This is absolutely the best cream cheese frosting recipe and is my go-to frosting for most of my cake and cupcake recipes! It’s versatile and pairs wonderfully with many types of cakes and desserts, such as Red Velvet Cake, Carrot Cake, Pumpkin Bread, Zucchini Bread and more! This is a recipe that you’ll use over and over!
The BEST Cream Cheese Frosting
This Cream Cheese Frosting has an unbeatable versatility, seamlessly complementing everything from rich chocolate cakes to spiced carrot cupcakes to Banana Bars. I also love to use it as a frosting topper on simple desserts like my Mini Cheesecake Bites and Lorna Doone Desserts! Its perfect blend of sweetness and tang will elevate any dessert, which is why you’ll want to have this recipe in your back pocket at all times.
Homemade Cream Cheese Frosting Ingredients
- Cream Cheese – an 8 oz block of cream cheese. Use full fat cream cheese. I don’t suggest using fat-free or spreadable cream cheese, because it makes the flavor not as rich.
- Unsalted Butter – I use unsalted butter for this recipe and manually add the salt. That way I can always add a little more salt if I prefer. But, if you all you have is salted butter, then don’t fret! Just go with it! But, make sure and omit the additional salt from the recipe.
- Confectioners Sugar – Confectioners’ sugar is a staple in cream cheese frosting due to its fine texture, which ensures a smooth, lump-free consistency. Its easy dissolution in the cream cheese and added stabilizing properties from cornstarch make it ideal for a velvety and spreadable frosting
- Vanilla – Always use pure vanilla vs vanilla extract. Vanilla is added to cream cheese frosting to balance the tanginess of the cream cheese, providing depth, warmth, and a richer flavor profile.
- Salt – When making frosting, it’s best to use fine table salt, as it dissolves easily and ensures a smooth, non-gritty texture. The addition of the salt is used to mainly balance out the sweetness and enhance the overall flavor. Again, if you end up using salted butter, don’t add any additional salt.
PAM’S TIP: Have your butter and cream cheese at room temperature and completely soft before making this recipe. Having them room temperature allows them to incorporate together and ensure the frosting is lump free.
Easy Cream Cheese Frosting Recipe Variations
Another bonus of this recipe is that it’s super easy to create variations that will compliment your different cake and dessert flavors! Here are a few of my favorite variations that I’ve tried!
- Citrus Zest Cream Cheese Frosting: Add the finely grated zest of 1 lemon, lime, or orange to the basic cream cheese frosting for a burst of citrusy freshness.
- Maple Cream Cheese Frosting: Substitute the vanilla extract with pure maple syrup. The depth of maple pairs wonderfully with the tang of cream cheese.
- Chocolate Cream Cheese Frosting: Melt 4 ounces of semi-sweet chocolate and cool slightly. Mix it into your frosting for a chocolatey twist.
- Coconut Cream Cheese Frosting: Mix in ½ cup of shredded coconut (sweetened or unsweetened based on preference) for a tropical flavor.
- Berry Cream Cheese Frosting: Blend or puree ¼ cup of your favorite berries (like raspberries, strawberries, or blueberries) and mix it into the frosting. Make sure to strain to remove any seeds.
Here are the basic instructions on how to make this simple cream cheese frosting, but for the full recipe scroll to the bottom for the recipe card.
How to make Cream Cheese Buttercream Frosting
1. In a large mixing bowl or a Kitchen Aid, cream together the butter and cream cheese until they are fully incorporated together and the mixture is lump free.
2. Add vanilla and salt; mix together until smooth!
3. Slowly add the 4 cups of confectioners sugar to the butter and cream cheese mixture. If using a Kitchen Aid, I put it on the lowest speed setting and then add the confectioners sugar slowly. If using a hand mixer, I start by adding 2 cups of the confectioners sugar and mix it in at the slowest speed. Then add 1 more cup and combine. Then add the last cup and combine.
4. Feel free to add a little less or a little more of the 4 cups of confectioners sugar. You can choose the consistency you want.
This recipe (if you use 4 cups of confectioners sugars) is enough frosting to ice 24 cupcakes with knife. If you plan to pipe cupcakes with a more generous amount of frosting, you’ll have enough frosting for 12-15 cupcakes. It is also enough to frost a sheet pan cake or one double layer 8″ or 9″ cake. If you are nervous about running out of frosting, I highly suggest doubling the recipe. You can always freeze any left over frosting!
