PERFECT Cream Cheese Frosting (Quick, Easy, Versatile)
Cream Cheese Frosting is quick and easy to make in a matter of minutes with just FOUR simple ingredients. Versatile enough to use on a variety of cakes, cupcakes, and desserts, this cream cheese frosting recipe is truly the BEST!
Cream Cheese Frosting is a simple, classic dessert staple that everyone should have in their recipe collection. And this particular Cream Cheese Frosting recipe just so happens to be quick, easy, and the very BEST!
I realize this isn't rocket science, folks. It's a really basic recipe with minimal ingredients. It's done in a matter of minutes. But as a homemade Cream Cheese Frosting connoisseur, I have determined that these proportions render the yummiest results!
Ingredients
There are just FOUR simple ingredients required to make this amazing Cream Cheese Frosting:
- Butter. Salted and at room temperature. It's important that your butter is completely softened or your frosting will by lumpy. If you don't have salted butter on hand, I recommend adding a tiny pinch of salt to your Cream Cheese Frosting to make the flavors pop!
- Cream cheese. Again, make sure it's at room temperature. And be sure to use a block of regular, full-fat cream cheese...no exceptions. Cream cheese from a tub may have extra water/air/ingredients whipped into it for easier spreading, and this can affect the ultimate texture of your frosting. Similarly, light or reduced-fat cream cheese will have a different flavor and texture than regular cream cheese and may yield frosting that's less rich and decadent.
- Powdered sugar. The amount is negotiable. However, keep in mind that how much you use will affect not only the sweetness but also the consistency of your frosting. And if your powdered sugar is particularly lumpy, you'll want to sift it first.
- Pure vanilla extract. Trust me on this one. Use good quality pure vanilla extract! No imitation stuff, please...because you will taste it. In fact, it is my humble opinion that the key to taking this frosting from good to great comes down to the vanilla you use!
How to Make Cream Cheese Frosting
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
Did you know that making the best Cream Cheese Frosting is super-duper easy?
- Plop your softened butter and cream cheese into a big bowl.
- Use an electric hand mixer (or a stand mixer with the paddle attachment) to beat until smooth.
- Slowly and gradually blend in the powdered sugar and vanilla, scraping the bowl several times.
- Beat on high until well-combined, smooth, and creamy.
The longer you whip this frosting, the lighter and fluffier it will become.
However, as soon as it starts to stiffen, stop beating! Otherwise, it can start to break down and turn runny.
Adjusting the Sweetness + Consistency
Feel free to tweak the sweetness of this recipe by increasing or decreasing the powdered sugar.
I actually prefer that my Cream Cheese Frosting is not overly sweet, because I like the slight tang from the cream cheese to come through. In fact, I think that's why I adore this frosting so much. I'm not a fan of cloyingly sweet frostings, and this isn't one of 'em.
Just keep in mind that the amount of powdered sugar you add to this frosting will also dictate how loose or thick it turns out.
How to Make Cream Cheese Frosting White
I'm sometimes asked how to get this frosting white. Well, Cream Cheese Frosting isn't likely to ever be truly white, but there are some tricks that you can try if white frosting is important to you.
- Butter can range from pale to dark yellow, so obviously, use the lightest shade of butter that you can find.
- While I don't really recommend using anything but pure vanilla extract, you can use a clear imitation vanilla extract for an even lighter shade of frosting if color is more important to you than flavor.
- Also, the longer you whip your frosting, the lighter and fluffier it will become and the lighter its color will appear.
- Adding a teeeensy drop of violet food coloring can also help yellow-ish frosting appear more white. Fully incorporate a very small dot or drop before determining if you need to add more. Be careful not to add too much or your frosting will turn gray or purple!
Ideas for Using Cream Cheese Frosting
This Cream Cheese Frosting recipe is, hands down, my favorite frosting ever. It's creamy and silky. It's sweet yet tangy. But best of all, it's versatile! Boy is it versatile.
A few ideas for enjoying it...
- Cakes and cupcakes. Vanilla, chocolate, strawberry, lemon, coconut, pumpkin...red velvet cake, carrot cake, Italian cream cake...and so much more!
