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    Home » Recipes » Frosting

    The Best Cream Cheese Frosting Recipe

    Published: February 26, 2018 by Sam Merritt • 3,623 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    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
    4.94 from 1919 votes
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    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!

    More Frosting Recipes

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      An Easy Lemon Glaze Recipe
    • Overhead view of cupcakes frosted with lemon cream cheese frosting among lemon halves.
      Lemon Cream Cheese Frosting
    • Cinnamon Roll Icing
    • Overhead view of cupcakes frosted with brown sugar swiss meringue buttercream.
      Brown Sugar Swiss Meringue Buttercream

    Reader Interactions

    Comments

    1. Carissa

      May 08, 2020 at 11:52 am

      Hi! Would be something that I could pipe into the middle of a cupcake? What can I add to make it more fluffy for the inside of the cupcake? Thank you!!

      Reply
      • Sugar Spun Run

        May 08, 2020 at 12:03 pm

        Hi, Carissa! Yes, you can use this frosting to fill a cupcake. You will do so after it has been baked and the cupcake has cooled. 🙂

        Reply
    2. Sukh

      May 07, 2020 at 2:20 pm

      Hi
      I loved your recipe it turned out great❤️

      Can you please do one with mango flavour.

      Thank you

      Reply
      • Sugar Spun Run

        May 07, 2020 at 2:31 pm

        I am so glad that you enjoyed it, Sukh! You can try adding puree mango to the frosting when mixed… sounds awesome actually! If you try it, I’d love to know how it turns out. 🙂

        Reply
    3. Pamela Peake

      May 06, 2020 at 10:51 pm

      5 stars
      Absolutely perfect. So creamy, not too sweet oh and that velvety texture. This one is a keeper. Easy to mix up too. It complimented my Olive Oil Carrot Cake beautifully.

      Reply
      • Sugar Spun Run

        May 07, 2020 at 7:37 am

        I am so glad that you enjoyed the frosting and that it paired perfectly with your carrot cake, Pamela. Thank you for commenting. 🙂

        Reply
    4. Adam

      May 05, 2020 at 9:42 pm

      5 stars
      Tasted great. I backed off on the powdered sugar a bit and tasted to my liking. Can frosting be refrigerated or frozen? i have left overs. Thank you for sharing this recipe! Made my daughter bday cupcakes perfect.

      Reply
      • Sugar Spun Run

        May 06, 2020 at 8:03 am

        I am so glad that you enjoyed it, Adam! Thanks for trying my recipe! The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days, or in the freezer for up to 1 month. 🙂

        Reply
        • Amy

          May 08, 2020 at 9:35 am

          Love the recipe! I also have leftovers that I’ve decided to freeze. What happens when I defrost the icing? Can I still pipe it? What’s the best way to defrost – in the fridge overnight? Thank you!

        • Sugar Spun Run

          May 08, 2020 at 10:11 am

          Hi, Amy! The best way to defrost the frosting is to place it in the refrigerator overnight. You will then mix it up again. If the icing is runny at all you can you add more powder sugar until you achieve the desired consistency. You will then be able to pipe it. I hope that helps! 🙂

    5. Kathy

      May 05, 2020 at 7:38 pm

      5 stars
      Omg, this icing is delicious. Im really not supposed to eat this because im allergic to milk(creamcheese). I dipped my finger in just to make sure it was good, next thing i know i have a spoon in my hand n the hell with my allergy. I had to walk away after the 1 spoon because i would have kept going.

      Reply
      • Sugar Spun Run

        May 05, 2020 at 8:24 pm

        I am sorry that you can’t enjoy more of it due to your allergy, Kathy, but I am glad what you did try you enjoyed. Thanks for trying my recipe and for commenting. 🙂

        Reply
    6. Lindsay

      May 04, 2020 at 2:56 pm

      Does this make enough to do a 2 layer 9 inch cake with frosting in the middle as well as covered? I’m new to baking lol and making a cake for my MIL for her birthday. Just want to be sure I can just make 1 batch and 1.5 or double. I would like frosting between the layers. Thanks!

      Reply
      • Sugar Spun Run

        May 04, 2020 at 3:32 pm

        Hi, Lindsay! One batch should be plenty to cover a 9″ cake with a layer of icing in between the two cakes. I hope that your mother in law enjoys it and has a nice birthday celebration. 🙂

        Reply
    7. Mani

      May 04, 2020 at 2:01 pm

      Hi, I want to try this recipe.but after preparing frost should I keep it in fridge before decorating d cake ad butter melts

      Reply
      • Sugar Spun Run

        May 04, 2020 at 3:44 pm

        Hi, Mani! Cream cheese frosting can sit at room temperature for up to 2 hours safely, after that it must be stored in the refrigerator. 🙂

        Reply
    8. Rossie

      May 03, 2020 at 4:33 pm

      How long can I store it in the fridge?

