This is my family’s all-time favorite cream cheese frosting recipe! It’s rich, creamy, and pairs beautifully with Carrot Cake, Red Velvet Cake, or practically any cake or cupcake you can think of. I’ve been making this frosting for years, and it never disappoints!
Why You’ll Love This Recipe
If I had it my way, every cake and cupcake would be piled high with a mountain of cream cheese frosting. Unlike buttercream, which can sometimes be overly sweet, cream cheese frosting strikes the perfect balance of sweetness and tang.
Don’t get me wrong—I have a buttercream recipe coming soon, and it’s delicious! But my heart will always belong to this smooth, pipeable, and versatile cream cheese frosting.
Ingredients You’ll Need
This frosting comes together with just five simple ingredients:
- Full-fat cream cheese (brick-style, not the spreadable kind)
- Unsalted butter (softened)
- Powdered sugar (sifted for smoothness)
- Vanilla extract (for a hint of warmth)
- A pinch of salt (to enhance the flavor)
Tips for Perfect Cream Cheese Frosting
Use full-fat brick cream cheese – The spreadable versions in tubs won’t give you the right consistency.
Soften your butter and cream cheese – This helps everything mix together smoothly without lumps.
Sift your powdered sugar – This ensures a silky texture and prevents clogging if you’re using a piping tip.
If using salted butter, skip the extra salt – This keeps the flavor balanced.
Can You Pipe Cream Cheese Frosting?
Absolutely! This recipe makes a thick, sturdy frosting that holds its shape beautifully. However, like most frostings, it can become soft in warm weather. If you plan to decorate cakes or cupcakes, keep that in mind!
How to Make Cream Cheese Frosting Thicker
This recipe already creates a thick and creamy frosting, but if you want it even stiffer:
- Add more powdered sugar (2 tablespoons at a time) until you reach your desired consistency.
- Mix in cornstarch (1 tablespoon at a time) to thicken it without adding extra sweetness.
Cream Cheese Frosting
The best cream cheese frosting recipe you’ll ever need! Made with just five simple ingredients, this frosting is rich, creamy, and perfect for cakes and cupcakes.
This recipe makes enough to:
✔ Frost a 2-layer 8″ or 9″ cake
✔ Generously frost 12 cupcakes (as seen in photos)
✔ Lightly frost 24 cupcakes
Recipe Details
- Course: Dessert, Cupcakes
- Cuisine: American
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 24 cupcakes or 1 (8″ or 9″) 2-layer cake
- Calories: 146 kcal per serving
Ingredients
- ½ cup (1 stick) unsalted butter (softened, 113g)
- 8 oz full-fat cream cheese (softened, brick-style, 226g)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar (sifted for smoothness, 500g)
Instructions
In a stand mixer (or using an electric mixer), beat the butter and cream cheese together until smooth and lump-free.
Add vanilla extract and salt, mixing well.
With the mixer on low, gradually add the powdered sugar until fully incorporated.
Use immediately to frost cakes or cupcakes that have completely cooled.
Tips for Perfect Frosting
For a thicker frosting – Add extra powdered sugar (2 tbsp at a time) until desired consistency is reached.
For a less sweet frosting – Reduce powdered sugar to at least 2 cups and adjust to taste.
If frosting is too thick – Thin it out with a small splash of heavy cream or milk.
For smooth piping – Sift the powdered sugar before mixing.
The cupcakes in these photos were piped using an Ateco 848 tip.
Nutrition (Per Serving)
- Calories: 146 kcal
- Carbs: 20g
- Protein: 1g
- Fat: 7g
- Sugar: 20g