This Cream Cheese Frosting is the BEST...sweet, slightly tangy, and quick and easy to make, coming together with just FOUR ingredients. As a bonus, this classic cream cheese frosting recipe complements a variety of cakes and cupcakes!
Hello, friends! I'm coming at you today with a simple, staple Cream Cheese Frosting that I make at least once a month.
This classic recipe is, hands down, my favorite frosting EV-AH. More specifically, it's my favorite cupcake frosting recipe, as the perfect complement to my famous vanilla sheet cake cupcakes.
It's also delicious on carrot cake and Italian Cream Cake and red velvet cake.
It's amazing on chocolate cake and lemon cake and pumpkin cake. Really, it's just flat-out fabulous.
Ingredients
There are just FOUR simple ingredients required to make this amazing Cream Cheese Frosting:
- Butter. It must be softened, and I prefer using salted. However, when I don't have salted butter on hand, I add a tiny pinch of salt to my frosting to make the flavors pop.
- Cream cheese. It needs to be completely at room temperature.
- Powdered sugar. The amount is negotiable. However, keep in mind that the amount used will affect not only the sweetness, but the thickness of your ultimate frosting.
- Vanilla. Trust me...use pure extract of a good quality. Because you will taste it! More on that below...
I realize this isn't rocket science, folks. It's a really simple recipe with minimal ingredients. It's done in a matter of minutes. But as a cream cheese frosting connoisseur, these are the proportions that I've found to render the yummiest results!
How to Make It
Did you know that making homemade 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 blend in the powdered sugar and vanilla, then 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.
How Much Powdered Sugar?
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 ends up.
Use Real Vanilla
In my humble opinion, the key to taking this frosting from good to great lies in the vanilla you use.
For the love of all that is good and holy, use pure vanilla extract! No imitation stuff here, please.
To take it up even a notch more, invest in high quality pure vanilla extract. I'm telling you...it might cost a bit more, but it will make all the difference in your baked goods.
(And forgive me if you've heard me rave about this before, but my most favorite, most beloved, most obsessed-with vanilla extract is Nielsen-Massey Madagascar Bourbon Vanilla. I know that's not the brand pictured in this post, but I ran out...and it's still the best. The end.)
Cupcake Frosting
I made this particular batch of frosting last week to put on cupcakes for my 7-year-old's school Valentine's party, and when I did, I shared my quick and easy cupcake frosting method with my Instagram followers (I hope you're one of them, because it's my favorite social media for sharing...and over-sharing?). 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 trick!
Speaking of cupcakes, one batch of this recipe should make enough frosting to ice 24 cupcakes with a knife...and this means spreading each cupcake with a reasonable amount of frosting. 😉
But if you really want to pile on the frosting (such as by using the bag trick mentioned in the previous paragraph) for cupcakes with sky-high frosting like those pictured in this post, you will probably need to make 1.5 or even 2 times the recipe to cover 24 cupcakes.
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 that's the most important thing to you.
- Also, the longer you whip your frosting, the lighter and fluffier it will become and the lighter in color it 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!
Any questions about the yummiest frosting that ever was? Actually, I have one for you...what are you going to use this on? I might have to bake something this weekend just to have an excuse to whip up another batch, and I'm lookin' for idears...
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...
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 beloved Nielsen-Massey by the 32-ounce jug 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 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.
- 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.
More Cream Cheese Frosting Variations

Cream Cheese Frosting
Ingredients
- ½ cup (1 stick) salted butter, softened
- 8 ounces cream cheese, softened
- 3 to 4 cups powdered sugar, depending on your desired consistency & 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 blend in the powdered sugar and vanilla, then beat on high until well-combined, smooth, and creamy.
EQUIPMENT NEEDED
Video
Notes
- 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.
- 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.
Post originally published on February 19, 2015. Updated on February 5, 2019, and again on May 2, 2020.
Amber Hodges
Icing was Delicious!! I started out with 2 cups of sugar and that was more than enough 🙂 Question though....Do you think the icing will freeze well if you dont use all of it for a later use??
Samantha Skaggs
Hi Amber! I've never been brave enough to freeze this cream cheese frosting because I worry about the texture upon thawing. I've always just stored any leftovers in an airtight container in the fridge and they've stayed fine for up to a few weeks. (I let it come to room temperature before using.)
That being said, some people have reported success with freezing and then thawing cream cheese frosting, since the added ingredients in the frosting can act to stablize the cream cheese. It's recommended to transfer leftover frosting to a freezer-thickness zip-top plastic baggie, squeeze out all of the air, seal the bag, and press the frosting into a thin later before popping it into the freezer. When you're ready to use it, thaw it overnight in the refrigerator. And if the texture seems off, you can re-whip the frosting before using it.
