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An overhead photo of a cream cheese buttercream frosted cake with nuts on top
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5 from 2 votes

Cream Cheese Frosting

Sweet, fluffy, slightly tangy, and insanely easy to whip up, this Cream Cheese Frosting recipe is perfect for topping carrot cake, red velvet cake, cupcakes and more!
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 1 serving
Calories: 4010kcal


  • 1/2 cup unsalted butter room temperature
  • 16 oz cream cheese somewhat softened but still a little stiff
  • 3 1/2 cups confectioner's sugar to stiffen more, go up to 4 cups
  • pinch of salt
  • 1 tsp vanilla extract


  • Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
  • Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
  • Add salt and vanilla extract and continue whipping until it is smooth.


Depending on the temperature of your ingredients or the temperature of your kitchen, this frosting can turn out a bit soft or runny. To fix this, simply refrigerate the frosting for 15-20 minutes before using. Alternatively, you can try mixing in a tablespoon of cornstarch to help thicken it. 


Calories: 4010kcal | Carbohydrates: 438g | Protein: 28g | Fat: 247g | Saturated Fat: 146g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 63g | Trans Fat: 4g | Cholesterol: 743mg | Sodium: 1477mg | Potassium: 668mg | Sugar: 426g | Vitamin A: 8928IU | Calcium: 476mg | Iron: 2mg