I’ve made a lot of cream cheese frosting in my baking life — some too runny, some too sweet, and a few that just tasted kinda… flat. But this one? This one’s the one. It’s thick enough to pipe, soft enough to spread, and that balance of tangy and sweet? Just right.
I use this frosting on everything — carrot cake, red velvet cupcakes, cinnamon rolls, even banana bread when I want to dress it up. And every time I do, somebody asks for the recipe. If you’re looking for a go-to cream cheese frosting that’s smooth, flavorful, and not cloyingly sweet, this is it.
Why You’ll Love This Recipe
This cream cheese frosting is everything a good frosting should be: rich and tangy from real cream cheese, lightly sweetened so it doesn’t overpower your baked goods, and incredibly smooth with a touch of vanilla.
It spreads like a dream on cakes and pipes beautifully onto cupcakes. It’s made with just a handful of ingredients and comes together in 10 minutes. Once you make it, you’ll never go back to the overly sweet store-bought kind again.
Ingredients
- 8 oz full-fat cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3½ to 4 cups powdered sugar (adjust for thickness and sweetness)
- 1½ teaspoons vanilla extract
- Pinch of salt
- Optional: 1 tablespoon heavy cream (for a silkier texture)
Pro Tips
- Use full-fat brick cream cheese — not the spreadable kind in tubs, which is too soft.
- Soften the butter and cream cheese fully before mixing to avoid lumps.
- Don’t overbeat — mix just until smooth and fluffy to prevent the frosting from getting too loose.
- Add powdered sugar gradually so it blends smoothly and doesn’t create a cloud.
- Chill before piping — pop the finished frosting in the fridge for 10–15 minutes if it’s too soft to work with.
Tools You’ll Need
- Electric hand mixer or stand mixer
- Mixing bowl
- Rubber spatula
- Measuring cups & spoons
- Fine mesh sifter (for lump-free powdered sugar)
- Piping bag and tips (if decorating)
Substitutions & Variations
- Dairy-free: Use plant-based butter and vegan cream cheese, though texture may be slightly softer.
- Flavor twist: Add lemon zest, almond extract, maple syrup, or cinnamon for a fun flavor variation.
- Lower sugar: Use 2½ to 3 cups powdered sugar and a tablespoon of cornstarch to help with structure.
- Chocolate version: Beat in ½ cup unsweetened cocoa powder with the powdered sugar.
Make Ahead Tips
This frosting is super make-ahead friendly! You can make it up to 3 days in advance and store it in the fridge in an airtight container.
Let it sit at room temperature for about 30 minutes before using and re-whip it quickly to bring back that fluffy texture.
You can also freeze cream cheese frosting for up to 1 month. Thaw overnight in the fridge, then whip again before using.
Instructions
1. Soften Your Ingredients
Let the butter and cream cheese sit at room temperature for at least 30 minutes. They should be soft but not melted.
2. Beat Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together using a hand mixer or stand mixer. Mix for 2–3 minutes until smooth and creamy.
3. Add Vanilla and Salt
Mix in the vanilla extract and a pinch of salt. Blend just until incorporated.
4. Add Powdered Sugar
Gradually sift in the powdered sugar, 1 cup at a time, beating on low after each addition to prevent sugar clouds. Scrape down the bowl as needed. Stop at 3½ cups and test for sweetness and thickness. Add more sugar if a firmer texture is needed (especially for piping).
5. Adjust Texture (Optional)
If the frosting is too thick, add 1 tablespoon of heavy cream and mix until fluffy and smooth. If it’s too soft, chill for 10 minutes or beat in more sugar.
6. Use or Store
Use immediately to frost cakes, cupcakes, cinnamon rolls, or cookies. Or transfer to an airtight container and refrigerate.
Serving Suggestions
- Spread over a classic carrot cake or hummingbird cake
- Pipe onto red velvet cupcakes or chocolate cupcakes
- Swirl on top of cinnamon rolls or pumpkin muffins
- Use between layers of a spice cake or banana bread
- Serve as a dip for graham crackers or sliced apples
Leftovers & Storage
Store any leftover frosting in an airtight container in the fridge for up to 1 week.
Before using again, let it come to room temperature and beat lightly to restore the texture.
To freeze: Store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and re-whip before using.
Nutrition & Benefits
Cream cheese frosting isn’t meant to be “healthy,” but it is made with real, simple ingredients — no preservatives, no artificial colors, and no weird thickeners like some store-bought versions.
You can adjust the sweetness to your liking, and even sub in a little Greek yogurt for part of the cream cheese if you want something a little lighter (though not as pipeable). And hey, a little homemade frosting goes a long way — a small batch can frost an entire cake or two dozen cupcakes with room to spare.
Recipe FAQ
1. Can I use whipped cream cheese?
No — it’s too soft. Stick with full-fat block-style cream cheese for the best consistency.
2. Why is my frosting runny?
Your butter or cream cheese may have been too warm, or you overmixed. Chill the frosting for 10–15 minutes, or add more powdered sugar.
3. Is this frosting pipeable?
Yes! If it feels too soft, chill it briefly before using. It holds its shape well in a piping bag.
4. Can I color this frosting?
Absolutely — use gel food coloring for vibrant shades without changing the texture.
5. What cakes pair best with cream cheese frosting?
Carrot cake, red velvet, pumpkin cake, banana bread, spice cake — and honestly, anything chocolate.
A Sweet Finish
This cream cheese frosting is one of those recipes I come back to again and again. It’s reliable, rich, and always earns compliments — whether I’m using it on a birthday cake, cupcakes for school, or cinnamon rolls on a Sunday morning. Once you taste it, you’ll understand why it’s my go-to for just about everything.