Cream Cheese Frosting
Published April 5, 2025. This post may contain affiliate links. Please read my disclosure policy.
This Cream Cheese Frosting is the ultimate dessert topping. With softened cream cheese, butter, vanilla, and powdered sugar, it whips up thick, smooth, and perfectly balanced. I use it on everything from layer cakes to cupcakes, and it adds the perfect finishing touch every time.
I absolutely love finishing off my desserts with a sauce or creamy topping. And now this classic cream cheese frosting recipe is joining my collection of favorites, right up there with my chocolate sauce recipe and this homemade whipping cream. Trust me, they take any dessert to the next level and make everything taste even better!
Cream Cheese Frosting
Cream cheese frosting is a popular dessert topping or filling for cakes, bars and even cookies. It has a unique flavor that’s slightly tangy, smooth, and sweet. I personally prefer to cut the cream cheese with some softened butter to make it richer and give it a firmer texture, especially once it’s chilled.
This is a great alternative to typical buttercreams or sugar-based frostings and glazes for all your baked goods. I’ve been making this recipe for years now, and with just five ingredients, I always get it perfectly smooth, rich, and balanced with the right amount of sweetness and a little tang from the cream cheese.
Whether I’m spreading it onto my fresh homemade carrot cake for a family gathering or using it to fill my pumpkin roll around the holidays, it always brings that familiar flavor my family and I look forward to.
Ingredients
When only five ingredients come together to create the most indulgent dessert topping and filling, you know it’s a recipe worth keeping, this cream cheese frosting is exactly that.
Cream cheese and butter – These are the base of the frosting. I make sure they’re both softened so they whip up smooth and creamy.
Powdered sugar – This adds sweetness and structure. I mix it in slowly to keep the texture light and lump-free.
Vanilla and salt – Just a bit of each brings balance.
How to Make Cream Cheese Frosting
Whip the base: I start by adding the softened cream cheese and butter to the bowl of my stand mixer fitted with the paddle attachment. Then I whip it on high speed for 5 to 7 minutes until the mixture is smooth, light, and fluffy.
Add the remaining ingredients: Next, I pour in the powdered sugar, vanilla, and a pinch of salt. I mix on low speed until everything starts to come together, then turn it up to high and whip until the frosting is completely smooth and creamy.
Finish and use: Once the frosting is ready, I spread it over a cake, pipe it onto cupcakes, or just pop it in the fridge until I’m ready to use it.
chef tip + notes
I highly recommend for making this cream cheese frosting is to let the cream cheese and butter sit out at room temperature for about one to two hours before you start. When you give the cream cheese and butter enough time to soften, the frosting turns out incredibly smooth and easy to whip. That little bit of patience always pays off.
- Try it all cream cheese: If you like a stronger cream cheese flavor, you can skip the butter and use all cream cheese. I’ve done this when I want a tangier frosting.
- Thicker option: When I need the frosting to hold its shape more, I mix in 1 or 2 tablespoons of cornstarch while whipping. It firms up nicely without changing the flavor.
- Sift if needed: If I’m using hand beaters, I like to sift the powdered sugar first. It helps everything blend more smoothly and keeps the frosting lump-free.
- Thin it out: If the frosting feels too thick, I just add a splash of milk.
Make-Ahead and Storage
Make-Ahead: You can make this up to 3 days ahead of time.
How to Store: Cover and keep in the refrigerator for up to 7 days. You can freeze this covered for up to 3 months. When thawing you may need to re-whip.
Sweet Treats That Pair Perfectly
Cream Cheese Frosting
Ingredients
- 8 ounces softened cream cheese
- ½ cup softened unsalted butter
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extra
- Pinch of salt
Instructions
- Add the softened cream cheese and butter to a stand mixer with the paddle attachment and whip on high speed for 5-7 minutes or until it becomes light and fluffy.
- Pour in the sugar, vanilla, and salt and whip at low speed until incorporated and then turn the speed to high and whip until it is completely combined and smooth.
- Ice a cake, pipe onto some cupcakes, or chill until ready to serve.
I’m going to make this and wondering your picture is showing you pouring powder sugar into your mixing bowl states at bottom of picture 4 1/2 cups powder sugar but recipe states 3 1/2. Cups. How much powder sugar I add?. Thank you. I love all your recipes just want to be sure.
The written is correct. I just used a picture from a video to show what I was doing.