Light and fluffy cream cheese frosting is the perfect icing on any dessert!
Cream cheese and butter are sweetened with powdered sugar and vanilla for a rich frosting.
Spread it over cakes, muffins, and other baked goodies.
Our Favorite Frosting
This homemade cream cheese frosting recipe is delicious over carrot cake or cinnamon rolls.
- Easy peasy – it takes just a few minutes to make.
- Cream cheese frosting is made with basic ingredients you likely have on hand.
- Make it ahead. It will stay fresh for up to 5 days in the refrigerator, or 2 months in the freezer.
Ingredients for Cream Cheese Frosting
Cream Cheese – Use any brand of full-fat cream cheese in the block form, not spreadable cream cheese in tubs. Reduced-fat cream cheese is not recommended as it can produce a runny frosting.
Butter – For baking and sweet recipes, I prefer to use unsalted sticks of butter and add a pinch of salt. If you do have salted butter, it will still work – skip the salt in the recipe.
Vanilla – Although it’s a bit pricey, real vanilla extract gives the best flavor. Imitation vanilla extract does work if it’s what you have on hand.
Powdered sugar – Also known as confectioners sugar, powdered sugar contains a little cornstarch to prevent caking and makes for a smooth frosting.
Make Your Own Powdered Sugar
If you’re out of powdered sugar, you can make your own with granulated sugar. In a blender or food processor, blend a ratio of 1 cup of granulated sugar with 1 tablespoon of cornstarch on high until it is fluffy and powdered. Measure the sugar for your recipe after it is powdered.
Variations – Add or substitute lemon juice and zest for the vanilla to give your frosting more tang. For a runnier icing, add a few drops of water.
How to Make Cream Cheese Frosting
This is an easy recipe that comes together in minutes!
- Using a hand mixer, combine room-temperature cream cheese and butter, per the recipe below.
- Mix in the vanilla and salt.
- Add the sugar a little at a time, scraping the sides of the bowl as you mix until fluffy. Do not over-mix.
Use immediately or cover and refrigerate for up to 5 days.
Holly’s Tips
- Use room temperature cream cheese and butter.
- Freeze for up to 3 months in a zippered bag with the air pressed out. Thaw to room temperature before using.
- To change the consistency for drizzling, add water, a few drops at a time, while mixing.
Our Favorite Frostings
These frosting recipes are perfect to top a cupcake, cookies or your favorite layered cake!
Did you make this Cream Cheese Frosting? Leave us a rating and a comment below!
Best Ever Cream Cheese Frosting
Equipment
Ingredients
- 8 ounces cream cheese room temperature
- ⅓ cup unsalted butter softened
- 3 to 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract or lemon juice
- ⅛ teaspoon salt
Instructions
- Combine cream cheese and butter with a mixer on medium speed until smooth and creamy. Mix in vanilla (or lemon juice and lemon zest if using).
- Add in salt and powdered sugar a bit at a time, scraping the sides of the bowl as needed. Continue beating on medium speed until fluffy. Do not overmix.
- Store up to 5 days in the refrigerator.
Video
Notes
- This frosting cannot be piped with a piping bag, it is a soft frosting.
- To avoid a runny frosting, do not overmix.
- Use a stand mixer with either a whisk attachment or a handheld mixer, scraping the sides as needed.
- To make a thicker frosting, add more powdered sugar. A thinner frosting can be made with a touch of milk or water (1 teaspoon at a time).
- Ensure baked goods are thoroughly cooled before spreading frosting to prevent it from melting.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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I love this… with the lemon… same as your wonderful banana cake!! My fav!
I love all of your recipes I have tried .
Anytime I want to cook anything, YOU are my go-to!
Thank you!!
That is so sweet of you, Angie! I am so glad you are enjoying our recipes.
Hi~ I always make my own cream cheese frosting with just cream cheese and powdered sugar. But I wanted to see if I could make it even better so I tried this recipe. I don’t mean to be disrespectful but it was so disappointing the butter totally threw off the delicious cream cheese frosting flavor. Which is a must have for carrot cake.
I am sorry to hear that, Debra! We love this frosting with a little butter and salt for added flavor. Thanks for trying our recipe.
I made the following change to the recipe, used 4 ounce stick of butter and 3 cups confectioners sugar. Everything else was the same as the recipe. Excellent results. It frosted a 3 layer 8 inch cake.
can you freeze the frosting?
Hi Michelle, I have never tried freezing this icing so I can’t say for sure but other readers have tried it and said it works great!
Yummy. I used it to top chocolate cardamon cake.
The recipe for cream cheese icing I added sour cream instead of small amounts milk to loosen from thick to desired smoothness. The addition of the sour cream made cream cheese icing delectable and great consistency.
I did this with just 1 cup of sugar and thought it was perfect. I suggest you taste test along the way as 3 cups sounds to high and cloyingly sweet. Thank you for the easy recipe.