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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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Can you use this recipe for a layer cake or is it too soft to hold up – and does it make enough for 2 layers?
Yes, this is enough for a two layer cake. This will hold up well. Enjoy!
Can you use Splenda in stead of powedered sugar??
I have only made it as written, but if you do try it please let me know how it works out for you.
Is it possible to add extra powdered sugar to stiffen this frosting enough to be able to pipe?
I make this recipe as written but let me know if you do try adding the extra powdered sugar and what your results are for piping.
Yummy
Can’t wait to try these…they look delicious !! I’ve been looking for a good cream cheese recipe…it’s my FAVORITE !
I made this icing but rather than add lemon, I added peanut butter for atop the banana
cake. It was delicious.
That would be delicious, thank you for sharing!
How many servings does this recipe make ?
This recipe will frost 1 9×13 cake.
Can this icing be frozen?????
I haven’t tried freezing this recipe so I can’t say for sure.
You can’t freeze cream cheese, so I don’t think it would hold up well at all. I would think it would break, like cream cheese does.
Cream cheese freezes just fine! When I buy it on sale I stock the freezer regularly. I just made this recipe for the first time with a block of Philly out of the freezer. It turned out beautifully!
I’ve found the best thing to make cream cheese frosting fluffy is to beat it about twice as long as you think you need to.
Great tip! Thank you!
Thaks just what i was looking for my carrot cake
Oh that will taste amazing!
I make carrot cake for my son and daughter-in-laws birthdays. Always make cream cheese frosting and I do find it too sweet..So I will be trying this on the next one I make. Thinking I’ll use the lemon one first…then the vanilla on the second. It looks delicious.
Love cream chees icing never made before now I will
Thank you
Would love to receive your recipes thank you
I would really like the recipe.
Very good frosting all my family loved it.
I love your recipe I will try it with a red velvet cake tomorrow.
We found an amazing cream cheese frosting variety in the America’s Test Kitchen book – you add some powdered buttermilk to the frosting. SO good on Carrot Cake.
I am with you Veena… I love cream cheese in anything, sweet or savory!
Thank You for sharing your recipe I Lov homemade iceing !!! I’m going to try it soon !!! Keep them coming
Enjoy Cathy!
Hello,
Does it matter if you use salted or unsalted butter?
Thanks!
I use unsalted butter in this recipe.
hi
I love your recipes and i live in Australia in some of your recipes you say a stick of butter can you please tell me what is the stick of butter so i know how much
thank you
kaz
Thank you Karen!
A stick of butter is ¼ lb. or 1/2 cup.
That is because the butter sold in the US is ususlly in form of four sticks in a packet, and each stick is half cup or eight table spoons or a quarter pound.