- Cookies and bars. Pumpkin cookies and banana bars are two that immediately spring to mind.
- Quick breads. From banana bread to zucchini bread, from gingerbread to lemon bread, and more!
- As a filling. For layer cakes or even sandwich cookies.
- Cinnamon rolls. I mean, is there anything better?!
No matter how you use or where you apply this frosting, it's just flat-out fabulous.
Cupcake Frosting Trick
Back when I made a batch of this easy Cream Cheese Frosting to put on cupcakes for one of my kiddo's school Valentine's Day party (you know, back when schools still let us bring homemade treats to parties -- ha), I shared my quick and easy cupcake frosting method with my Instagram followers.
Rather than slopping on your frosting with a knife, you just need a gallon-sized freezer bag and about five minutes.
Hop over to read the details if you don't already know this little trick!
Yield
Speaking of cupcakes, one batch of this recipe should make enough frosting to ice 24 cupcakes with a knife. This means spreading each cupcake with a reasonable amount of frosting. 😉
But if you really want to pile on the frosting (by piping it on) for cupcakes with sky-high frosting (like those pictured in this post), you will probably need to make 1.5 or even 2 times this recipe to generously cover 24 cupcakes.
The same applies for cake. As written, this recipe is enough to spread over a 9- by- 13-inch rectangular cake. However, to frost and fill a double-layer cake, you'll want to double the frosting recipe.
Helpful Tips, Tricks, & Equipment
- Vanilla prices have skyrocketed over the past couple of years because of a worldwide vanilla bean shortage. I used to buy my all-time favorite vanilla in 32-ounce jugs on Amazon...but the current price for a mass quantity like that is rather heart stopping. So these days, I tend to buy a smaller bottle of "the good stuff" and only use it in my favorite recipes (like this one!) where the vanilla flavor truly shines through.
- This Cream Cheese Frosting recipe should be stored in the refrigerator. It does become pretty soft at room temperature, meaning it's not the best choice for frosting an elaborate cake that needs strength and structure.
- I usually frost my cake or cupcakes ahead of time, refrigerate, and then let them come to room temperature for about 30 minutes before serving.
Any questions about the yummiest frosting that ever was? Actually, I have one for you...how are you planning to use this Cream Cheese Frosting???
I might have to bake something this weekend just to have an excuse to whip up another batch, and I'm lookin' for ideas!
P.S. If you have any frosting left over and you decide to take a spoon to it, it's particularly tasty if you sprinkle some chocolate chips on top. (Or so I've heard...) 😉
More Cream Cheese Frosting Flavors
PERFECT Cream Cheese Frosting (Quick, Easy, Versatile)
Ingredients
- ½ cup (1 stick) salted butter, softened
- 8 ounces cream cheese, softened
- 3 to 4 cups powdered sugar, depending on your desired consistency and sweetness of frosting
- 2 teaspoons pure vanilla extract
Instructions
- Using an electric hand mixer (or stand mixer with paddle attachment), beat together the butter and the cream cheese. Slowly and gradually blend in the powdered sugar and vanilla, scraping the sides of the bowl as needed. Then beat on high until well-combined, smooth, and creamy.
- Cream Cheese Frosting should be stored in the refrigerator. You can either apply the frosting as soon as you make it and then refrigerate your cake/cupcakes/etc., or transfer the frosting to a sealed container, refrigerate, and then bring to room temperature and stir until smooth before using.
Equipment Needed
Video
Notes
- The saltiness of salted butter balances the sweetness of the Cream Cheese Frosting and helps the flavors pop. If you only have unsalted butter, you can add a tiny pinch of salt for the same effect.
- Use only regular, full-fat cream cheese that comes in a block or brick. Using cream cheese from a tub or reduced-fat cream cheese will won't yield the same results.
- Make sure your butter and cream cheese are completely soft and at room temperature or your frosting will have small lumps.
- If your powdered sugar is particularly lumpy, you will want to sift it first.
- The longer you whip this frosting, the lighter and fluffier it will become. However, as soon as it starts to stiffen, stop beating! Otherwise, it can start to break down and turn runny.
