My cream cheese frosting recipe is rich, velvety, and great for decorating cakes and cupcakes. It’s quick and easy to make with only 5 ingredients! Starting with cold butter and cream cheese is the secret to perfectly thick, pipeable frosting.
This is one of my favorite frosting recipes, with a silky consistency and rich, tangy flavor. The best part? My cream cheese frosting recipe couldn’t be easier to make, needing only 5 ingredients and 15 minutes.
What sets my cream cheese frosting recipe apart from others is that it starts with COLD ingredients. The cream cheese and butter are cold from the fridge, resulting in a thick frosting that pipes beautifully onto everything from carrot cake to red velvet cupcakes and pumpkin cupcakes.
What Makes This the Best Cream Cheese Frosting Recipe
- 5 ingredients. You’ll find the frosting ingredients in most fridges and pantries.
- Not too sweet. This recipe has the signature tangy cream cheese flavor without being overly sweet.
- Ideal for piping. This frosting is stiff and holds its shape, which makes it perfect for piping and decorating cakes and cupcakes.
- Quick to prepare. Since we’ll start with fridge-cold ingredients, you don’t need to wait to bring them to room temperature, as many other buttercream frosting recipes require. Have your cream cheese frosting ready for decorating in 15 minutes or less!
Ingredient Notes
This recipe makes enough cream cheese frosting to frost 24 cupcakes or a two-layer cake, or you can halve the recipe for a single layer cake and 12 cupcakes. Scroll to the recipe card for the exact measurements.
- Butter – Use unsalted butter that’s cold from the fridge.
- Cream Cheese – This should be full-fat bricks of cream cheese (not tubs), also very cold.
- Powdered Sugar – Also called confectioners’ sugar. This gives the frosting thickness and structure.
- Vanilla – This should be pure vanilla extract or equal parts vanilla paste. You could also use real vanilla bean, as I do in my pastry cream recipe.
- Heavy Whipping Cream – As needed to thin out the frosting to the right consistency. Alternatively, use milk or half-and-half.
Getting the Right Frosting Consistency
What makes a perfect cream cheese frosting? After rounds of testing various frosting recipes, here are my top tips to avoid a soft or runny frosting.
- Cold ingredients. As mentioned, my recipe uses cold butter and cold cream cheese. It takes a little longer to beat the ingredients together, but the payoff is worth it. I’ve found that room temperature ingredients lead to thin frosting, or that the frosting comes out too sweet from adding extra powdered sugar to compensate.
- The right cream cheese. Use a brick of full-fat cream cheese. The consistency of reduced-fat or fat-free cream cheese or even whipped cream cheese can lead to soft and runny frosting.
How to Make Cream Cheese Frosting, Step-By-Step
Cutting the cold butter and cream cheese into cubes makes it easier to mix them. Do this before you begin, and then follow the steps below to make this easy cream cheese frosting from scratch.
- 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 that you could easily spread on toast.
- Add the cream cheese. Next, add the cream cheese. Cream the cream cheese and butter together until they are fluffy and free of lumps. The frosting will look like cottage cheese at first, but it’ll reach a smoother consistency after 2-3 minutes.
- Add the powdered sugar and liquid. Slowly add your powdered sugar, 2 cups at a time, alternating with the vanilla extract and heavy cream. I recommend adding only 1 tablespoon of heavy cream at first, and adding more only 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 the bowl one final scrape down and beat the frosting for another minute or two so it’s light and airy.
Optional Variations
- Caramel. I add salted caramel to this frosting when I pair it with my sweet potato cake.
- Chocolate. Make chocolate cream cheese frosting by adding cocoa powder.
- Spices. Add cinnamon, nutmeg, or a splash of maple syrup to this cream cheese frosting. It pairs so well with my gingerbread cupcakes.
- Citrus zest. Add fresh orange or lemon zest for a bright finish (see how to zest a lemon).
- Boozy. Another option is to replace half the vanilla with bourbon or Cognac for a boozy version. You could also replace the heavy cream with Kahlua or Baileys Irish Cream.
- Whipped. Try this whipped cream cheese frosting for an even lighter version.
Ways to Use Cream Cheese Frosting
Of course, cream cheese frosting is a classic choice for a carrot cake, hummingbird cake, or red velvet cake. But there are so many ways to use this frosting with your favorite baked goods. Here are some ideas:
- Cakes and cupcakes. Pipe cream cheese frosting onto carrot cake cupcakes or spread it over this easy gingerbread cake or banana cake.
- Cookies and brownies. Spread this tangy frosting on top of sugar cookies, molasses cookies, or use it to frost brownies.
- Sandwich cookies. Press a layer of cream cheese frosting between two red velvet cookies. Or, try it between oatmeal raisin cookies for a DIY Whoopie Pie!
