Creamy, fluffy and rich, this melt-in-your-mouth cream cheese frosting is perfect for topping cakes and cupcakes with. It’s not overly sweet and has a satiny-smooth texture you’re going to love. Learn how to make cream cheese frosting absolutely perfect!
My favorite frosting and the one I use the most is cream cheese buttercream frosting. Just like my white chocolate swiss meringue buttercream, this frosting is fluffy and rich, without being too heavy.
Homemade frosting is the best and it’s easy to make. I’ve tested this frosting with different amounts of butter, cream cheese, and sugar, and this recipe is perfect for piping and holds its shape well, so you can use it for cupcakes and layer cakes, like red velvet cupcakes and carrot layer cake.
How to make cream cheese frosting
If you ever wondered how to make cream cheese frosting, it’s incredibly easier! Here’s how to do it:
- In the bowl of an electric mixer fitted with the paddle attachment (or with a handheld mixer), beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes.
- Add powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy (Note: If you want a thicker frosting, feel free to add more powdered sugar).
Tips for making easy cream cheese frosting
Use full-fat, block cream cheese. Cream cheese that comes in the plastic containers doesn’t work well for frosting – it doesn’t hold it’s shape and your frosting will be runny. Also, full fat cream cheese helps stabilize the cream cheese so it holds it’s shape (and of course, tastes better).
Sift the powdered sugar. For a smooth, velvety frosting, make sure you sift the sugar so it’s not lumpy and easily absorbs into the frosting.
For extra fluffy frosting, replace the paddle attachment with the whisk and beat the frosting for 1 minute. This will give it a whipped, fluffy consistency.
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What cakes and cupcakes can I top with cream cheese frosting?
You can substitute cream cheese frosting for chocolate buttercream or vanilla buttercream whenever you feel like switching things up. But here are some of my favorite recipes to top with cream cheese frosting:
Cream Cheese Frosting Recipe
Fluffy and velvety smooth, this cream cheese frosting is absolutely perfect for cakes and cupcakes. This recipe makes enough to frost 12 cupcakes generously or 20 cupcakes if you cover them with a thinner layer. It's enough to frost a sheet cake or large round cake. For a layer cake, multiply the recipe by 1.5. Note the metric measurements do not increase, so calculate metric manually.
Ingredients
- 8 oz. (225g) block cream cheese (not spread), softened to room temperature
- ½ cup (1 stick/115 g) unsalted butter, softened to room temperature
- 3 cups (350g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
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In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add more powdered sugar.
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Frosting can be kept in an airtight container in the fridge for up to 3 days. Before using, bring to room temperature and whisk by hand for a few seconds until satiny and smooth.
Miri says
I love this one! It goes so well with the vanilla cupcakes!
It’s the taste I’ve always wanted to achieve 🙂
Shiran, could you do a post on tips about frosting?
I’ve never really baked until I found your blog so I don’t know anything about it,
so when it says “desired consistency” or “thick enough to pipe” I’m actually not sure what consistency that is.
Hence the taste was always great, but it never turns out pretty because I don’t know what consistency is ideal for pretty piping!
Thank you so much!
Shiran says
Hi Miri 🙂 I know that it can be difficult to understand sometimes. I’m in the process of doing videos to some of my recipes, so make sure to follow me on Facebook and Instagram. Hopefully it would help!
Amanda says
This was a great frosting recipe! Thank you.
Kim says
When you say powdered sugar is this icing sugar?
Shiran says
Yes!
Jane says
I used this recipe to go with your Whoopi pie, and it is now a family favourite! I used to love baking, but this recipe multiplied my love of baking by a million!
Emma says
Hi Shiran! Thank you so much for sharing your delicious recipes. I have been struggling to find a good frosting recipe for my cupcakes and layers cakes as, despite being half french, hate the taste of buttercream. Unfortunately in Portugal we can’t find philadelphia cheese creme in block (only spread) :/ Any ideas on how I could overcome this issue? Many thanks! Xx
Shiran says
Hi Emma! Unfortunately you need the block style cream cheese to make it work, otherwise the frosting would be too soft. You can use the Philadelphia spread for a softer version, and top the cupcakes with a thin layer. This would also work if you want to top a one-layer cake.
