Name: Cream Cheese Frosting
Prep time: 10 min
Total time: 10 min
Ingredients: 8 ounces cream cheese (full-fat, block-style, softened slightly); 4 tablespoons unsalted butter (at room temperature); 4 cups powdered sugar (more for a stiffer frosting, sifted if lumpy); ¼ teaspoon vanilla extract; Sea salt (to taste)

Learn how to make cream cheese frosting with just 4 ingredients! Sweet, creamy, rich, and tangy, it's delicious on cakes, cupcakes, and more.

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Who doesn’t love cream cheese frosting?! This sweet, tangy topping is the perfect complement to just about any cake or cupcake, not to mention cookies, bars, and quick breads. I have it on repeat around here in the spring, when we have carrot cake cupcakes for Easter, an actual carrot cake for Jack’s birthday, and then carrot cake cookies, well, just because I like them. 🙂

My cream cheese frosting recipe calls for 4 basic ingredients, and it comes together in less than 10 minutes. The next time you want to make a homemade baked good taste extra-decadent and special, all you have to do is whip it up!

Recipe Ingredients

You only need 4 ingredients to make this recipe:

Cream cheese, of course! Skip the whipped or low-fat stuff and seek out block-style, full-fat cream cheese. It gives this frosting the best rich texture and tangy flavor. Let it come to room temperature or soften it slightly in the microwave before making the frosting.
Unsalted butter – It gives the frosting buttery flavor and a texture that’s thick enough for piping. Allow the butter to soften to room temperature before mixing up the frosting. If it’s too firm, the frosting will be lumpy.
Powdered sugar – Aka confectioner’s sugar. It thickens and sweetens the frosting. Make homemade powdered sugar, or use store-bought.
And vanilla extract – For warm depth of flavor.

Optional: season to taste with a dash of salt!

Find the complete recipe with measurements below.

Flavor Variation

Make chocolate cream cheese frosting by adding 1/2 cup sifted cocoa powder.

How to Make Cream Cheese Frosting

This frosting is super simple to make! Here’s how I do it:

First, combine the cream cheese and butter. Place them in a large bowl and use an electric hand mixer to beat until smooth. A stand mixer works too.

If you don’t have a mixer, you can make this recipe by hand with a spatula or whisk. It’ll just take some elbow grease!

Then, add the powdered sugar and vanilla. Mix until the frosting is smooth and creamy (check out that texture above!!). Stop and scrape down the sides of the bowl with a spatula as needed. Tip: if your powdered sugar is lumpy, sift it before adding it to the cream cheese mixture.

Taste and adjust, adding a pinch of salt if needed. That’s it!

How to Thicken Cream Cheese Frosting

If your frosting is runnier than you’d like, you have a few options for how to thicken it.

Add more powdered sugar. Beat in a tablespoon at a time until the frosting reaches your desired consistency. Keep in mind that adding more sugar will make the frosting sweeter.
Stick it in the fridge. The frosting will firm up as it chills.

Note: It’s essential that you use the right type of cream cheese in this recipe. Full-fat, brick-style cream cheese is the key to thick frosting. Whipped, low-fat, or spreadable cream cheese will yield runny cream cheese frosting. When in doubt, choose cream cheese that comes in a box, not a plastic tub.

How to Use Cream Cheese Frosting

This recipe yields about 3 cups of frosting. That’s enough for an 8- or 9-inch 2-layer cake like my carrot cake. You can also use it to frost a 9×13-inch sheet cake or about 24 cupcakes. I often make a half batch if I’m frosting a single layer 8- or 9-inch cake, a batch of 12 cupcakes, or a loaf cake.

Here are a few recipes I love to use it on:

Storage

This frosting shouldn’t sit at room temperature for more than a few hours. Store leftover frosting in an airtight container in the fridge for up to 3 days. Baked goods topped with cream cheese frosting should also be refrigerated.

Can you freeze cream cheese frosting?

Yes! Cream cheese frosting freezes well for up to a month and thaws nicely in the fridge.

Its texture will change slightly after freezing and thawing, so I recommend re-whipping it before use. If necessary, add little milk to the frosting to loosen it up.

More Frostings, Glazes, and Whips

If you love this recipe, try one of these sweet toppings next:

Craving more treats? Check out these 25 Super Fun Baking Recipes!

Cream Cheese Frosting

rate this recipe:

4.92 from 23 votes

Prep Time: 10

Total Time: 10

Serves 12 to 16

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Our favorite cream cheese frosting recipe! It's SO easy to make, and it's the perfect sweet and tangy topping for desserts like cakes, cupcakes, cookies, bars, and more.

Ingredients

8 ounces cream cheese, full-fat, block-style, softened slightly
4 tablespoons unsalted butter, at room temperature
4 cups powdered sugar, more for a stiffer frosting, sifted if lumpy
¼ teaspoon vanilla extract
Sea salt, to taste

Instructions

In a large bowl, beat the cream cheese and butter with an electric mixer until smooth.
Add the powdered sugar and vanilla and mix until smooth, stopping and scraping down the sides of the bowl with a spatula as needed. For a stiffer frosting, beat in additional powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency. Taste and adjust, adding a pinch of salt if needed.
Store in an airtight container in the refrigerator for up to 3 days.