Cream Cheese Frosting

This Cream Cheese Frosting is rich, silky, and perfectly pipeable with a balanced tang from full-fat cream cheese. It’s sturdy enough for layer cakes, cupcakes, and intricate piping, yet soft and luscious with just the right amount of sweetness. Whether you’re frosting a classic Red Velvet Cake or your favorite cupcakes, this frosting is a must-have in your repertoire.

The Best Cream Cheese Frosting Recipe

This recipe combines whipped butter and cream cheese for a light, fluffy texture that holds its shape and tastes great. Powdered sugar is added gradually for control over sweetness and consistency, while a splash of vanilla and a pinch of salt enhance the flavor. It’s smooth, stable, and easily adaptable to your desired thickness.

Cream Cheese Frosting

Begin by beating the softened butter on medium speed with a hand mixer in a large bowl for 2 to 3 minutes until light and fluffy. Add the softened cream cheese and continue to beat until smooth and fully combined.

Gradually add the sifted powdered sugar (confectioner’s sugar), one cup at a time, starting with 5 cups. Add more sugar only if the frosting feels too soft, or if you prefer a thicker consistency. If the frosting becomes too stiff, incorporate a teaspoon of milk or heavy cream at a time until it loosens to your liking. Keep the frosting covered while working to prevent it from forming a crust

This recipe makes 6-7 cups of frosting, enough to generously frost a cake or a batch of 24 cupcakes.

Storing Cream Cheese Frosting

Store the frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it sit at room temperature and re-whip to restore its creamy texture. For longer storage, freeze the frosting for up to 1 month, then thaw and re-whip before using.

Tips & Tricks

• Use block-style full-fat cream cheese for the most stable, pipeable texture.
• Temperature matters: Both butter and cream cheese should be softened but still cool—around 65–68°F (18–20°C).
• Don’t overbeat the cream cheese, as this can make the frosting too loose.
• Sift powdered sugar to eliminate lumps for an ultra-smooth finish.
• Add lemon zest or almond extract for a subtle flavor variation.
• If the frosting feels too soft, chill for 10–15 minutes before piping or spreading.

Variations on Cream Cheese Frosting

• Swap vanilla extract for maple or almond extract for a flavor twist.
• Stir in a little citrus zest for brightness.
• For a chocolate cream cheese frosting, add a few tablespoons of unsweetened cocoa powder with the sugar.

Try this Frosting on…

This recipe goes great on cookies, quick breads, and really any dessert! But specifically try it on these:

• Red Velvet Cake
• Carrot Cake
• Jumbo Chocolate Chip Cookies
• Cranberry Orange Bread
• Cinnamon Roll Cake

Let Me Know If You Make It

If you make this Cream Cheese Frosting, I’d love to see how you use it! Tag me on Instagram with your creations.

Cream Cheese Frosting

Camila Hurst

Rich and creamy frosting made with butter, full-fat cream cheese, and vanilla—perfect for cakes, cupcakes, and piping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 7 cups

Calories 320 kcal

Ingredients

  

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• 1½ cups unsalted butter, softened 340g
• 16 oz full-fat cream cheese, softened 454g
• 6 cups powdered sugar 625-750g, sifted
• 2 tsp vanilla extract
• pinch of salt

Instructions

 

• Beat the butter in the bowl of stand mixer or using a hand mixer by itself until light and fluffy for about 2 to 3 min.
• Add the cream cheese and and beat until smooth.
• Gradually add powdered sugar, 1 cup at a time, until 5 cups have been added. Continue to add more only if needed for the consistency. If the frosting is too soft, you add more powdered sugar. If the frosting is too stiff, add milk or heavy cream only 1 tsp at a time, mixing until you achieve the proper consistency.
• Keep the frosting covered while not using, to prevent it from forming a crust.

Notes

Cream Cheese: Use full-fat cream cheese in block form (not spreadable tub style) for the most stable, pipeable frosting.

Don’t over beat the cream cheese, that can cause the frosting to become too soupy. First beat the butter, then add the cream cheese to beat them together.

Temperature matters: Both the butter and cream cheese should be soft but still cool, about 65–68°F (18–20°C). If too warm, the frosting can become soupy.

Powdered sugar: Sift your powdered sugar to avoid lumps and get a smooth finish.

Flavor tweaks: You can add lemon zest or a few drops of almond extract for a different flavor profile.

Consistency adjustments: If the frosting feels too soft after mixing, chill it in the fridge for 10–15 minutes before using.

Storage: The frosting can be made ahead and stored in an airtight container in the fridge for up to 5 days. Let it sit at room temperature and re-whip before using. It can also be frozen for up to 1 month.

Yield tip: This recipe makes enough to generously frost a three-layer 8-inch cake, or 24 cupcakes.

Nutrition

Calories: 320kcal

Keyword cream cheese forsting

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