Tessa's Recipe Rundown
Taste: The cream cheese frosting is sweet, tangy, and packed with vanilla flavor without any cloying sweetness.
Texture: I tested this cream cheese recipe to keep it delicious and ultra-smooth. It works great for piping cupcakes!
Ease: It doesn’t get much easier than just 4 ingredients with make-ahead potential.
Why You’ll Love This Recipe: This 7-minute recipe instantly elevates your cakes, cupcakes, and favorite desserts!
This post may contain affiliate links. Read our disclosure policy.
Some frostings are just a finishing touch, but my recipe for cream cheese frosting is the main event!
Since I first shared this recipe back in 2017, it’s become one of the most popular recipes on my site. Honestly, I get why. It’s my go-to for anything red velvet, my ultra-moist banana cake, and topping carrot cake cupcakes.
Over the years, I’ve continued to go back into the kitchen and experiment, tweaking the mixing method to make it sturdier without adding more sugar.
My cream cheese frosting recipe pipes perfectly, holds its shape, and still delivers that silky texture and tangy flavor, giving your favorite treats an instant upgrade.
Reader Love
This frosting was awesome! First time I’ve tried it, but won’t be the last. Directions were easy to follow, hints helpful, and only 4 ingredients. The result was a silky smooth, delicious but not sickly sweet, frosting that everyone loved.
–
Sprinkle of Science
Tips for Best Results
I’ve tweaked this cream cheese buttercream frosting recipe to help it hold its shape. It’s delicious, ultra-smooth, and works great for piping cupcakes!
Instead of adding the 1 ½ cups of powdered sugar last, I beat the butter and sugar first, much like a buttercream recipe. Then I add the cream cheese. That one little detail makes a HUGE difference! See the difference in sturdiness above.
On the left, the frosting is smooth but a bit too soft. It starts to slide off the cupcake when flipped upside down! By following my method above, which can be seen on the right, the frosting pipes beautifully and stays put. This makes it sturdier for hot days, BBQs, picnics, and transporting.
Here’s the science: When you cream butter and sugar together, air becomes trapped, resulting in a fluffier texture and more stable structure. The powdered sugar also acts as a slight barrier, coating the fat in the butter to prevent the extra moisture in the cream cheese from absorbing.
Here are a few more tips for the best melt-in-your-mouth texture:
- Butter temperature matters. Butter even a few degrees too warm can lead to runny frosting. Adding more powdered sugar can help, but it makes the frosting sweeter. Instead, chill the frosting for 30 minutes to firm it up, then whip it again before using.
- Cream cheese temperature matters. Your cream cheese should be at room temperature. (This is true for your cheesecakes, too.) If it’s too warm, it can make your frosting turn runny. Cold cream cheese doesn’t blend smoothly, which could mean a grainy texture.
- Your mixer matters less. A stand mixer or a hand-held electric mixer with a large bowl works perfectly here.
- Sift your powdered sugar. To keep your frosting lump-free, sift the powdered sugar after measuring. This is a good piping tip, as lumps can clog your piping tips and bag.
- Balance texture and sweetness. Feel free to add an additional 2 tablespoons of sifted powdered sugar at a time until you reach your desired consistency. Just note that this will result in a sweeter frosting.
- Try it on cinnamon rolls. Swap the icing in my cinnamon rolls recipe for this frosting using my original method! Beat the cream cheese, butter, and vanilla at medium to high speed first. Then, gradually mix in the powdered sugar on low speed and beat until fluffy.
Delicious Ways to Use This Frosting
- Banana Cupcakes With Chocolate Cream Cheese Frosting
- Brown Butter Carrot Cake
- Carrot Walnut Loaf
- Easy Funfetti Cupcakes
- Gingerbread Sheet Cake
- Red Velvet Cupcakes
Storage Instructions
Since the sugar acts as a preservative, this frosting can sit at a cool room temperature for up to 8 hours before it needs to be refrigerated. That includes on its own or frosted onto your favorite baked goods, like these gingerbread cookie bars or a chocolate cake.
You can also make your homemade cream cheese frosting ahead of time. Once it’s prepped, place it inside an airtight container and store it in the fridge for up to 3 days or in the freezer for up to a month. Bring it to room temperature and re-whip with an electric hand mixer before using.
More Frosting Recipes You’ll Love
- The Best Buttercream Frosting
- Best Ever Chocolate Buttercream Frosting
- Dark Chocolate Buttercream
- Peanut Butter Buttercream Frosting
- Swiss Meringue Buttercream
FAQs
People often use “frosting” and “icing” interchangeably, but there are some key differences. Cream cheese frosting is thick and holds its shape. It’s the kind of thing you frost cakes with and pipe onto cupcakes. I like to spread it generously on red velvet cakes or red velvet cookies!
Making homemade icing is even simpler. It’s just powdered sugar and a splash of liquid and meant to be thin enough to drizzle or pour. It sets into a shiny glaze on cookies or cinnamon rolls, but it’s not something you’d pile high on a cake. (Cream cheese icing is technically the wrong term for both!)
