This Easy Cream Cheese Frosting tastes like it’s from your favorite bakery! With just 5 ingredients, it’s simple to make and perfect to use on cakes, cupcakes, cookies, and more.
If you know me, you know I love frosting. I've got so many delicious frosting recipes to choose from! I love a big swirl of Light and Fluffy Vanilla Frosting or Extra Rich Milk Chocolate Frosting. Cakes and cupcakes make delicious platforms for delivering frosting!
Why this is the BEST cream cheese frosting
When I want to take my frosting game to the next level, it's time to bring out the cream cheese.
Many people turn to store-bought cream cheese frosting, not realizing how quick and easy it is to make at home. Plus, homemade cream cheese frosting tastes amazing! It's rich, tangy, and the perfect topping for all kinds of desserts.
I've been making this recipe for over 20 years, and I think the mixture of cream cheese and butter is key. Here are more reasons this is my go-to cream cheese icing:
- Easy recipe: It takes just 20 minutes and 5 simple ingredients to whip up a batch of this cream cheese frosting. Does it get any easier?
- Versatile: Plus, cream cheese buttercream goes with so many types of desserts. Nothing beats silky, sweet cream cheese frosting swirled on top of spice cake, vanilla cupcakes, or even warm cinnamon rolls.
- Stores well: Not only does this homemade recipe taste amazing, but you can make a big batch and freeze some for later. Never be without cream cheese frosting again!
Jump to:
Oh my goodness! I have tried many cream cheese frosting recipes but this one is my all-time favorite! Thanks, Tara Teaspoon!
- Mary B.
Ingredients
More than likely, you'll already have everything you need in your kitchen! Before getting started, take a look at these ingredient tips. See recipe card for quantities.
- Softened cream cheese: I like to use two parts cream cheese to one part butter for this recipe. You'll want to use full-fat, brick-style cream cheese for the best flavor and texture. It also important to bring the cream cheese to room temperature before getting started.
- Softened unsalted butter: I prefer to use unsalted butter for this recipe so that I can control the total salt content more precisely. Bring your butter to room temperature so that it blends easily with the other ingredients.
- Vanilla extract: Pairs nicely with the sweet and tangy flavors of the frosting.
- Pinch of salt: For cream cheese frosting, I want a sweet, perfectly flavored topping. I like to control that by adding my own salt, or not!
- Confectioners' sugar: Helps to sweeten and thicken the frosting since it contains cornstarch. You'll want to sift it into the mixture to break up any hard lumps.
Butter FAQs
Salted butter is so delicious, especially spread on your bread. But really it should stop there! Unsalted butter allows you to control the salt content of a dish as well as guarantees freshness.
Salt is also a preservative — It is added to butter to prolong its shelf life. I love knowing that unsalted butter is fresher and hasn't been sitting on the shelves for an extended amount of time.
Salt is a flavor enhancing seasoning! However, too much of a good thing is, well, too much! Adding too much salt can negatively impact the flavor of the icing. For cream cheese frosting, I want a sweet, perfectly flavored topping. I like to control that by deciding the exact amount of added salt.
Yes, however you'll need to omit the pinch of salt called for in the recipe. And know that your homemade cream cheese frosting will just be a tad bit saltier than the originally tested recipe.
Yes! Although my favorite ratio of cream cheese to butter is 2 to 1, you can definitely make this simple cream cheese frosting without butter.
Butter serves two main purposes in the recipe as written. First of all, it adds aeration (air bubbles that form after whipping) that gives the frosting lift and texture. Skipping the butter will yield a denser, softer icing.
Butter also adds rich flavor to the frosting and reduces the intense tang of the cream cheese. Leaving the butter out will produce a frosting with a tangier, more cream-cheesier flavor.
Using an all cream cheese frosting would make a nice topping for cinnamon rolls!
How to make easy cream cheese frosting
You are just a few simple steps away from your new favorite cream cheese frosting! Follow this photo tutorial to make sure it turns out perfectly.
- Beat cream cheese: In a large mixing bowl, prepare the cream cheese by beating it until smooth and creamy by itself.
- Mix in butter: Add the softened butter, beating until smooth and completely combined with the cream cheese, about 1 minute.
- Add vanilla, salt, and sugar: With your mixer running on low speed, stir in 1 teaspoon vanilla extract and a pinch of salt. Continue mixing and blend in ½ cup confectioners' sugar until smooth again.
- Slowly add remaining powdered sugar: Keep the mixer on low speed, and continue adding confectioners' sugar, about ½ cup at a time, blending well after each addition to ensure the frosting remains smooth.
- Step 1: Beat softened cream cheese until smooth before adding the butter or confectioners' sugar.
- Step 2: Add the softened butter and mix into the cream cheese until it is smooth and well blended.
- Step 3: Add the vanilla and salt, then the confectioners' sugar a half cup at a time.
- Step 4: Mix the sugar in completely after each addition so the frosting stays smooth.
Tara's tips
Don't miss my top tips for making the creamiest, smoothest frosting:
- Room temperature ingredients: To avoid lumpy frosting, it's important to use softened, room temperature cream cheese and butter. Make sure to leave yourself enough time to place these ingredients on the counter to take the chill off -- about 30 minutes should do the trick. Softened ingredients will blend so much easier!
- Scrape down the sides of the bowl: As you add the confectioners' sugar, it can build up on the outside edges of the bowl and could cause lumps to form in the frosting. After each cup or cup and a half, scrape down the inside of the bowl to remove any built up sugar. Incorporate it into the frosting by turning the mixer to medium-high speed and quickly blending. Then reduce speed back to low and continue adding more sugar. This will ensure a smooth frosting.