- This frosting recipe holds up best when chilled. It is pretty soft at room temperature, meaning it's not the best choice for frosting an elaborate cake that needs strength and structure.
- Use good-quality, pure vanilla extract, as the vanilla flavor really shines through in this recipe.
- A batch of this frosting is enough to frost a 9x13" cake or 24 cupcakes (spread with a knife). For a layer cake -- or to generously pipe frosting onto 24 cupcakes -- you'll want to double the recipe.
- I usually frost my cake or cupcakes ahead of time, refrigerate, and then let them come to room temperature for about 30 minutes before serving.
Nutrition
Post originally published on February 19, 2015, and updated on February 5, 2019, May 2, 2020, February 4, 2021, and March 25, 2024.
okay, nevermind. its white now, but i have tiny chunks from the powdered sugar. how do i get them out?
Hi there! If I have really lumpy powdered sugar to start with, I sift it first. Otherwise, I just keep beating my frosting until any little lumps disappear. Hope your frosting worked out! 🙂
Why is my frosting yellow?! Help!
Samantha could you please advise me.. I am making a huge carrot cake and want to frost it with your recipe. Will this frosting hold up to being applied the day before the wedding and being transported a few miles to the venue Please could you advise me. Many thanks.
Hi Maria! Gosh, I'm really nervous giving advice about a wedding cake! I'll tell you what I know about this frosting after making it a bazillion times, though. This frosting firms up when chilled but it gets pretty soft at room temperature, particularly if the room is warm. I often frost cupcakes or cakes the day before serving them without a problem, though. So I would say that you could definitely apply this frosting to your carrot cake the day before the wedding as long as it was going to be refrigerated afterwards. If your cake is very stable, it should be okay for the few miles during transport. If it could be refrigerated again until the wedding starts, that would be ideal...not because the frosting will go bad, but because if your cake is large and heavy with stacked layers, I'm afraid the layers could start to slide a bit over time if the frosting is at room temperature? If you have dowels or supports in your cake, however, that may not be a problem. So I don't know if any of this helps you! Honestly, if you have time, I would make a batch of cupcakes or something ahead of time and use this frosting as a test run to see how it behaves for you and if you think it would be suitable for your wedding carrot cake. 🙂 Good luck!
Can I get an approximate time to whip this if I want pretty fluffy frosting?
So excited to try this with your Vanilla Sheet Cupcakes!
I typically don't review recipes, but this one is fantastic. I was franticly looking online for a cream cheese frosting recipe, to frost cupcakes for a birthday party tomorrow and ran across this one. I love it! It turned out perfect, Thank you!
So happy to hear it, Michelle! I could pretty much eat this frosting with a spoon...and maybe I do occasionally. 😉 Hope it was a hit at the birthday party!
Will an electric hand mixer work for this recipe? I can't wait to try it.
An electric hand mixer should work just fine, Kris...it just might get a little messy, so use a big bowl! 😉 Enjoy!
Made this 9/25/15 for cupcakes. Used 4 cups powdered sugar, unsalted butter, plus about a teaspoon of salt. Very good!! Had enough left over to frost an 8 x 8 cake (we don't pile the frosting on too high for cupcakes). Everyone loved the frosting and the baked items I made.
So happy to hear that this recipe was a success for you, Kalani...I bet all of your baked treats were delicious! 🙂
recipe is a bit too cream dominated, would not put as much cream cheese
I have a question how many days can the frosting be made I need it for Sunday. I want to get ahead of a few things done before then so it less for me to do
Hi Kimberly! I apologize for my delayed reply...I've been out of the country. You can make this frosting several days or even up to a week ahead of time. If you refrigerate the whole bowl of frosting in order to use it later, you'll need to let it soften to room temperature and stir it well before spreading it on anything. If you frost your cake/cupcakes immediately, they'll need to be stored in the refrigerator until shortly before serving (but I only recommend making cake/cupcakes a day or two ahead of time or it/they may start to dry out). Hope that helps!
