The Best Cream Cheese Frosting Recipe
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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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hey ! I was just searching in google for cream cheese frosting and came across this wonderful recipe. I am going to try this. I am very new in baking. So my knowledge is limited in this. I want to know
1> if I am using 200 gm cream cheese and 100 gm salted butter then how much powdered sugar I have to add into it ?
2> In my 1 pound base cake generally I use 200 gms of powdered sugar. So in whip cream if I would like to add powdered sugar, what should be the quantity so that the ultimate thing is not very sweetened ?
Hello, Krishna! I am happy you came across my recipe and look forward to your feedback. In regards to your questions…
1- I would cut back on the powdered sugar to approximately 2-4 tablespoons. 2- I am unclear on what you’re asking. Sorry. 🙁
Thank you so much for your reply. I am trying to clarify my 2nd question.
I want to know how much powdered sugar should I add into cream for using in 1 pound cake ?
Hello, Krishna! I am sorry, I do not know exactly. 🙁
Hi!
I’ve made this numerous times for frosting various cakes (dark chocolate, carrot, red velvet, funfetti, and butter fudge) and it was delicious every time! My only question is, would it work to mix in making cake pops? Has anyone tried this, and did the pop hold its shape whilst dunking? Thank you so much!
Hello, Lindsay! I have not tried it personally, but I think it will be fine. If you do try it, let me know how it turns out. 🙂
Omg I’m so ridiculously excited I got a reply lol!!! I am going to make them this weekend and I’ll let you know how it turns out!! Thank you so much for your response💜💜
Thanks, Lindsay! I hope that they turn out well. I’m excited to know how it works. Happy Baking! 🙂
Once frosted, do cupcakes need to be refrigerated? I would like to use this frosting for spice cupcakes. It sounds yummy.
Hi Betsy! The cupcakes will be ok at room temperature for a few days as long as it isn’t too hot. 🙂
Perfect! Can’t wait to try this recipe. Thanks for the quick response. 😄
Can I add either cocoa powder or peanut butter to the recipe without making it too stiff to pipe with peanut butter or too bitter with the cocoa powder? I would like to make a triple layer cake for my son’s birthday and he loves peanut butter and chocolate. Thought about alternating chocolate and peanut butter cream cheese in between the cake layers. Thanks.
Hello, Angel! I have a chocolate cream cheese frosting and a peanut butter frosting which will work well for what you are trying to accomplish. The combo of the two will be delicious. Let me know how it turns out. I hope that your son has a wonderful birthday and enjoys his birthday cake. Enjoy!:)
Fantastic! Thank you. I will let you know how it turns out.
I’m assembling the cake and the frostings are wonderful. Thank you for the great recipes. Both the chocolate and peanut butter frostings worked well for frosting and piping. I will use these recipes again. 😁
Awesome! I am so happy to hear that the combo worked well. I hope that you enjoy it. Thanks again for the feedback. 🙂
I am going for a Hawaiian flavor. Can I put pineapple and cherries in this recipe?
Hello Mary Anne, I have not tried it that way but should work fine. Let me know how it turns out. Enjoy! 🙂
Hi, there!
I haven’t tried this recipe yet but I’m going to bake for a baby shower, ( they asked me to make a pink cake) so I would like to know if I could put small pieces of strawberry in the icing and use it as a filling?
Hello, Janita! I haven’t tried it, but it should work fine. Let me know how it turns out! Enjoy! 🙂
hii
it worked just fine. although the icing was a bit too sweet or maybe i just don’t have a sweet tooth
Cheers
Janita, I am so happy that adding the fruit to the cream cheese frosting worked well for you. Thanks for the feedback. I hope everyone enjoys the shower. 🙂
Hi,
Could I freeze leftovers for future use?
This is too good to throw out!
Hello, Isabelle! Yes, you shouldn’t have any issues freezing it. I’m glad that you enjoyed it. 🙂
A+
Thank you so much, Paris! I am so happy that you enjoyed it! 🙂
Loves your recipe, I used it for my dad’s vanilla ice cream carrot cake & was a hit!
My daughter’s birthday is this weekend & I’m wondering if I want to add a gel color if it will affect consistency too much?
I used to be a cake decorator at a store that had buckets of cream cheese shipped in that would get soupy if we added too much color so I’m wondering how this one will compare..
I’m only wanting a pastel so I’m hoping it’ll hold up fine 🙂
Hello, Alexis! I am so happy that you enjoyed the ice cream carrot cake and frosting. Yes, adding gel should be fine. I hope that your daughter has an awesome birthday! Enjoy! 🙂
Hi, I only have spreadable cream cheese in my country, will it be ok for this recipe?
Or do you have any tips?
Thanks
Hi Saadia! Do you have access to neufchatel cheese? That could potentially work, though the frosting will likely be softer and you may need to add a bit more sugar. It might not pipe as nicely. Unfortunately I do not recommend the spreadable cream cheese as it makes the frosting too runny.
I want a cream cheese frosting with a hint of lemon and slightly sweet. Can you help
Hi Dorothy! I actually use a lemon cream cheese frosting on my lemon cupcakes, if you want to check that out!
Sam thank you so much for your recipe. It will be a tradition in our family from now on. Especially during the holidays! Thanks again!! Diane M.
It is my pleasure, Diana! Thank you for your sweet comment. 🙂
Hi! Can you leave the frosting in the fridge for a night?
Hi Kelly! You can leave it in the refrigerator overnight. Make sure you cover it tightly. When you are ready to use it, let it come to room temperature and stir it briefly. 🙂
Thank you for the info! Your recipe is really great😍
So tasty! I have made this recipe three times and wanted to comment in case anyone else runs into consistency issues.
The first time I made the recipe it turned out perfect but the second time was waaaaaay too soft. So I tried again and found that the consistency is too soft when softened butter or cream cheese is used. I was only able to get a good piping texture when using cold butter and cream cheese and whipping the butter by itself for 5 minutes before adding the cream cheese.
Thanks for the great recipe!
Hi Jessica! I am so glad you enjoyed the frosting! Typically when you start with softened butter and cream cheese you want it to be soft but not too soft. If it’s too soft your icing will end up soft. You can also add more sugar to help stiffen the frosting a little bit. 🙂
Hi… is this for 24 cupcakes pipped? or just spread out frosting (if you know what I mean lol).. I want to pipe rosettes for 48 cupcakes. I know I need to double but wondering if I should triple?
Thanks!!
Hi Jennifer! If you pipe them, like shown, it will only cover about 12 cupcakes. 🙂
Hi! I’m going to try this recipient out- do you whip the butter to whiten and increase volume before combining with cheese and sugar?
Hi Lisa! I do not.