This rich, tangy, spoon-lickable Best Cream Cheese Frosting is the only cream cheese frosting recipe you’ll need! Made with just 4 ingredients, it takes only 10 minutes to whip up! This easy frosting recipe is perfect for carrot cakes, red velvet cupcakes, and even chocolate cupcakes too. Make it ahead and freeze it for later!
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The BEST Cream Cheese Frosting
Cream Cheese just seems to make desserts taste AMAZING, right?! Whether it’s my No-Bake Cheesecake, Cream Cheese Brownies, or my Award-Winning Strawberry Cream Cheese Pie, I’m always experimenting with adding this savory spread into sweet baked goods. Can’t stop, won’t stop, it’s just delicious!
This is the BEST Cream Cheese Frosting, and you’ll love it for several reasons. First off, it requires just 4 (F-O-U-R!) ingredients, most of them you’ll already have in the pantry or fridge (powdered sugar, butter, and vanilla extract) and you may even already have the cream cheese on hand as well! I always buy it in bulk so I have some on hand for sweet or savory recipes, and since it freezes well you can keep it in the freezer for 2-3 months and just thaw it as needed. I love recipes that don’t need special trips to the store to throw together. Life is busy, and that’s just another thing I don’t need to fit into my day!
Second, this cream cheese frosting is made so quickly, you’ll wonder if you’ve missed something. You haven’t! It took me about 5 minutes of creaming the butter and cream cheese together first, and then tossing in the other ingredients…and just like that, we have cream cheese buttercream, ready to pipe and eat!
We love to frost our cakes and cupcakes with new and exciting flavors! For something a little more exotic, check out our fruity Guava Frosting or Dragon Fruit Buttercream Frosting. And for something a little more traditional, our Best Chocolate Buttercream Frosting is light, fluffy, and perfect for chocolate lovers!
Pro Tip: if you’d like your cream cheese frosting to be a little firmer for piping, stick it in the fridge for about 30 minutes, or add a little cornstarch. These two techniques together hold the piping shape beautifully!
Cream Cheese Frosting Recipe ingredients
It’s just four ingredients to rich, delicious, homemade frosting that is the perfect topping for cakes, cupcakes, brownies, cookies, and bars! I recommend using high quality ingredients, especially in a recipe like this where the ingredient list is short because you will really notice a difference in taste.
- Cream cheese: Full-fat cream cheese, softened will make the best cream cheese frosting! It’s extremely rich and tangy. I have done this with reduced fat cream cheese and it’s still good, just not quite as good as with full-fat.
- Butter: Plenty of softened butter makes this Cream Cheese Buttercream even richer! There’s nothing like a buttery frosting.
- Sugar: Powdered sugar is the best for this icing recipe as it melts easily into the rest of the ingredients.
- Vanilla extract: Just a little extra flavor, the vanilla complements the cream cheese deliciously! You can use store-bought, or make your own with my Homemade Vanilla Extract recipe.
How to make Cream Cheese Frosting
- Beat the cream cheese and butter. Firstly, beat the cream cheese and butter together until smooth using a hand mixer or a stand mixer. This is much easier if your ingredients are room temperature to begin with. Mix them really well to make sure there aren’t any lumps of cream cheese.
- Mix in sugar and vanilla. For the last step, add the powdered sugar and vanilla extract and beat again until creamy and smooth. That’s really all there is to it!
How to store the Best Cream Cheese Frosting
You can make this cream cheese frosting up to 3 days in advance and store it in an airtight container in the refrigerator. When you’re ready to use it, let it sit on the counter to take off the chill before beating it back into its fluffy state and piping it or spreading it over a cake.
Can you freeze Cream Cheese Frosting?
Yes! This frosting can be frozen for up to about 3 months. Thaw it overnight in the fridge, then let it sit out on the counter to come to room temperature before beating well and using. I like to make a double batch and freeze half just to have some on hand.
