Oh how I love this flavorful Cream Cheese Frosting Recipe, and it is SO easy to make!
As far as I’m concerned, it is one of the most addictive frostings out there, I just can’t resist that creamy frosting deliciousness!
Whether you’re frosting classic cakes like Red Velvet or Italian Cream, or a good old standby like your favorite Go-to Carrot Cake Recipe or Spice Cake, you just cannot go wrong with this cream cheese buttercream recipe on hand. It would be a crime to use anything else! ;0)
How to Make Easy and Delicious Classic Cream Cheese Frosting
*You can find the full, printable recipe below but here is a quick rundown!
- Cut the slightly softened butter into slices and mix until softened and smooth.
- Cut the slightly softened cream cheese into pieces and add to the butter, beating at low to medium speed until well combined.
- Add the vanilla 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! ;0)
- Increase mixing speed and beat just until fluffy.
- 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 (avoid microwaving) and remix.
Cakes that taste amazing with Cream Cheese Frosting
The best part about cream cheese frosting is that it perfectly complements SO many different types of cake. Here are just a few of our favorites!
Chocolate Cake …and SO many more!
FLAVORED CREAM CHEESE FROSTINGS
Not only do we love Classic Cream Cheese Frosting, we love flavored cream cheese frostings as well! There are so many amazing cream cheese frostings in our recipe section that you must try! Here are a few favorites, but for the full roundup, check out our Cream Cream Frosting Roundup further down!
Helpful Hints for Working with Cream Cheese Frosting
- 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.
- If your Cream Cheese Buttercream becomes increasingly soft as you pipe, to the point that it no longer holds it’s 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!
- If you plan to do a lot of piping, you can find a link to another favorite Cream Cheese Frosting recipe towards the bottom of this post, which is a bit firmer due to a higher proportion of cream cheese in the recipe.
Roundup of Cream Cheese Frosting Recipes
Don’t miss our roundup of the BEST Cream Cheese Frostings and Fillings! You can find them here: Roundup of our favorite Cream Cheese Frostings and Fillings
My Cake School Cake Recipes, Online Cake Tutorials, and More!
We have over ten year’s worth of tried and true cake and frosting recipes in our Recipes Section! Make sure to scroll through and see if you find a new favorite!
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Cream Cheese Buttercream Frosting
This classic Cream Cheese Buttercream Frosting tastes amazing! It is silky smooth, super flavorful, and tastes perfect with red velvet cakes, spice cakes, chocolate cakes, and more!
Ingredients
- 2 sticks ,1 cup, (226g) unsalted butter, slightly softened
- 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
- 2 teaspoons (8 g) vanilla extract
- 1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
- 6 to 6 1/2 cups (690g to 747g) powdered sugar
Instructions
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold 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.
Another Version of Cream Cheese Frosting- Our Pipeable Recipe
Did you know that we have another Cream Cheese Frosting Recipe? You may also like this Pipeable Cream Cheese Frosting, which contains even more cream cheese and therefore is a bit firmer. We love them both!
How long do you think a cake can safely sit at room temperature with cream cheese frosting?
I would say a day….it’s just the butter. How many times have we left butter out all day. I have never heard of anyone getting ill from room temp butter. I think things with egg/mayo in it are the dangerous foods.
It’s actually the cream cheese that I worry about with this one…rather than the butter. In “regular buttercream”, at least the traditional American Buttercreams (rather than Swiss Meringue) the proportions of sugar to butter are so high, that the sugar acts as a preservative & there’s not much worry for leaving it out for a day or so.
With cream cheese frosting, you still have that sugar acting as a preservative, but the proportions of perishable ingredients to sugar are now higher than they are with regular buttercream, with the addition of the cream cheese. I wouldn’t risk leaving it out for hours (unless it was for someone I didn’t like) :0)
Hi Donna, there was a discussion on the message board recently on this topic, click on this link, I think you will find it helpful .https://www.mycakeschool.com/message-boards/topic/cream-cheese-frosting-help
Hi Melissa, will this frosting freeze well or at least stay fresh in the fridge for a week?
