I perfected a cream cheese frosting that uses just 4 ingredients and 10 minutes, pipes cleanly, freezes for later, and is my go to homemade frosting for carrot cake, red velvet, and chocolate cupcakes.

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I’ve been chasing the perfect cream cheese frosting for years, and this spoon lickable, tangy version finally made me stop testing. With room temp cream cheese and a soft unsalted butter, I can whip a batch in about ten minutes that pipes clean and tastes anything but boring.

It’s an Easy Frosting that behaves whether I’m frosting a carrot cake or dolloping onto chocolate cupcakes, and yep I call it Homemade Frosting because the texture and tang are worth bragging about. Try it once and you’ll start hiding the bowl, promise I do sometimes, even though I shouldn’t.

Ingredients

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Perfect Cream Cheese Frosting Recipe

Cream cheese: tangy, creamy base that gives slight sourness and body to frosting
Full fat cream cheese adds richness and smoother texture, it also adds protein
Unsalted butter brings silkiness and helps frosting hold it’s shape, adds fat
Powdered sugar gives the sweet flavor, it mostly contributes carbs and bulk
Sifting powdered sugar removes lumps, creates velvety texture and softer mouthfeel overall
Vanilla extract boosts depth and aroma, adds barely any calories or sugar
Combination of butter and cream cheese makes frosting richer yet less tangy
This frosting is creamy, sweet, slightly tangy, versatile and pairs with many cakes

Ingredient Quantities

8 oz (226 g) cream cheese, full fat, softened to room temp (don’t use low fat)

1/2 cup (113 g) unsalted butter, softened, room temp

3 to 4 cups (360 to 480 g) powdered sugar, sifted, add more or less to taste

1 to 2 teaspoons vanilla extract, pure if you got it

How to Make this

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1. Gather and prep ingredients: 8 oz (226 g) full fat cream cheese and 1/2 cup (113 g) unsalted butter should be softened to room temp, 3 to 4 cups (360 to 480 g) powdered sugar sifted, and 1 to 2 tsp vanilla ready. Having everything ready makes this a 10 minute job.

2. Put cream cheese and butter in a mixing bowl, start on low speed then bump to medium, beat until totally smooth and combined, about 1 to 2 minutes. If you see lumps stop and scrape the bowl, then keep going. Room temp stuff blends way easier.

3. Add the vanilla and mix just until incorporated, 10 to 15 seconds.

4. With the mixer on low, add 3 cups of the sifted powdered sugar in about 3 batches so it doesnt fly everywhere. After each addition scrape the sides and bottom with a spatula.

5. Turn mixer to medium and beat until smooth. Taste and texture check. For stiffer, pipeable frosting add up to the 4th cup of powdered sugar a little at a time. For a softer spreadable frosting stick with about 3 cups.

6. Don’t overbeat once all the sugar is in, or the frosting can get too loose and a little grainy. Stop when it’s smooth, creamy and holds a soft peak when you lift the beater.

7. To pipe precisely, chill the bowl or the frosting in the fridge for 15 to 30 minutes so it firms up. For spreading, you can use it right away. Always scrape the bowl and give a quick rewhip if it looks separated after chilling.

8. Make ahead and store: refrigerate up to 5 days in an airtight container, or freeze up to 3 months. To use from frozen, thaw overnight in the fridge then beat briefly to restore the texture before frosting.

9. Quick hacks: sift your powdered sugar even if it says powdered, it saves time and prevents lumps. If you get any tiny curd bits, a short burst on medium speed plus scraping usually fixes it. Use full fat cream cheese, no low fat unless you want a runny sad frosting.

10. Use on carrot cake, red velvet, chocolate cupcakes, cookies, whatever you want. This recipe is spoon lickable so maybe save a little for that, but dont eat the whole bowl unless you want a sugar coma.

Equipment Needed

1. Large mixing bowl, roomy enough to beat everything without spills
2. Electric mixer (hand or stand) to get it totally smooth fast
3. Rubber spatula for scraping the sides and bottom, dont skip this
4. Fine mesh sieve or powdered sugar sifter to avoid lumps
5. Measuring cups and spoons for sugar and vanilla
6. Kitchen scale for precise weights if you want consistent results
7. Piping bag and medium round tip (optional) or an offset spatula for spreading
8. Airtight container and fridge space for chilling, storing or firming up the frosting

FAQ

Q: Can I use low fat cream cheese? A: No, dont. Low fat cream cheese is thinner and more watery so the frosting will be loose and wont taste as rich. Use full fat for best texture and flavor.

Q: My frosting is too runny, how do I fix it? A: Chill it in the fridge for 15 to 30 minutes, then beat in more sifted powdered sugar 1/4 cup at a time until it firms up. If you add too much sugar, you can slightly thin again with 1 teaspoon milk at a time.

Q: Its too stiff, how can I thin it out? A: Add 1 teaspoon of milk or heavy cream at a time and stir until you reach the consistency you want. Dont add too much at once or itll get runny fast.

Q: Can I pipe decorations with this frosting? A: Yes for basic borders and rosettes if you use the thicker end of the 3 to 4 cup powdered sugar range. For very fine, tall piping add more sugar to stiffen it, or chill briefly to firm up before piping.

