• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    Home » Recipes » Frosting

    The Best Cream Cheese Frosting Recipe

    Published: Feb 26, 2018 by Sam Merritt · 3,513 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    Cream Cheese Frosting

    This is my family favorite BEST cream cheese frosting recipe!  It goes great on Carrot Cake, Red Velvet Cake, and just about any other flavor cake or cupcake you can imagine.  I’ve been making this cream cheese icing for years!

    Cream cheese frosting piped on top of a cupcake

    If I had things my way, every cake and every cupcake would be be buried beneath a mountain of cream cheese frosting.

    Not buttercream — Never rarely buttercream — always and only cream cheese.  For someone with such a rampant sweet tooth, it’s alarming the number of times I’ve turned down a slice of cake or a sky-high frosted cupcake because the buttercream just makes my teeth hurt (OK full disclosure I have a buttercream recipe coming up on the blog next month, and it’s delicious, but cream cheese frosting will always win over my heart, even over my favorite chocolate frosting).

    While buttercream frostings are usually too sweet, cream cheese frosting I could eat with a spoon, and this recipe is every bit as versatile as buttercream — it’s sturdy, pipe-able, can be dyed, and, most importantly, it’s delicious.

    The 5 ingredients needed to make cream cheese frosting -- powdered sugar, cream cheese, butter, vanilla extract, salt

    Tips for Making Cream Cheese Icing:

    • Make sure that you are using full-fat brick cream cheese, not low fat or spreadable cream cheese (which is usually sold in a tub rather than in brick form).
    • I always like to use unsalted butter and add a dash of salt so that I have complete control over the flavor of the frosting.  However, if you only have salted butter on hand then just omit the salt called for in the recipe.
    • Make sure you allow your cream cheese and your butter to soften before making your frosting!  Softening the butter and cream cheese ensure that your ingredients will combine well and be lump free.
    • If you intend to pipe your frosting, I recommend sifting your powdered sugar before mixing it into your butter/cream cheese mixture, as small lumps of sugar can clog up your piping tips, especially if you’re using a smaller tip.

    A bowl of cream cheese icing

    Can cream cheese frosting be used for piping?

    • Yes! Especially with this recipe because it is nice and thick.  Now, this frosting (as with most) is prone to melting in hot weather, but it pipes nicely and as you can see in the photos it holds its shape neatly as well.

    How do I make my cream cheese frosting thicker?

    • What I love about this recipe is that it already makes a nice thick frosting, but if needed you can add more powdered sugar to make your cream cheese frosting even thicker.  I recommend adding about 2 Tablespoons at a time until the desired thickness is reached.  Alternatively you can add cornstarch… see more on that below.

    Can I add cornstarch to my cream cheese frosting?

    • Yup! While this recipe does not call for it, if you need a particularly stiff frosting or are looking to make your frosting thicker without making it sweeter, you can add cornstarch (in fact, I use this technique for my carrot cake cookies).  I don’t recommend adding more than a few Tablespoons, so start with just one Tablespoon at a time until desired thickness is reached.

    Cream Cheese Frosting in a pastry bag

    Cream cheese frosting on a cupcake

    Alright, while (in my humble opinion) cream cheese frosting goes great with everything, there are certain cakes and cupcakes that complement it particularly well.  Wednesday I’ll be sharing one of my favorite cupcakes with you — the exact cupcakes seen in the photos above.

    Can you guess what flavor they are???

    How to Make Cream Cheese Frosting

    Cream cheese frosting on a cupcake

    Cream Cheese Frosting

    This is my all time FAVORITE Cream Cheese Frosting Recipe!  Just 5 ingredients!
    This recipe will cover either one 2-layer 8" or 9" cake, 24 cupcakes, or generously frost (as much frosting as in the photos) 12 cupcakes.
    Please see note regarding thickness
    4.95 from 1892 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert, Cupcakes
    Cuisine: American
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 24 cupcakes or 1 8" or 9" 2-layer cake
    Calories: 146kcal
    Author: Sam Merritt

    Ingredients

    • ½ cup (1 stick) unsalted butter softened (113g)
    • 8 oz cream cheese softened (brick-style, not spreadable) (226g)
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 4 cups powdered sugar* (500g)

    Instructions

    • Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
    • Add vanilla extract and salt and stir well to combine.
    • With mixer on low, gradually add powdered sugar until completely combined.
    • Use to frost completely cooled cake or cupcakes.

