My Cream Cheese Frosting recipe is smooth, creamy, and not overly sweet. This frosting recipe is easy to make and perfect on so many different desserts!
If you have been following me for any length of time, you know that my weakness is frosting. I can’t be left alone with it, I can’t be trusted with it. It is my Achilles’ heal. This is true of my Vanilla Buttercream Frosting and my Chocolate Frosting and it is most definitely true of this cream cheese frosting. If you just look at the reviews on this recipe you’ll be able to see how loved it is.
OMG, this is definitely a keeper!! DELICIOUS is an understatement…thank you for posting!!! Always love your recipes. I’m sure it will live on forever!
How to Make Cream Cheese Frosting
This is a brief overview of the best cream cheese frosting recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Cream together the butter and cream cheese. Both should be at room temperature and blended together.
- Add in powdered sugar. I like to add it to the cream cheese mixture one cup at a time.
- Add the vanilla extract. If you are looking to keep your frosting perfectly white, there is clear artificial vanilla flavor that you can use. I stick with pure vanilla extract.
Chocolate Cream Cheese Frosting
If you love this recipe but would like it chocolate flavored, that is so easy to do! It involves taking out a little powdered sugar and adding in some cocoa powder. I share the recipe including all ingredients and measurements in the link in the box below.
Chocolate Cream Cheese Frosting
Tips and Tricks
- Make sure the cream cheese is at room temperature. This means letting it sit out for at least two hours. You can speed up the process a little by cutting it up into pieces on a plate, but you really want it to be nice and soft, otherwise you will get chunks of cream cheese in the frosting.
- Make sure that the butter is also at room temperature. You can speed it up by cutting it into one inch pieces and setting it out on a plate on the counter. Do not soften it in the microwave.
- Resist the urge to soften the cream cheese and butter in the microwave. This often leads to the outside melting and the inside still being too cold. This greatly impacts the texture of the frosting.
- Measure the powdered sugar correctly. Scoop it with a spoon into a dry measuring cup. This will prevent it from packing, which will avoid adding too much powdered sugar to the recipe.
Storing
Leftovers of cream cheese frosting should be stored in an airtight container in the refrigerator. Because of the cream cheese base of this frosting, you should also store anything you frost with cream cheese frosting in the refrigerator. I do not recommend freezing this recipe. As with all recipes, I suggest using your best discretion.
FAQ
This frosting recipe can absolutely be piped. You will want to keep in mind that if you want really detailed piping that holds, my vanilla frosting is better suited.
Yes! It would be easy to add coloring to this recipe. Just beat it in after you beat in the vanilla extract.
It won’t set up the same way my vanilla frosting does. If you put it in the refrigerator after making it, it will become thicker and harder, but still not thick enough to frost and stack cookies.
This recipe makes two cups of frosting. That is enough to frost two dozen cupcakes if you use one and a half tablespoon of frosting per cupcake. That is less than what you see piped onto the cupcakes in the photos. If you would like to pipe the frosting, I suggest doubling the recipe. If you would like to make a layered cake, double the frosting recipe.
How to Use Cream Cheese Frosting
There are so many great ways to use this frosting. Here are a few you can find here on Simple Joy.
If you try this cream cheese frosting recipe or any of my other recipes, leave me a comment and let me know what you think!
Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese room temperature (227 grams)
- 4 tablespoons unsalted butter room temperature (56.5 grams)
- 2 cups powdered sugar (227 grams)
- 1.5 teaspoons vanilla extract
Instructions
- Cream together the cream cheese and the butter in the bowl of a stand mixer (or in a large bowl with an electric hand mixer).8 ounces cream cheese, 4 tablespoons unsalted butter
- Add the powdered sugar one cup at a time. Then add in the vanilla extract.2 cups powdered sugar, 1.5 teaspoons vanilla extract
- This recipe is enough to spread on two dozen cupcakes or cookies. If you would like to pipe it as seen in the pictures, I suggest you double it.
Mir says
I get very excited when people use my recipes, too. And one of my friends found a comment I made on your recipe and thought that was cool, so I told her how much I love your site. And your sense of humor.
I’m always up for cream cheese frosting! Not a selfish share at ALL.
Heather says
I’m going to use this frosting for my youngest cake smash photo shoot. I had to make a batch to see if she would like it. She doesn’t like regular frosting. She LOVES this! How long will this keep in the refrigerator? Thank you!!
I wouldn’t make it more than about three days in advance.
Lilja says
I want to make a 2 layered cake… do you think I need to double the amount? I don’t need it for a crumb coat.
I would definitely double the amount. Since there is only one layer in the middle of frosting that should be good.
Annie says
I could eat it with a SPOON!
Judy K. says
This IS the best cream cheese frosting. I’ve used this recipe for years. The only thing different is I sift my powdered sugar. Seems to make it even smoother. Thanks for sharing!!
Christy says
This is a great recipe! And thank you for reminding me to sift the sugar! I always forget to sift! (glad I read the comments)
Lorie B says
This is an awesome recipe! Used it on aebleskivers — yum, yum!
Thanks for sharing.
sandy says
Absolutely delicious, I totally understand why you’d want to be selfish. Sooo glad you weren’t. Love it!
Thank you Sandy!
Amber Lumetta says
My cream cheese frosting always comes out a sticky mess, what am I don’t wrong?
I think frosting by it’s very nature will be a little sticky. If you want it to stiffen up more so it’s easier to decorate with, I suggest using more powdered sugar, though it won’t have quite the same taste.
Sharon says
Can you add lemon juice and zest to this recipe
Yup!
Ann says
Your recipe looks delicious. I was thinking of adding natural coloring…a few drops of beet and pomegranate juices for red frosting to decorate cupcakes. Would this work? I was thinking I might just need to add a bit more powdered sugar.
It depends on how much you add, Ann. I would go a little at a time and you might be fine. It is a THICK recipe. So you just might not get the hardening on the top of the cupcakes that I got.
Waunda says
How many batches do you think I’ll need if I’m using it between layers of a 4-layer 6″ cake and also as the crumb coating?
I would triple it but have the ingredients on hand to make a fourth batch if you need it.
Sarah says
Dude! This seriously is the BEST homemade icing I have ever had! Thanks so much for posting!
You won me over by calling me dude :) And thank you!
Ashley says
I’m assuming that my cake would have to keep refrigerated with this frosting? :)
You know . . . I feel like as a small business owner I need to say, YES! REFRIGERATE. But . . . I don’t, eeep!