This rich, tangy, spoon-lickable Best Cream Cheese Frosting is the only cream cheese frosting recipe you’ll need! Made with just 4 ingredients, it takes only 10 minutes to whip up! This easy frosting recipe is perfect for carrot cakes, red velvet cupcakes, and even chocolate cupcakes too. Make it ahead and freeze it for later!
The BEST Cream Cheese Frosting
I know this phrase gets overused but this really is the BEST Cream Cheese Frosting. I seriously make it all the time and you’ll love it for multiple reasons.
First off, it requires just 4 (F-O-U-R!) ingredients, most of them you’ll already have in the pantry or fridge (powdered sugar, butter, and vanilla extract ) and you may even already have the cream cheese on hand as well! I always buy it in bulk so I have some on hand for sweet or savory recipes, and since it freezes well you can keep it in the freezer for 2-3 months and just thaw it as needed. I love recipes that don’t need special trips to the store to throw together.
Second, this cream cheese frosting is made so quickly, you’ll wonder if you’ve missed something. You haven’t! It took me about 5 minutes of creaming the butter and cream cheese together first, and then tossing in the other ingredients…and just like that, we have cream cheese buttercream frosting, ready to pipe and eat!
Third, it’s so versatile and pairs perfectly with practically any flavor of cake, cupcake, cookie, or brownie. You seriously can’t miss.
I may or may not of licked the bowl, spatula and whisks. Absolutely delicious! So simple and quick to throw together!
– Krissi
Why you’ll love this family favorite recipe!
It’s just four ingredients to rich, delicious, homemade frosting that is the perfect topping for cakes, cupcakes, brownies, cookies, and bars! I recommend using high quality ingredients, especially in a recipe like this where the ingredient list is short because you will really notice a difference in taste.
What You’ll Need
This is just an overview of the ingredients in this recipe. For full amounts and instructions, scroll to the printable recipe card below.
- Cream cheese: Full-fat cream cheese, softened will make the best cream cheese frosting! It’s extremely rich and tangy. I have done this with reduced fat cream cheese and it’s still good, just not quite as good as with full-fat. Be sure to use the brick of cream cheese, not cream cheese spread.
- Butter: Plenty of softened butter makes this Cream Cheese Buttercream even richer! There’s nothing like a buttery frosting.
- Sugar: Powdered sugar is the best for this icing recipe as it melts easily into the rest of the ingredients.
- Vanilla extract: Just a little extra flavor, the vanilla complements the cream cheese deliciously! You can use store-bought, or make your own with my Homemade Vanilla Extract recipe.
How to Make Cream Cheese Frosting
- Beat the cream cheese and butter. Firstly, beat the cream cheese and butter together until smooth using a hand mixer or a stand mixer. This is much easier if your ingredients are room temperature to begin with. Mix them really well to make sure there aren’t any lumps of cream cheese.
- Mix in sugar and vanilla. For the last step, add the powdered sugar and vanilla extract and beat again until creamy and smooth. You can thin it out with a splash of heavy cream or milk if you need to (though I never do), but that’s really all there is to it!
Pro Tip: If you would like your cream cheese frosting to be a little firmer for piping, stick it in the fridge for about 30 minutes, or add a little cornstarch. These two techniques together hold the piping shape beautifully!
How to store the Best Cream Cheese Frosting
You can make this cream cheese frosting up to 3 days in advance and store it in an airtight container in the refrigerator. When you’re ready to use it, let it sit on the counter to take off the chill before beating it back into its fluffy state and piping it or spreading it over a cake.
Can you freeze Cream Cheese Frosting?
Yes! This frosting can be frozen for up to about 3 months. Thaw it overnight in the fridge, then let it sit out on the counter to come to room temperature before beating well and using. I like to make a double batch and freeze half just to have some on hand.
If you want a cream cheese frosting with even more stability for piping, the best way I’ve found is refrigerating it for 15-30 minutes and/or mixing in 1 tablespoon of cornstarch. If you’re making cupcakes but aren’t going to serve them immediately after piping, stick them in the fridge to retain the piped shape as well.
Frosting tends to be fluffier and is perfect for topping cupcakes with, or spreading over and in between cake layers. Icing is usually glossier and is great for decorating finer details on baked goods like cookies. Check out my Easy Royal Icing Recipe for Sugar Cookies tutorial and video for more information on icing!