Hope that helps! 🙂
Sophia Fernandes
Juice of half a lemon would add some tang and enhance this frosting even more. Try it. Just divine. And definitely go with just a cup of sugar. Then add more if needed.
Lauren
I’m looking to make this for some red velvet cupcakes and was wondering if this would work for piping? This will be my first time making cream cheese frosting.
TIA
Samantha Skaggs
Hi Lauren. Yes, this frosting will work for piping, although you will want to make it on the thicker side so that the frosting ends up stiffer (using the greater amount of powdered sugar). Also be sure to use a full-fat block of cream cheese. Using the whisk attachment on your electric mixer can make the frosting lighter and fluffier than a paddle attachment, which can also help with stiffness...just don't overbeat it to the point that it starts to break down. Also keep in mind that this frosting holds up best when chilled or at least cool. So if it gets too warm at an outdoor picnic, for example, your piping may start to melt. 😉 Hope that helps!
Kimberly
This, by far, is the easiest and most delicious recipe for cream cheese frosting ever. I didn't have enough for my cupcakes thought because my mom kept eating it by the spoonful right out of the mixing bowl!
Susan
The butter in the cream cheese frosting recipe video looks like 1/2 stick. Is it???
Samantha Skaggs
Sticks of butter can come in different shapes and sizes depending on the brand. The video just shows a shorter, fatter stick of butter than what you may be accustomed to. It still measured 1/2 cup, per the recipe.
Gina
Wow. Three to FOUR cups of powdered sugar? I used less than one and it was perfect. I can't imagine that much sugar in this. Thank you for suggesting doing it to taste, as I tasted it after 1/2 cup and thought it was close so just added another 1/4 cup. Perfect.
Lyndsay
Mine turned out extremely runny. I'm pretty disappointed because the taste is great it just looks like a thick soup! I mixed for a pretty long time in hopes it would thicken up but never did 🙁
Minquinta Ivey
Christmas was my first time baking my own homemade cake. I followed your instructions and my cream cheese icing came out delicious 😃
Meg
Perfect cream cheese frosting recipe! It's taste is spot on, lightly sweetened with a hint of the cream cheese tang. It spreads on smooth and easily. I used it on a red velvet cake from divascancook blog. The combo was fantastic! Everyone at the party loved it and some even got seconds!
Debbie C
I’m using your recipe on my pumpkin sheet cake next weekend! Thanks!
Samantha at Five Heart Home
Yay! Hope it's a hit. 🙂
Susan
Beautiful and perfect! The best way to enjoy it is on graham crackers or vanilla wafer cookies. Don’t waste your time baking or be greedy by eating it with a spoon. Be sane and civilized and put it on something. Now you can call it a snack!
Samantha at Five Heart Home
Ha ha...I like the way you think, Susan! 😉
Chris
Just waiting for my Banana Cake to cook down...but I imagine if this icing is the real it’ll be heavenly with it..I’ll let you know
Jackie
Will this frosting make enough for a 9X13 cake?
Samantha at Five Heart Home
Yes! 🙂
Jasmine
Turned out perfectly! I was pleasantly surprised. This is only the second time I've made icing. Thank you for the recipe!
Samantha at Five Heart Home
So happy to hear that, Jasmine! And you're very welcome. 🙂
Eileen
I am all in when it comes to cream cheese frosting! Your frosting is so fluffy and smooth! A must make for me! This is such a delicious classic frosting that my family will love always!
Samantha at Five Heart Home
Thanks so much, Eileen! Cream cheese frosting will forever be my all-time favorite. 🙂
Allison
The perfect topping for so many things! I could literally eat it off a spoon - it's SO good!
Samantha at Five Heart Home
Absolutely, Allison! It's fabulous on *everything*...or nothing at all! 😉
Jodi
Help! My frosting was runny. My husband got whipped cream cheese.could that be the problem? I used 4c powder sugar.
Samantha at Five Heart Home
Yes, whipped cream cheese could definitely cause a difference consistency, Jodi. Sorry about that! 🙁
Kristie
This icing is so stellar! I first found the recipe on Pinterest, and then I decided to try it on my pumpkin cake that I made! What an amazing combination! My whole family loved it! Thank you so much!
Samantha at Five Heart Home
You're welcome, Kristie! I totally agree that it's the perfect frosting for pumpkin cake. 🙂
Leanna
I made this frosting to go on my Triple Chocolate Kahlua cake. The sweetness of the frosting complimented the Kahlua flavor in the cake very well.
Samantha at Five Heart Home
Sounds like a delicious pairing, Leanna! 🙂