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!
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.
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.
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.
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
Ingredients
- 1/2 cup (1 stick) unsalted butter softened (113g)
- 8 oz cream cheese softened (brick-style, not spreadable) (226g)
- 1 teaspoon vanilla extract
- 1/4 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.
Ron Binz says
Hey, Sugar. Please note the date of Jena’s (“go die in a hole”) message.
Best,
Ron
P.S. Complete success frosting a carrot cake today. Thanks for the recipe.
Sugar Spun Run says
Thanks, Ron! I am glad that you enjoyed the frosting. 🙂
Dawn says
Dear Sugar Spun Run, You made my day! I used your recipe and added a touch of yellow food coloring and lemon extract . perfection for beautiful spring yellow icing for my pound cake . May all your future comments be as nice as mine!
Your recipe & time involved are priceless to me. 🌸
Sugar Spun Run says
Thank you so much, Dawn! I am so glad that you enjoyed the frosting and I hope that it pairs perfectly with your pound cake. Thanks for your sweet comment. 🙂
Moana says
I wasn’t able to find brick cream cheese. Do you think the frosting will turn out alright if I use normal cream cheese and drain any liquid from the tub before using it? Thanks in advance 🙂
Sugar Spun Run says
Hi, Moana! I am not sure what you mean by “normal cream cheese.” Are you referencing the cream cheese that is in a tub, spreadable cream cheese? If so, the consistency of this will varies so I don’t usually recommend it. However, you are welcome to try it.
Jena says
This recipe sucked!!! It was Horrible who ever come up with the measurements can go die in a hole.:)
Sugar Spun Run says
I am sorry that the frosting left you feeling disappointed, Jena. This recipe has received over 100 5-star reviews. I am not sure where you went wrong in your measurements, but I am happy to help troubleshoot further if needed. 🙂
Isabel t says
This is the best cream cheese frosting that I have ever taste! So delicious!
Sugar Spun Run says
I am so glad that you enjoyed the frosting, Isabel! Thank you for taking the time to comment. 🙂
Konki says
Just curious. Can frosting be stored in the freezer?
Konki
Sugar Spun Run says
Hi, Konki! Yes, you can. The frosting can stay frozen for up to 3 months if stored in an airtight container.
Janet says
Can the cupcakes be made the night before for a party at 10 am the next day? I’m making carrot cupcakes!
Janet says
I have not received anything from you!
Sugar Spun Run says
Hi, Janet! I am sorry, are you waiting for weekly recipes sent to your inbox? I want to make sure I get you what you are looking for. I am happy to add you to my email list. Be sure to also to check your spam to be sure emails did not so there. 🙂
Sugar Spun Run says
Hi, Janet! Yes, they can. However, since the carrot cake cupcakes use a cream cheese frosting, I reccomend storing them in an airtight container in the fridge until you are ready to serve them. Enjoy! 🙂
Janet says
Thanks so much
Brandi says
The best cream cheese icing ever!!! And it was super easy thank you for sharing
Sugar Spun Run says
I am so glad that you enjoyed it, Brandi! Thank you for trying my recipe. 🙂
Stephanie says
I’m stuck in the house and only have the 1/3 Less Fat cream cheese. Is this an absolute no-no, or will it just not taste AS GOOD?
Sugar Spun Run says
Hi, Stephanie! You can use what you have on hand. Keep me posted on how it turns out.
Michelle S says
I haven’t made it yet but I’m going to and I was wondering, am I going to have to keep the cupcakes I frost with it in the fridge?
Sugar Spun Run says
Hi, Michelle! The frosted cupcakes can sit at room (cool) temperature for up to 8 hours before they should be refrigerated.:)
Shelly Compton says
Not only is this recipe one of the best, that I have found, but it’s simple and quick as well!!
Sugar Spun Run says
I am so glad that the frosting was one of the best you have had, Shelly. Thank you so much for the feedback, I am glad you loved it! 🙂