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!
The BEST Cream Cheese Frosting
I know this phrase gets overused but this really is the BEST Cream Cheese Frosting. I seriously make it all the time and you’ll love it for multiple 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.
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 frosting, ready to pipe and eat!
Third, it’s so versatile and pairs perfectly with practically any flavor of cake, cupcake, cookie, or brownie. You seriously can’t miss.
I may or may not of licked the bowl, spatula and whisks. Absolutely delicious! So simple and quick to throw together!
Why you’ll love this family favorite recipe!
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.
What You’ll Need
This is just an overview of the ingredients in this recipe. For full amounts and instructions, scroll to the printable recipe card below.
- 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. Be sure to use the brick of cream cheese, not cream cheese spread.
- 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. You can thin it out with a splash of heavy cream or milk if you need to (though I never do), but that’s really all there is to it!
Pro Tip: If you would 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!
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
You can spread or pipe this onto your favorite desserts to finish them off. Or just eat it out of the bowl and dip Oreos or graham crackers in it! But here are some of my personal favorite ways to use this cream cheese frosting.
Cakes
Cupcakes
More Frosting Recipes
- 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
- 1 (8-ounce) package full-fat cream cheese softened
- 1/2 cup (113g) salted butter softened
- 4 cups (480g) powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
- In a large mixing bowl, beat the cream cheese and butter together until smooth using a hand mixer or a stand mixer, about 2 minutes.1 (8-ounce) package full-fat cream cheese, ½ cup (113g) salted butter
- Add the powdered sugar and vanilla extract and beat again until creamy and smooth. The longer you beat the frosting the thinner it will become, or you can add a splash of milk or cream to thin it out to your desired consistency.4 cups (480g) powdered sugar, 2 teaspoons pure 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 💀
This recipe was great and super easy and quick to make! And unlike Joel here, it was certainly sweet! <3
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!
I am going to use this as a filling to sandwich between spiced oatmeal cookies! I am giving them too a few special people plus my family for Thanksgiving. I know it will be delicious!! Happy Thanksgiving!!
Oh that would be delicious! I wish I could have one! 😉 Happy Thanksgiving to you too!
Worked just fine for me, added a splash of milk to thin out to pour over sheet cake, excellent taste!
Very delicious and very easy!
Thank you!
FOUR cups of powdered sugar??? That seems excessive, but maybe not (?)
Can I add a little orange zest to the cream cheese frosting?
Sure! You can add whatever you want! Orange zest would be delicious!
This recipe turned out great!!!
This was really good and very easy to make!
Perfect! I’m so glad!
Excellent! Used it for a cookie cake.
I made this for my cinnamon rolls. Very good and easy!
Love it. Made a chocolate with cocoa powder. And, one with lemon juice. Delicious!!!
Yum! Those two would be delicious flavors for frosting.
Turned out great!
I absolutely love this recipe. I use it with chocolate cake for every birthday for my kids and for other occasions when I make cake or cupcakes.
It’s a crowd pleaser every time and we just love the simplicity of it!
Thank you!
Thank you so much!
Was great! I’m not sure what the girl in the comments did to the recipe to say it was literal sand lol.
Thank you!
Great recipe. Used exact measurements and instructions and it turned out wonderful. Smooth, creamy and so good on red velvet cake.
Very easy to whip up. Thank you!
Thank you Janice!
This is the best cream cheese frosting!
Thank you Beverly!
It was good but i had clumps in mine and it turned brown from the vanilla
You can use clear imitation vanilla if you want a true white. You can also use vanilla bean paste but it will leave little black vanilla bean specks. The cream cheese clumps are a result of not letting the cream cheese soften all the way and it can clump with the butter. I hope you make it again!
It’s great! Just hope I have enough left for my cupcakes because I can’t stop eating it!
Thank you! It’s a good one!
Recently I have been substituting whipped cream cheese in many of my recipes. It is just much easier to blend in than regular softened cream cheese. Is there any reason it wouldn’t work in this recipe?
I think it would work fine. You would need to adjust ingredient amounts since the whipped cream cheese has a different volume than a block of cream cheese. But definitely worth a try. Just keep in mind that using a block of cream cheese will make the frosting a bit thicker and using the whipped cream cheese might be a tad runny because it is lighter. Adjust the ingredients until you find a consistency you like.
This frosting is so yummy thank u for sharing omg
Thanks Dawn!
What can i do if it turns out with no spread consistency
Hmmm is it lumpy or grainy? You will want to make sure you use full-fat cream cheese for best results. The cream cheese has to be room temperature. If it is too cold it will turn out lumpy. Also, overmixing the cream cheese can lead it to be gummy and loosen too much. I wish I could see it to diagnose the problem! Let me know if you have any more questions!
Mine is awfully thick and very sweet. Is there a way to remedy that?
You can add a little bit of cream or milk to thin it out. If it’s too sweet, you can add a little bit more butter to hep balance the sweet.
I always use this recipe when I make banana cake. I use a 9 by 13 pan for my cake so I have plenty of icing left. I freeze the leftover icing and use it when I bake a batch of brownies.
Great idea Susan!
I made this recipe tonight to go with warm pumpkin muffins!! Yummm the pairing was awesome.
Thank you for sharing this recipe with us. Definitely a 10 out of 10.
You’re so welcome Sheila! I wish I could have some of your warm pumpkin muffins right now! Sounds delicious.
I cut this recipe in half because I made a small cake but keeping this recipe. So good! Can’t wait to try the brown butter version. Everyone should make this.
This is my go-to cream cheese frosting recipe. It’s simple, quick and is so delicious! I’ve made this at least a dozen times. You won’t find a better recipe than this. 🙂
Mine was very runny? I had to drizzle rather than pipe
Hmmm it sounds like it might have been overmixed. The longer you mix the cream cheese the thinner it will become because it starts to release water and separate.