Thanks!
Hi Tammy, it will be fine in the refrigerator for a week. You can also freeze it.
I just wanted to say thanks for suggestion of using cold cream cheese and using a little shortening. It worked like a charm.
Now, I made this today (sunday) if I freeze it and take it out next monday….how do I defrost it? In the fridge or on the counter? and then will it still be good for a week from when I defrost it?
Thanks,
Ansa
Hi Ansa, glad that it worked so well for you. I would defrost the cake in the refrigerator the night before you need it. We usually recommend eating within 3 to 4 days…..as time goes by the cake tends to dry out.
Hi Melissa,
Do you mean the frosting? That’s what I was asking about, how to defrost cream cheese or butter cream frosting.
Thanks,
Ansa
Oh okay–yes, I misunderstood. Yes, defrost in the refrigerator and just keep in the fridge—a week will be fine (assuming the cream cheese, etc. are not about to expire) –good luck!
Allo! 1 stick butter = how much cup or gramme tanks
1 stick butter is 113 g
Would this frosting be okay to use on Carrot Cake with Fondant over top?
Thanks!
Hi Tami, I haven’t tried it but I think it is so soft it might cause problems under fondant. I think you would be ok with a crusting cream cheese frosting. We don’t have that recipe in the recipe section but this is a link to a recipe that several members have said was good from cake central
http://cakecentral.com/recipe/crusting-cream-cheese-icing
Thank you so much BeBe. If this frosting doesn’t work out, which frosting on your site would work best with Carrot Cake covered in fondant?
Thank you for the super fast response!!
Cream cheese is my favorite with carrot cake, but if not using that I would use either the Classic Vanilla or Fluffy Vanilla Buttercream recipe under the fondant. Be sure your layer of buttercream is not too thick and chill your frosted cake 5 – 10 minutes to firm up the buttercream before laying on your fondant. Hope it turns out great.
I haven’t tried meringue powder with the cream cheese recipe but I think it would still be very soft.
Thank you for the clarification BeBe!
I am going to make this cream cream recipe today … Can I pipe cream cheese frosting thru a piping bag? I’m thinking it will be a little on the thin side?? Just asking before I start my cake. Thanks so much!!
PS, My goal today is to frost a ‘basket’ cake. It will be my first time. (thanks to your fabulous video!!).
Hi Linda, our recipe is a little too soft for piping. This is a link to a cake central crusting cream cheese frosting that some of our members like to use for piping.
http://cakecentral.com/recipe/crusting-cream-cheese-icing
LOVE this recipe! I won’t use any other one!!
I have a very simple, and delicious cream cheese recipe, that ends up being perfect for piping.. I use 1 block of cream cheese (softened), 1/2 stick of butter (softened)- blend those good, then I add 2 cups of powdered sugar. Mix until well incorporated. It works like a charm every time, and this recipes covers a 2 layer, 8 inch cake :)
Hi. Is this recipe what you would use to do a crumb coat?
If you use this for the crumb coat then what do you use for the outer frosting?
Many thanks
Alex
Is a double batch of the cream cheese frosting enough to frost a 9×12 quarter sheet cake? I am using raspberry filling so only need enough to pipe damn in the center of the cake.
Thanks for this site! It’s so helpful and a lot of fun!
Hi Kim– One batch should be enough. We always make more frosting than we need and freeze leftovers for later use though ;0) – As I mentioned above, we usually use this recipe for fillings, and then for outer frosting we either add more powdered sugar or combine with vanilla buttercream since it is a pretty soft consistency. —
If you are interested in other options, here is a thread on Cake Central’s crusting buttercream (which contains shortening) that several of our members have tried–
https://www.mycakeschool.com/message-boards/cake-decorating-questions/crusting-icings
Hi Melissa,
I am making Red Velvet Cupcakes and doing the Bouquet, my customer wants the roses in the cream cheese. Would this recipe be okay to make roses? Or do you have any suggestions for a cream cheese recipe that would be stiff enough to make roses?
