Learn how to make sweet and tangy cream cheese frosting with this easy recipe. This favorite frosting is creamy and thick, holds its shape when piped, and tastes incredible on carrot cake, spice cake, and so much more. You only need 5 ingredients, but make sure you use a brick of cream cheese, not cream cheese spread.
Do you need that little something *extra* for your desserts?
And are you tired of vanilla buttercream all the time?
Cream cheese frosting is my #1 favorite frosting for cakes, cupcakes, quick breads, and more. In fact, it’s the most common frosting used in my kitchen. I use it on everything from spice cake and carrot cake cupcakes to banana cake, red velvet cake, pumpkin cake, and more.
It’s smooth, creamy, and spreads onto baked goods with ease. Its flavor is the perfect balance of sweet and tangy and you only need 5 ingredients total!
This Perfect Cream Cheese Frosting:
- Isn’t as cloyingly sweet as buttercream
- Is smooth as silk
- Isn’t runny (thank goodness!)
- Has a tangy, yet sweet flavor
- Is my creamiest frosting ever
- Can be piped with piping tips!
How to Prevent Runny Cream Cheese Frosting
Cream cheese frosting will be thin and runny if you’re not careful about the type of cream cheese you use. Make sure you use an 8 ounce (226g) brick of full-fat cream cheese, not low-fat cream cheese and not cream cheese spread sold in a tub. Save cream cheese spread for bagels and low fat cream cheese for cooking.
The #1 reason bakers end up with runny frosting is because they’re accidentally using cream cheese spread instead of a brick. There’s a HUGE difference! For the best, thickest, and most successful frosting, use the bricks of real cream cheese.
Only 5 Ingredients
- brick cream cheese
- butter
- confectioners’ sugar
- vanilla extract
- salt
You will want room temperature butter and room temperature cream cheese before beginning.
Can This Cream Cheese Frosting Be Piped?
Cream cheese frosting is difficult to pipe because it’s so creamy. However, I learned a little trick a few years ago and feel free to borrow it. Cream cheese frosting will hold its decorative piped shape if you refrigerate it prior to piping. Fit your piping bag with a piping tip, fill your bag with the frosting, then refrigerate it for 20-30 minutes before piping.
However, don’t expect it to be as sturdy as buttercream. Cream cheese isn’t super stable, so save intricate piped designs for vanilla buttercream. Instead, stick with a basic round tip.
Cream Cheese Frosting Flavors
Flavor spruces everything up, so feel free to have fun with this recipe. A dash of cinnamon (like the frosting on these banana cupcakes) or brown butter (like the brown butter cream cheese frosting on this banana layer cake and zucchini cake) are excellent, but chocolate cream cheese frosting might be my very favorite. You can even add some “strawberry dust” as shown in my strawberry cake.
Other flavor ideas:
- Pumpkin Spice: 1/2 teaspoon pumpkin pie spice (depends how much spice flavor you want!)
- Lemon: 1 teaspoon lemon extract
- Chai Spice: 3/4 teaspoon chai spice mix (just like chai latte cupcakes)
- Coconut: 1 teaspoon coconut extract
Simply add these ingredients to the recipe below.
For something lighter and less sweet that still pipes amazingly well, I recommend my whipped frosting. It’s the same frosting we used on this cookies and cream cake with the addition of Oreos!
Uses for Cream Cheese Frosting
It tastes phenomenal with spiced cakes and cupcakes, but don’t limit yourself. This stuff is so versatile! Here’s plenty of recipe inspiration for your next batch:
- Spice Cake or Apple Cake
- Banana Bread
- Homemade Brownies
- Zucchini Bread or Zucchini Cake
- Banana Cake
- Carrot Cake Cupcakes
- Pumpkin Cupcakes
- Sugar Cookies
- Blueberry Cupcakes (pictured above)
- Pumpkin Cake (pictured above)
For taller layer cakes, I usually add a little milk, extra cream cheese, and extra confectioners’ sugar to produce more volume. My carrot cake and red velvet cake recipes show this higher ratio of frosting. And sometimes I add extra butter for a stronger, more buttercream-like frosting. My lemon cake and coconut cake show the buttercream variation.
Print
Favorite Cream Cheese Frosting
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: about 3 cups
- Category: Frosting
- Method: Mixing
- Cuisine: American
Description
Homemade cream cheese frosting is super creamy, soft, smooth, and tangy. It’s so easy to make and the uses are endless!
Ingredients
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
- Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
Notes
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand)
- Quantity: This recipe is enough to frost 12-18 cupcakes or one 9×13 quarter sheet cake. 1.5x the recipe for a double layer cake or add extra cream cheese, confectioners’ sugar, and a splash of milk or cream as shown in my carrot cake and red velvet cake recipes. (Doubling the recipe would be far too much.)
