Cream Cheese Frosting made from scratch, my family’s favorite and BEST recipe. Thick & creamy, perfect for cupcakes. Tastes amazing and ready in less than 15 minutes!
This is the go-to-choice for cakes and cupcakes in this house. If I had things my way, every cake and every cupcake would be probably only ever get this fantastic frosting.
This recipe is a favorite of mine because I’m not a huge fan of overly sweet frostings. The base helps cut through the sweetness. It’s more balanced and flavorful in comparison to, say, buttercream. I make it often and it’s the perfect whipped topping for my carrot cake recipe.
In fact, I’ve made several varieties because it is so versatile! Like altering it to create Oreo Cream Cheese Frosting. It’s been a hit with readers and my family!
Recipe Ingredients and Notes
Here is an overview of the best ingredients to use so you can get that dream frosting too.
Powdered Sugar – I do recommend sifting the powdered sugar before using just to get any lumps out and make it as fluffy as possible. However, it isn’t required so if you don’t have a sifter, you will still get amazing frosting.
Cream Cheese – I only recommend using regular (full-fat) in the bricks (not whipped or spreadable). It needs to be room temperature before using. I set it out on the counter for about an hour to soften.
I have also used ⅓ less fat Philly Cream Cheese (Neufchatel), but the texture is lighter, runnier. The lower fat version is also NOT good for piping. That being said, I actually love it on a bundt cake or in place of icing.
Vanilla – Real vanilla all the way, baby!
Butter – Salted or unsalted is fine. The butter needs to be room temperature. I recommend letting it sit out rather than trying to soften in the microwave. It can be done but difficult to get right.
Step By Step Recipe Guide
- Allow the cream cheese and butter to come to room temperature. In a stand mixer or electric mixer, mix them together until smooth with no lumps.
- Add the vanilla extract and mix a minute more.
- At med-low speed, mix in the powdered sugar. Bump the speed up to medium or medium-high and whip until a firm consistency, about 4-7 minutes. It will thicken as you whip. I whip until it looks super thick and stiff.
Chill in refrigerator before piping if creating high topped cupcakes. That will make it even thicker to stand tall.
Pro tip: For the best frosting to pile on cupcakes, make sure your bowl is chilled overnight in the freezer.
Expert Tips to Make Perfect Frosting
- Use full-fat cream cheese in the brick, not whipped, low fat, or spreadable.
- Chill your bowl overnight in the freezer or refrigerator. This helps the frosting setup even though the ingredients are room temperature.
- Make sure to let your cream cheese and butter soften before making your frosting! Otherwise, you get lumps. I cut both into cubes and allow to sit on the counter for about 1 hour.
- Microwaves can be inconsistent to soften. If you do use the microwave, cut into small chunks and if the butter melts at all instead of softening, get a new stick. Don’t even try to use it. Sitting at room temperature is safer.
- If you want a stiffer frosting without making it sweeter, add a bit of cornstarch. Start with 1 Tbsp, but you can add 2 tablespoon to your preference.
Looking for More Delicious Cake and Cupcakes? Check these out:
Frequently asked Questions
A good mixer: All mixers aren’t created equal. I cannot tell you how glad I am that I purchased my commercial grade mixer 15 years ago.
The perfect cupcake piping tips: Ever wonder how they frost those beautifully high cupcakes. These tips get the job done!
The biggest difference in creating a thicker frosting is to whip it longer. Similar to making whipped cream, the frosting will stiffen and thicken the longer you mix it.
If you want a stiffer frosting without making it sweeter, add a bit of cornstarch. Start with 1 Tbsp, but you can add 2 tablespoon to your preference. Lastly, frosting will thicken quite a bit when refrigerated.
This frosting recipe should be refrigerated to prevent spoiling. Keep it in an airtight container so that it doesn’t dry out. Simply pull from the refrigerator and allow to sit for up to 15 minutes to make it easier to pipe onto cupcakes.
Absolutely! Add any food coloring and mix well for colorful themed parties. Use this as a base for Oreo frosting, mix in candies like mini M&M’s, or toss in some colorful sprinkles for Funfetti cupcakes for the kiddos! Freeze dried fruit (no juice) and lemon or orange zest also work great.
Variations
Try adding one of these ingredients for a fun flavor boost:
- ground cinnamon
- lemon zest or orange zest
- crushed freeze dried strawberries, blueberries or other fruit
- coconut extract or coconut shavings
- vanilla bean
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Cream Cheese Frosting
Ingredients
- 8 oz Regular Brick Cream Cheese room temperature or soft
- 6 tablespoon Butter softened to room temperature
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Note: This recipe makes about 4 cups. That is enough for 12 sky-high piped cupcakes, or 24 cupcakes spread with a knife. 6 cups (50% more) will cover a 2-layer 8-inch cake.
- Allow 8 oz Regular Brick Cream Cheese and 6 tablespoon Butter to come to room temperature.
- With an electric mixer, cream together cream cheese and butter until smooth with no lumps. Add the 1 teaspoon Vanilla Extract and mix a minute more until smooth.
- At med-low speed, mix in 3 cups Powdered Sugar. Bump the speed up to medium or medium-high and whip until a firm consistency, about 4-7 minutes. It will thicken as you whip. I whip until it looks super thick and stiff.
Recipe Notes
- Use full-fat cream cheese in the brick, not whipped, low fat, or spreadable.
- Chill your mixing bowl overnight in the freezer or refrigerator, or at least 1 hour before mixing. This helps the frosting set up even though the ingredients are room temperature.
- Make sure to let your cream cheese and butter soften before making your frosting! Otherwise, you get lumps. I cut the butter and cream cheese into cubes and allow to sit on the counter for about 1 hour.
- Make sure to let the butter and cream cheese soften on it’s own. Melting it in the microwave may produce uneven results.
- If you want a stiffer frosting without making it sweeter, add a bit of cornstarch. Start with 1 Tbsp, but you can add 2 tablespoon to your preference.
Nutrition
Roberta says
Can this be made in batches and frozen?
Rachel says
While many frostings can be frozen and that includes cream cheese frosting, condensation can collect unevenly so you need it in a rather tight seal without air. I have frozen it on top of a carrot cake though without issue.
Jasmine says
My favorite part? The compliments to the pastry chef at my daughter’s birthday party. The adults were just as excited about cake time as the kids.
Ali says
Added in vanilla bean to “juj” up a simple bunt cake. Delish!
Edie says
Cream cheese frosting is my favorite! My granddaughter and I love to bake cupcakes together, so I foresee this getting A LOT of use.
Benita says
Finally! The perfect frosting does exist. This is delicious. Just sweet enough.
Penny says
I didn’t try the chilled bowl trick. Still got a nice result but not as picture-perfect as yours. Will definitely plan ahead for that next time. Thanks for the tip.
Rose Martine says
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
Diana Lopes says
This must be so delicious! I’ve always wanted to make my own cream cheese frosting, so I’m definitely going to try this recipe. Thank you!
Rachel says
It’s my favorite frosting for sure. Enjoy!
Roxanne says
This looks SO delicious, I have to try this one!