Thank you
Mallory
Hi Mallory, the recipe we have on the site would not be stiff enough to make roses. This is a link to a crusting cream cheese recipe from Cake Central,
http://cakecentral.com/a/crusting-cream-cheese-icing. Some of our member say it works well for them, though we have not tried it. I hope this will work for you
Hi BeBe and Melissa, I made cream frosting for my red velvet cake that consisted of 2 packs of cream cheese(8oz) 1 stick of butter, 1 teaspoon of vanilla extract and 2 1/2 cups of sugar. This recipe made it thick enough for me to ice the outside of my cake before covering with fondant. However while adding the decoration to the cake I noticed that it started to bulge from the middle layers where I created the dam. Do you have any recommendations for creating a stable dam when making a tier cake with this frosting?
Hi Darlene– Adding additional confectioner’s sugar is a sure fire way to stiffen your buttercream. So, you could reserve some that will be for the dam, and add sugar until you are happy with the consistency. Using a thinner layer of filling or only carrying the filling to approx 1/2 inch from the edge is another way to keep things under control.
Also, did you allow the cake to settle? My bulging problems were solved when I started allowing time for my wrapped cake layers to settle under a weight of some sort (like a thin book or thick magazine) for several hours. You can do this to the crumb coated cake, or you can settle the filled, assembled layers (wrapped with plastic wrap) before crumb coating.
Most of the time we don’t even use a stiff dam anymore, unless we are working with a very soft filling. We’ve just found that the settling solved the bulges for us. I hope this helps!
Hi Melissa,
I didn’t settle it but I will from now on. Thank you so much for the advice!
Hi there, just wondering if the extra icing can be frozen as needed for tastings? thanks
Hi Tanya, Yes, I do freeze cream frosting. I have frozen it for at least 2 months……thaw overnight in the refrigerator.
Hi
Please I need you help and advice – my family thinks the cream cheese frosting is too sweet when I use 4 cups of icing sugar and if I use less it becomes too runny
Please advise
Thank you
Hi Lena, You might like this recipe for a less sweet recipe. The cream cheese comes through as the dominate flavor and I like that.
2 (8 ounce) packages cream (452g. total) I use full fat cream cheese, you can use reduced fat but the frosting will be softer
1/2 cup (1 stick) (113 g) unsalted butter
3 cups confectioners sugar (measure then sift)
2 teaspoons vanilla extract
Have the cream cheese and butter slightly cool, just under room temperature. Beat the cream cheese, butter and vanilla at medium speed until just blended. Add the confectioners sugar and beat until the confectioners sugar is blended in, do not overheat or it will become too soft. Refrigerate until ready to use. I hope you like it.
Hello
I just made this recipe and I think I have ruined it. I dont know if I have to beat it for a long period of time or not. It seems not too smooth, but the taste is good. Thank you
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 1×1 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!
Great, thanks a lot for the reply Melissa. Hope I can use this frosting for layers as well?
id like to know how many cupcakes this would frost please thank you
The recipe will frost a 3 layer 8 or 9 inch cake so I think it makes 5 cups frosting. One cup frosting will frost 12 cupcakes with a simple swirl using a 2D tip. Of course, making a high swirl will need more.
Delicious! Thank you so much.? It was the perfect complement to the carrot cake! My husband loved it!
I noticed the picture of the cupcakes using this frosting has a yellow tint but your red velvet cake using this recipe is whiter. Did you use white gel color to brighten it up for the cake? I’m making the corresponding white chocolate trees for Christmas and I’m afraid the yellow tint will not look good.
I am going to have a New Year’s Day brunch. I am baking and freezing ahead of time.