      Reply
      • Sam

        May 03, 2020 at 8:16 pm

        Hi Rossie! It should be good for about 5-7 days. 🙂

        Reply
    9. Kavita

      May 03, 2020 at 2:49 pm

      5 stars
      I’ve literally just finished making this recipe as well as the carrot cake cupcakes recipe found on your blog!!!!! It’s heavenly!!! I’ve never been much of a cream cheese frosting fan but this I can eat with a spoon!!!! So so so so good!!! Thank you!

      Reply
      • Sam

        May 03, 2020 at 3:03 pm

        You’re so very welcome, Kavita!! Thank you so much for commenting, I appreciate it! 🙂

        Reply
    10. Abby

      May 03, 2020 at 1:13 pm

      How many cups of icing do you think this makes

      Reply
      • Sam

        May 03, 2020 at 8:42 pm

        Hi Abby! Unfortunately I haven’t measured how many cups this makes. I will have to do that next time I make it. I just know it makes enough to cover 1 2-layer 8 or 9 inch cake. 🙂

        Reply
    11. Elle

      May 03, 2020 at 3:55 am

      Im a huge fan of cream cheese frosting. I won’t eat cake without it. However, I found this recipe to be overbearingly sweet. After putting in just two cups of powder sugar it was VERY sweet. I’m glad I tasted it before adding the next two cups in. Of course it wasn’t as thick as I would like it to be so I added in about 1/2 cup of flour and kept it in the fridge until it was thick enough. I’m making this frosting from Germany and they don’t sell block cream cheese so I had to settle for the Philadelphia tubs. Perhaps that had something to do with the sweetness? I also added some lemon juice to cut back on the sweetness which really helped and added a nice subtle tang.

      Reply
      • Sam

        May 03, 2020 at 9:36 am

        Hi Elle, I’m sorry to hear that this recipe was not a hit for you. It is a sweet frosting, but I’ve never found it to be overbearingly so (in fact, one thing I love about it is that I don’t consider it to be too sweet). Everyone has their own personal preferences though, and that’s OK! Unless the tubs of cream cheese are sweetened that shouldn’t really impact the sweetness of the recipe BUT I still don’t recommend using the tubs because they are typically not made the same way as the bricks and are much too soft to use for frosting (unless that is different in Germany than it is in the US).

        Reply
    12. Michelle

      May 02, 2020 at 2:38 pm

      5 stars
      Hi! I’m planning on baking a 6 in round cake with 4 layers, and pipe some flowers on top for mother’s day, would this recipe be enough for the whole cake or should I make one and a half recipe?

      Reply
      • Sam

        May 02, 2020 at 2:58 pm

        Hi Michelle! I would probably make extra just to be safe. It may cover all 4 layers but it would definitely be better to have too much than not enough. 🙂

        Reply
    13. Cathey

      May 01, 2020 at 1:10 pm

      Hi, is it okay if I don’t
      use a hand/stand mixer?

      Reply
      • Sugar Spun Run

        May 01, 2020 at 1:14 pm

        Hi, Cathey! You can use a whisk instead but it will take a lot of work to get all ingredients well combined. Using a mixer helps combine ingredients and helps fluff up the frosting. 🙂

        Reply
    14. Stephanie

      April 30, 2020 at 3:08 pm

      I need to double this recipe but I only have one block of cream cheese. Would it taste bad if I used 3 sticks of butter and 1 block of cream cheese instead of 2 and 2?

      Reply
      • Sugar Spun Run

        April 30, 2020 at 3:14 pm

        Hi, Stephanie! Yes, I do not recommend it. This recipe makes quite a bit of frosting for one batch.

        Reply
    15. Sadie

      April 30, 2020 at 1:45 pm

      5 stars
      Made this frosting recipe for a lemon cake and it was absolutely amazing! The taste was perfectly sweet and tangy with the lemon and worked wonderfully for icing the cake.

      Reply
      • Sugar Spun Run

        April 30, 2020 at 1:52 pm

        That sounds amazing, Sadie! I am so glad that your lemon frosting turned out so well! Thanks for using my recipe as a base. Enjoy! 🙂

        Reply
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    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.

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