- Cinnamon rolls. Spread this cream cheese frosting over a batch of freshly baked homemade cinnamon rolls. Or, add a splash of orange juice and use it to frost orange rolls.
- Banana bread. Add this frosting on top of homemade banana bread or pumpkin bread.
New to frosting and decorating with buttercream? See my in-depth tutorials on how to use piping tips, how to use a piping bag, and how to decorate cupcakes for helpful tips.
Frosting FAQs and Troubleshooting
This recipe was specifically developed using cold, full-fat ingredients. If you used room temperature or low-fat/reduced-fat/whipped cream cheese, for example, your frosting may come out thinner than expected. See the next point for tips on 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, until you have the right consistency. However, this can quickly make the frosting overly sweet. Instead, I recommend refrigerating it for 20-30 minutes to firm it up before piping.
Yes, cream cheese frosting and frosted desserts should be refrigerated within 24 hours. However, if you live in a hot or humid location, consider refrigerating right away.
Yes. The prepared cream cheese frosting can be stored covered in the fridge for up to 1 week. Take the frosting out of the fridge about 30 minutes before using it. You may need to re-whip the frosting in the mixer for 1-2 minutes to get it light and fluffy again.
How to Store
- Store the frosting. This cream cheese frosting can be kept in the fridge for up to 1 week. Store it in an airtight container.
- Refrigerate frosted baked goods. If you refrigerate your cakes or cupcakes, be sure to remove them from the refrigerator at least 30 minutes before serving. Cakes and cupcakes are best served at room temperature.
- Freeze. You can freeze the frosting for up to 2 months. Thaw it in the fridge and re-whip it before you use it again.
More Favorite Frosting Recipes
Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 24 cupcakes
- Category: Frosting
- Method: Stand Mixer
- Cuisine: American
Description
My cream cheese frosting recipe is quick and easy to make with only 5 ingredients, and perfect for piping into cakes and cupcakes. Starting with cold butter and cream cheese is the secret to perfectly thick, pipeable frosting. You’ll see!
Ingredients
For 24 Cupcakes or a 2-Layer Cake
- 1 cup (226g) unsalted butter, cold
- 16 ounces (452g) cream cheese, cold
- 6–7 cups (780g) powdered confectionary sugar
- 2 teaspoons (10ml) vanilla extract
- 1–2 tablespoon (15-30ml) heavy whipping cream (optional)
For 12 Cupcakes or a 9×13-Inch Cake
- ½ cup (113g) unsalted butter, cold
- 8 ounces (226g) cream cheese, cold
- 4 cups (520g) powdered confectionary sugar
- 1 teaspoon (5g) vanilla extract
- 1 tablespoon (15ml) heavy whipping cream (optional)
Instructions
- Cut the butter into 1-inch blocks. Beat the butter for 2-3 minutes until it is light and fluffy and reaches a spreadable consistency.
- Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
- Slowly add confectionary sugar 2 cups at a time and alternating adding the vanilla extract and heavy cream. Reserve 1 tablespoon of heavy cream and add only if needed. Beat on low speed until the powdered sugar has combined then increase speed to medium-high and beat for 1-2 minutes. Repeat until all the powdered sugar has been added.
Notes
- How to store this frosting: You can refrigerate the frosting in an airtight container for several days. Allow the frosting to come to room temperature, at least 20-30 minutes before using.
- Ways to flavor this frosting: lemon extract, fruit zests like lemon or orange, Bourbon, cinnamon, maple syrup.
- How to adjust the consistency of your frosting: If you find the frosting is too thin, refrigerate for 30-60 minutes before using. Add an additional 1/2 cup of confectionary sugar at a time for a stiffer consistency, if desired. If you find the frosting is too sweet, add 1 tablespoon heavy whipping cream and a pinch of salt and beat until well combined.
- Storing frosted cupcakes: Generally speaking, desserts made with this 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 a humid environment, always refrigerate your desserts. Serve at room temperature for best results.
Nutrition
- Serving Size: 1 cupcakes worth
- Calories: 254
- Sugar: 30g
- Sodium: 61mg
- Fat: 14g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 1.3g
- Cholesterol: 40mg
I love your cream cheese frosting recipe! PERFECT recipe! Nailed it on first try! I have tried so many times to get it right, but your recipe is the BOMB.com! Thank you!
Yes Cheryl!! Thank you!!
Can dairy free cream cheese and butter be used in this recipe?
I have not personally tried either of those products
Just made this frosting for a three layer carrot cake. Beautiful consistency. Had enough frosting with a little left over. Will definitely make this recipe again.
Amazing Jan! Thank you so much!!
I made this recipe for 24 cupcakes. I refrigerated it for about an hour, and then easily piped it onto the cupcakes. There was so much left over, I may need to bake something else! It was delicious, and perfect consistency!
