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
I’m doing Keto,and this recipe is perfect for it! I just use the Lily’s brand powdered sugar instead.Delicious!!
This is the first time that I have ever made cream cheese frosting (and I’m 70 years old)! Now I’m wondering WHY this is the first time that I have ever made it. It is easy to make and delicious. I will certainly be making this again and again! Thank you for the recipe.
Hi Sally! I am thinking about making this frosting to go on top of the chocolate sweet rolls for this months baking challenge. Do you think it would make for a nice “icing” on those rolls? Thank you! 🙂
Hi Brittany, absolutely! Let us know if you give it a try.
The tangy cream cheese frosting pairs so well with the sweet chocolate rolls!!
A success 1st time! Made this last night took me three hours but I was well worth it! I had made a attempt to make pistachio macaroons 3yrs ago and it failed. This recipe I followed everything down to a T, weighing the ingredients and even wiping down with lemon juice. I was super excited it was a success! I paired my macaroons with your cream cheese frosting. I will definitely make again soon. Thank you Sally!!
Hi Sally
I will make your carrot cake recipe over the weekend and I’d like to know which frosting would you recommend: this one or the one that comes with the carrot cake recipe. I know that they have the same ingredients but the quantities are different. The other one has a different cream cheese/butter ratio.
Thank you!
Hi Ioana! We would follow the cream cheese frosting recipe with our carrot cake to ensure you have enough to cover your cake. Enjoy!
In that recipe you’re doubling the amount of CC but not the amount of butter. Is this correct or a typo?
Thank you !
Best cream cheese icing!!
It is hard to find vanilla extract where I am. However, I can get vanilla flavoring. Since the flavoring is not as strong as the extract how much flavoring should I use to have the same result?
Hi Clay, we’re unsure of the exact amount of vanilla flavoring you should use, but start with the amount as written, taste the frosting, and then add more to taste (in small amounts!). Enjoy!
Hi sally,
Are you able to add food colouring to this recipe? Wondering if it mixes well. Thanks!
Hi Shahnaaz, absolutely — we recommend gel food coloring for best results.
I love your recipes. I used to make buttercream frosting, but cream cheese is my go to now. I have been making it to save in thr freezer.
I made a vanilla cake days ago and made this frosting today. Not too sweet and super creamy. I only had salted butter left today, so no added salt and a bit more vanilla and cream cheese. Yum.
Good Morning.
I am going to be making a wedding cake. (Carrot Cake with Cream Cheese icing.). I am going to use your recipe for the icing. I have a couple of questions.
1. How far in advanced can I bake and ice the cake with cream
cheese Icing? ( I’m hoping for 2 to 3 days in advance.)
2. Will I need to refrigerate the cake after icing?
3. Will the cake/icing be alright to sit out for very long on the day of the
wedding.
Thank you
Elizabeth
Hi Elizabeth, you should be fine baking and icing the cake 2-3 days in advance, just keep in mind that it may start to lose freshness. We always recommend keeping cream cheese frosting in the refrigerator. It should be okay for a little while at room temperature at the wedding, but keep it in the refrigerator as long as possible. It may begin to soften if it’s out for too long. And, keep it out of direct sunlight if possible. Hope this is helpful, and best of luck with the wedding cake!
Thank you so very much!
Elizabeth
OMG. I just made this frosting. I tasted it it is delicious!! Light and fluffy and not super sweet. I will never buy nasty canned frosting again. Thank you so much!!
Hi! can someone tell me how much does the recipe yield in grams please? <3
Hi Daniela, I’m sorry we have never weighed the finished frosting to get the yield in grams.
Hi Sally! Just wondering can I put fondant over this?
Sure can, Nicolete!
This recipe is the bomb!! I added an additional cup of confectionary sugar, juice of half lemon and about a tablespoon of lemon zest. Wow!! What a taste!!! I would tell everyone to try this recipe.
Hi! Just wondering, could I substitute the confectioner sugar with something else? Because I find it too sweet if I add all those cups of sugar. Is there a sub I can use to help it thicken aside from confectioner sugar?
Hi Raizel, unfortunately there isn’t a great substitute for confectioners’ sugar in buttercream recipes. However, if you’re looking for a less sweet buttercream, you might enjoy our Swiss Meringue Buttercream recipe instead. Let us know if you give it a try!
The correct answer is ‘cornstarch’. A small portion of the sugar can be replaced with cornstarch without significantly impacting the flavor.
Do you sift the powdered confection sugar first?
Hi Cynthia, we don’t sift the confectioners sugar for this frosting, although you certainly can. If you wish to sift your sugar, measure (spoon and level) and then sift.