    Notes

    As mentioned in the post, this is a sturdy and pipe-able frosting that will hold its shape and is comparable to buttercream in texture. It's wonderful for decorating! Many cream cheese recipes use less sugar and are far looser because of it; this icing as-written is less sweet than buttercream, but if you want an even less sweet frosting you can use less sugar and just add to taste (you'll need at least two cups). 
    Frosting that is too thick and too sweet is often caused by accidentally over-measuring the powdered sugar, it should be weighed or measured the same way that flour is measured. If you accidentally make your frosting too thick, you can thin it by adding a splash of heavy cream or milk at a time until the desired consistency is reached.
    *If you plan to pipe the frosting with a small tip, I recommend sifting the powdered sugar (after measuring).
    The cupcakes in these photos were frosted using an Ateco 848 tip.
     

    Nutrition

    Serving: 1/24 batch | Calories: 146kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 56mg | Potassium: 15mg | Sugar: 20g | Vitamin A: 250IU | Calcium: 11mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    « Dessert Bowls
    Carrot Cake Cupcakes »

    Reader Interactions

    Comments

    1. Viv Nunn

      June 19, 2025 at 4:14 am

      dying to try this but i would like to know if I could add a gel colour or something or not?

      Reply
      • Sam Merritt

        June 19, 2025 at 5:12 pm

        Hi Viv! You could certainly color this frosting. You will want to stir it in briefly at the end. 🙂

        Reply
    2. Rose

      June 16, 2025 at 11:53 pm

      5 stars
      Thank you for sharing this recipe, it tastes great 😁🫶 Quick question: does it have to be refrigerated for any period of time before going on the cooled cake or cupcakes? My cupcakes are still cooling so im going to put the icing in the fridge for a few minutes so it doesn’t loosen from sitting in my hot kitchen. But would you normally recommend refrigerating it after its made so it can hold its form better as you pipe it? Just wondering because I’ve had icing get too warm while piping if not refrigerated and it gets runny. Thanks again 😊

      Reply
      • Sam Merritt

        June 17, 2025 at 10:18 am

        Hi Rose! If you are in a warm kitchen I would recommend putting it in the refrigerator so it doesn’t get too soft.

        Reply
    3. Jackie

      June 16, 2025 at 3:56 pm

      Very good taste, but would not thicken.

      Reply
      • Sam Merritt

        June 16, 2025 at 4:41 pm

        Hi Jackie, what kind of cream cheese did you use?

        Reply
      • Gracie

        June 16, 2025 at 9:04 pm

        3 stars
        Tastes amazing but mine always melts and never keeps it shape, any way to fix this? 😢

        Reply
        • Sam Merritt

          June 17, 2025 at 10:16 am

          Hi Gracie! It won’t hold up to really warm temperatures. Are you using brick style cream cheese? The spreadable stuff won’t hold it’s shape as well. 🙁

    4. Terry

      June 15, 2025 at 1:00 pm

      5 stars
      DANG! it is GREAT!

      Reply
    5. Randa

      June 14, 2025 at 12:04 pm

      5 stars
      Fantastic recipe! Worked perfectly for me and tastes heavenly. I will definitely use this recipe again. Should I refrigerate my cake once I frost it? Can I leave it sitting out at room temp? I know people who do without incident but I was just wondering if it was safe. Thank you.

      Reply
      • Emily @ Sugar Spun Run

        June 16, 2025 at 1:55 pm

        Hi Randa! We recommend refrigerating just to be safe 😊

        Reply
    6. Alex

      June 12, 2025 at 1:42 pm

      5 stars
      Hello , i bought spreadable cream cheese philadelhia , my frosting actually got thick but not to the point i want , i also doubled the ingredients. I was wondering how to thicken it up more , is it going to work if i put cornstarch?

