This Cream Cheese Frosting recipe is quick and easy. This frosting is thick and velvety with that signature tangy flavor. It’s the perfect frosting for decorating cakes and cupcakes.

If you love cream cheese frosting, you’ll love my cream cheese whipped cream and my chocolate cream cheese frosting.

Three cupcakes frosted with cream cheese frosting and a strawberry on top

Simply The Best Cream Cheese Frosting

There are a lot of cream cheese frosting recipes on the web, however, there’s one thing that makes my recipe different. I start with cold ingredients, which help make a thick frosting that is perfect for piping on cupcakes or frosting a cake.

This is one of my favorite frosting recipes of all time and I could eat it by the spoonful. It has the silkiest, rich flavor without being overly sweet. This frosting recipe is quick and easy since you don’t have to wait for the ingredients to reach room temperature.

I’ve made many variations of this recipe and of course it’s a staple for carrot cake, red velvet cupcakes, and my pumpkin cupcakes, which are just to-die-for.

Why You’ll Love This Recipe

5 simple ingredients
Signature tangy cream cheese flavor without being overly sweet
Stiff and holds it’s shape, which makes it perfect for piping and decorating cakes and cupcakes
Quick to prepare

Overhead of a frosted cupcake with cream cheese frosting and a strawberry on top

Two Secrets for The Best Frosting Consistency

Most cream cheese frosting recipes are too soft or runny to use for decorating beautiful cakes and cupcakes. But I have solved the problem for you.

Start with cold ingredients: My recipe uses cold butter and cold cream cheese. I find that room temperature ingredients can lead to runny or thin frosting.

Use the proper cream cheese: You need to use a brick of full-fat cream cheese. This is especially important because the consistency of the reduced-fat or fat-free cream cheese or even whipped cream cheese can cause the frosting to be especially soft and runny.

How to Make Cream Cheese Frosting

Before beginning, I like to cut the butter and cream cheese into smaller cubes, as it helps the mixer to better incorporate them.

Beat the butter: First, beat the butter for 2-3 minutes until it is light and fluffy. You’ll need to scrape down the bowl a few times, but it should be beaten until it reaches a consistency where it could easily be spread on toast.

a white spatula floating over a glass mixing bowl with creamed butter — Creamed Butter

Cubed cream cheese in a glass mixing bowl — Creamed Butter

Add the cream cheese: Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps. The frosting will first appear to resemble cottage cheese, but continue beating it until it works itself out and reaches a smoother consistency.

A white spatula with creamed butter and cream cheese over a glass mixing bowl — Butter and Cream Cheese are still grainy

A glass mixing bowl with creamed butter and cream cheese — Butter and Cream Cheese are still grainy

Add the powdered sugar and liquid: Slowly add confectionary sugar 2 cups at a time and alternate adding the vanilla extract and heavy cream. I recommend adding only 1 tablespoon of heavy cream at first, and then adding additional if needed. Make sure the powdered sugar is fully incorporated before adding the next batch,

One final mix: Once all the ingredients have been added, give that bowl once final scrape down and beat the frosting for another minute or two.

A white spatula with cream cheese frosting being held over a glass mixing bowl

Why Is My Frosting Runny and How to Fix It

Did you use the right type of cream cheese? You need an 8-ounce block of full-fat cream cheese. Do not use reduced or fat-free, or any type of whipped cream cheese as they are too thin and contain more water.

Did you use room temperature ingredients instead of cold ingredients? This recipe was specifically developed using cold ingredients. If you used room temperature, you may need to add additional powdered sugar to help thicken the frosting, or you may need to refrigerate the frosting prior to using it.

How to fix it: To fix a thin frosting, one option is to add additional powdered sugar, 1/2 cup to 1 cup at a time. However, this can quickly make the frosting overly sweet. So instead, I recommend refrigerating it for 20-30 minutes to firm it up before piping.

A mixing bowl with cream cheese frosting and a white spatula

Does Cream Cheese Frosting Need to be Refrigerated?

Generally speaking, desserts made with cream cheese frosting should be refrigerated. However, if I serve my dessert within 24 hours, I will leave it at room temperature, as I live in a mild climate, and keep my house cool. If you live in a hot humid environment, always refrigerate your desserts.

If you refrigerate your cakes or cupcakes, be sure to remove them from the refrigerator at least 30 minutes prior to serving. Cakes and cupcakes are best served at room temperature.

Can I Make This in Advance?

This is the perfect frosting to make ahead of time. Prepare the frosting as you normally would, and then store it in the refrigerator in an airtight container. Thirty minutes prior to using, take the frosting out of the fridge and leave on the counter. If it still seems too thick, go ahead and put it back in the mixer and beat for about 2 minutes until it’s light and fluffy again.

A frosted vanilla cupcake with a bite missing

Flavor Variation Ideas

Fresh Fruit zest: Adding some zest from a fresh lemon or orange really compliments the tangy cream cheese
Add alcohol: Swap out some of the vanilla for Bourbon
Make it chocolate: Add cocoa powder for a chocolate cream cheese frosting
Salted Caramel: I love adding some salted caramel to the frosting, which I paired with my Sweet Potato Cake
Fall flavors: Add cinnamon and a splash of maple syrup. This would pair so well with my pumpkin or gingerbread cupcakes.

Recipe to Use with Cream Cheese Frosting