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What makes this cream cheese frosting recipe easy? You only need 4 ingredients and about 10 minutes to whip up a batch! It’s perfect on cakes, cupcakes, cookies, and more.
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From Southern red velvet cake to spice cake, carrot cake, and coconut cake, some of the most classic, popular cakes are finished with a thick, creamy coating of cream cheese frosting. With its rich, subtly salty flavor, the frosting is the perfect balance for sweet desserts like cake, cookies, and cupcakes.
Ingredients
This is just a quick overview of the ingredients that you’ll need for this easy cream cheese icing. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Butter: I prefer salted butter, which balances the sweetness of the frosting. If you like a less-salty frosting (since the cream cheese also includes salt), you can sub with unsalted butter.
- Cream cheese: use blocks of full-fat cream cheese, such as Philadelphia brand. Do not use a tub of spreadable cream cheese or a low-fat variety.
- Vanilla extract: for even more flavor.
- Powdered sugar: thickens the frosting and makes it sweet — but not too sweet!
How to Make a Cream Cheese Frosting Recipe Easy
This simple cream cheese frosting recipe comes together in just minutes with a handful of basic ingredients. The detailed directions are included in the recipe card below, but here’s the quick overview:
- Cream together the butter and cream cheese using the paddle attachment on a stand mixer (or a handheld electric mixer) in a large mixing bowl. Scrape the sides of the bowl periodically.
- Add the vanilla, and mix.
- Add the confectioners sugar, and beat for 3 more minutes. The texture should be whipped, smooth, and creamy.
- Taste the mixture and adjust seasoning by adding extra sugar, vanilla, or salt if desired.
Preparation and Storage Tips
Store leftover frosting in an airtight container in the fridge for up to 1 week. When ready to use, let the frosting sit on the counter and come to room temperature for 15-30 minutes so that it’s soft enough to spread.
You can also freeze cream cheese frosting in an airtight container for up to 2 months.
Frosted desserts (like cakes) should be covered and stored in the refrigerator for up to 4 days. Let them sit on the counter to soften for about 15-30 minutes before serving. If your kitchen is relatively cool (about 70°F or less), you can leave desserts frosted with cream cheese icing on the counter at room temperature for up to 1 day.
Homemade Cream Cheese Frosting Recipe Variations
- What thickens cream cheese frosting? Remember that the frosting will firm up as it cools in the fridge. If the frosting seems too thin as you’re mixing it, just add 1 extra tablespoon of powdered sugar at a time until it reaches the desired consistency.
- I prefer salted butter to balance the sweetness of the confectioners’ sugar, but you can use unsalted butter for a “less salty” frosting.
- Adjust the sweetness of the frosting by using a little bit less powdered sugar. Just remember that less sugar will yield a thinner icing. Similarly, if you’d like it sweeter (and thicker), you can mix in extra powdered sugar.
- Add even more flavor to this easy cream cheese frosting recipe by including cinnamon, ginger, nutmeg, or other spices. Make it a chocolate cream cheese frosting by adding unsweetened cocoa powder. You can also sprinkle shredded coconut over top, add sprinkles, or flavor the frosting with almond extract.
Tips for the Best Cream Cheese Frosting Recipe
- This recipe yields enough frosting for the tops and sides of a layer cake with two 8-inch or 9-inch layers. If you just want a thin layer of frosting on top of a 9 x 13-inch sheet cake, you can cut all of the ingredients in half.
- Cream cheese frosting is softer and creamier than traditional American buttercream frosting, so it’s best suited for spreading on cakes, cupcakes, cookies, graham crackers, and fruit. It is not ideal for piping intricate, detailed designs and decorations.
- Sift the confectioners’ sugar to avoid any lumps in your frosting.
- Use full-fat block-style cream cheese. The frosting will be thin and runny if you substitute with low fat cream cheese or cream cheese spread from a tub.
- Spread the cream cheese frosting right away (while it’s still soft and smooth), and then chill the cake for at least 1 hour (or overnight) before slicing. This is particularly important if you’re frosting a layer cake, since the frosting will firm up and “set” when it’s cool. This makes the cake easier to cleanly slice.
Use This Cream Cheese Frosting Recipe with These Desserts
Cream Cheese Frosting
Ingredients
- ½ cup (1 stick) salted butter, softened at room temperature
- 16 ounces cream cheese, softened at room temperature
- 1 tablespoon vanilla extract
- 2 lbs. confectioners’ sugar, sifted
Instructions
- Use an electric mixer to cream together the butter and cream cheese until light and fluffy, about 3 minutes. Scrape the bowl.
- Add vanilla and beat for 1 more minute.
- With the mixer on low speed, gradually add the confectioners’ sugar. Scrape the bowl, as necessary, to make sure that all of the ingredients are completely combined. Once you’ve added all of the sugar, beat on low for 3 more minutes.
- Spread the frosting on the cake; refrigerate for at least 1 hour before slicing and serving.
Notes
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- This recipe yields enough frosting for the tops and sides of a layer cake with two 8-inch or 9-inch layers. If you just want a thin layer of frosting on top of a 9 x 13-inch sheet cake, you can cut all of the ingredients in half.
-
- Cream cheese frosting is softer and creamier than traditional American buttercream frosting, so it’s best suited for spreading on cakes, cupcakes, cookies, graham crackers, and fruit. It is not ideal for piping intricate, detailed decorations.
-
- Sift the confectioners’ sugar to avoid any lumps in your frosting.
-
- Use full-fat block-style cream cheese for the frosting. The cream cheese frosting will be thin and runny if you substitute with low fat cream cheese or cream cheese spread from a tub.
-
- Spread the cream cheese frosting right away (while it’s still soft and smooth), and then chill the cake for at least 1 hour (or overnight) before slicing. This is particularly important if you’re frosting a layer cake, since the frosting will firm up and “set” when it’s cool. This makes the cake easier to cleanly slice.