      Reply
      • Emily @ Sugar Spun Run

        June 12, 2025 at 4:00 pm

        It’s hard to say; the spreadable cream cheese has additives to keep it spreadable, so it may never thicken up properly. You could try adding more sugar or cornstarch to see if that helps.

        Reply
    7. Tracey Cook

      June 11, 2025 at 4:33 pm

      I wanna add orange marmalade to my frosting. how do I do that?

      Reply
      • Emily @ Sugar Spun Run

        June 11, 2025 at 4:40 pm

        Hi Tracey! We would be worried about the added moisture causing the frosting to separate. If you do try it, just add a very little bit at a time.

        Reply
    8. Mandy

      June 11, 2025 at 11:58 am

      5 stars
      I added Hershey chocolate syrup running down the sides of the cake for more stripes. 🥰 THIS! Unable to post a pic.

      Reply
      • Emily @ Sugar Spun Run

        June 11, 2025 at 3:42 pm

        Yum! You can always tag us on Instagram 😊

        Reply
    9. Jamie

      June 06, 2025 at 11:30 pm

      Can I make the frosting ahead of time?

      Reply
      • Sam

        June 09, 2025 at 12:11 pm

        Hi Jamie! If it’s made ahead of time, you will just want to make sure to refrigerate and press some plastic wrap onto the top to prevent it from drying out. 🙂

        Reply
    10. Ki

      June 04, 2025 at 9:50 am

      5 stars
      As someone who knows their way around a whisk, I have to say—this recipe delivers. Quick, straightforward, and brilliantly written. The result? Fluffy, perfectly baked cakes with a texture and flavor that hit all the right notes. Whether you’re a beginner or a seasoned baker, this one’s a keeper. Bravo!

      THANK YOU! 🤩

      Reply
    11. Joe

      May 29, 2025 at 11:45 am

      5 stars
      That’s the recipe I use. I double the ingredients when I front my Carrot cake. It’s so good!

      Reply
    12. Diana L Brill

      May 27, 2025 at 12:06 am

      5 stars
      No more plain ole buttercream for me🤯 mind blown, how easy this was🥣🧁🍰 I’m dairy, gluten and corn free and I just made this for my spiced carrot/blueberry cake. My hubby who had to go gluten free a few years ago, says we’d fool anyone who didn’t know it was gluten etc free ❣️😋😁👍

      Reply
    13. Emma

      May 25, 2025 at 7:28 pm

      5 stars
      I thought it was amazing I ran out of cream cheese so I used yogurt instead. NEVER USE YOGUR but I love it is so creamy and good

      Reply
      • Gayle

        May 31, 2025 at 4:30 pm

        what do you think about adding meringue powder as a stabilizer?
        It will stay out awhile at a party.

        Reply
        • Emily @ Sugar Spun Run

          June 04, 2025 at 12:40 pm

          Hi Gayle! We have not tried it, unfortunately, maybe someone else who has can chime in. This recipe is a pretty stable one as-is, though! Keep in mind cream cheese frosting shouldn’t sit out of the fridge for more than a few hours, especially in warm temperatures.

    14. Cathy

      May 24, 2025 at 5:36 pm

      5 stars
      Very good recipe. Not too sweet. Tastes great too. Easy recipe.

      Reply
    15. Lea Ward

      May 21, 2025 at 7:33 pm

      5 stars
      This cream cheese frosting recipe was easy and delicious. Thank you!

      Reply
    « Older Comments
    4.95 from 1892 votes (1,070 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    salsa in bowl

    Pineapple Salsa

    Overhead view of an ice cream scoop resting in a container of homemade key lime pie ice cream.

    No-Churn Key Lime Pie Ice Cream

    overhead view of fruit tart

    Fruit Tart

    Close-up shot of ramen noodle salad.

    Ramen Noodle Salad

    avocado salsa in white bowl with corn chips

    Avocado Salsa

    golden brown funnel cake dusted with powdered sugar on a white plate

    Funnel Cake Recipe

    More Spring Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    © 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.