Cream Cheese Frosting Recipe FAQs
If you want a cream cheese frosting with even more stability for piping, the best way I’ve found is refrigerating it for 15-30 minutes and/or mixing in 1 tablespoon of cornstarch. If you’re making cupcakes but aren’t going to serve them immediately after piping, stick them in the fridge to retain the piped shape as well.
Frosting tends to be fluffier and is perfect for topping cupcakes with, or spreading over and in between cake layers. Icing is usually glossier and is great for decorating finer details on baked goods like cookies. Check out my Easy Royal Icing Recipe for Sugar Cookies tutorial and video for more information on icing!
How to use Easy Cream Cheese Frosting
CAKES:
- Best Carrot Cake Recipe
- Best Red Velvet Cake
- One-Bowl Chocolate Cake Recipe
- Vintage Cherry Chip Layer Cake
CUPCAKES:
- Best Ever Moist Vanilla Cupcakes
- Lemon Cupcakes
- Gingerbread Cupcakes
- Fresh Strawberry Cupcakes
- Best Ever Moist Chocolate Cupcakes
COOKIES & BROWNIES:
More Frosting Recipes Like This
- Homemade Rainbow Chip Frosting Recipe
- Lemon Buttercream Frosting
- Vanilla Buttercream Frosting
- Light & Fluffy Oreo Frosting (aka Cookies & Cream Frosting)
- Easy Salted Caramel Frosting
Frostings
Fresh Strawberry Frosting
Frostings
Homemade Chocolate Frosting
Frostings
Best German Chocolate Cake Frosting
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Homemade Cream Cheese Frosting
Equipment
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup salted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Beat the cream cheese and butter together until smooth using a hand mixer or a stand mixer.8 ounces cream cheese, ½ cup salted butter
- Add the powdered sugar and vanilla extract and beat again until creamy and smooth.4 cups powdered sugar, 2 teaspoons vanilla extract
Notes
- Stiffer Frosting: If you want a cream cheese frosting with even more stability for piping, try refrigerating it for 15-30 minutes and/or mixing in 1 tablespoon of cornstarch.
- Yield: This recipe makes about 3 cups of frosting, which is enough for 1 dozen cupcakes (if you are piping it on like in the photos) or a 2 layer cake.
- Make Ahead and Storage Instructions: This frosting keeps in and airtight container in the fridge for 2-3 days if you want to make it in advance. Let it sit for a while on the counter to take off the chill before beating and using.
- Freezing Instructions: This frosting can be frozen for up to about 3 months. Thaw overnight in the fridge, then let it sit out on the counter to come to room temperature before beating well and using.
This recipe is amazing
Thank you!
Instead of writing a whimsical little essay, list the amounts of ingredients.
It seems a little unfair to give a recipe one star when you haven’t even made it. And to make it easy, I have a “jump to recipe” button that will take you straight to the recipe with ingredients and instructions.
I never buy salted butter so I used unsalted. My 6 year old daughter said it is so good that she wants more! This will be my go to recipe!
Great! I am glad your daughter liked it!
The list of amounts of ingredients are always at the bottom along with a streamlined list of instructions. Don’t be so quick to write a comment when you haven’t checked out the whole page 💀
It’s powder not even icing. I would never make it again and I had to throw it out cuz it was like sand
Just use 1-1 1/2 cup of powdered sugar! Anyone in their right minds would not put 4 cups of sugar into this small batch of frosting. Also maybe get a better hand/stand mixer lol
I decorated a two layer birthday cake using the cream cheese and butter frosting. Can I leave the cake covered on the counter overnight or does it have to be refrigerated because of the cream cheese?
I would recommend storing in the refrigerator because of the cream cheese.
I may or may not of licked the bowl, spatula and whisks. Absolutely delicious! So simple and quick to throw together!
Ha ha no shame in licking the bowl!
Delicious recipe! Easy to whip up by hand as well ❤️
Thank you!
This recipe was super easy and very delicious!
I modified it a bit by using 1/2 the amount of cream cheese and butter but I kept the 2 teaspoons of vanilla and I used less than 2 cups of the powdered sugar. I had plenty to cover my bundt cake and froze the rest for another time.
Thanks for such a great icing!