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
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.
Ann W.
Can this frosting be frozen and then thawed at a later date with good results? If so, how long can it be frozen?
Emily @ Sugar Spun Run
Hi Ann! You should be able to freeze it for up to 3 months in an airtight container. It may need to be stirred briefly upon thawing. 🙂
Ashley
I made this cream cheese frosting to go on top of my red velvet baby shower cupcakes. And OMG it’s amazing. The cream cheese flavor is not too over powering and it was so fluffy and creamy. Probably the best recipe I’ve ever tried. Will be using from now on!!
Emily @ Sugar Spun Run
That’s great to hear, Ashley! We’re so happy you found your new favorite with our recipe ❤️ Enjoy!
Ashley
How far ahead can this be made? Or how long and where do I store if I need to make ahead?
Emily @ Sugar Spun Run
Hi Ashley! This frosting can be stored in the refrigerator in an airtight container for 5-7 days. You will want to bring it to room temperature before using and most likely you will need to stir again before using. 🙂
Elayne
Hi, can soft margarine be substituted for the softened butter?
Emily @ Sugar Spun Run
Hi Elayne! You could try it, but it might make your frosting too soft.
Clara
I added the zest from 1 lemon and cut the icing sugar in half for a more buttery texture and to make less of the icing
Nichole
What attachment do you use for your stand mixer? When I try to make cream cheese frosting the cream cheese stays in little chunks and doesn’t mix well…
Sam
Hi Nichole! I use the paddle attachment typically, though I’ve also used the whisk attachment and even an electric mixer with beaters without issue. Typically if the cream cheese isn’t becoming smooth it’s because it just needs more time to soften before being mixed, at least from my experience!
Sarah
How does extra liquid impact this? I was planning to add a tablespoon or two of bourbon but I don’t want to ruin the texture.
Emily @ Sugar Spun Run
Hi Sarah! You will probably need to add some extra powdered sugar or even some cornstarch to thicken it back up again. We hope you love it! 🙂
Jackie
Emily, adding your bourbon instead of adding vanilla flavoring will work too.
Andrea
Hello, I have made this frosting before and it was delicious however I have a question, can I use this frosting under fondant? I would like to cover the cake in fondant and then decorate. I
Emily @ Sugar Spun Run
Hi Andrea! This will hold up under fondant. Enjoy! 🙂
Andrea
Thank you for responding, I have one more question I forgot to ask. Will it be ok to leave the cake out at room temp overnight if I make it today. It’s for tomorrow but I just want to make sure the cream cheese will be ok since you’re not really supposed to refrigerate fondant.
Emily @ Sugar Spun Run
We typically let it sit out at room temperature for up to two days if it is not too hot, but since the frosting is made with cream cheese, we generally recommend refrigerating after icing your cake. Hope that’s helpful!
Maryam
Would you say this is as stiff as other buttercreams? SMB or any other kind
Emily @ Sugar Spun Run
Hi Maryam. It’s a pretty thick frosting, but if you need a particularly stiff frosting or are looking to make your frosting thicker, we go over how to do this in the post. Enjoy! 😊
Kathy
Absolutely perfect!! I used 1/2 cup less powdered sugar. I have a good bit left over. Can it be frozen?
Thanks, Kathy
Emily @ Sugar Spun Run
Hi Kathy! That will work just fine. We’re so happy you loved it! 🙂
Carolyn Welcher
Can you add coconut to this and make it a coconut frosting
Emily @ Sugar Spun Run
Sure! Enjoy, Carolyn 😊
Judy Rankin
Hi! Made the frosting today. Used about 3 cups of sugar, but lost some of the cream cheese taste we prefer. Could I use 12 oz (1 and 1/2 blocks) of cream cheese along with 3 cups of sugar and still have the same consistency? Tastes great but…!
Sam
Hi Judy! Unfortunately you won’t have the same consistency, the frosting will be much softer.
Judy Rankin
Thanks for the quick response. It was delicious and everyone loved the frosting! Any idea for more of a cream cheese taste since adding more cream cheese will soften the recipe? Appreciate you showing baker’s comments and your response…helps to make is all better bakers!
Sam
Glad everyone loved it! It’s really about a balance, I developed the recipe to be sturdy and comparable to a classic buttercream in texture so that it could be a solid icing for frosting and decorating. The amount of sugar listed is, I’ve found, really necessary to get that texture. However, you can adjust for taste and experiment, adding as little sugar as you can get away with while still being able to use the frosting as needed for your particular recipe. I hope that helps!
Bruce
I haven’t tried this, but I think you could double the cream cheese and leave out the butter. Be sure the cream cheese is completely softened, and you might need to add a little milk or cream if it is too stiff (which I think it probably will be). It won’t be the same, but it will definitely have more cream cheese flavor.
Clair Whalen
I followed the directions completely but found the frosting far too runny. I added another cup of icing sugar and it was still not stiff enough to hold it’s shape.
Emily @ Sugar Spun Run
Hi Clair! We’re so sorry you had trouble with this recipe. 🙁 This is definitely not a runny frosting. Did you make any substitutions along the way? Using a spreadable cream cheese (sold in a tub) or low fat cream cheese could be the culprit. If not, were the cream cheese and or butter very soft/melty when they were mixed? All of this could lead to a runny frosting. We hope you’ll give it a second chance. ❤️
Sally
Can you add unsweetened cocoa powder to this to make it chocolate?
Sam
Hi Sally! Yes, see my chocolate cream cheese frosting recipe!
Angela Gunson
Can I use food colouring with this frosting eg: red?
Sam
Absolutely, enjoy!
HM
Hello! I am assuming one can double the recipe to frost a 3 layer 8”/9” cake and have enough for piping rosettes. Is this correct?
Emily @ Sugar Spun Run
Correct, doubling should give you enough to frost and decorate a cake that size! Enjoy 🙂
MC
Hi Sam🌞
I sent your recipe to my MIL and she made it last night to go with my pumpkin spice cake… It was a delicious pairing! The frosting was thick so we created a base layer to not take the top of the cake apart. Then added the rest to smooth out and enjoy my daughter’s 2nd year Birthday cake.
Emily @ Sugar Spun Run
Sounds like a delicious birthday cake! We’re so glad it turned out for you 🙂
Jackie
Sam I need a good pumpkin spice cake recipe if you would share. My DIL wants one and I cooked one from a mix but it doesn’t seem to have the right texture. Please help.
jmiller5209@gmail.com if you are interested. Thanks
I live the cream cheese frosting recipe.
Emily @ Sugar Spun Run
Hi Jackie! You can try our pumpkin layer cake, pumpkin bars, or pumpkin cupcakes. We also have a spice cake recipe if you’d prefer that. Enjoy! 😊