Q: How should I store leftover frosting and how long does it last? A: Store in an airtight container in the fridge up to 5 days. You can freeze it for up to 3 months, thaw in the fridge overnight then rewhip before using.

Q: Can I make it ahead of time and whats the best technique to avoid lumps? A: Yes make it a day or two ahead, keep chilled. To avoid lumps, bring cream cheese and butter to room temp, beat the cream cheese smooth first, then add butter and vanilla, finally add sifted powdered sugar slowly.

Perfect Cream Cheese Frosting Recipe Substitutions and Variations

Cream cheese: mascarpone is the best one to one swap, richer and stays creamy, or replace up to half with strained full fat Greek yogurt for a tangy lighter frosting but itll be softer.
Unsalted butter: if you only have salted butter use it and skip adding salt elsewhere, or for dairy free use chilled vegan stick butter in the same amount it whips similarly and keeps structure.
Powdered sugar: make your own by blitzing one cup granulated sugar with one tablespoon cornstarch until very fine, or use powdered erythritol for low sugar but check sweetness and the cooling effect.
Vanilla extract: vanilla bean paste or the scraped seeds from one vanilla bean give the best flavor and pretty flecks, or swap with pure maple syrup for a warm different note if you dont have vanilla.

Pro Tips

1) Get the cream cheese and butter actually room temp. If even a little cold it will clump and you’ll be fighting lumps for ages. Brick cream cheese works way better than the tub stuff, and if you’re in a rush warm the wrapped brick in a bowl of warm water for 5 minutes or microwave 5 second bursts. Dont melt it though, you just want it soft.

2) Sift the powdered sugar and add it in small batches on low speed so you dont get a sugar cloud. Scrape the bowl between additions. If you need the frosting firmer for piping, chill it 15 to 30 minutes or add 1 to 2 tablespoons cornstarch or about 1 tablespoon meringue powder instead of dumping a ton more sugar.

3) Stop beating once its smooth and holds a soft peak. Overbeating makes it loose and grainy. If you accidentally overbeat, chill the bowl for 10 minutes then give a quick, gentle rewhip. If it’s too stiff after chilling, a teaspoon or two of heavy cream will loosen it without making it runny.

4) For make ahead and transport: press plastic wrap directly onto the frosting surface, store in an airtight container. Freeze flat in a shallow container if needed, thaw overnight in the fridge and rewhip briefly before using. And one last thing, add a tiny pinch of salt or a smidge of zest to brighten the flavor, trust me it helps.

Perfect Cream Cheese Frosting Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

267

kcal

Equipment: 1. Large mixing bowl, roomy enough to beat everything without spills
2. Electric mixer (hand or stand) to get it totally smooth fast
3. Rubber spatula for scraping the sides and bottom, dont skip this
4. Fine mesh sieve or powdered sugar sifter to avoid lumps
5. Measuring cups and spoons for sugar and vanilla
6. Kitchen scale for precise weights if you want consistent results
7. Piping bag and medium round tip (optional) or an offset spatula for spreading
8. Airtight container and fridge space for chilling, storing or firming up the frosting

Ingredients

8 oz (226 g) cream cheese, full fat, softened to room temp (don’t use low fat)
1/2 cup (113 g) unsalted butter, softened, room temp
3 to 4 cups (360 to 480 g) powdered sugar, sifted, add more or less to taste
1 to 2 teaspoons vanilla extract, pure if you got it

Directions

Gather and prep ingredients: 8 oz (226 g) full fat cream cheese and 1/2 cup (113 g) unsalted butter should be softened to room temp, 3 to 4 cups (360 to 480 g) powdered sugar sifted, and 1 to 2 tsp vanilla ready. Having everything ready makes this a 10 minute job.
Put cream cheese and butter in a mixing bowl, start on low speed then bump to medium, beat until totally smooth and combined, about 1 to 2 minutes. If you see lumps stop and scrape the bowl, then keep going. Room temp stuff blends way easier.
Add the vanilla and mix just until incorporated, 10 to 15 seconds.
With the mixer on low, add 3 cups of the sifted powdered sugar in about 3 batches so it doesnt fly everywhere. After each addition scrape the sides and bottom with a spatula.
Turn mixer to medium and beat until smooth. Taste and texture check. For stiffer, pipeable frosting add up to the 4th cup of powdered sugar a little at a time. For a softer spreadable frosting stick with about 3 cups.
Don’t overbeat once all the sugar is in, or the frosting can get too loose and a little grainy. Stop when it’s smooth, creamy and holds a soft peak when you lift the beater.
To pipe precisely, chill the bowl or the frosting in the fridge for 15 to 30 minutes so it firms up. For spreading, you can use it right away. Always scrape the bowl and give a quick rewhip if it looks separated after chilling.
Make ahead and store: refrigerate up to 5 days in an airtight container, or freeze up to 3 months. To use from frozen, thaw overnight in the fridge then beat briefly to restore the texture before frosting.
Quick hacks: sift your powdered sugar even if it says powdered, it saves time and prevents lumps. If you get any tiny curd bits, a short burst on medium speed plus scraping usually fixes it. Use full fat cream cheese, no low fat unless you want a runny sad frosting.
Use on carrot cake, red velvet, chocolate cupcakes, cookies, whatever you want. This recipe is spoon lickable so maybe save a little for that, but dont eat the whole bowl unless you want a sugar coma.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.