This is the BEST Cream Cheese Frosting you’ll ever make — thick, sturdy, pipeable, and lightly sweet with only 1 cup of powdered sugar.
Use it on red velvet cake, carrot cake, sandwich cookies, cake rolls, cinnamon rolls, or any dessert that needs a tangy, creamy frosting. The possibilities are endless.
Why this is the BEST Cream Cheese Frosting
After testing many versions, this recipe stands out. Unlike other formulas that produce soft, stringy frosting, this one is firm enough to pipe, easy to spread, and not overly sweet. It has a satisfying cream cheese tang without being masked by too much powdered sugar.
What makes it different
This frosting achieves its texture by using more butter and less powdered sugar than many recipes. The extra butter creates a light, creamy mouthfeel and prevents stringiness, while the reduced sugar preserves the signature tang of cream cheese. Using too much powdered sugar can make frosting stringy; using too little can leave it soft. This recipe balances those factors for a sturdy, lightly sweet result.
How much this yields
This recipe makes about 1 1/2 cups of frosting, enough to pipe 12–14 cupcakes or to cover a single-layer cake. Double the recipe for a layered cake. If you want more volume with a lighter texture, try a whipped cream cheese frosting variation, which yields around 4 cups.
Ingredients you’ll need
- 8 oz (226 g) brick-style cream cheese, COLD
- ½ cup (113 g) unsalted butter (1 stick), room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp pure vanilla extract
How to make the frosting
Follow these simple steps to make smooth, pipeable cream cheese frosting.
- Place the cold cream cheese in a mixing bowl.
- Beat with a hand mixer until smooth.
- Gradually add the room-temperature butter, about 2 tablespoons at a time, beating until well combined. Adding the butter slowly helps the mixture fluff up and blend evenly.
- Add the powdered sugar and vanilla all at once. Mix just until smooth and combined. Avoid overbeating after adding the sugar, or the frosting may become too soft to pipe. If it softens, chill briefly in the refrigerator or freezer until it firms up.
- Use on cupcakes, cakes, sandwich cookies, or any recipe calling for cream cheese frosting.
Tips for success
- Use brick-style cream cheese. Tub-style spreads are too soft. Full-fat or Neufchatel both work; brick-style gives the best texture.
- Start with cold cream cheese. It may seem counterintuitive, but cold cream cheese helps keep the frosting firm while blending smoothly with the butter.
- Flat beaters are ideal. Hand mixers with flat beaters mix this frosting efficiently in a bowl.
- Beat cream cheese and butter well before adding sugar. Remove lumps early. Once the powdered sugar is added, avoid overbeating to prevent the frosting from becoming too soft.
- Use unsalted butter. That lets you control the salt level. Make sure the butter is room temperature for easy incorporation.
Can you color it?
Yes. Use gel food coloring rather than liquid to avoid adding extra moisture, which can soften the frosting.
Storage
Because it contains cream cheese, store the frosting in an airtight container in the refrigerator for up to two weeks.
Frosted cakes or cupcakes can sit at room temperature for up to two hours. If you prefer a less-chilled dessert, remove from the fridge 20–30 minutes before serving.
Freezing: Freeze frosting in a freezer-safe container or zip-top bag for 2–3 months. