The only Cream Cheese Frosting recipe you’ll ever need! Use this fluffy and sweet creamy icing on everything from carrot cake to cinnamon rolls. This easy frosting is a must try recipe!
I’m all about frostings. It’s no secret by now that my love of cakes might have more to do with my love for cake frosting than anything else. Choosing a favorite frosting is only slightly less difficult for me than choosing a favorite child. But one thing’s for certain: Cream Cheese is high on my list!
Aside from perhaps Buttercream Frosting, there’s no other cake icing I make more often. It’s the final necessary step for all kinds of Carrot Cake and pairs marvelously with Lemon Cupcakes too. Cream Cheese Frosting even makes Gingerbread recipes go from “meh” to “WOW!” in my book.
I thought it was high time to give this heavenly classic frosting its own post! Whether you use it on cookies, cupcakes or bars, this is the perfect cream cheese frosting recipe.
And you know what? You can go ahead and eat it straight out of the bowl with a spoon if you like. I won’t judge you if you won’t judge me!
Seriously, this homemade cream cheese frosting is even better than any kind of bakery frosting you’ve ever tried. You simply MUST give it a try!
Easy Cream Cheese Frosting
To make cream cheese frosting, you only need four ingredients:
- Cream Cheese
- Powdered Sugar
- Optional – Salt
I use an electric mixer to beat the butter and cream cheese together, then add the vanilla and powdered sugar to mix until light and fluffy. Easy!
How to Make Cream Cheese Frosting
Here are my tips and tricks for making the best fluffy, rich cream cheese frosting:
- Use full fat cream cheese. This is frosting we’re talking about; if ever there were a time to skip the reduced fat or fat free version of something, it’s now. Full fat philadelphia cream cheese (or your other favorite brand) gives your frosting the richest flavor and creamiest texture. So save the low-fat stuff for your bagel and go for regular cream cheese in your frosting!
- Soften your butter and cream cheese. Let these ingredients sit at room temperature for at least 30 minutes prior to using them in the cream cheese frosting recipe. Soft butter whips much easier into the fluffy and airy texture that I love in my frosting!
- Use an electric mixer. Either hand held electric beaters or a stand mixer fitted with the whisk attachment work best for cream cheese frosting. Mixing by hand makes it much more difficult to get the frosting fully mixed and fluffy.
- Add just a pinch of salt. While not strictly necessary, I like the way that the addition of salt helps cut down on the sweetness of this very rich frosting.
Note: Some people prefer to sift the powdered sugar before adding it to the other ingredients. I find this step isn’t necessary when using a strong electric mixer. However, if your confectioner’s sugar looks extra clumpy, you may wish to run it through the sifter first.
Cream Cheese Frosting Recipe
The finished frosting can be kept covered in the fridge for a couple of days if you don’t need to use it right away. Let it come to room temperature before spreading on cakes, cupcakes and bars.
Can you freeze Cream Cheese Frosting?
In case you have more willpower than me and DON’T eat this entire batch of cream cheese frosting right away, you can tuck it into the freezer for safe keeping. It’ll keep well frozen for about 3 months.
When you’re ready to use the frosting, thaw it in the refrigerator over night. (Because of its dairy contents, it’s not safe to leave the icing at room temperature for long.)
Say goodbye to canned frosting forever! This easy cream cheese frosting recipe is creamy and sweet with just a bit of tang from the cream cheese. I hope you love it as much as I do!
Cream Cheese Frosting
Cream Cheese Frosting
- 8 oz cream cheese brick, not tub, room temperature
- 1/2 cup butter softened
- 2 1/2 cups powdered sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
Cream Cheese Frosting
- With a mixer, beat together cream cheese and butter until well combined, light and creamy.
- Add in 1/2 the powdered sugar and mix until just combined. Add in remaining powdered sugar and beat until just combined.
- Mix in vanilla and salt, mixing until just combined. Do not over-mix frosting.
- If frosting is too thick you can add a teaspoon or two of cream, half and half or milk to reach the desired consistency.
- Pipe or spread as desired.
- Store frosted items, or unused frosting, in the fridge.