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For me, a frosting needs to be rich, creamy, and just the right amount of sweet! Our Cream Cheese Frosting checks all the boxes.
Whether you’re topping cupcakes, spreading it on a cake, or dipping a spoon in when no one’s watching (yeah that’s me), this cream cheese frosting never fails to impress.
The cream cheese balances out the sweetness of the sugar perfectly. Not too sugary, and not too rich—it’s just right.
It’s smooth, it’s fluffy, and it’s the perfect complement to things like red velvet cake, carrot cake cupcakes, or even warm cinnamon rolls fresh from the oven.
I actually can’t think of a cookie or cake that I wouldn’t top with this.
This recipe only uses four basic ingredients, and you might already have them in your kitchen!
It’s also quick—you can whip it up in just 10 minutes, and it makes enough to cover a layer cake or frost a batch of red velvet cupcakes.
I always reach for this when I want fluffy frosting that tastes homemade, and honestly, it’s my favorite frosting of all time.
You’ll want to keep this Cream Cheese Frosting on hand for the next time you bake something special—or even just because. Let’s dive in!
Some of our other favorite frosting recipes we have on our site include: Best Whipped Cream Cream Cheese Frosting, Easy Fluffy Coconut Frosting Recipe, and The Best Fluffy Buttercream Frosting Recipe.
WHY THIS RECIPE WORKS:
- Perfect Texture: Whipping the frosting at medium-high speed makes it light, fluffy, and easy to spread or pipe.
- Simple Ingredients: You only need four basic ingredients, but together they make a delicious, smooth frosting.
- Versatile Use: This frosting is perfect for cupcakes, cookies, cakes, and even as a dip for graham crackers or fruit!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Cream cheese
- Salted butter
- Powdered sugar (also known as confectioners’ sugar or icing sugar)
- Vanilla extract
HOW TO MAKE CREAM CHEESE FROSTING:
- Whip the cream cheese with the butter until smooth in a stand mixer with the paddle attachment.
- Add the powdered sugar a little at a time until mixed in.
- Stir in the vanilla.
- Turn the mixer on medium-high speed and whip for 3 minutes until light and fluffy. Serve immediately.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT WOULD THIS BE GOOD ON?
This frosting is great on red velvet cake, carrot cake cupcakes, pumpkin cake, banana cake, quick breads, and even sugar cookies.
Heck, try it out on other cookies too. You really can’t go wrong.
It also works wonderfully on sheet cakes, layer cakes, and single layer cakes.
DOES IT NEED TO BE REFRIGERATED?
Yes! Because of the cream cheese and butter, this frosting should be stored in the fridge.
Don’t leave it out for more than 2 hours.
I’ve got further instructions down below.
If you’re frosting a cake, you can chill the whole thing until you’re ready to serve.
CAN THIS BE MADE AHEAD?
Definitely. You can make it up to 3 days ahead and store it in an airtight container in the fridge.
Just let it soften a bit before using, and give it a quick whip with a hand mixer or electric mixer if needed.
ANY ADDITIONS?
Want to add a little something extra to your homemade cream cheese frosting?
Try mixing in or topping with these:
- A pinch of salt to balance the sweetness
- A splash of milk or heavy cream for a thinner consistency
- Lemon juice for a brighter, tangier flavor
- Cinnamon or pumpkin spice for a warm twist
- A bit of brown butter for a nutty, deeper taste
- Mini chocolate chips or chocolate shavings
- Crushed graham crackers
- Chopped nuts like pecans or walnuts
- Shredded coconut
- Sprinkles for a fun topping
ANY SUBSTITUTIONS?
Need to switch things up? Here are some helpful swaps:
- Use unsalted butter instead of salted, and add a dash of salt to control the flavor
- Try low-fat cream cheese if you want to reduce fat content (but it won’t be quite as fluffy)
- Substitute whipped cream cheese—just note the texture will be softer
- Use vanilla bean paste instead of extract for extra vanilla flavor
- Mix in chocolate syrup or cocoa powder for chocolate cream cheese frosting
HOW TO STORE:
ROOM TEMPERATURE: Leave out for no more than 20-30 minutes while serving.
It contains dairy, so it shouldn’t sit out too long.
REFRIGERATOR: Store in an airtight container for up to 3-4 days.
Let it sit at room temp before using so it softens up.
FREEZER: Yes, you can freeze this!
Store in a sealed container or freezer bag for up to 3 months.
Thaw in the fridge overnight, then whip again before using.
DANA’S TIPS AND TRICKS:
- Use room temperature cream cheese and room temperature butter to avoid lumps.
- Scrape the sides of the bowl often while mixing so everything blends evenly.
- Sift the powdered sugar (or confectioners’ sugar) to make sure your frosting is smooth.
- Don’t overmix once everything is combined—too much air can make it too soft.
- If your frosting is too thick, add a splash of milk. Too thin? Add more icing sugar a little at a time.
- Use a piping bag if you want neat swirls on the top of cupcakes or cookies.
Go grab your block of cream cheese, and let’s make something amazing together!
Cream cheese frosting is one of those recipes that’s simple but always a hit.
It has that perfect balance of sweet and tangy, and you can use it in so many different ways.
Whether you’re frosting a fancy layer cake or just making an afternoon snack a little sweeter, this delicious cream cheese frosting is always a good idea.
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
The Best Cream Cheese Frosting Recipe
Ingredients
- 8 ounces cream cheese softened
- ½ cup salted butter softened
- 6 cups sifted powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Whip the cream cheese with the butter until smooth in a stand mixer with the paddle attachment.8 ounces cream cheese, ½ cup salted butter
- Add the powdered sugar a little at a time until mixed in.6 cups sifted powdered sugar
- Stir in the vanilla.1 teaspoon vanilla extract
- Turn the mixer on medium-high speed and whip for 3 minutes until light and fluffy. Serve immediately.
Notes
- Use room temperature cream cheese and room temperature butter to avoid lumps.
- Scrape the sides of the bowl often while mixing so everything blends evenly.
- Sift the powdered sugar (or confectioners’ sugar) to make sure your frosting is smooth.
- Don’t overmix once everything is combined—too much air can make it too soft.
- If your frosting is too thick, add a splash of milk. Too thin? Add more icing sugar a little at a time.
- Use a piping bag if you want neat swirls on the top of cupcakes or cookies.
Nutrition
Love This Recipe?
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This is the only recipe you need for cream cheese frosting.