How to Use Easy Cream Cheese Frosting
You can spread or pipe this onto your favorite desserts to finish them off. Or just eat it out of the bowl and dip Oreos or graham crackers in it! But here are some of my personal favorite ways to use this cream cheese frosting.
Cakes
- Carrot Cake
- Red Velvet Cake
- One-Bowl Chocolate Cake
- Vintage Cherry Chip Layer Cake
- Moist Banana Cake
- Hummingbird Cake
Cupcakes
- Best Ever Vanilla Cupcakes
- Lemon Cupcakes
- Gingerbread Cupcakes
- Fresh Strawberry Cupcakes
- Best Chocolate Cupcakes
Cookies & Brownies
- Pumpkin Cookies
- Red Velvet Whoopie Pies
- Homemade Brownies
- Soft Molasses Cookies
- Iced Oatmeal Cookies
- Doctored Up Box Mix Brownies
More Frosting Recipes
- Homemade Rainbow Chip Frosting Recipe
- Lemon Buttercream Frosting
- Vanilla Buttercream Frosting
- Light & Fluffy Oreo Frosting (aka Cookies & Cream Frosting)
- Easy Salted Caramel Frosting
Frostings
Fresh Strawberry Frosting
Frostings
Homemade Chocolate Frosting
Frostings
Best German Chocolate Cake Frosting
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Homemade Cream Cheese Frosting
Equipment
- Hand Mixer
Ingredients123
- ▢ 1 (8-ounce) package full-fat cream cheese softened
- ▢ 1/2 cup (113g) salted butter softened
- ▢ 4 cups (480g) powdered sugar
- ▢ 2 teaspoons pure vanilla extract
Instructions
- In a large mixing bowl, beat the cream cheese and butter together until smooth using a hand mixer or a stand mixer, about 2 minutes. 1 (8-ounce) package full-fat cream cheese, ½ cup (113g) salted butter
- Add the powdered sugar and vanilla extract and beat again until creamy and smooth. The longer you beat the frosting the thinner it will become, or you can add a splash of milk or cream to thin it out to your desired consistency. 4 cups (480g) powdered sugar, 2 teaspoons pure vanilla extract
Notes
- Stiffer Frosting: If you want a cream cheese frosting with even more stability for piping, try refrigerating it for 15-30 minutes and/or mixing in 1 tablespoon of cornstarch.
- Yield: This recipe makes about 3 cups of frosting, which is enough for 1 dozen cupcakes (if you are piping it on like in the photos) or a 2 layer cake.
- Make Ahead and Storage Instructions: This frosting keeps in and airtight container in the fridge for 2-3 days if you want to make it in advance. Let it sit for a while on the counter to take off the chill before beating and using.
- Freezing Instructions: This frosting can be frozen for up to about 3 months. Thaw overnight in the fridge, then let it sit out on the counter to come to room temperature before beating well and using.
Nutrition
Homemade Cream Cheese Frosting
Equipment
- Hand Mixer
Ingredients
- 1 (8-ounce) package full-fat cream cheese softened
- 1/2 cup (113g) salted butter softened
- 4 cups (480g) powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
- In a large mixing bowl, beat the cream cheese and butter together until smooth using a hand mixer or a stand mixer, about 2 minutes. 1 (8-ounce) package full-fat cream cheese, 1/2 cup (113g) salted butter
- Add the powdered sugar and vanilla extract and beat again until creamy and smooth. The longer you beat the frosting the thinner it will become, or you can add a splash of milk or cream to thin it out to your desired consistency. 4 cups (480g) powdered sugar, 2 teaspoons pure vanilla extract
Notes
- Stiffer Frosting: If you want a cream cheese frosting with even more stability for piping, try refrigerating it for 15-30 minutes and/or mixing in 1 tablespoon of cornstarch.
- Yield: This recipe makes about 3 cups of frosting, which is enough for 1 dozen cupcakes (if you are piping it on like in the photos) or a 2 layer cake.
- Make Ahead and Storage Instructions: This frosting keeps in and airtight container in the fridge for 2-3 days if you want to make it in advance. Let it sit for a while on the counter to take off the chill before beating and using.
- Freezing Instructions: This frosting can be frozen for up to about 3 months. Thaw overnight in the fridge, then let it sit out on the counter to come to room temperature before beating well and using.
Nutrition
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