PERFECT Cream Cheese Frosting (Quick, Easy, Versatile)
Cream Cheese Frosting is quick and easy to make in a matter of minutes with just FOUR simple ingredients. Versatile enough to use on a variety of cakes, cupcakes, and desserts, this cream cheese frosting recipe is truly the BEST!
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Cream Cheese Frosting is a simple, classic dessert staple that everyone should have in their recipe collection. And this particular Cream Cheese Frosting recipe just so happens to be quick, easy, and the very BEST!
I realize this isn't rocket science, folks. It's a really basic recipe with minimal ingredients. It's done in a matter of minutes. But as a homemade Cream Cheese Frosting connoisseur, I have determined that these proportions render the yummiest results!
Ingredients
There are just FOUR simple ingredients required to make this amazing Cream Cheese Frosting:
- Butter. Salted and at room temperature. It's important that your butter is completely softened or your frosting will by lumpy. If you don't have salted butter on hand, I recommend adding a tiny pinch of salt to your Cream Cheese Frosting to make the flavors pop!
- Cream cheese. Again, make sure it's at room temperature. And be sure to use a block of regular, full-fat cream cheese...no exceptions. Cream cheese from a tub may have extra water/air/ingredients whipped into it for easier spreading, and this can affect the ultimate texture of your frosting. Similarly, light or reduced-fat cream cheese will have a different flavor and texture than regular cream cheese and may yield frosting that's less rich and decadent.
- Powdered sugar. The amount is negotiable. However, keep in mind that how much you use will affect not only the sweetness but also the consistency of your frosting. And if your powdered sugar is particularly lumpy, you'll want to sift it first.
- Pure vanilla extract. Trust me on this one. Use good quality pure vanilla extract! No imitation stuff, please...because you will taste it. In fact, it is my humble opinion that the key to taking this frosting from good to great comes down to the vanilla you use!
How to Make Cream Cheese Frosting
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
Did you know that making the best Cream Cheese Frosting is super-duper easy?
- Plop your softened butter and cream cheese into a big bowl.
- Use an electric hand mixer (or a stand mixer with the paddle attachment) to beat until smooth.
- Slowly and gradually blend in the powdered sugar and vanilla, scraping the bowl several times.
- Beat on high until well-combined, smooth, and creamy.
The longer you whip this frosting, the lighter and fluffier it will become.
However, as soon as it starts to stiffen, stop beating! Otherwise, it can start to break down and turn runny.
Adjusting the Sweetness + Consistency
Feel free to tweak the sweetness of this recipe by increasing or decreasing the powdered sugar.
I actually prefer that my Cream Cheese Frosting is not overly sweet, because I like the slight tang from the cream cheese to come through. In fact, I think that's why I adore this frosting so much. I'm not a fan of cloyingly sweet frostings, and this isn't one of 'em.
Just keep in mind that the amount of powdered sugar you add to this frosting will also dictate how loose or thick it turns out.
How to Make Cream Cheese Frosting White
I'm sometimes asked how to get this frosting white. Well, Cream Cheese Frosting isn't likely to ever be truly white, but there are some tricks that you can try if white frosting is important to you.
- Butter can range from pale to dark yellow, so obviously, use the lightest shade of butter that you can find.
- While I don't really recommend using anything but pure vanilla extract, you can use a clear imitation vanilla extract for an even lighter shade of frosting if color is more important to you than flavor.
- Also, the longer you whip your frosting, the lighter and fluffier it will become and the lighter its color will appear.
- Adding a teeeensy drop of violet food coloring can also help yellow-ish frosting appear more white. Fully incorporate a very small dot or drop before determining if you need to add more. Be careful not to add too much or your frosting will turn gray or purple!
Ideas for Using Cream Cheese Frosting
This Cream Cheese Frosting recipe is, hands down, my favorite frosting ever. It's creamy and silky. It's sweet yet tangy. But best of all, it's versatile! Boy is it versatile.
A few ideas for enjoying it...
- Cakes and cupcakes. Vanilla, chocolate, strawberry, lemon, coconut, pumpkin...red velvet cake, carrot cake, Italian cream cake...and so much more!
- Cookies and bars. Pumpkin cookies and banana bars are two that immediately spring to mind.
- Quick breads. From banana bread to zucchini bread, from gingerbread to lemon bread, and more!
- As a filling. For layer cakes or even sandwich cookies.
- Cinnamon rolls. I mean, is there anything better?!