How to thicken cream cheese frosting
This recipe, as shared, is already a thicker frosting recipe. But if you are going to be piping any designs onto your dessert, you may want it a little thicker. You can achieve this two ways. One, you can add more confectioners sugar a few tablespoons at a time. Do note that this may make the frosting a little sweeter. So, if you’re concerned about adding too much sweetness, you can use cornstarch as an alternative to the additional confectioners’ sugar. It won’t ruin the flavor at all!
How to use this Recipe for Cream Cheese Frosting
This Cream Cheese Frosting recipe is your golden ticket to elevating a multitude of desserts.
- Cakes: Its silky texture makes it perfect for smoothly frosting over cakes, be they layered or sheet style.
- Cupcakes: If cupcakes are more your speed, use a piping bag to swirl on a generous helping, creating a cloud of creamy goodness atop each one.
- Brownies: Beyond the traditional, consider slathering it over brownies for an indulgent treat!
- Cookies: Sandwiching the frosting between cookies is a delight. Or you could also pipe it using a smaller tip on top of cookies!
- Bars & Loaves: This is a perfect topping to bars and loaves! Just spread over the top and enjoy!
How to store this Simple Cream Cheese Frosting
To store cream cheese frosting, transfer it to an airtight container and refrigerate.
Does cream cheese frosting need to be refrigerated?
Yes! Cream cheese frosting should be refrigerated due to its dairy content, which makes it perishable. When stored in an airtight container, cream cheese frosting can remain fresh for up to 3-5 days. While you can leave a freshly frosted cake or dessert out for a few hours during events, always ensure it’s returned to the fridge afterward to preserve both safety and flavor.
Can you freeze cream cheese frosting?
Yes! Freezing is a great way to extend the life of your homemade cream cheese frosting. It allows you to have it on hand for impromptu dessert decorating. To freeze, simply place the frosting in an airtight container, leaving a little space at the top to allow for expansion, and pop it in the freezer. Cream cheese frosting can be stored in the freezer for up to three months. When you’re ready to use it, let it thaw in the refrigerator. Once thawed, give it a good stir to restore its creamy consistency. Just a heads up: While the flavor remains pretty consistent, the texture can change slightly upon thawing. So, it’s best used for spreading rather than intricate piping after freezing.
How long can cream cheese frosting sit out?
Cream cheese frosting, because of its dairy content, is perishable and should not be left out at room temperature for extended periods. Generally, the frosting (and any desserts topped with it) should not sit out for more than two hours. In warmer or humid conditions, this time should be reduced to no more than one hour.
PAM’S TIP: If you are wanting to pipe your frosting onto cupcakes, I suggest this Large Decorating Icing Tips Set and Disposable Bags! They work fantastic and won’t break the bank!
Cream Cheese Buttercream Frosting FAQs
Yes, there is a difference between cream cheese icing and cream cheese frosting, although the terms are sometimes used interchangeably. Cream cheese frosting is typically thicker and fluffier, ideal for spreading or piping onto cakes and cupcakes. It’s made by beating together cream cheese, butter, powdered sugar, and often vanilla. On the other hand, cream cheese icing is usually thinner and glossier, making it more suitable for drizzling over baked goods or for glazing pastries. The consistency of icing is achieved by using a higher ratio of liquid (like milk or cream) to sugar.
To thicken cream cheese frosting for piping, you can take several approaches:
Add More Powdered Sugar: Gradually add more confectioners’ sugar to the frosting, mixing well after each addition, until you reach your desired consistency. Do note that this will increase the sweetness.
Refrigerate: Place the frosting in the refrigerator for 20-30 minutes. The cold will help firm up the frosting, making it easier to pipe. Just ensure you give it a quick stir before using.
Cornstarch: If you’re wary of adding too much sugar, a small amount of cornstarch can be incorporated to act as a thickening agent without altering the flavor significantly.
Always test the consistency by piping a small amount before applying to your main dessert. If the frosting holds its shape, it’s ready; if it’s too runny, you might need to thicken it further.
If your sugar isn’t dissolving in your cream cheese frosting, there could be several reasons:
Type of Sugar Used: It’s essential to use confectioners’ sugar (also known as powdered sugar) in cream cheese frosting. This sugar is finely ground, allowing it to dissolve easily and give a smooth texture. Using granulated sugar will result in a grainy texture as it doesn’t dissolve well in the frosting.
