This post may contain affiliate links. Please read our disclosure policy.
I’ve made (and remade) this cream cheese frosting recipe for over a decade, and it never fails. With just a few pro tips, you’ll get perfectly fluffy frosting—every time.
Absolutely delicious and so easy to make! My new go to for sure!!!
-Donna
Homemade Cream Cheese Frosting is so versatile!
When it comes to cream cheese frosting, I don’t mess around. I’ve made hundreds of batches over the last decade, tweaking ratios and testing different methods to get that perfect balance of tang, sweetness, and silky smooth texture. Whether it’s topping banana cake, red velvet cupcakes, or carrot cake, this frosting has become one of the most trusted staples in my kitchen—and my readers’ too.
What sets this recipe apart is its texture: ultra creamy, not too sweet, and stiff enough to pipe if you need it to. I always start with room temperature butter and cream cheese, then whip them together until light and fluffy before adding in the sugar and vanilla. It’s a simple method, but the technique makes all the difference—and I walk you through it step by step.
If you’re a home baker looking for a foolproof cream cheese frosting that actually delivers, you’re in the right place. This recipe is battle-tested, beginner-friendly, and bakery-worthy. You’ll get that rich cream cheese flavor without it being runny, overly sweet, or hard to spread—because I’ve done the trial and error for you.
Best Cream Cheese Frosting Ingredients
- cream cheese, softened
- unsalted butter, softened
- vanilla extract
- powdered sugar
- Optional: salt and dash of milk or heavy cream
What is the best cream cheese to use?
The best cream cheese to use for cream cheese frosting is full-fat, brick-style cream cheese. This type of cream cheese typically comes in an 8-ounce (226-gram) package and has a higher fat content compared to reduced-fat or whipped cream cheese varieties. The full-fat cream cheese provides the best texture and flavor for a rich and creamy frosting.
How to Make Cream Cheese Frosting
This recipe makes enough frosting to frost a 9×13 inch cake, a two layer 8 inch cake or 24 cupcakes.
- Place room temperature unsalted butter and cream cheese in a mixing bowl.
- Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.
- Add in the vanilla extract and powdered sugar, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
- If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy.
Can I Make Cream Cheese Frosting Ahead of Time?
You can make the frosting ahead of time and store it in a sealed container in the fridge for up to 1 week. The frosting will thicken in the fridge because it’s cold. Before using, place the frosting on the counter and allow it to come to room temperature. Give it a quick whip with an electric mixer before using.
Does cream cheese frosting need to be refrigerated?
Yes, cream cheese frosting does need to be refrigerated, but with a little flexibility.
Here’s what you need to know:
Storage tip: Store cakes or cupcakes in an airtight container in the fridge for up to 4–5 days. Let them sit at room temp for 20–30 minutes before serving for the best texture and flavor.
Short-term (1–2 hours): It’s safe to leave baked goods with cream cheese frosting at room temp for a couple of hours (like during a party or while serving).
Long-term: After that, you’ll want to refrigerate anything frosted with cream cheese. The high moisture content in cream cheese can make it a risk for bacterial growth if left out too long.
Can you freeze cream cheese frosting?
Yes, you can freeze cream cheese frosting, and it actually holds up really well with a few tricks!
How to Freeze Cream Cheese Frosting:
- Place frosting in an airtight container or zip-top freezer bag.
- Label and freeze for up to 1–2 months.
- When ready to use, thaw in the fridge overnight.
- Once thawed, re-whip the frosting with an electric mixer for 1–2 minutes to restore its creamy texture.
Pro Tips:
- If the frosting looks slightly separated after thawing, don’t panic, a quick mix with a hand mixer will bring it right back.
- Avoid freezing frosting that’s already been spread on a delicate cake (it can make the texture soggy once thawed).
It’s a great way to prep ahead for parties, birthdays, or bake sales. Let me know if you want a freezer label template!
Troubleshooting this recipe for Cream Cheese Frosting
How to avoid runny cream cheese frosting
This could be because the frosting was over whipped. To fix, add more powdered sugar, however this can push the frosting to the sweeter side.
Why is frosting lumpy?
The frosting can be lumpy if the cream cheese or butter were cold when you mixed the frosting together.
How to fix lumpy Cream Cheese Frosting
If you are desperate, you can put the bowl of frosting in the microwave for 10 second intervals to soften the cold ingredients.
