Cream Cheese Frosting
This Cream Cheese Frosting is rich, silky, and perfectly pipeable with a balanced tang from full-fat cream cheese. Itโs sturdy enough for layer cakes, cupcakes, and intricate piping, yet soft and luscious with just the right amount of sweetness. Whether youโre frosting a classic Red Velvet Cake or your favorite cupcakes, this frosting is a must-have in your repertoire.

The Best Cream Cheese Frosting Recipe
This recipe combines whipped butter and cream cheese for a light, fluffy texture that holds its shape and tastes great. Powdered sugar is added gradually for control over sweetness and consistency, while a splash of vanilla and a pinch of salt enhance the flavor. Itโs smooth, stable, and easily adaptable to your desired thickness.
Cream Cheese Frosting
Begin by beating the softened butter on medium speed with a hand mixer in a large bowl for 2 to 3 minutes until light and fluffy. Add the softened cream cheese and continue to beat until smooth and fully combined.
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Gradually add the sifted powdered sugar (confectionerโs sugar), one cup at a time, starting with 5 cups. Add more sugar only if the frosting feels too soft, or if you prefer a thicker consistency. If the frosting becomes too stiff, incorporate a teaspoon of milk or heavy cream at a time until it loosens to your liking. Keep the frosting covered while working to prevent it from forming a crust

This recipe makes 6-7 cups of frosting, enough to generously frost a cake or a batch of 24 cupcakes.
Storing Cream Cheese Frosting
Store the frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it sit at room temperature and re-whip to restore its creamy texture. For longer storage, freeze the frosting for up to 1 month, then thaw and re-whip before using.

Tips & Tricks
- Use block-style full-fat cream cheese for the most stable, pipeable texture.
- Temperature matters: Both butter and cream cheese should be softened but still coolโaround 65โ68ยฐF (18โ20ยฐC).
- Donโt overbeat the cream cheese, as this can make the frosting too loose.
- Sift powdered sugar to eliminate lumps for an ultra-smooth finish.
- Add lemon zest or almond extract for a subtle flavor variation.
- If the frosting feels too soft, chill for 10โ15 minutes before piping or spreading.

Variations on Cream Cheese Frosting
- Swap vanilla extract for maple or almond extract for a flavor twist.
- Stir in a little citrus zest for brightness.
- For a chocolate cream cheese frosting, add a few tablespoons of unsweetened cocoa powder with the sugar.

Try this Frosting onโฆ
This recipe goes great on cookies, quick breads, and really any dessert! But specifically try it on these:
Let Me Know If You Make It
If you make this Cream Cheese Frosting, Iโd love to see how you use it! Tag me on Instagram with your creations.

Cream Cheese Frosting
Ingredients
- 1ยฝ cups unsalted butter, softened 340g
- 16 oz full-fat cream cheese, softened 454g
- 6 cups powdered sugar 625-750g, sifted
- 2 tsp vanilla extract
- pinch of salt
Instructions
- Beat the butter in the bowl of stand mixer or using a hand mixer by itself until light and fluffy for about 2 to 3 min.
- Add the cream cheese and and beat until smooth.
- Gradually add powdered sugar, 1 cup at a time, until 5 cups have been added. Continue to add more only if needed for the consistency. If the frosting is too soft, you add more powdered sugar. If the frosting is too stiff, add milk or heavy cream only 1 tsp at a time, mixing until you achieve the proper consistency.
- Keep the frosting covered while not using, to prevent it from forming a crust.