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A close up of a frosted cupcake with a strawberry

Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 8 reviews
  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 24 cupcakes
  • Category: Frosting
  • Method: Stand Mixer
  • Cuisine: American


This Cream Cheese Frosting recipe is quick and easy and it’s the perfect cupcake frosting because it holds its shape nicely for piping. You need to try this, it’s the best frosting! 


For 24 cupcakes or a 2 layer cake

  • 1 cup (226g) unsalted butter, cold
  • 16 ounces (452g) cream cheese, cold
  • 67 cups (780g) powdered confectionary sugar
  • 2 teaspoons (10ml) vanilla extract
  • 12 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)


  1. 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.
  2. 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.
  3. 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.


  • 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.


  • Serving Size: 1 cupcakes worth
  • Calories: 254
  • Sugar: 30g
  • Sodium: 61mg
  • Fat: 14g
  • Carbohydrates: 31g
  • Fiber: 0g
  • Protein: 1.3g
  • Cholesterol: 40mg