Name: Cream Cheese Frosting
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup unsalted butter (room temperature); 16 oz cream cheese (somewhat softened but still a little stiff); 8 cups confectioner's sugar; pinch of salt; 2 tsp vanilla extract

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I’ve been whipping up this Cream Cheese Frosting Recipe for years, and I know everyone claims their recipe is the best, but I gotta say… I haven’t tasted a cream cheese frosting that even comes close to mine. It’s the perfect balance of soft and sturdy, with just the right amount of sweetness. Plus, it comes together with only five ingredients. Yep, FIVE! I just know you’ll be piping it on everything, boos!

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An overhead photo of a cream cheese buttercream frosted cake with nuts on top

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Over the last few years, I’ve shared SO many treats that just beg for a slatherin’ of thick, tangy cream cheese frosting. From carrot and red velvet cakes to cupcakes and cheesecakes, I firmly believe there isn’t a recipe out there that can’t be made better with a good dollop of whipped cream cheese frosting. Y’all know me, I’ve got a serious sweet tooth, but sometimes buttercream is just too much. Pass me a spoonful of this tangy frosting, and I couldn’t say the same.

Table of Contents

What Is Cream Cheese Frosting?

Cream cheese frosting is the stuff dreams are made of, boos. No, but seriously, it’s a dreamy mix of cream cheese, butter, confectioner’s sugar, a pinch of salt, and a splash of vanilla extract. These come together to create that smooth, tangy, and perfectly sweet frosting we all love. A must-have in baking y’all!

The Lowdown Of The Best Cream Cheese Frosting Recipe

Cuisine Inspiration: Good ol’ Southern baking
Primary Cooking Method: Mixing and whipping
Dietary Info: Decadently indulgent (definitely not low-cal)
Key Flavor: Tangy and sweet perfection
Skill Level: Easy peasy, y’all!

Simple Ingredients: You only need five basics, boo – cream cheese, butter, confectioner’s sugar, a pinch of salt, and vanilla extract. Classic pantry staples that make sweet magic happen!
Perfect Texture: It’s got that just-right balance of soft and sturdy. Ideal for spreading, piping, or just licking off the spoon.
Versatile Delight: This easy cream cheese frosting is a jack-of-all-trades in any baker’s kitchen! Perfect for cakes, cupcakes, cookies, and even as a dip for fruit.
Foolproof Recipe: Even if you’re new to baking, you can’t mess this up. Just follow the simple steps and you’ll have a batch of dreamy cream cheese frosting ready to go in less than 15 minutes!

Ingredients Needed To Make This Cream Cheese Frosting Recipe

Butter, cream cheese and confectioner's sugar against a white background before mixing into frosting

Unsalted Butter: Room temperature butter is a must here – it’s what makes for smooth, creamy frosting. If you don’t have unsalted butter on hand, use salted.
Cream Cheese: For the best cream cheese frosting, use a brick-style, full-fat cream cheese. Cream cheese spread and reduced fat varieties both have ingredients that thin them out, which will make your frosting runny.
Confectioners/Powdered Sugar: This both thickens the frosting and sweetens it.
Vanilla Extract: Vanilla adds a floral, delicious taste to the frosting. Use vanilla paste to add in those gorgeous little speckles throughout the spread.
Salt: Salt enhances flavor. If using salted butter, omit the added salt.

How to Make This Cream Cheese Frosting Recipe

Kitchenaid mixer mixing a frosting on high

Add the butter and cream cheese to your mixer bowl and beat it on high speed until it thickens up and gets nice and fluffy.
Slow down the mixer and carefully add in the confectioner’s sugar. Once all the sugar’s in, crank the mixer back up to high and keep whipping.
Add a pinch of salt and a splash of vanilla extract, then keep on whipping until it’s smooth and dreamy.

A close up of mixer beater with fluffy frosting on it

Tips For Making The Best cream cheese frosting recipe

Sift That Sugar, Y’all: For a lump-free frosting, sift your confectioner’s sugar once or twice. Start with 3 ½ cups, and if it needs thickening, add up to a ½ cup more.
Beat It Like You Mean It: Don’t skimp on the beating, darlin’. Let the butter and cream cheese get all fluffy and airy before adding the sugar. That’s how you get THE perfect frosting texture.
Scrape the Bowl: Stop every now and then to scrape down the sides of the bowl. This makes sure everything gets mixed in real good and your frosting stays smooth.
No Stand Mixer? No Problem: If you don’t have a stand mixer, don’t panic boo! A hand mixer works just fine, or even a whisk if you’re feeling strong. Just be prepared for an arm workout!

Popular Substitutions & Additions

Chocolate Cream Cheese Frosting: Craving a lil’ chocolate love? Just mix in ½ cup of cocoa powder when you’re adding the sugar. It’ll give your frosting a rich, chocolatey twist.
Amaretto: Add a splash of amaretto liqueur along with the vanilla extract for a hint of almond in your homemade cream cheese frosting. It’s my favorite addition for cheesecakes!
Maple Delight: Swap out the vanilla extract for maple extract. Gives your frosting a sweet, cozy maple flavor that’s perfect for fall desserts.
Spice It Up: Sprinkle a pinch of cinnamon or nutmeg into the frosting for a warm, spiced flavor. Sometimes maple isn’t enough y’all!

Cream cheese frosting in a mixer bowl after being mixed until smooth

What To Serve With homemade cream cheese frosting

This cream cheese frosting is perfect for all your favorite desserts, boo! Try it slathered on my classic red velvet cake roll or my mouthwatering vanilla cupcakes. They ain’t complete without this creamy goodness.
For a light-ish treat, spread it on some freshly baked lemon cupcakes or orange blueberry muffins. I love the tangy + citrusy combo!
This frosting on top of a decadent chocolate cake or a batch of rich brownies? Yes please! They’re both good on their own, but cream cheese just makes ’em better.
And let’s not forget breakfast! This frosting is everything on cinnamon rolls or honey bun cake. Start your morning off right with a touch of sweetness.

How To Store whipped cream cheese frosting

Fridge: Keep your homemade cream cheese frosting fresh by storing it in an airtight container. Pop it in the fridge and make sure the lid’s on tight to keep it from drying out. It will stay good in the fridge for up to a week – just give it a good stir before you use it again to bring back that smooth, creamy texture.
Freezer: Put the leftover frosting in an airtight container and it’ll keep in the freezer for up to three months. When you’re ready to use it, let it come to room temperature and then give it a good re-whip to get it back to its fluffy self.

A cream cheese frosting cake with swirls of buttercream on top ready to serve

Frequently Asked Questions

My frosting is too runny. What can I do?
If your frosting’s too runny, add more confectioner’s sugar a bit at a time until it thickens up. Make sure your butter and cream cheese were cold when you started – if they were too warm, that could be the issue. You can also stick it in the fridge for 15 minutes to firmen it up.

Can I add food coloring to this frosting?
You bet! Gel food coloring works best since it won’t thin out the frosting. Add a little at a time until you get the color you want, and mix well so it’s nice and even.

My frosting is too thick, how do I fix it?
Add a splash of milk or cream, also a little at a time, and mix until it’s just right. Go slow – better to add a bit more if needed than to end up back at runny!

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