Cream cheese frosting is smooth, thick, and creamy. It’s soft and spreadable, perfect for layer cake recipes, indulgent banana breads, sugar cookies, and cupcakes. It’s especially ideal for red velvet cupcakes! Unlike an icing or glaze, it doesn’t set hard. It stays fluffy, even after chilling, but gets softer at room temperature.
You can add food coloring to cream cheese frosting. Gel or powder colors work best over liquid food dyes because they won’t thin out the frosting. Mix in a little at a time until you reach your desired shade.
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
- ¾ stick (85 grams) unsalted butter, at cool room temperature (67°F)
- 1 ½ cups (188 grams) powdered sugar, sifted (Don't skip sifting!)
- 6 ounces (170 grams) cream cheese, completely softened to room temperature (brick-style, not spreadable)
- 1 ½ teaspoons
vanilla paste or vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sifted powdered sugar on low. Gradually increase to medium-high to prevent a sugar cloud.
- Beat for 3 minutes until smooth. (It may look dry at first, but it will come together like magic!)
- Scrape down the bottom and sides of the bowl and paddle, then add the cream cheese and beat on medium-high for 1 minute until fluffy.
- Add the vanilla and beat for 30 seconds until fully incorporated. Scrape down the bowl again as needed.
Notes
This post was originally published in 2017 and updated in 2025 with recipe improvements and new photos. Photos by Joanie Simon.
Can I use marscapone I stead of butter?
We haven’t tried that!
Perfect frosting! HtH recipes never disappoint!
I sure do love it.
Easy to make and very tasty… will be making this again
Yay!! So great to hear that, Tracey!!
I want to make a layered carrot cake for a reception but am worried the icing won’t stand up and the cake will collapse. How long could we leave this icing recipe out for a three layer cake?
Hi Janice! Tessa mentions this in the pink tip box above the recipe! This frosting should be fine at room temperature for up to 8 hours – but if it’s hot wherever the cake is sitting out (this time of year can get sooo hot!), I would recommend reducing that time by a couple of hours. Let us know how it goes! 🙂
Hi, in Europe we don’t have the same cream cheese and it contains a lot of water.
How can I do so my frosting is not runny ? I have tried so many different recipes and it’s always the same.
I also have like lumps of butter in my mixture so strange
Thanks for helping !
Hi Houda! We haven’t baked with European brands of cream cheese, so I can’t say for sure! Tessa has used Trader Joe’s store brand successfully, and I’ve also heard from other readers that Aldi’s store brand works well too. If you’re not already, you could join our Facebook Baking Community full of wonderful bakers both based in the U.S. and internationally to see if anyone has other suggestions. Hopefully you can find a solution! Regarding your lumpy butter, it sounds like your butter may be too cold! You want your butter to be at room temperature, cool room temperature at it’s warmest (67°F). I hope that helps. Best of luck to you!
Hi! I was wondering if I were to ice my red velvet cake then store it air tight should it go in the fridge or freezer? I’m asking because I need to store it for at least a week before a party. And should I crumb coat it or would it be fine with just one layer.
Hi Angela! We recommend storing unfrosted, un-cut Red Velvet Cake layers at room temperature for up to 4 days in several layers of plastic wrap, otherwise it does need to go in the freezer. If preparing the entire cake in advance with cream cheese frosting, we wouldn’t recommend keeping it in the fridge for longer than 3 days. You could either freeze each component separately in advance, following the instructions on how to do so in the pink box above each recipe, then thawing the night before the party in the fridge and re-whipping the frosting/prepping the cake the morning of, or freeze the entire cake in an airtight container (depending on how many layers of cake you have and if you have the room), letting thaw in the fridge overnight. I hope that helps! Please let me know if I can help further.
It was easy taste. so good. Light and fluffy. Spreads well . It made my cupcakes taste wonderful
If I use this to ice cupcakes and I leave them sitting out, will the icing ‘melt’ and go runny after a few hours? Or will it stay thick and formed on the cupcakes? Thank you! 🙂
Hi Lauren! This is a bit softer of a frosting, but feel free to add additional powdered sugar (2T at a time) to help thicken it up to your preference. This frosting will be fine at a cool room temperature for up to 8 hours before it needs to be refrigerated. I hope that helps!
OMYLANTA this frosting was delicious!!! I made it for a carrot cake for my Dad’s birthday, HUGE HIT!! I remembered a tip you mentioned about using organic powdered sugar in Royal icing to make it smoother, it worked beautifully here too. Thank you so much, this will be my go to for cream cheese frosting from now on. Oh! I switched over to vanilla paste about a year and a half ago, it makes a HUGE difference in the flavor! Definitely worth the spend. The flavor is phenomenal!
So happy you loved this recipe so much!
Great frosting! I used Trader Joe’s powdered sugar and found vanilla paste at Fry’s and the frosting came out perfect. Not overly sweet and very easy to spread. Used it with Tessa’s sheet cake recipe and everything was delicious!
Sounds amazing! So happy you loved this frosting 🙂
Where are you getting your information about leaving cream cheese frosting out up to 8 hrs? All other sites recommend only 2 hrs.
Hi Deb! The high sugar content helps prohibit bacterial growth in this frosting. 8 hours is what we’re comfortable with, but if you’re not, you’re more than welcome to not leave it out that long. You’ll just want to let the frosting come to room temperature before serving for the best taste and texture.