- Adjust frosting consistency: Confectioners' sugar contains cornstarch which thickens and stabilizes the frosting. Depending on how thick you want the frosting to be, you can add 3 to 4 cups of confectioners' sugar.
- 3 cups of confectioners' sugar creates a frosting that's a little softer and less sweet. Keep in mind that this frosting will be too soft for piping.
- 4 cups of confectioners' sugar gives you a balanced frosting that's just stable enough for piping onto a cupcake or layer cake.
Using this simple cream cheese frosting
Now that you know how to make homemade cream cheese frosting, it's time to start baking!
I love to use this recipe to make graham cracker sandwich cookies, and it is delicious with pumpkin banana muffins. Here are some more of my favorite desserts that use cream cheese frosting:
Equipment
I like to use a stand mixer to make this simple cream cheese frosting smooth and creamy. You can also use a hand mixer like mine, just make sure to blend well.
I also recommend sifting lumps out of the sugar when adding the confectioners' sugar. Sifting the sugar will break up any lumps and help you make a very smooth frosting.
How to store homemade cream cheese frosting
- Room temperature: Since it contains dairy, homemade cream cheese frosting can only sit out for 6 to 8 hours safely before it needs to be refrigerated again.
- Refrigerate: It can be stored in an airtight container in the fridge for up to 7 days. If the frosting is too stiff to immediately spread onto cakes or cookies, let it rest on your counter for about 15 minutes before using.
- Freeze: This is a great recipe to freeze for later use. Store it in an airtight container or freezer bag for up to 4 months.
- Thaw: It's best to thaw frozen frosting in the fridge. Then bring it to almost room temper and beat it again in the mixer to get its fluffy texture back. You may need to add a little more confectioners' sugar to stabilize it, as the cream cheese molecules break down slightly being frozen.
FAQs
The best way to thicken cream cheese frosting is to add a little extra confectioners' sugar. Keep in mind that adding more sugar will make the frosting sweeter. Add ½ cup at a time, mix in well, and check the texture/flavor before adding more.
For thick frosting it's also important to keep the frosting chilled until you are ready to use it. The frosting will naturally thin a little as it warms up. If it's been left out for too long, pop it back in the fridge to firm it up again.
To make a chocolate version, I recommend following my Chocolate Cream Cheese Buttercream Frosting instead. It combines the taste of rich milk chocolate with tangy cream cheese.
Yes! You can brighten up the original recipe with lemon by adding 2 teaspoons finely grated lemon zest and 1 teaspoon lemon juice. Add the lemon flavorings after adding the vanilla and salt. Then follow the rest of the recipe as written.
This frosting recipe makes enough to frost a 9-by-13-inch sheet cake or 24 cupcakes (if you like cupcakes with more frosting, it will frost 15 to 18).
For a round layer cake, you may want to 1.5 times this recipe. (Use 12 ounces cream cheese, 12 tablespoons unsalted butter, 6 cups confectioners' sugar, and 1 ½ teaspoons vanilla.)
More homemade frosting recipes
Love frosting as much as I do? You've come to the right place! I can show you how to make everything from your very own lemon buttercream and brown butter frosting, to traditional royal icing and ginger cream cheese frosting.
Get started with these amazing recipes:
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📖 Recipe
Easy Cream Cheese Frosting (5 Ingredients)
Ingredients
- 8 ounces (one block) cream cheese (softened to room temperature)
- 4 ounces (1 stick) unsalted butter (softened to room temperature)
- 1 teaspoon vanilla extract
- pinch of salt
- 4 cups confectioners' sugar (sifted, only if there are hard lumps)
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Add the butter and beat until smooth and incorporated, about 1 minute.
- Stir in the vanilla and salt. With the mixer running on low speed, add ½ cup confectioners' sugar, blending until well incorporated.
- Continue adding confectioners' sugar about ½ cup at a time, blending well after each addition. After each cup or cup and a half, scrape the inside of the bowl and turn mixer to medium-high speed. Then reduce speed to low and add more sugar. This will ensure a smooth frosting.
- Use immediately, keep refrigerated for up to a week, or freeze for up to 4 months.
Notes
- Chocolate: For a chocolate version use my Chocolate Cream Cheese Frosting recipe.
- Lemon: For lemon cream cheese frosting, add 2 teaspoons finely grated lemon zest, and 1 teaspoon lemon juice after adding the salt and vanilla. Then follow the rest of the recipe as written.
-
3 cups of confectioners' sugar: a softer, less sweet frosting that is great for spreading on pancakes or quick bread. Will not hold up for piping.
-
4 cups of confectioners' sugar: a balanced frosting that's stable enough for piping onto a cupcake or layer cake.
Nutrition
Recipe by Tara Teaspoon. Some photography by Ty Mecham.
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Sarah says
What is that chocolate cake pictured with the cream cheese frosting? It looks dreamy too!!
Tara says
Sarah it was the One Bowl Chocolate Cake I used to make all the time at Martha Stewart. I really should put my version up on this site, but haven't done it yet!! Here's a link. I think I baked it in several 7 inch pans for this picture. https://www.marthastewart.com/340315/one-bowl-chocolate-cake
MaryB says
Oh my goodness! I have tried many cream cheese frosting recipes but this one is my all-time favorite! Thanks, Tara Teaspoon!
Tara Teaspoon says
Thanks for the wonderful comment Mary! Tara