Name: Cream Cheese Frosting
Prep time: 5 min
Total time: 5 min
Ingredients: 8 ounces cream cheese (room temperature); ⅓ cup unsalted butter (softened); 1 teaspoon vanilla extract (or lemon juice); ⅛ teaspoon salt; 3 to 3 ½ cups powdered sugar

Cream Cheese Frosting

This Cream Cheese Frosting is rich, creamy, and just sweet enough with the perfect tang from cream cheese. It comes together in 5 minutes and spreads beautifully over cakes, cupcakes, banana bars, cinnamon rolls, or any dessert that needs a little something extra.

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Holly’s Recipe Highlights: Cream Cheese Frosting

Flavor: This cream cheese frosting has a rich, creamy flavor with the perfect balance of sweet vanilla and tangy cream cheese.

Texture: Soft, fluffy, and perfectly spreadable for cakes and bars.

Recommended Tools: A hand mixer or stand mixer makes this quick and lump-free.

Serving Suggestions: I always love using this cream cheese frosting on carrot cake, and banana cake because the sweet, tangy flavor pairs perfectly with the warm spices.

Total Time: 5 Minutes Makes: 2.5 Cups

Ingredient Notes

Cream Cheese: Full-fat block-style cream cheese creates the thickest, creamiest frosting. Tub-style cream cheese can make the frosting too soft.
Butter: Softened butter blends smoothly with the cream cheese and adds richness. If using salted butter, reduce or omit the added salt.
Powdered Sugar: Start with 3 cups and add more as needed for a thicker frosting. Sifting the sugar helps create a smoother frosting if there are any clumps.
Vanilla Extract: Vanilla gives the frosting a classic bakery style flavor.

Cream Cheese Frosting Variations

Lemon Frosting: Use lemon juice in place of vanilla and add lemon zest for extra citrus flavor.

Cinnamon Frosting: Add a small pinch of cinnamon for pumpkin cake, spice cake, or carrot cake.

Orange Frosting: Add orange zest for a fresh flavor that pairs well with cranberry, carrot, or spice desserts.

Thicker Frosting: Add more powdered sugar a little at a time.

Thinner Frosting: Add milk or water, 1 teaspoon at a time, until spreadable.

How to Make Cream Cheese Frosting

Beat the cream cheese and butter (full recipe below).
Mix in the vanilla or lemon juice.
Add the salt and powdered sugar.
Beat until fluffy, then spread over fully cooled baked goods.

For Best Texture: Use block-style cream cheese.
Soften Butter and Cream Cheese: Let the cream cheese and butter soften before mixing so the frosting is smooth.
Add Sugar Slowly: This avoids a sugar cloud and controls the thickness.
Let Baked Goods Cool: Make sure cakes, cupcakes, and bars are completely cool before frosting.
Best for Spreading: This frosting is best for spreading, not detailed piping.

Storage and Leftovers

Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
For Spreading: Let it soften at room temperature for at least 20 minutes before spreading. If needed, give it a quick stir before using.
Freezing: Freeze cream cheese frosting in an airtight container for up to 2 months. Thaw in the refrigerator overnight, then let it soften and stir before spreading.

Desserts That Love Cream Cheese Frosting

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close up of Best Ever Cream Cheese Frosting

4.97 from 98 votes

Author Holly Nilsson

Cream Cheese Frosting

Author Holly Nilsson

Servings 2.5 cups

This cream cheese frosting is rich, tangy, and smooth with just the right amount of sweetness. It comes together in 5 minutes and spreads beautifully over cakes, cupcakes, bars, and cinnamon rolls.

Save Rate Print

Servings 2.5 cups

Prep Time 5

Total Time 5

Equipment

Hand Mixer

Ingredients

▢ 8 ounces cream cheese room temperature
▢ ⅓ cup unsalted butter softened
▢ 1 teaspoon vanilla extract or lemon juice
▢ ⅛ teaspoon salt
▢ 3 to 3 ½ cups powdered sugar

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 is for 1 tablespoon of frosting. This recipe makes about 2 ½ cups of frosting.

Frosting can be stored in an airtight container in the refrigerator for up to 5 days. Let it soften at room temperature for at least 20 minutes before using.

4.97 from 98 votes

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

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