I already have some red velvet cupcakes in the freezer. I’m going to make some chocolate cupcakes also. Instead of making a cream cheese icing and a chocolate buttercream icing, how can I flavor part of this recipe to be chocolate cream cheese icing? I didn’t see a recipe for that.
If it’s melted chocolate or cocoa, how much?
Thank you so much!
Ps— I think I should flavor half the recipe as chocolate
Hi Judy, This is our Chocolate Cream Cheese Frosting, it is based on the above Classic Cream Frosting
2 sticks butter
2 8 ounces packages cream cheese–block cream that is full fat, not in a tub
2 tsp. vanilla
1/2 tsp. salt
6 to 6 1/2 cups powdered sugar
For chocolate cream cheese frosting mix in I cup unsweetened cocoa powder (measure then sift)
The recipe makes 5 1/2 cups frosting. Since you want half of it to be regular cream cheese and the other half chocolate, remove 1/2 of the frosting. For the remaining frosting in your mixing bowl add 1/2 cup sifted cocoa powder and mix in. You can add more cocoa powder a small amount at a time for a deeper chocolate flavor, if you need more sweetness add more powdered sugar.
Hi Bebe, I can’t tell you how much I appreciate your reply!!! MWAH!
I wish you had a reply button on the comments.
Hi Bebe,
Hope you had a great Christmas!
I found that I prefer the frosting with 8 cups of powdered sugar. Otherwise, it seemed too tart.
I eyeballed the amount of cocoa powder to add, because I changed the recipe. But I’d like to write down a recipe for next time.
If I should add 1 cup cocoa powder to a batch having 6 1/2 cups of powdered sugar, how much cocoa should I add to a batch having 8 cups powdered sugar?
For the carrot cake topping what kind of icing to put on the cake?
Hi Marisa, We most often use the Cream Cheese Buttercream recipe but the Pipeable Cream Cheese recipe would be fine also.
Hello, I am new to the baking scene and I am in love with cream cheese frosting. I was watching your video hoping to learn some piping skills to go on my cupcakes and cakes. However I didn’t see how to do it, just your beautiful decorations. Is there a site I can go to that would help me?
Hi Beverly- Welcome to our site! You may have seen our video with several featured video clips from our site. We have lots of cake decorating videos!
You can find our free cake video tutorials here:
https://www.mycakeschool.com/blog/
(Just look for the drop down menu so that you can select what you’re interested in…we also have a free videos section).
To have access to all of the videos we’ve made you can also consider joining our site! (You should see our “Join” section on our home page). We’ve made hundreds of cake decorating videos over the years. Let me know if you have any questions!
I love your recipes and tips! I’m making a cake this weekend and would prefer cream cheese buttercream but is this recipe the crusting type? Or would get pipeable recipe be better for smoothing?
Hi Vanessa, Our cream cheese recipes do not crust. Crusting happens when there is a higher ratio of powdered sugar to butter/shortening/cream cheese. I suppose you could add additional powdered sugar to our recipe, that would also increase the sweetness. Here is a link to a cake central Crusting Cream Cheese recipe.
https://www.cakecentral.com/recipe/2047/crusting-cream-cheese-icing
Hi. I want to know if I can use your cream cheese frosting for piping the lace flowers as on your tutorial for the camellia cake?
Hi Anna, The flowers that are piped around the sides of our Camellia cake are very thin so I think you would be fine to use our Pipeable Cream Cheese frosting, as it is a bit firmer than our Cream Cheese Buttercream frosting. If it does become too soft, just refrigerate your piping bag or the bowl of frosting for a short while. Do not over mix as that can make the frosting too soft. I would not try to pipe the orange flowers on top of the Camellia Cake with cream cheese…..I don’t think that was your plan. Link to Pipeable Cream Cheese recipe below
https://www.mycakeschool.com/recipes/cheese-frosting-pipeable/