If I’m using this to fill and top cupcakes, do I need to refrigerate the cupcakes until consumed since they have dairy from the cream cheese in them?
Hi Stephanie, yes, that’s what we’d recommend. Although you can certainly take them out a bit before serving so that they have a chance to come back to room temperature, if desired. Hope they’re a hit!
Hi,
This recipe has worked really well for me. However, this time I decided to make a blackberry cream cheese variation. I used homemade jam. The jam is well set and not watery. The flavor is great, but my consistency is runnier than expected. I didn’t add the addition 1/4 cup of confectioners sugar at the end and suspect this is my issue. The frosting has been in the fridge for a bit, but I am wondering if it’s too late to incorporate that 1/4 cup now and then return it to the fridge. What do you think?
Hi Rachel! Yes, you can beat in more sugar – we would bring it to room temperature first.
Hi Sally! I’m a big fan and follower, choosing to seek out your recipes when trying something new. I have a quick question about this cream cheese frosting: If I want to pipe “Nests” & “Grass” for Easter “Chicks in a nest” cupcakes, do you think this frosting will hold up and be precise enough/not too soupy? I know to add more confectionery sugar to thicken it, as well as your previous comment about chilling the frosting in the piping bag in the refrigerator for approximately 20-30 minutes prior to piping, but I was just curious if this will work, as well as if these cupcakes’ designs will stay precise after piping for a few days in the refrigerator? I have to make 100 of these cupcakes for an Easter event and would love to use your recipe, if you think it’ll hold up. Thanks so much!!
Best,
Kim Goldfeder Clarke
Hi Kim! We use this frosting to pipe simple designs, but nothing intricate like grass and nests on cupcakes. I fear it will be too soft to hold its shape correctly. Our vanilla buttercream would be a great option for intricate piping instead! Best of luck to you and your Easter cupcakes – happy baking!
A pinch or two of meringue powder can help it stand up in decorations, too.
Hi Sally,
This recipe turned out great in the end but I started it twice because I couldn’t get the butter and sugar to cream together. When I’ve done it in the past it is always light and well, creamy. This was grainy, almost dry and didn’t dissolve the sugar at all. Did I do something wrong? The butter was definitely room temperature. I did your finger print test… any thoughts? Just want to make sure it wasn’t a fluke it worked out.
Thank you!
(Ps I have just found your site and Amy loving it – thank you 🙂
Hi Kat, wonder if it was the type or brand of sugar you used…were you using confectioners’ sugar? We’re glad to hear it worked out in the end for you!
Any idea what we should use in the UK as we only have tub cream cheese and dont have block?!
Hi Sara, Spreadable cream cheese that is sold in the U.S. is too thin. However, 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, more solid, and other readers have reported success using it. It might be worth trying!
Thanks! I’ll keep you posted
Hello! Quick question – if I want to use this recipe but for a two layered 6 inch cake, should I just halve the quantities mentioned?
Hi Trisha! Half would be too little – we would make a full batch for a two layer 6 inch cake.
Yum. 🙂 I made this to top the Easy Cinnamon Buns from your site. Thanks for so many great recipes. I make sooo many and now that my husband bought me a stand mixer even more.
This is so delicious and quick! I read the details about refrigerating/freezing, but I’m wondering if I make cupcakes with this frosting, how long can they sit out at room temperature? Or even banana bread with this. I’ve read somewhere not to refrigerate banana bread, but if the frosting needs to be refrigerated right away I guess it shouldn’t be put on top?! So confusing lol. Thank you in advance
Your site is my go to for recipes when I am making something I’ve never made before.I know it will be good.My question is ,will this icing be able to be used as a filler for churros.Im not certain if the consistency is suitable for that. I’m new to baking and trying to learn the differences in frostings.
Hi Amy, I don’t see why it wouldn’t work. Cream cheese frosting is usually a bit thinner than a buttercream.
I am making a two layer 8 in cake. Is your cream cheese frosting enough for it. Thank you
Hi Katherine, You can 1.5x the recipe for a double layer cake – see recipe notes for details!
Hi! I’m looking for a cream cheese filling recipe so I’m wondering if this would work as a filling for cupcakes rather than icing? Thanks!!
Definitely!
Delicious. Made this with less (2 cups) confectioners sugar and more (1.5 tsps) vanilla. Next time, I might add a bit more salt, too. Used it for the gingerbread cupcakes, also on your site.
Hi Sally,
I live in the UK and we do not get block cream cheese here. Is there anything else I can use?
Thank you for the recipe. Amazing cupcakes, very moist and delicious. I will be making some more in the future for sure.
Thank you! First time making cream cheese frosting for the last of the garden gift zucchini bread. It was fabulous! The pickier kids even enjoyed the treat, that was a success :=]