Thank you!
Thank you so much gail! I am glad you enjoyed this one!
I was actually able to ice 48 cupcakes with this recipe, adding a little extra ingredients of course. Taste was very good.
Thank you Lisa, so happy you enjoyed this recipe.
This is the second time I have made you frosting. It is absolutely perfect! After I cubed the butter and cubed cream cheese, I put them back in the refrigerator so they’d be cold when it was time to mix. I followed your instructions, and thank you for the pictures, and I flavored it with not just vanilla but some pure orange extract. It was delicious! Consistency was perfect! The first time I made this this for my daughter-in-law’s shower. I made white chocolate raspberry cupcakes, filled with some of your frosting (mixed with some raspberry preserves) and topped with the frosting. I flavored the frosting with raspberry and coconut emulsion. It was a grand hit 😊
Thank you Carol!! Love that you are playing around with different flavors! Orange or lemon zest would be good to!
Can this be colored?
Yes that shouldn’t be an issue
I see that you begin with a flat beater for the frosting. My question is do you keep using the flat beater for the entire process or do you change to the whip at some point?
Thanks Deb
I only use the flat beater.
The icing tasted lovely but was runny and seemingly unrescuable. I froze it, in case I can defrost and re whip for another cake.
I followed the direction and the video so I’m unsure why the outcome didn’t work.
Any tips?
On another note, I made the chocolate one and it was amazing!
Hi Tis, what type of cream cheese did you use and were all the ingredients cold?
I specifically looked for a cream cheese icing I could pipe. It tasted good but there was no way it could be piped for any kind of design. Will keep searching for a better more stable recipe.
Hi Sandi- this should have been very stable and pipeable without any issues. So it seems something didn’t go right for you. Did you use cold, full-fat cream cheese? Perhaps next time try adding less liquid.
can i use whole milk instead of heavy whipping cream? thank u
Yep!
Terrific cream cheese frosting! Used it to top a banana cake so I added a little maple with the vanilla and a pinch of cinnamon (no heavy cream needed). Very happy with this frosting. Used the amounts recommended for a 13×9 cake – and it was the perfect amount for frosting my cake (and I like a LOT of frosting on my cake)! Will definitely use again. Thank you!
Yes! That is awesome Maryann, thank you so much for sharing your feedback. I love the changes you made!
Wonderful finely someone who can explain things so simple and to be a successful outcome thanks so much one ☝️ fan
Thank you Aydin!
Your recipe says to use equal amounts of butter and cream cheese however your recipe calls for 8 oz of butter and 16 oz of cream cheese can you clarify?
Hi Debbie- it’s one stick of butter for every 8 ounce block of cream cheese. I can see how that would be confusing by referring to it as “equal amounts”. The recipe ingredients are correct.
Can you color it with gel coloring?
I have not done it myself but you should be able to- I recommend using GEL coloring as opposed to traditional food coloring.
I made white chocolate coconut cupcakes for my son and daughter-in-law’s shower for this coming Saturday. Your frosting was magnificent. I took some white chocolate chips and melted them added them to the frosting. I also added some raspberry Emulsion and coconut emotion, in place of the vanilla. It was so good. By the way, I double the recipe but only used the 6 to 7 cups of flour for the double patch and it was perfect. Then I took some of that, and put about three cups into a measuring cup and added HR of Knott’s pure seedless red raspberry jam, and that’s what I’m going to use to fill the cupcakes with. When they’re done, I’ll let you know how it all went together. But tasting the frosting with that chocolate in it and the additional emotions was so so good! Thank you again for this wonderful recipe and technique
Thank you so much for sharing Carol! I am so glad to hear this!
I have a cream cheese recipe that has no confectioners sugar. It’s cream cheese, unsalted butter, and melted white chocolate. It’s the best.
It sounds delicious!
Can you share the complet recepie?
Hello. I came across your site on Pinterest for a cream cheese frosting and the simplicity of your recipe sounds great. What I want to make sure is, if I’m reading this correctly, we can either whip the cold butter first- then whip the cream cheese together OR have the butter stand out for 20 min then we can whip the butter and cream cheese together?
Correct. I normally use cold butter, whip it and then add the cream cheese when the consistency is more similar to the cream cheese. But if the butter is already at room temperature, you can add them together
In my comments, I said Emulsion but it came out emotion. Oops!
Plan on making this tonight, has any one had experience using it in the layers of a cake? Just want to make sure it would hold up under 2-3 layers and not get runny.
Hi there, I have used it on a 2 layer cake.
Cream cheese frosting is probably my favorite ever! Looking forward to make this recipe!
Wonderful!
I love this simple recipe! Love the decorations and colors you use!