Cream Cheese Frosting

Cream Cheese Frosting that is super creamy and not too sweet with a lightly tart flavor that’s a great compliment to desserts and baked goods.

This classic homemade cream cheese frosting recipe made from simple ingredients spreads smoothly and is perfect for piping, decorating and frosting cakes, cupcakes, cookies and more!

Homemade cream cheese frosting ingredients

This easy recipe for classic cream cheese frosting that is not too sweet is made of cream cheese, butter, vanilla extract and confectioners’ sugar.

• Cream cheese – use regular full fat cream cheese (sold in 8 ounce blocks) for cream cheese frosting. Whipped or reduced fat cream cheese will not make a smooth, creamy frosting. American neufchatel cheese, which is very similar to American cream cheese but just a little lower in fat, can be substituted for cream cheese in a pinch. Or try frosting made with Italian mascarpone cheese which is smooth and creamy but not quite as tangy.
• Butter – unsalted butter allows you to adjust the amount of salt in the recipe. But you can also use salted butter instead and simply add salt to taste rather than adding in the amount specified in the recipe.
• Sugar – confectioners sugar or powdered sugar – called icing sugar in the UK – is the best sugar for cream cheese frosting. To make frosing without powdered sugar check out this recipe for Fluffy Whipped Frosting. Or make your own powdered sugar by finely grinding granulated sugar until super fine and powdery in a high powered blender or food processor.
• Vanilla extract – vanilla extract adds an extra hint of flavor and aroma. But it also changes the color from bright white to a creamy off white colored frosting. For bright white frosting you can omit vanilla extract. Or feel free to substitute for another flavor or extract. Like spiced rum or even make lemon cream cheese frosting by adding lemon juice and lemon zest or orange zest and juice.
• Salt – add a pinch of salt if using unsalted butter.

How to make

1. Whip softened butter and cream cheese until smooth. Either with a stand mixer or you can make cream cheese frosting by hand in a bowl with a whisk. Just make sure that whatever method you use the butter and cream cheese are completely smooth and blended before adding any other ingredients.
2. Once smooth add vanilla extract, confectioners sugar and salt and whip on low speed until fully incorporated.
3. Increase speed to high and continue whipping until frosting is light and fluffy.
4. Use immediately or refrigerate until ready to use. Frosting will thicken when refrigerated making it very easy to pipe on cookies and cakes.
5. Enjoy!

If frosting is runny simply beat in additional confectioners’ sugar until thick. Alternately if cream cheese frosting is too thick continue whipping until light and fluffy. Or add a teaspoon of heavy cream to lighten.

If cream cheese frosting is lumpy or grainy with chunky pieces of cream cheese it’s because the cream cheese and butter were not whipped well enough before adding the vanilla and sugar. Make sure that your ingredients are room temperature and softened before whipping to make the smoothest frosting.

How to use

Use Cream Cheese Frosting for carrot cake, banana cake with cream cheese frosting, red velvet cake, gingerbread loaf, scones, and sugar cookies.

Use cream cheese frosting as cinnamon roll icing.

Or serve as a cream cheese frosting dip for strawberries and other fresh fruit.

To make a thinner icing for drizzling over baked goods simply add heavy cream (or milk) until you reach the desired consistency.

How to store

Refrigerate cream cheese frosting until ready to use, 10 days or longer. The frosting will thicken in the fridge. Let sit at room temperature for up to 8 hours to soften and make it easier to spread before using.

Or freeze cream cheese frosting, tightly sealed, for up to three months. Defrost in the refrigerator and soften at room temperature before using.

The sugar helps preserve the cream cheese in this recipe. But the FDA recommends baked goods containing cream cheese be refrigerated after 2 hours for safety.

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