- Chocolate: Here is my chocolate cream cheese frosting recipe.
Reader Comments and Reviews
Delicious recipe. BUT. My kitchen was cold, the frosting was cold, the cake was cold, and the frosting was still just about dripping off the cake. I added a whole extra cup of icing sugar, and it made no difference to the thickness/stiffness of the frosting, just made it too sweet. I used full fat block cream cheese and proper dairy butter, so I don’t understand why this has happened. Both cake and frosting have now been in the freezer for an hour and it’s only the tiniest bit better.
My icing turned out gritty. I blended it for the full 3 minutes and then had to come back to it the next day. I put it in the refrigerator and it was still gritty the next day so I mixed it again and still it was gritty. Any idea why?
Hi Shiela, gritty frosting can be caused by the brand of powdered sugar you use. We like to use Domino brand, or you can try sifting yours first next time.
Hi Sally these are great! Just wanted to let you know that Brooki on YouTube seems to have closely copied this recipe too.
I only have salted butter on hand, so do you think it would work if I followed your recipe, but left out the salt?
Hi Christin, You can use salted butter instead of unsalted in this recipe. Leave out the added salt. But taste the frosting after it’s prepared– if you think it still needs a pinch of salt, add it.
WAYYY to sweet!
Wonderful, delicious recipe
Thsnks
Hi Sally,
Would you recommend a pistachio cream cheese frosting version?
Brick cream cheese
Unsalted butter
Confectionery sugar
Almond extract
Vanilla extract
Salt
Hi Ash, you can definitely add a little almond extract to this cream cheese frosting. We would add 1/4-1/2 a teaspoon here.
Hi Sally!
What brand(s) do you recommend for the powdered sugar and butter? I want to avoid a chemical flavor that off or cheaper brands can create. I use Wholesome but it often creates a grey coloring and a bit of a chemical flavor, and I use kerrygold butter.
Thanks Sally!
Hi Ishi, we typically usually use store-brand butter (such as Wegmans or another local grocery store) or Land O’Lakes. For confectioners’ sugar, we like to use Domino brand. (Not sponsored by any of these brands—just genuine fans!)
Hi, it tastes amazing, but I left it out overnight by mistake. Is it safe to frost a cake and eat?
Hi Maddie, the U.S. Food and Drug Administration advises refrigerating any food made with cream cheese after 2 hours.
Excellent!!!
Something went wrong for me. I measured by weight and followed to the letter, I used full fat cream cheese. Frosting had a very gritty texture and seemed overly sweet. I make your recipes all the time, but this was disappointing.
Did you let the cream cheese come to room temperature? I find that using cold cream cheese causes this x
Sally’s recipes are my favourite, but this was absolutely amazing! The texture was great, and the taste was divine!
Hi Sally!
I tried it and it tased amazing but I came out too thin. What should I do ?
Hi Sofia, did you use full fat brick style cream cheese? Anything else, like cream cheese from a tub, will be too thin. If it seems be to getting quite warm, you can refrigerate it to thicken it up a bit, or try adding a little extra sugar to stiffen it up.
I had to make a second batch for my 3 layer 6 inch and it was not too much. The extra frosting ensured that I could frost the cake properly and decorate it without skimping. The white chocolate is a little overpowering and the cream cheese doesn’t come through as much as I’d like. A delicious frosting non the less.
This is a wonderful festive trear.
This recipe is great! I made 1.5 times the recipe only I kept the icing sugar measured at 3 cups and it was perfectly sweet and cheesy.
I was able to cover a 2 layered 9” cake with a little in the middle and I still have tons left over!
Can I freeze it??
Thanks!
Hi Avery, Sure can. You can store it for up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
I am trying this recipe tomorrow. When ever I search for a recipe, I always use yours, thank you for all the great ideas!
Can this cream cheese frosting be used on the pumpkin Bundt cake? If so, how do you make it so it will drizzle over the cake? I don’t want to frost the Bundt cake.
Hi Lynn, you can follow the amounts/instructions for the cream cheese icing from this hummingbird Bundt cake recipe.
Hi Sally,
Sorry to be that person, but I live in Europe now, and full fat cream cheese is not something I can find here (believe me, I’ve tried finding it). Is there any tricks to make the cream cheese spreads work?
Hi Sam, Yes, we know this is an issue and it’s very frustrating! Look for a soft white cheese with around 33% fat content. Not sure how easy it is to get where you are, but in some parts of Europe you can find Philadelphia cream cheese in the tub. Some readers have reported that they strain off excess liquid from the tub type of cream cheese before using. If you try it, please let us know how it turns out!