My husband wanted browning today with frosting. So I tried your Classic Cream Cheese Frosting. I only made 1/2 the recipe and whipped it a good while. It came out wonderful. In fact I had to chase after my husband to get the bowl of frosting back, so there would be enough to frost his brownies with. I think it is safe to say....he loves it! Thanks for sharing!
Ha ha, Te-Ann...having to chase down your husband and the bowl of frosting is a good sign that he liked it! Hope there was enough left for the brownies. 😉 And I think I'm going to have to make some of this frosting for my next batch of brownies...what a great idea!
Hi! How long ahead can I frost my cupcakes with this frosting? I have birthday party in the morning, do you think it will last through-out the night on the cupboard or do refrigerate the cupcakes frosted or just the frosting 🙂
Hi McKensie! Since this frosting contains cream cheese and butter, it shouldn't be left at room temperature indefinitely. So I would go ahead and frost the cupcakes right after making the frosting and then refrigerate the frosted cupcakes. Then you can take them out shortly before serving to come to room temperature a bit. (The frosting would get too soft if you made it ahead of time and left it out at room temperature overnight...and it would be too cold/hard to frost your cupcakes if you refrigerated the whole bowl of frosting overnight.) Hope that helps and that this recipe is a hit at the birthday party! 🙂
My cream cheese frost always comes out tasting amazing but soft and runny. How do you make it more solid? More powdered sugar?
Hi Kenna! I've never had a problem with runny frosting made using these proportions, but you are correct...to thicken it up, you can always add more powdered sugar! Good luck! 🙂
I NEVER comment on stuff like this, but I had to tell you that I just made this for the first time and it is hands down the BEST cream cheese frosting recipe I have EVER made (and I've made a LOT of frosting)! It is 2:55 am. I have to be at work in five hours. That's how strongly I feel about this! LOL Thank you so much, and SO pinned!! : )
Ha, Tracy...your comment was awesome! Made my night. 😉 I'm SO happy that this frosting was SUCH a hit! And I hope that it provided the extra energy boost/sugar rush that you needed after getting less than five hours of sleep before you had to be at work -- ha. 😉 Thanks for taking the time to enthusiastically share that you enjoyed this recipe, and I hope that you're having a great week!
Yum! I love cream cheese frosting, and this one is the best!
I don't need the cupcake; I'll just have the frosting, please! YUM! Thanks for linking up with Best of the Weekend! Pinning this!
OH.MY.STARS! I.WANT.SOME! I'm not real fond of cake, but I'm all about the frosting...especially if it has cream cheese. Lovely recipe...love the way you frosted them too. Pinning! Thanks so much for sharing with us at Weekend Potluck!
I have to admit that I do love cake, Marsha...but if we're talking about cream cheese frosting, all I require is a spoon! 😉 Thanks so much for hosting your fun party and for stopping by...hope you've been having a fabulous weekend!
Hi Samantha
This has become my staple buttercream but I am looking for a chocolate buttercream, any suggestions?
Try this cream cheese frosting on a cold oven black walnut cake you will love it
Oooo...I haven't tried that combo before, Agnes. Sounds delicious...thanks so much for the suggestion! 🙂 Hope you have a great week!
I am so happy to see some people are using salted butter. In recipe likes this the little bit of salty flavor makes the icing taste even sweeter in my opinion. My motto is "any cake is a good conductor for cream cheese icing"!
Wishes for tasty dishes,
Linda
I agree with you, Linda! I've made this frosting many times with unsalted butter, but I think that the tiny bit of salt from salted butter lends an extra depth of flavor. And you are so right...I can't think of a cake that wouldn't be good with cream cheese frosting! Thanks for stopping by and hope you have a wonderful week ahead!
Your frosting recipe was amazing on my butter pecan.
So funny you mentioned butter pecan bc I'm making butter pecan cupcakes ( from a pkg 🙁 no judgements please lol) I found them buried in my pantry. So Since I am not making cupcakes from scratch I thought I should at least make the icing haha these ingredients are so simple and I already have them I'm also going to chop some nuts to sprinkle on top for aesthetics. I'm more of a savory cook I'm no Betty crocker but I'm escaping my comfort zone today ty ladies for the inspiration. HAPPY BAKING EVEYONE