My easy cream cheese frosting is one of the most requested frosting recipes because it's tangy, lightly sweet, and perfect for cakes like carrot cake and red velvet cake to cinnamon rolls and pumpkin cake. This frosting uses simple ingredients, takes less than 10 minutes to make, and uses a mixing method that keeps the texture fluffy and stable. If you've ever struggled with cream cheese frosting being too soft or grainy, these tips will help you get perfect results every time. This pairs really well with my vanilla cake recipe as well.
Quick Glance: Easy Cream Cheese Frosting
- Recipe Name: Easy Cream Cheese Frosting
- Why You'll Love It: Tangy, fluffy frosting that pipes beautifully and won't turn runny
- Time and Difficulty: 10 minutes - perfect for beginners
- Main Ingredients:
- Method:
- Texture and Flavor:
- Quick Tip:
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- Quick Glance: Easy Cream Cheese Frosting
- Cream Cheese Frosting Ingredients
- How To Make Cream Cheese Frosting Step-By-Step
- Common Cream Cheese Frosting Mistakes
- Tips & tricks for success
- Final Thoughts
- Easy Cream Cheese Frosting FAQs
- Related Recipes
- Cake Batter and Frosting Calculator
- Cups of Batter Needed
- Cups of Frosting Needed
- Watch: How To Decorate A Cake Step-by-Step
- Recipe
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.
Cream Cheese Frosting Ingredients
The secret to making cream cheese frosting that stays fluffy and pipeable is using the correct ingredients and making sure all your cold ingredients are softened to room temperature before mixing.
- Full-fat brick cream cheese - This provides the tangy flavor and structure of the frosting. Always use block-style cream cheese rather than tub-style, which contains more water and can make frosting runny. I prefer the classic taste of Philadelphia cream cheese.
- Unsalted butter - Adds richness and helps stabilize the frosting so it holds its shape when piping. Make sure your butter is at room temperature.
- Powdered sugar (confectioners' sugar) - Sweetens and thickens the frosting. The amount can be adjusted depending on how thick you want the frosting. If you need a thicker frosting, try my crusting cream cheese-style frosting.
- Vanilla extract - Adds warmth and depth so the frosting tastes balanced rather than overly sweet.
- Pinch of salt - Balances the sweetness of the cream cheese frosting.
- Heavy cream (optional) - Can be added in small amounts if you want a softer frosting consistency.
How To Make Cream Cheese Frosting Step-By-Step
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 the powdered sugar and set it aside to remove any lumps. If you don't do this you could have little white dots in your cream cheese frosting that do not come out.
- Add the softened butter to a stand mixer fitted with the whisk attachment and mix on low speed until smooth.
- Add softened cream cheese in small pieces while mixing on low speed until fully incorporated.
- Add powdered sugar one cup at a time while mixing on low speed.
Add in the vanilla and salt.
- If the frosting is too thick, add a small amount of heavy cream. If it's too soft, add additional powdered sugar.
- Avoid overmixing, which can soften the frosting too much.
Common Cream Cheese Frosting Mistakes
- Using tub cream cheese
Spreadable cream cheese contains stabilizers and extra moisture that can make frosting runny. - Overmixing the frosting
Cream cheese softens quickly, so mixing too long can cause the frosting to lose structure. - Ingredients not at the right temperature
Butter and cream cheese should be soft but still cool to the touch.
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.
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.
Easy Cream Cheese Frosting FAQs
Yes. Gel food coloring works best because it won't thin the frosting.
Yes. Freeze for up to two months. Thaw overnight in the refrigerator and remix before using.
Add about ¼ cup cocoa powder when adding the powdered sugar.
Add additional powdered sugar a little at a time until the frosting reaches the desired consistency.
Cream cheese frosting should be stored in an airtight container in the refrigerator for up to 5 days.
Before using, allow the frosting to come to room temperature and mix briefly to restore its smooth texture.
This frosting can also be frozen for up to 2 months. Thaw overnight in the refrigerator and remix before using.
Related Recipes
Cake Batter and Frosting Calculator
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Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
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.
Watch: How To Decorate A Cake Step-by-Step
Before you start decorating, watch the video below where I show you every step of decorating a cake from start to finish. Seeing the process in action makes it much easier to follow along
- Liz Marek.
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