Tessa’s Recipe Rundown
Taste: Perfectly balanced—sweet, tangy, and packed with vanilla flavor (without that cloying sweetness you get with other recipes!)
Texture: Ultra-smooth, creamy, and downright luscious but still pipe-able.
Ease: Just 4 ingredients and the icing can be made ahead of time!
Why You’ll Love This Recipe: This 7-minute recipe instantly elevates any cake, cupcake, or other dessert!
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Some frostings are just a finishing touch. But this Cream Cheese Frosting? This smooth, creamy, flavorful frosting is the main event.
Since I published this recipe in 2017, it’s been one of the most popular recipes on my site – and with good reason! It’s my go-to frosting for icing Red Velvet Cake, topping Carrot Cake Cupcakes, or slathering across homemade Gooey Cinnamon Rolls.
After hearing consistent feedback that the original recipe became too runny for many HTH bakers, I experimented to make this frosting even sturdier without increasing the sugar.
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The result? A frosting that pipes like a dream and elevates every bite with its velvety texture and tangy flavor. No ingredient changes were needed—just a slightly different mixing method!
Check out my baking science tips below and the FAQ box underneath the recipe for ALL my tips and tricks to help you make the BEST Cream Cheese Frosting you’ll ever taste.
Sprinkle of Science
My Cream Cheese Frosting Experiments
I know some of you had trouble getting the original recipe to hold its shape when piping. Adding more powdered sugar made it too sweet!
The solution? Changing the ORDER of ingredients! Instead of adding the powdered sugar last, we beat the butter and sugar first, much like a buttercream recipe. Then add the cream cheese. That one little change makes a HUGE difference! See the difference in studiness:
In the left photo, the frosting is smooth but just a bit too soft—it started sliding right off the cupcake when flipped upside down! But on the right? My new method pipes beautifully and stays put—even when flipped upside down.
This makes it sturdier for hot days, BBQs, picnics, and transporting, as well as more decorative piping.
Why this works: When butter and sugar are creamed together first 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.
✨ Tessa’s Tip: Use the Original Method for cinnamon rolls for the best melt-in-your-mouth texture. Beat the cream cheese, butter, and vanilla together on medium-high speed until light, creamy, and smooth, about 2 minutes. Then, gradually mix in the powdered sugar on low speed and beat until fluffy.
What Type of Cream Cheese is Best for Frosting?
- For the creamiest, dreamiest frosting, use full-fat brick-style cream cheese softened to a cool room temperature.
- Do NOT use whipped or spreadable cream cheese made for bagels (too soft!).
- Do not use low-fat cream cheese (less rich and too watery).
- Some off-brand cream cheese bricks can be watery. Go for a quality brand when possible, like Philadelphia.
The Secret Ingredient for the BEST Cream Cheese Frosting!
Want to take your cream cheese frosting from delicious to gourmet? The secret ingredient: vanilla bean paste.
It’s a little pricier and harder to find than vanilla extract, but offers a deeper, richer flavor and beautiful flecks of vanilla without needing to use a whole vanilla bean pod. Plus, it skips the alcohol taste that some pure vanilla extracts can have.
You can purchase vanilla paste at kitchen stores or on Amazon here.
The Butter
For light, fluffy frosting that holds its shape, use unsalted butter at a cool room temperature (about 67°F).
Why unsalted? It gives you total control over the flavor—some brands of salted butter have twice as much salt as others! Check out my article on Unsalted vs. Salted Butter for more on this.
The Sugar
Powdered sugar, also called confectioners’ sugar or icing sugar, is a must for ultra-smooth frosting! No other sugar will do. To keep your frosting lump-free, always sift the powdered sugar after measuring.
✨ Tessa’s Tip: For the smoothest, silkiest texture, try organic powdered sugar containing tapioca starch instead of cornstarch. It dissolves better, so you won’t get any grittiness!
Have a question you don’t see answered here? Be sure to check the FAQ Box just below the recipe!
More Frosting Recipes You’ll Love:
- The Best Buttercream Frosting Recipe
- Best Ever Chocolate Buttercream Frosting
- Peanut Butter Frosting
- Swiss Meringue Buttercream
Delicious Ways to Use Cream Cheese Frosting:
- Perfect Carrot Cupcakes (pictured in this post)
- Funfetti Cupcakes
- Gooey Cinnamon Rolls
- Red Velvet Cake
- Brown Butter Carrot Cake
The BEST Cream Cheese Frosting
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Ingredients
- 3/4 stick (85 grams) unsalted butter, at cool room temperature (67°F)*
- 1 1/2 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 1/2 teaspoons
vanilla paste or extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sifted powdered sugar on low, then 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.
Serving, Storing, and Make Ahead:
- Cream cheese frosting, alone or on cake or cupcakes, can sit at a cool room temperature for up to 8 hours before it should be refrigerated.
- The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days or in the freezer for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using.
Recipe Notes
For the best texture, stick with my original method! Beat the cream cheese, butter, and vanilla together on medium-high speed until light, creamy, and smooth, about 2 minutes. Then, gradually mix in the powdered sugar on low speed and beat until fluffy. This creates a soft, silky frosting that melts beautifully over warm cinnamon rolls.
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Cream Cheese Frosting FAQs
Which Mixer to Use for Frosting?
Either a stand mixer or hand-held electric mixer works perfectly here.
How to Avoid Runny Cream Cheese Frosting?
1. Use the right cream cheese: Stick to high-quality, full-fat cream cheese in brick form. I love Philadelphia brand. Avoid spreadable or low-fat versions, which can make the frosting too soft and runny.
2. Watch the temperature: Your butter should be cool room temp (67°F) and your cream cheese should be room temp—not too warm, or the frosting can turn runny.
How to Make Cream Cheese Frosting Thicker
Feel free to add an additional 2 tablespoons of sifted powdered sugar at a time until you reach your desired consistency, but please note that this will result in a sweeter frosting.
How Much Frosting Do I Need? Can I Double This Recipe?
This recipe makes about 1 1/4 cups of frosting, perfect for frosting 12 cupcakes. To frost a two or three-layer 8-inch cake or 24 cupcakes, simply double all ingredients–no other modifications needed.
Does Cream Cheese Frosting Need to be Refrigerated?
Since the sugar acts as a preservative, this Cream Cheese Frosting (on its own or frosted on a cake or cupcakes) can sit at a cool room temperature for up to 8 hours before it should be refrigerated.
How to Store Cream Cheese Frosting
Cream Cheese Frosting can be made ahead of time, placed inside an airtight container, and stored in the fridge for up to 3 days. Bring to room temperature and re-whip with an electric mixer before using.
Can You Freeze Cream Cheese Frosting?
Store Cream Cheese Frosting in an airtight container in the freezer for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using.
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.