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I have been making this Cream Cheese Frosting for 30 years and it never disappoints. With the perfect combination of sweet and tangy, this homemade frosting is the perfect addition to so many cakes, cookies and bars.
Table of Contents
This classic cream cheese frosting recipe is the perfect balance of sweet and tangy flavors. There’s something magical about the way homemade cream cheese frosting transforms ordinary desserts into extraordinary treats.
I’ve slathered it on everything from a decadent chocolate cake to simple quick breads, and it never fails to add that perfect finishing touch that makes everyone ask for seconds.
The recipe makes about 2-3 cups of frosting, which is typically enough to generously cover a sheet cake or a dozen cupcakes.
And the best part is it comes together with just a few basic ingredients that most bakers already have in their pantry. No wonder this easy cream cheese frosting has remained my go-to recipe for all these years!
How to use Cream Cheese Frosting
This homemade frosting is incredibly versatile! Here are my favorite ways to use this delicious treat:
- Red Velvet Bundt Cake – The classic pairing! The tangy cream cheese frosting perfectly complements the cocoa flavor in red velvet.
- Carrot Bundt Cake – Nothing beats the perfect balance of spices and cream cheese icing.
- One-Rise Cinnamon Rolls – Skip the typical buttercream and use this cream cheese frosting instead! The tangy flavors cut through the sweetness for an amazing breakfast treat.
- Chocolate Brownie Bundt Cake – Want to take your chocolate cake to the next level? Add a splash of milk to thin the frosting slightly and pour it over for a decadent glaze.
- Pumpkin Poke Cake – Fall baking isn’t complete without pairing pumpkin and cream cheese!
- Spice Cake – The full-fat cream cheese in this frosting makes it the perfect topping for a spicy, aromatic cake.
- Quick Breads – A thin layer spread on banana cake or other quick breads adds just the right amount of sweetness.
What goes into this Recipe
- Cream Cheese: Always use full-fat cream cheese for the best creamy frosting recipe! Make sure it’s room temperature cream cheese – cold cream cheese will create lumps that are nearly impossible to fix!
- Butter: I used salted butter in this recipe, but you can substitute unsalted butter and add a dash of salt to control the flavor. Just like the cream cheese, room temperature butter is essential for that perfectly smooth texture.
- Powdered Sugar: Also known as confectioners’ sugar or icing sugar, this gives the frosting its sweetness and structure. Feel free to adjust the cups of powdered sugar based on your preference – less sugar will give you a tangier frosting.
- Vanilla: I love to use vanilla bean paste, which adds those gorgeous little specks and intense flavor. Pure vanilla extract works beautifully too if that’s what you have on hand! This small ingredient makes a big difference in the overall taste.
See recipe card for full information on ingredients and quantities.
Variations
- Chocolate Cream Cheese Frosting – Add 1/3 cup of cocoa powder for a rich chocolate version that pairs wonderfully with your favorite cake!
- Lemon Cream Cheese Frosting – Add 1-2 tablespoons of lemon juice and some lemon zest for a bright, citrusy version.
- Brown Butter Cream Cheese Frosting – Brown the butter before adding it to the frosting for a nutty, caramelized flavor that takes buttercream frostings to a whole new level.
- Cinnamon Cream Cheese Frosting – Add 1-2 teaspoons of ground cinnamon for a warm, spiced version that’s perfect for cinnamon rolls.
- Whipped Cream Cheese Frosting – Use the whisk attachment instead of the paddle attachment and beat on medium speed for 20-30 minutes until light and fluffy. This creates an airy, less sweet frosting that’s perfect for those who prefer less sugar.
- Berry Cream Cheese Frosting – Fold in 2-3 tablespoons of strained berry preserves for a fruity twist.
- Cream Cheese Glaze – Add an extra splash of milk to create a pourable glaze consistency. This works beautifully drizzled over quick breads or as a simple topping for sheet cake.
- Maple Cream Cheese Frosting – Replace some of the vanilla with pure maple syrup for a fall-inspired frosting that’s incredible on spice cake or pumpkin desserts!
How to make Homemade Cream Cheese Frosting
- Combine the softened cream cheese and butter in a large bowl. Use an electric mixer to blend them together until completely smooth and creamy. Add the vanilla bean paste or pure vanilla extract to the cream cheese mixture and mix briefly to incorporate.
- Gradually add the confectioners’ sugar, about one cup at a time, mixing well between additions to prevent lumps. Scrape down the sides of the bowl with a wooden spoon as needed.
- Add a little milk, one tablespoon at a time, until you reach your desired consistency. For piping, keep it thicker; for spreading, a slightly thinner consistency works best.
- Use immediately on your favorite cake, cupcakes, or cookies.
Expert Tips
- Use room temperature ingredients. Starting with properly softened cream cheese and butter is crucial for smooth, lump-free frosting.
- Choose block cream cheese. The spreadable kind in tubs has higher water content and will make your frosting too runny.
- Start your mixer on low speed. This prevents powdered sugar from creating a cloud all over your kitchen before increasing to medium speed.
- Opt for full-fat cream cheese. This gives the best flavor and texture; low-fat cream cheese contains more moisture and makes frosting too soft.
- Chill if needed. If your frosting becomes too thin, refrigerate it for 20-30 minutes before using.
Storage
Store: This homemade cream cheese icing needs to be stored in an airtight container in the refrigerator due to its dairy content. It will stay fresh for up to 4 days. When you’re ready to use leftover frosting, let it sit at room temperature for about 10-15 minutes and give it a quick stir.
Freeze: Cream cheese topping can be frozen for up to 3 months! Place it in a freezer-safe container with a piece of plastic wrap pressed directly on the surface to prevent ice crystals. Thaw overnight in the refrigerator, then bring to room temperature.
Recipe FAQs
This is usually caused by using cream cheese that’s too warm or using spreadable cream cheese from a tub. Always use the brick style Philadelphia cream cheese and make sure it’s just slightly softened, not warm or melted.
Yes! Gel food coloring works best as it won’t thin out your perfect cream cheese frosting. Start with a tiny amount as a little goes a long way.
This usually happens when the fat content in the cream cheese separates. Try letting it come to room temperature and beating it again. Next time, be careful not to overmix.
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Homemade Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese, {softened}
- ¼ cup butter, {softened} – I used salted
- ½ teaspoon vanilla bean paste, {or vanilla extract}
- 3-3½ cups powdered sugar
- 2-3 Tablespoons milk, – I used 1%
Instructions
- For the cream cheese frosting, combine the softened cream cheese and butter in a large bowl with a hand held mixer until creamy and smooth. Add vanilla and powdered sugar and continue to mix. Add enough milk to get the consistency you want.
- Add to the top of cakes, cookies or bars. Store in the refrigerator for up to 4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the simplest way to make cream cheese frosting ever!