Cream Cheese Frosting Recipe
You will love this simple and flavorful classic cream cheese frosting recipe!
Whether you're looking for a frosting to complement classic cakes like Red Velvet Cake or Italian Cream Cake, or our go-to Carrot Cake Recipe or Spice Cake, you cannot go wrong with this recipe. It would be a crime to use anything else! ;0)
Table of Contents
How to Make Cream Cheese Frosting
*This simple recipe comes together in minutes. You can find the full, printable recipe at the bottom of this post, but here is a quick look at our steps.
- First, mix the softened butter until smooth.
- Next, cut the softened cream cheese into pieces and add to the butter, mixing at low to medium speed until well combined.
- Add the vanilla extract and powdered sugar (be careful to add the powdered sugar bit by bit or turn down the mixer so that you won't create a cloud of powdered sugar in your kitchen!)
- Increase mixing speed slightly and mix just until combined and fluffy.
- This frosting pipes best when slightly chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (avoid microwaving) and remix.
Cakes that go with Cream Cheese Frosting
The best part about cream cheese frosting is that it perfectly complements SO many different types of cake. A few of our favorites are Strawberry Cake, Lemon Cake, Pumpkin Cake, and Chocolate Cake, but there are so many more.
Helpful Tips
- We've been swirling & filling our cupcakes and cakes with this frosting for years but as is often the case with Cream Cheese Frosting, it is a bit on the soft side.
- If you need a thicker consistency, you can add additional powdered sugar in small amounts until you reach the desired consistency. Chilling is a great way to thicken the frosting.
- If your Cream Cheese Buttercream becomes increasingly soft as you pipe, to the point that it no longer holds its shape, just pop it in the refrigerator for a minute.
- This could be caused by a super warm kitchen, or warm hands against the piping bag. Either way, a few minutes in the fridge will work wonders. (Just not too long or it'll become too firm!) Oh the joys of cake decorating!
More Cream Cheese Frosting Recipes
We have never met a cream cheese frosting that we didn't love. The flavor options are endless. Don't miss our roundup of the BEST Cream Cheese Frostings and Fillings! Here are some of our favorites:
- Lemon Cream Cheese Frosting
- Cherry Cream Cheese Frosting
- Orange Cream Cheese Frosting
- Chocolate Cream Cheese Frosting
- Spiced Cream Cheese Frosting
Thanks so much for stopping by! We hope that you enjoy this delicious and easy cream cheese frosting.
We would also love for you to check out our full collection of cake recipes as well as our huge section of free cake decorating tutorials!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Cream Cheese Buttercream Frosting
Ingredients
- 2 sticks unsalted butter, softened (226g) (Should easily dent when pressed)
- 16 oz cream cheese, softened (We used two 8 oz packages of full fat cream cheese.)
- 2 teaspoons vanilla extract (8g)
- ½ teaspoon salt (2g)
- 6 to 6 ½ cups 690g to 747g powdered sugar
Instructions
- Add the softened butter to the bowl of your mixer. Beat on low to medium speed until the butter is smooth.
- Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
- Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
- Will frost a 3 layer 8 or 9 inch cake.
Hi Miriam, Don't give up, it is not ruined. If you think it is too stiff, you can add a bit of milk. I would add a teaspoon at a time until it is the consistency you like. If it becomes too thin, more powdered sugar can be added.
Thanks for you answer.
Its a little curdled. What I have to do next time beat more or what? Thanks again!
I may have missed it in your list of ingredients, but how much salt should I add?
Hi Lynne, It should be 1/2 teaspoon (2g) salt, popcorn salt if you have it because it dissolves more quickly
Can cream cheese frosting be colored/tinted?
Yes it can! ;0)
Hi, when making a strawberry cream cheese frosting, what is the best recipe or best way to keep it from being to soft and "falling off" the cake? Thanks!
Hi Melanie, When making cream cheese frosting make sure you are using full fat cream cheese. Do not use reduced fat or cream cheese in the round tub because it will cause your frosting to be too soft. I do not soften the cream cheese but I do cut it into about 1x1 inch pieces so it will blend in more quickly with the butter. This works best with a heavy mixer such as a KitchenAid. You might need to let it soften just a bit if using a hand mixer. After you have frosted your cake it should be refrigerated because cream cheese is perishable. Take it out of the refrigerator about an hour before serving to warm slightly. You should not have any problem with it sliding off the cake.
i have a cream cheese icing recipe i love uses alot more sugar 2 pounds sugar 8oz cream cheese and 1 stick butter have a bride wanting it as a filling in the cake doing ganush on the outside this icing is stiff wondering how long i can leave ot out in my home at room temp
Hi Sarah, Heat and humidity vary in homes and we like to be cautious with cream cheese even when using extra powdered sugar, so maybe 1 1/2 to 2 hours in a cool room. You might want to suggest another filling to the bride as wedding cakes often sit out a long time during a wedding reception.
Hi, can this cream cheese frosting use for a 8' high layer red velvet cake or is it too soft ?
Hi Dineshi- Yes, you can use this to frost your cake. It is a softer frosting but can be thickened with powdered sugar or simply by chilling it becomes too soft. We also have an alternate option for cream cheese frosting linked above (Pipeable Cream Cheese Frosting) which is also a good choice and is a little thicker. Either way, I would chill the cake before traveling to firm up the frosting. (I would recommend a central dowel if traveling with the cake, assuming this is a double barrel cake.) Hope this helps!