No matter how you use or where you apply this frosting, it's just flat-out fabulous.
Cupcake Frosting Trick
Back when I made a batch of this easy Cream Cheese Frosting to put on cupcakes for one of my kiddo's school Valentine's Day party (you know, back when schools still let us bring homemade treats to parties -- ha), I shared my quick and easy cupcake frosting method with my Instagram followers.
Rather than slopping on your frosting with a knife, you just need a gallon-sized freezer bag and about five minutes.
Hop over to read the details if you don't already know this little trick!
Yield
Speaking of cupcakes, one batch of this recipe should make enough frosting to ice 24 cupcakes with a knife. This means spreading each cupcake with a reasonable amount of frosting. 😉
But if you really want to pile on the frosting (by piping it on) for cupcakes with sky-high frosting (like those pictured in this post), you will probably need to make 1.5 or even 2 times this recipe to generously cover 24 cupcakes.
The same applies for cake. As written, this recipe is enough to spread over a 9- by- 13-inch rectangular cake. However, to frost and fill a double-layer cake, you'll want to double the frosting recipe.
Helpful Tips, Tricks, & Equipment
- Vanilla prices have skyrocketed over the past couple of years because of a worldwide vanilla bean shortage. I used to buy my all-time favorite vanilla in 32-ounce jugs on Amazon...but the current price for a mass quantity like that is rather heart stopping. So these days, I tend to buy a smaller bottle of "the good stuff" and only use it in my favorite recipes (like this one!) where the vanilla flavor truly shines through.
- This Cream Cheese Frosting recipe should be stored in the refrigerator. It does become pretty soft at room temperature, meaning it's not the best choice for frosting an elaborate cake that needs strength and structure.
- I usually frost my cake or cupcakes ahead of time, refrigerate, and then let them come to room temperature for about 30 minutes before serving.
Any questions about the yummiest frosting that ever was? Actually, I have one for you...how are you planning to use this Cream Cheese Frosting???
I might have to bake something this weekend just to have an excuse to whip up another batch, and I'm lookin' for ideas!
P.S. If you have any frosting left over and you decide to take a spoon to it, it's particularly tasty if you sprinkle some chocolate chips on top. (Or so I've heard...) 😉
More Cream Cheese Frosting Flavors
PERFECT Cream Cheese Frosting (Quick, Easy, Versatile)
Video
Ingredients
- ½ cup (1 stick) salted butter, softened
- 8 ounces cream cheese, softened
- 3 to 4 cups powdered sugar, depending on your desired consistency and sweetness of frosting
- 2 teaspoons pure vanilla extract
Instructions
- Using an electric hand mixer (or stand mixer with paddle attachment), beat together the butter and the cream cheese. Slowly and gradually blend in the powdered sugar and vanilla, scraping the sides of the bowl as needed. Then beat on high until well-combined, smooth, and creamy.
- Cream Cheese Frosting should be stored in the refrigerator. You can either apply the frosting as soon as you make it and then refrigerate your cake/cupcakes/etc., or transfer the frosting to a sealed container, refrigerate, and then bring to room temperature and stir until smooth before using.
Equipment Needed
Notes
- The saltiness of salted butter balances the sweetness of the Cream Cheese Frosting and helps the flavors pop. If you only have unsalted butter, you can add a tiny pinch of salt for the same effect.
- Use only regular, full-fat cream cheese that comes in a block or brick. Using cream cheese from a tub or reduced-fat cream cheese will won't yield the same results.
- Make sure your butter and cream cheese are completely soft and at room temperature or your frosting will have small lumps.
- If your powdered sugar is particularly lumpy, you will want to sift it first.
- The longer you whip this frosting, the lighter and fluffier it will become. However, as soon as it starts to stiffen, stop beating! Otherwise, it can start to break down and turn runny.
- This frosting recipe holds up best when chilled. It is pretty soft at room temperature, meaning it's not the best choice for frosting an elaborate cake that needs strength and structure.
- Use good-quality, pure vanilla extract, as the vanilla flavor really shines through in this recipe.
- A batch of this frosting is enough to frost a 9x13" cake or 24 cupcakes (spread with a knife). For a layer cake -- or to generously pipe frosting onto 24 cupcakes -- you'll want to double the recipe.
- I usually frost my cake or cupcakes ahead of time, refrigerate, and then let them come to room temperature for about 30 minutes before serving.
Nutrition
Post originally published on February 19, 2015, and updated on February 5, 2019, May 2, 2020, February 4, 2021, and March 25, 2024.