Be sure to use room temperature ingredients. A quick way to get cream cheese and butter to room temperature is to microwave them for 5 second intervals until soft.
Cake and Cupcake Recipes
How to Use Cream Cheese Frosting
Cookies to pair with Whipped Cream Cheese Frosting
If you love cream cheese and are looking for a savory recipe, try smoked cream cheese on the grill!
Cream Cheese Frosting Recipe FAQs
It’s a type of frosting that calls for creaming butter, cream cheese and powdered sugar together to make a tangy frosting.
Cream cheese frosting combines cream cheese, powdered sugar, and occasionally vanilla extract for a tangy, creamy texture, perfect for spreading on cakes and cupcakes. Cream cheese buttercream incorporates both cream cheese and butter, resulting in a richer, thicker flavor that’s well-suited for cake decorating and piped designs. Your choice between the two depends on the desired texture, flavor, and intended use for your baked treats.
Whipped cream cheese frosting is lighter and fluffier due to the incorporation of air during whipping, making it ideal for a smooth and airy finish on cakes and cupcakes. Regular cream cheese frosting is denser and thicker.
The natural color of cream cheese is typically off-white or slightly yellowish. This color can influence the frosting’s hue. If you add vanilla extract to your cream cheese frosting, it can contribute a slightly beige or off-white color, particularly if you use a pure vanilla extract with a brownish tint.
To thicken cream cheese frosting for piping, follow these steps:
Chill the Cream Cheese: Start with chilled cream cheese to ensure it’s firmer and less prone to becoming too soft during the mixing process.
Use More Confectioners’ Sugar: Gradually add more confectioners’ sugar (powdered sugar) to the frosting while mixing. This will increase the frosting’s thickness and stiffness.
Add Cornstarch: If needed, you can add a small amount of cornstarch to the frosting. Cornstarch helps absorb excess moisture and can contribute to a thicker consistency.
Refrigerate: If the frosting is still too soft, refrigerate it for a short period (15-30 minutes) to firm it up before piping. Be cautious not to refrigerate for too long, as cream cheese frosting can become too stiff to pipe if over-chilled.
Adjust the amount of sugar and cornstarch as necessary until you achieve the desired thickness for piping your decorations.
Whether cream cheese frosting is better than buttercream frosting depends on personal preference and the specific application. Cream cheese frosting has a tangy, creamy flavor that pairs well with many baked goods, offering a unique taste. Buttercream frosting, on the other hand, is versatile and can be flavored in various ways. Ultimately, the choice between them depends on the desired taste, texture, and suitability for the specific dessert you’re making.
This frosting will develop a crust over the surface but it will not harden completely.
Tap stars to rate!
Best Cream Cheese Frosting Recipe
Ingredients
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened, 1 stick
- 1 ½ tsp vanilla extract
- 3-4 cups (339-454g) powdered sugar
- optional: 1/8 tsp salt and dash of milk or heavy cream
Instructions
- Place room temperature unsalted butter and cream cheese in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.8 oz (226g) cream cheese, 1/2 cup (113g) unsalted butter, softened
- Add in the vanilla extract and powdered sugar (and optional salt), beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.1 1/2 tsp vanilla extract, 3-4 cups (339-454g) powdered sugar
- If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy.optional: 1/8 tsp salt and dash of milk or heavy cream
- Use as frosting on cake and cupcakes. Store in a sealed container in the fridge.
How could I go about giving this frosting a subtle lemon flavor?
Lemon zest!!! Or 1 teaspoon lemon juice!
There is a vacation ad that sits on top of your ingredients. Very frustrating
Shoot, that’s awful and no good! If you see it again, screenshot it and email me at beth@thefirstyearblog.com
Hello. Want to make this frosting. Is it pipe-able? Bought a nice set from Amazon and am a beginner at it. Been baking since I was 9, my grandfather helped me. Now I want to try “fancy” frosting with my new set and I LOVE cream cheese frosting. Thank you.
This frosting is a bit softer, but if you keep it cold, or add more powdered sugar, it will be more pipe-able.
Absolutely delicious and so easy to make! My new go to for sure!!!
I love this buttercream recipe. It was fast and easy to put together turned out fantastic no hassles and it came out perfect. I saw a comment where a person was trying to say how do we add some lemon to that, I would say just add a half a teaspoon of lemon extract, if you want it stronger put a whole teaspoon in there and you should have a Taste of lemon in your cream cheese frosting. But overall it was fantastic. Thanks for the recipe.