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.
April B says
So I was making a vanilla cake and was trying to find a good cream cheese frosting because I know I had cream cheese on hand. I didn’t want to be Betty boring with vanilla and vanilla. So I came across your frosting heading, looked, then scrolled down, then scrolled back to yours. I read the reviews and said,”here goes nothing!” OH MY GOSH! I found thee perfect tasting cream cheese frosting. I really thought I wasn’t going to have enough for my cake because I couldn’t stop eating it!! Thank you for sharing this perfect recipe!! I did use challenge cream cheese and the whole 2 tsp of vanilla. Again, thank you!
I’m so glad you liked it April!!
Anna H. says
Great recipe!
One of my family favorites. In fact it’s on the dessert menu tonight!
ashley lozano says
I want to make 24 red velvet cupcakes and want to know if i need i need to double this recipe or will this be enough?
It will be enough for a thin spread on each one. If you want a SERIOUS cupcake topping like in the picture I would double it.
dorothy pugh says
Maybe you can advise the powdered sugar in weight. That way you will always have the correct amount.
Sue says
I need enough for a 9″ layer cake do I need to doulble it
I would, Sue
Althea Ansah says
You have created the BEST cream cheese frosting! I am using it for my cinnamon rolls for Christmas, and I hope they turn out good. I am tempted to eat all the frosting with a spoon.
#guiltypleasures
Thank you!
Glad you like it!
Ann Gonzalez says
I made this frosting to top strawberry cupcakes. It is indeed very delicious! It was a little softer than I anticipated. When I piped it onto the cupcakes, it didn’t hold its shape a short much as i wanted. Any suggestions? I didn’t want to add more sugar because I think that is what makes it so yummy. Maybe i whipped the butter and cream cheese too long?
Nope, I would guess that your butter and/or cream cheese were too soft. They need to be room temperature, but not at all melted. I’ve even had bad luck if my “room temperature” is during the summer. Like with the butter you should be able to dent it with your finger but not push all the way through.
Ellen says
Is the whisk attachment the best for this as pictured? Seems like it would be too thick!
Jesse Guerra Antunez says
¡¡Best recepe ever, thanks you sooooooo much, it is my fav since I founded it!!
So glad Jesse!
Betty says
Have you ever cut the recipe in half? Or would it not turn out as good? I’m only making a dozen cupcakes (I would make 6 if I hadn’t try to cut that recipe in half and gotten bricks loI- know I know! Who ONLY makes 12 cupcakes but it’s literally just my husband my 3 and 1 year old boys and I in a new city where we don’t know anyone yet :). Thanks!!
Would be totally fine to cut it in half!