I am looking forward to trying this and I was wondering if this would go well on Bundt cakes, specifically chocolate? Thanks!
Yes, I think this cream cheese frosting would be great on a chocolate Bundt cake! You could spread it or pipe it to make it fancier...just make sure it's thick enough that it doesn't slide down the sides. 🙂
This was so yummy I could eat it by the spoonful! But I had to restrain myself and save it for the lemon cupcakes I made. 🙂 So easy, too!
Used this cream cheese frosting on carrot cake for Easter and it was so delicious. I can imagine it would be great on a lot of different flavors of cake! Great recipe.
For us chocoholics, is there a chocolate version?
Sure! After incorporating the powdered sugar and vanilla, slowly blend in 1/2 cup cocoa powder. Beat on high until it's completely smooth and combined, scraping the bowl as necessary.
I love it i’m gonna use it for my 10th birthday I want to be a baker when I grow up!
Happy 10th birthday! I'm sure you're already a great baker. 🙂
Delicious thank you so much for your recipe. It’s going on top of a devil’s food sheet cake:)
My daughter made this for a gingerbread cake she made and it was so delicious. What a great recipe so good.
I make this frosting for my guava cake.
It’s delicious together!
Super easy and delicious! I added vanilla bean paste and they were so good!
I made this once before and it was delicious! Everything went perfectly. I can't recall though, how much does one batch make? Will it be enough to frost 4 dozen cupcakes? Lol.....thank you!
Jessie
Glad you enjoyed this frosting, Jessie! One batch of frosting will cover 2 dozen cupcakes with a moderate (not sky-high) amount of frosting. So for 4 dozen cupcakes, you'd need to double the recipe. 🙂
I keep a vanilla bean in my container of powdered sugar. I love the delicate vanilla flavor it creates.
This sounds very interesting! I’m definitely going to have to try it out!
Substitute powdered milk for the sugar. Much healthier and it holds its shape
This is a very good recipe for frosting my Finnish Coffee Bread that we call Nisu Nissua or Pulla. I could not find a recipe when looking for one under any of those names but this one is very good.
My mother was Finnish and came from northern Michigan, Bruces Crossing just a few miles from Ewen, Michigan. The people on the farm next to them were named Aho and from what I understand were related some how.. My mothers last name was Manninen and her sister Martha married Chauncey Eggleston who also lived on the same road, just before my Grandpa and Grandma. I don't know if you would know about any of these folks but they all immigrated from Finland directly there was a half sister named Lemby. Just curious!!
Sincerely, Lois Lewis Olker. Happy Easter!!! got to get busy with your frosting recipe.
How far in advance can you make the frosting? Can’t wait to try it out!
You can make this frosting a good bit in advance, Lindsay (even up to a week), but you'll need to let it come to room temperature (and give it a quick beat again, if you like) before spreading it on your cake/cupcakes.
Made this today and OMG! Turned out way more creamy than other recipes I have tried. DELISH.
Can I use unsalted butter and add salt or should I just use salted butter?
If you don't have salted butter, you can definitely use unsalted butter plus a pinch of salt. Just be careful not to add too much! 🙂
Dear Samantha,
Is it possible to use less sugar powder so its less sweet or the cream would not shape well? Many thanks
Hi Victoria! I often make this recipe with a lesser amount of powdered sugar and you're correct...it does come out a bit looser. Might not work for a tiered cake, but I find that it works just fine for a cake in a baking dish or even cupcakes. 🙂 Hope that helps!
I’m making this cake today for my mother’s birthday and I would like to know the measurements please. I bought 2 sticks of cream cheese and big bag of powdered sugar and pure vanilla !
The measurements can be found in the recipe card, which is right above this comment section. 🙂
I made a half recipe of this to generously cover a 9-inch round cake (Ina Garten’s chocolate recipe, ahhhhmazing). It was to-die-for. We all agreed it was the best we’d ever had. Thank you so much!
Made this for a cake for dessert today, my family loved it!
I used this recipe last weekend for a last minute request while visiting my friend’s son; it happens to be his birthday, I didn’t hv any baking/frosting tools other then a hand mixer, so I went for a red velvet cake and covered it with your cream cheese frosting, I used a knife and a ziplock bag to frost that not so good looking cake. It turn out that everybody love the cake, even last night my friend was talking about the delicious frosting. Thank you this recipe is going to be on my favorites list 👩🏼🍳