The BEST Cream cheese frosting that is smooth, creamy, and not overly sweet. This simple cream cheese frosting is so quick to make! Throw out all your other cream cheese frosting recipes because now you have the BEST Cream Cheese Frosting recipe!
My favorite recipe to use this on is my Naked Apple Spice Cake!
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.
Why this Cream Cheese Frosting is the Best
I’m sure you realize there are about a million cream cheese frosting recipes out there. But I promise you this one is the best for a couple reasons.
- It’s not too sweet.
- The cream cheese flavor isn’t lost in the mix with the other ingredients.
- It is perfectly smooth and never lumpy.
How to Make Cream Cheese Frosting
- Once your butter and cream cheese are at room temperature, cream them together. Pause, scrape down the sides of your mixing bowl, and cream some more. While I love using a stand mixer, you can certainly use a hand held mixer.
- Add in your powdered sugar. Some swear by sifting their powdered sugar to make sure it is perfectly smooth. I find it is plenty smooth without doing that.
- Finally, you add your 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.
Tips and Tricks
- Make sure the cream cheese is at room temperature. This means letting it sit out at least two hours. You can speed up the process a little by cutting it up in 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. Do not soften it in the microwave.
- 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.
- For this cream cheese frosting recipe, you want to gently pour the powdered sugar into the measuring cups. Or spoon it in and level it off. If you scoop it up with the measuring cup and pack it in, you will have significantly more powdered sugar than the recipe calls for. That might not be a bad thing, but it won’t be this recipe.
- The recipe says 1 to 2 teaspoons of vanilla extract. Most of the time I have used this recipe I have used 1 1/2 tsps, but I really like it at 2 teaspoons. As you are making it, add one teaspoon first, taste it and then decide if you want more.
Can you Pipe this Cream Cheese Frosting?
You can pipe it loosely as seen on the cupcakes below. If you are looking for intricate detail you will want to add more powdered sugar which will change the sweetness and taste of this recipe.
Can it be Colored?
Yes! It would be easy to add coloring to this recipe. Just beat it in after you beat in the vanilla extract.
You could even beat in some other flavors or extracts and experiment with it.
Will this Frosting Harden?
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.
How Many Cupcakes does this Recipe Frost?
If you are going to use two tablespoons of frosting on your cupcakes, which is a solid amount, you can frost 16 cupcakes with this recipe. If you only use a tablespoon and a half (still a great amount) you can frost 24 cupcakes. I don’t expect you to measure out frosting as you frost cupcakes. ???? Basically, if you go easy, you can frost a full two dozen.
This is a great recipe to double for large cakes.
Does this Need to be Refrigerated?
Yes! Definitely refrigerate it since you are working with both cream cheese and butter.
I don’t personally love refrigerated cupcakes, so I would make this frosting ahead, store it in the refrigerator, and then frost the cupcakes prior to serving them.
What is it Good On?
Ummm, everything? A spoon? Or, if you are going to be picky here are some great recipes to use it on:
- Red Velvet Bars
- Caramel Zucchini Poke Cake
- Chocolate Zucchini Cake
- Naked Apple Spice Cake
- Zucchini Cupcakes
- Carrot Cake
The BEST Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese I always use Philadelphia, room temperature
- 4 TBSPs unsalted butter room temperature
- 2 cups powdered sugar not packed
- 1 to 2 tsps pure vanilla extract see note
Instructions
- Cream together the cream cheese and the butter in the bowl of a stand mixer. Add the powdered sugar one cup at a time. Then add in the 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.
Notes
Mir says
I get very excited when people use my recipes, too. And one of my friends found a comment I made on your recipe and thought that was cool, so I told her how much I love your site. And your sense of humor.
I’m always up for cream cheese frosting! Not a selfish share at ALL.
Heather says
I’m going to use this frosting for my youngest cake smash photo shoot. I had to make a batch to see if she would like it. She doesn’t like regular frosting. She LOVES this! How long will this keep in the refrigerator? Thank you!!
I wouldn’t make it more than about three days in advance.
Lilja says
I want to make a 2 layered cake… do you think I need to double the amount? I don’t need it for a crumb coat.
I would definitely double the amount. Since there is only one layer in the middle of frosting that should be good.
Annie says
I could eat it with a SPOON!
Judy K. says
This IS the best cream cheese frosting. I’ve used this recipe for years. The only thing different is I sift my powdered sugar. Seems to make it even smoother. Thanks for sharing!!
Christy says
This is a great recipe! And thank you for reminding me to sift the sugar! I always forget to sift! (glad I read the comments)
Lorie B says
This is an awesome recipe! Used it on aebleskivers — yum, yum!
Thanks for sharing.
sandy says
Absolutely delicious, I totally understand why you’d want to be selfish. Sooo glad you weren’t. Love it!
Thank you Sandy!
Amber Lumetta says
My cream cheese frosting always comes out a sticky mess, what am I don’t wrong?
I think frosting by it’s very nature will be a little sticky. If you want it to stiffen up more so it’s easier to decorate with, I suggest using more powdered sugar, though it won’t have quite the same taste.
Sharon says
Can you add lemon juice and zest to this recipe
Yup!
Ann says
Your recipe looks delicious. I was thinking of adding natural coloring…a few drops of beet and pomegranate juices for red frosting to decorate cupcakes. Would this work? I was thinking I might just need to add a bit more powdered sugar.
It depends on how much you add, Ann. I would go a little at a time and you might be fine. It is a THICK recipe. So you just might not get the hardening on the top of the cupcakes that I got.
Waunda says
How many batches do you think I’ll need if I’m using it between layers of a 4-layer 6″ cake and also as the crumb coating?
I would triple it but have the ingredients on hand to make a fourth batch if you need it.
Sarah says
Dude! This seriously is the BEST homemade icing I have ever had! Thanks so much for posting!
You won me over by calling me dude :) And thank you!
Ashley says
I’m assuming that my cake would have to keep refrigerated with this frosting? :)
You know . . . I feel like as a small business owner I need to say, YES! REFRIGERATE. But . . . I don’t, eeep!