My Cream Cheese Frosting recipe is smooth, creamy, and not overly sweet. This frosting recipe is easy to make and perfect on so many different desserts!
If you have been following me for any length of time, you know that my weakness is frosting. I can’t be left alone with it, I can’t be trusted with it. It is my Achilles’ heal. This is true of my Vanilla Buttercream Frosting and my Chocolate Frosting and it is most definitely true of this cream cheese frosting. If you just look at the reviews on this recipe you’ll be able to see how loved it is.
OMG, this is definitely a keeper!! DELICIOUS is an understatement…thank you for posting!!! Always love your recipes. I’m sure it will live on forever!
How to Make Cream Cheese Frosting
This is a brief overview of the best cream cheese frosting recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Cream together the butter and cream cheese. Both should be at room temperature and blended together.
- Add in powdered sugar. I like to add it to the cream cheese mixture one cup at a time.
- Add the vanilla extract. If you are looking to keep your frosting perfectly white, there is clear artificial vanilla flavor that you can use. I stick with pure vanilla extract.
Chocolate Cream Cheese Frosting
If you love this recipe but would like it chocolate flavored, that is so easy to do! It involves taking out a little powdered sugar and adding in some cocoa powder. I share the recipe including all ingredients and measurements in the link in the box below.
Chocolate Cream Cheese Frosting
Tips and Tricks
- Make sure the cream cheese is at room temperature. This means letting it sit out for at least two hours. You can speed up the process a little by cutting it up into pieces on a plate, but you really want it to be nice and soft, otherwise you will get chunks of cream cheese in the frosting.
- Make sure that the butter is also at room temperature. You can speed it up by cutting it into one inch pieces and setting it out on a plate on the counter. Do not soften it in the microwave.
- Resist the urge to soften the cream cheese and butter in the microwave. This often leads to the outside melting and the inside still being too cold. This greatly impacts the texture of the frosting.
- Measure the powdered sugar correctly. Scoop it with a spoon into a dry measuring cup. This will prevent it from packing, which will avoid adding too much powdered sugar to the recipe.
Storing
Leftovers of cream cheese frosting should be stored in an airtight container in the refrigerator. Because of the cream cheese base of this frosting, you should also store anything you frost with cream cheese frosting in the refrigerator. I do not recommend freezing this recipe. As with all recipes, I suggest using your best discretion.
FAQ
This frosting recipe can absolutely be piped. You will want to keep in mind that if you want really detailed piping that holds, my vanilla frosting is better suited.
Yes! It would be easy to add coloring to this recipe. Just beat it in after you beat in the vanilla extract.
It won’t set up the same way my vanilla frosting does. If you put it in the refrigerator after making it, it will become thicker and harder, but still not thick enough to frost and stack cookies.
This recipe makes two cups of frosting. That is enough to frost two dozen cupcakes if you use one and a half tablespoon of frosting per cupcake. That is less than what you see piped onto the cupcakes in the photos. If you would like to pipe the frosting, I suggest doubling the recipe. If you would like to make a layered cake, double the frosting recipe.
How to Use Cream Cheese Frosting
There are so many great ways to use this frosting. Here are a few you can find here on Simple Joy.
If you try this cream cheese frosting recipe or any of my other recipes, leave me a comment and let me know what you think!
Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese room temperature (227 grams)
- 4 tablespoons unsalted butter room temperature (56.5 grams)
- 2 cups powdered sugar (227 grams)
- 1.5 teaspoons vanilla extract
Instructions
- Cream together the cream cheese and the butter in the bowl of a stand mixer (or in a large bowl with an electric hand mixer).8 ounces cream cheese, 4 tablespoons unsalted butter
- Add the powdered sugar one cup at a time. Then add in the vanilla extract.2 cups powdered sugar, 1.5 teaspoons vanilla extract
- This recipe is enough to spread on two dozen cupcakes or cookies. If you would like to pipe it as seen in the pictures, I suggest you double it.
Marilyn Hobbs says
Great place to go shop and eat
Marion says
I just made it, and yes, it’s absolutely the best I have ever tasted.
I’m so glad you liked it, Marion!
Marilyn says
Wow! Was this good! So easy & not sickening sweet. It goes very good on Pumpkin cake!
I’m so glad you enjoyed it!
Lynn Dike says
Is it possible to make this into a salted caramel cream cheese frosting?
I would need to play with that to make it a consistency that works.
Jenny Cantrell says
Will this work on a sheet cake
Yup!
Connie says
Sorry I did not like this recipe. The frosting had a great taste but it was way too thin. Added a little more sugar and let it set a while so I finally got it to stick the my carrot cake still tasted good.
Thank You
Connie
Hi Connie! I think it’s possible your butter or your cream cheese were too soft. That would absolutely explain it being on the thin side.
Linda Slusarski says
I Made this frosting and it was amazing I put it in my recipe book thank you
I’m so glad you liked it!
Susan O. says
Great tasting frosting!
I’m so happy you liked it!
Diane says
I made this yesterday. It was too runny. I added at least another 1/2 cup of powdered sugar and it was the same. It tasted really good though. Next time I won’t add the butter. And it was at room temperature.
Diane, I’m so sorry this didn’t work for you. I do want to point out that room temperature means that it is still cold to the touch. If butter is too soft, which can happen just from it being left out too long, it would explain what you are talking about.