making sure everything is at room temperature.
- Full-fat brick cream cheese - This provides the tangy cream cheese frosting flavor and structure; avoid tub-style or low-fat cream cheese. I prefer the classic taste of Philadelphia cream cheese.
- Unsalted butter - Adds richness and stability; make sure it's softened butter or room temperature butter.
- Powdered sugar (confectioners' sugar) - Sweetens and thickens the frosting; you can add extra confectioners' sugar if you need a thicker frosting or a crusting cream cheese style frosting.
- Vanilla extract - Adds warmth and depth and flavor so the frosting doesn't just taste "sweet".
- Pinch of salt - Balances the sweetness of the cream cheese frosting.
- Heavy cream (optional) - A little bit can help loosen the frosting if you want a thinner frosting.
How to make cream cheese frosting
This frosting comes together quickly once you have everything prepped and all your ingredients at room temperature! The secret to super smooth cream cheese frosting is to always use the whip attachment on low speed and mix until just combined!
- Sift your powdered sugar and set it aside.
- Add softened butter to the bowl of a stand mixer fitted with the whisk attachment. You can also use a large bowl and a hand mixer or electric mixer. Mix until smooth and lump-free.
- Add in the softened cream cheese in small pieces while mixing on low until everything is combined.
- Add the powdered sugar one cup at a time, mixing on low speed so it doesn't puff everywhere. The number of cups of the powdered sugar you use will depend on how sweet and thick you like your frosting.
- Add the vanilla extract and pinch of salt, then mix until fluffy frosting forms.
- If the frosting feels too thick, add a tad bit of heavy cream. If it's too soft or edging toward runny cream cheese frosting, add extra powdered sugar a little bit at a time.
- Mix just until you reach the right consistency. Overmixing can soften the frosting too much.
Tips & tricks for success
- If your kitchen is warm, chill the frosting briefly to help it firm up before frosting a layer cake.
- This frosting pipes beautifully with a piping bag and piping tip once it's chilled slightly.
- For chocolate cream cheese frosting, add cocoa powder to taste after the powdered sugar is mixed in.
- If you need enough frosting for an entire cake or a double batch for cupcakes, this recipe scales easily.
Storage
Store leftover frosting in an airtight container in the refrigerator for up to five days. Let it come back to room temperature and remix briefly before using.
Final Thoughts
This classic cream cheese frosting is my go-to when I want a frosting that feels special without being fussy. It's an easy recipe made with simple ingredients, delivers that tangy cream cheese flavor every time, and works for just about any favorite cake. Whether you're spreading it with a spatula or piping it onto sweet treats, this is a great recipe to keep in your back pocket.
FAQ
Yes you can add food coloring just like you would any other kind of frosting
Yes you can freeze this frosting and thaw it. Re-whip it before use.
Yes you can add in some cocoa powder with the powdered sugar to make it chocolate. I add in about ¼ cup of cocoa powder.
Add in another cup of powdered sugar and a little more butter.
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Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Ingredients
Cream Cheese Frosting Ingredients
- 8 ounces unsalted butter (1 cup) softened and slightly warm
- 16 ounces cream cheese (2 cups) softened and slightly warm
- 36 ounces powdered sugar (8 cups) sifted
- 1 teaspoon vanilla extract or orange or lemon extract
- ½ teaspoon salt
Instructions
Warming the Ingredients
- Cold does not like to mix with warm. So if you've got room temperature butter and cold cream cheese, you'll end up with a lumpy and separated mess.
- Soften the cream cheese by cutting it into four cubes and microwaving it for about 15 seconds.
- Soften the butter by leaving it out for a few hours or cutting it into cubes and microwaving it for 10 seconds. Softened butter should be soft enough that you can leave an imprint on the surface of the butter with your finger.
How to Make Cream Cheese Frosting
- *THE SECRET TO MAKING SMOOTH CREAM CHEESE FROSTING* - Use an electric hand mixer or the whip attachment on your stand mixer, and mix on LOW speed.
- Sift the powdered sugar into a large bowl and set it aside.
- Add the softened butter to a large bowl and mix on low with an electric mixer until smooth and lump-free.
- Next, add the softened cream cheese in small cubes and combine on low until smooth and completely homogenous.
- Add in your powdered sugar one cup at a time. If you want to make your frosting thicker, add in an extra cup of powdered sugar.
- Lastly, add in your extract and salt. A traditional vanilla flavor from vanilla extract goes well with cream cheese, but I love using orange extract or lemon extract for a unique taste.
- This is enough frosting to frost and fill three 8″x2″ layers or 24 cupcakes. I used a piping bag with a 1M piping tip for these cupcakes.
- Cakes with homemade cream cheese frosting must be refrigerated but can be left at room temperature for up to 4 hours without any risk.Leftover frosting can be kept in an airtight container in the fridge for up to three days or frozen for a month or more.
Video
Notes
- Use high-quality cream cheese (full-fat) and the best butter. The better the cream cheese and the butter you use, the better tasting the cream cheese frosting will taste!
- Cream cheese frosting cannot be used under fondant, because it will melt the sugar in the fondant.
- This recipe will not crust, but if you're looking for a more stable frosting suitable for piping flowers or for use in stacked cakes, try my crusting cream cheese frosting recipe.
- You can add ½ cup of cocoa powder to make this recipe chocolate.
- You can tint cream cheese frosting using food color gels. Too many added liquids can break your frosting and make it too soft to use.
Carla sallee says
Thank you for all your tips!!!
I have not decided on what cake I'm making so I can't leave a comment on your frosting recipe, but I appreciate the time you spent educating us!
Gail says
This is my go to recipe, love the taste and consistency. Just before I add the frosting to the piping bag, I like to give it a gentle stir to get any last minute air bubbles out. Easy to pipe onto cupcakes. Thanks for sharing!
Lisa says
I made it for the first time and it was great on my Banana Bread. Cant wait to make it again, everyone loved it, loved it !!!!!
Jennifer Kester says
I made this cake for a family birthday dessert - hands down, the best lemon cake I’ve ever made. I baked the cake earlier in the week and froze it - to make things easier on the day of the get together - it was the perfect texture and delicious. I made the cream cheese frosting but added 1 TBSP of lemon juice - also delicious!
Jennifer says
I'm making "slice of cake" cake jars. Which cream cheese recipe should I use? This one or the crusting one?
Elizabeth Marek says
This one in my opinion
Amrita says
Hi Liz!! I tried your red velvet cake recipe and it is out of this world!😍😋😋
I want to make the cream cheese buttercream too. Could you please help me out ? In your recipe you have mentioned the serving is 30oz. Would that be enough to fill, frost and do a little piping for 3 layers of a 9 inch cake ? Thank you ☺️
Sugar Geek Show says
Thank you! Yes if you follow my cream cheese frosting recipe, it should be plenty to frost a cake that size