Hello! How many cupcakes will this recipe cover when piping a rosette?
Hi Roxann, this recipe is enough to frost 12-18 cupcakes. If you are worried about not having enough for rosettes, I recommend making 1.5x the recipe.
I love a good cream cheese frosting. How many cupcakes will this cover?
This recipe is enough to frost 12-18 cupcakes.
I can’t seem to get my cream cheese frosting thinking, even after adding more confectionery sugar. Help!
Hi Shana, we’re happy to help troubleshoot. First, you’ll want to make sure you’re using full-fat, block cream cheese if available. (And from what we understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make frosting). You want to cream cheese to be just room temperature — if it’s too warm, it can cause the frosting to become runny. Adding a bit more confectioners’ sugar and putting it in the fridge like you mention should help to thicken it up. Hope these tips help!
Would this frosting be strong enough for a 3 layer carrot cake? Making a simple one for a friends wedding. Thanks
Hi Ali, For a 3 layer cake you can follow the quantities we use for this Carrot Cake. Enjoy!
Hi Sally, I want to make it less sweet, can I reduce the sugar? If yes, do I need to reduce the other ingredients too? Thank you!
Hi Jessa, Cutting the sugar will result in a very thin icing. You can add salt to cut the sweetness or try a different type of frosting that isn’t as sweet such as Swiss Meringue Buttercream.
Hi Sally,
Planning to make the hummingbird cake using yojr recipe as well as the cream cheese frosting for my Babys first birthday next week! I am going to make an 11” cake in thr shape of one. How much of the cream cheese frosting woukd it need? How many cups of frosting does this recipe yield? Thanks
Hi Mansi, this recipe yields about 3 cups of frosting. The exact amount you’ll need will really depend on if you plan to layer the cake and how heavily you’d like to frost it. For reference, this recipe is enough to frost 12-18 cupcakes or one 9×13 quarter sheet cake. 1.5x the recipe for a double layer cake or add extra cream cheese, confectioners’ sugar, and a splash of milk or cream as shown in my carrot cake and red velvet cake recipes. (Doubling the recipe would be far too much.)
Hello Sally,
I’m thinking of making this frosting. I’m curious if it can also be used as a cupcake filling? Anything I should change in recipe? Thank you for sharing all the great recipes. Janio
Hi Janio, you can definitely use this frosting to fill cupcakes!
I love this recipe but I’m lactose intolerant and as a result, where I live at least I can only get cream cheese spread. Do you have any suggestions on how to counter the issues that will cause?
Hi Roisindubh, if you can’t find a cream cheese block similar to what we have in the US, look for a soft white cheese with around 33% fat content. Not sure how easy it is to get, but you could try this one, or look for something similar: https://longleyfarm.com/collections/cream-cheese. We haven’t tested it personally, so aren’t sure of the result, but the reviews look promising. Also, some people have reported that they strain off excess liquid from the tub type of cream cheese before using. And we’ve also had UK readers report that they’ve had success subbing half mascarpone for half the cream cheese. If you try any of these, please let us know how it turns out!
Hi Sally,
I am planning on making these cupcakes for an upcoming work event.
I’m just wondering could I possibly add white chocolate bits/drops to the batter?
Would that affect the way the cupcakes turn out or would it be okay?
Hi Leanne, which cupcakes are you planning on making? Or did you want to add them to this cream cheese frosting? We’d be happy to offer our suggestions!
I’d like to use this recipe to frost sugar cookies to decorate with my grandson. Would it be to much (or maybe you have another suggestion) to also make icing to use in bottles for decorating options as well?
Hi Chris, you can use this frosting to spread on cookies, but it’s not ideal for small details or using in an icing bottle. Our easy cookie icing or royal icing would be best for that.
Unfortunately, this was cloyingly sweet.
You can always adjust sugar amount. All these recipes have same ingredients but some are 2 cups, some 4. I chose this recipe because it was in the middle and it was PERFECT!
Sally, this cream cheese frosting was a revelation for me. I’ve been making an amazing carrot cake from another food blogger but the frosting was too sweet and too thin. I made your banana cake and made this frosting for the first time and I’m a convert. I will never make that other cream cheese frosting again. The taste, amount of sweetness and the consistency are just right. Thank for this recipe!
Hi Sally! I love your recipes a lot, and Im a big fan of cream cheese frosting. but can you pipe it on top of your cake/cupcake, then freeze it just like this? I want to use it to pipe brains for Halloween but I dont know how it would react to the freezeer
Hi Marylene, yes, you can freeze cupcakes with cream cheese frosting on top. Hope you enjoy this one!