Cold Ingredients: If your cream cheese or butter is too cold, the sugar might not incorporate and dissolve as effectively. Always ensure your cream cheese and butter are at room temperature before mixing.
Not Mixing Enough: Sometimes, the frosting simply needs more time to mix. Using an electric mixer and beating the frosting on a medium to high setting for several minutes can help ensure the sugar is thoroughly dissolved.
Moisture Content: If your cream cheese has excess moisture (for instance, if it wasn’t fully drained or if a lower-quality brand was used), it can impact how well the sugar dissolves. It’s crucial to use full-fat, block-style cream cheese for optimal results.
If you find your frosting is still grainy, sifting the powdered sugar before adding it to the mix can also help prevent lumps.
There you have it, folks! A cream cheese frosting that’s not only delectably smooth and rich but also versatile enough for all your dessert endeavors. Whether you’re spreading it generously over a cake or piping detailed designs on cupcakes, this recipe is sure to elevate your baking game. Remember, the key to a fantastic dessert isn’t just in the main attraction but in the finishing touches too. Happy Baking!
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Simple Cream Cheese Frosting
Equipment
- 1 Mixer Kitchen Aid or Hand Mixer
Ingredients
- 8oz Cream Cheese Block Softened
- ½ cup (8 Tbs) Unsalted Butter Softened
- 3-4 cups Confectioners Sugar depending on how sweet you like it
- 2 teaspoons Vanilla
- ¼ teaspoon Salt
Instructions
- In a large mixing bowl or a Kitchen Aid, cream together the butter and cream cheese until they are fully incorporated together and the mixture is lump free.
- Add vanilla and salt; mix together until smooth!
- Slowly add the 4 cups of confectioners sugar to the butter and cream cheese mixture. If using a Kitchen Aid, I put it on the lowest speed setting and then add the confectioners sugar slowly. If using a hand mixer, I start by adding 2 cups of the confectioners sugar and mix it in at the slowest speed. Then add 1 more cup and combine. Then add the last cup and combine.
- Feel free to add a little less or a little more of the 4 cups of confectioners sugar. You can choose the consistency you want. See the notes for more information on this.
Video
Notes
EASY CREAM CHEESE FROSTING RECIPE VARIATIONS
Another bonus of this recipe is that it’s super easy to create variations that will compliment your different cake and dessert flavors! Here are a few of my favorite variations that I’ve tried!- Citrus Zest Cream Cheese Frosting: Add the finely grated zest of 1 lemon, lime, or orange to the basic cream cheese frosting for a burst of citrusy freshness.
- Maple Cream Cheese Frosting: Substitute the vanilla extract with pure maple syrup. The depth of maple pairs wonderfully with the tang of cream cheese.
- Chocolate Cream Cheese Frosting: Melt 4 ounces of semi-sweet chocolate and cool slightly. Mix it into your frosting for a chocolatey twist.
- Coconut Cream Cheese Frosting: Mix in ½ cup of shredded coconut (sweetened or unsweetened based on preference) for a tropical flavor.
- Berry Cream Cheese Frosting: Blend or puree ¼ cup of your favorite berries (like raspberries, strawberries, or blueberries) and mix it into the frosting. Make sure to strain to remove any seeds.
HOW TO USE THIS RECIPE FOR CREAM CHEESE FROSTING
This Cream Cheese Frosting recipe is your golden ticket to elevating a multitude of desserts.- Cakes: Its silky texture makes it perfect for smoothly frosting over cakes, be they layered or sheet style.
- Cupcakes: If cupcakes are more your speed, use a piping bag to swirl on a generous helping, creating a cloud of creamy goodness atop each one.
- Brownies: Beyond the traditional, consider slathering it over brownies for an indulgent treat!
- Cookies: Sandwiching the frosting between cookies is a delight. Or you could also pipe it using a smaller tip on top of cookies!
- Bars & Loaves: This is a perfect topping to bars and loaves! Just spread over the top and enjoy!
Nutrition
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Sha
This is one of the easiest cream cheese frosting recipes I’ve tried! Used it for my carrot cake and it was the best!
Pam Dana
I’m so glad you loved it!
Erin
Ok, can I lick the screen?? My favorite frosting. This recipe is perfect for just about any cupcake I make.
Pam Dana
Haha! I’m so glad you love it! It really is so diverse!
Kristyn
Cream cheese frosting is seriously the best!! I love it on most desserts! It’s easy to make & so light & delicious!
Pam Dana
Yes! It’s the move diverse frosting recipe out there!