Donna Gentry says
Used this frosting on your vanilla cupcake recipe. I’m a home baker so always looking for new recipes. Absolutely delicious. I just added a strawberry to the top of each cupcake.
Giany says
Great recipe, can’t wait to try it. Can this frosting be colored?
Shiran says
Yes 🙂
Hijay says
Hi. Can I make this frosting using a hand mixer? Thanks
Shiran says
Yes!
Diana says
My go-to recipe for cream cheese frosting. My girls compare all other frostings to this one and prefer this one to many others that they have eaten, often saying loudly at events/restaurants, “your cream cheese frosting is so much better, Mom!” Lol
It’s easy to make, not too sweet, and perfect for frosting cupcakes or cakes. Thank you for this delicious recipe, Shiran!
PS My older daughter also enjoys this frosting spread on her waffles with fresh blueberries.
Shiran says
Thank you so much, Diana! I’m so glad your family loves it 🙂
Ayantha says
Hi Shiran, your photos and videos are really nice. Just wondering what was the lens you used for the video on your canon 70D?
Shiran says
Hi Ayantha, here is a link to all of the lenses I own and love. But recently I have been using mostly the 50mm f/1.2L.
Erica Beggs says
My son requested an orange cake for his birthday. I’m planning to make your cream cheese frosting to go with it. Can I add orange zest or orange extract in the icing, or is it better to leave it as is?
Talia @ Pretty. Simple. Sweet. says
Hi Erica, you can definitely add some orange zest into the icing if your son likes orange! It will enhance the orange flavor significantly but I think it would taste great!
Erica Beggs says
And, so excited to try the orange cake recipe, too!
JANE LEE FIX says
I needed to put together a dessert at the last minute and made a “tweaked” box red velvet, but alas…I only had chocolate icing on hand. But then I realized I probably had everything on had to make creme cheese icing. This is now my “go-to” recipe for icing. Easy and yummy!! Thanks!
Lis says
Hi
I make a lovely sponge cake for my co-workers but always have troubles getting the perfect firm standing consistency for a passionfruit cream cheese icing. I find it’s never firm enough once I put in passionfruit pulp and I do this gradually. Sometimes the icing is too sugary maybe the recipe I do has too much powdered sugar or the wrong powdered sugar or maybe not enough beating? What would you suggest with yr cream cheese icing and approx amount of passionfruit pulp?? I welcome any suggestions as I want the final result to be my “Go To” cream cheese fruit icing.
Thanking you in advance.
Lis
Stephanie @ Pretty.Simple.Sweet. says
Hi Lis, when baking with fruit it can be difficult due to all the added moisture. My biggest piece of advice is to remove the excess water from the passionfruit pulp by simmering the pulp first in a heavy-bottomed pan on low-medium heat setting. Stir constantly so the sugar doesn’t burn. By evaporating some of the water, you’re able to get the passionfruit juice to more of a syrup-like consistency. Strain out the seeds using a mesh sieve. Then try incorporating that passionfruit syrup to the frosting. If the frosting is perfectly sweet yet still runny, you could sift in a little starch (corn, cassava, tapioca) to thicken the frosting further.
Zarina Osman says
Hi, I’m almost sure one of Ur recipes had fresh cream in the cream cheese frosting but I can’t seem to find it? Iv made it a few times but years ago. Is there a link to it perhaps? Thanks!
Stephanie @ Pretty.Simple.Sweet. says
Hi Zarina, I do have a banoffee cupcakes recipe with this cream and cream cheese in the frosting. I also have a tiramisu cupcake recipe with a mascarpone and cream frosting. The mascarpone and cream cheese could be swapped one for one in that recipe too.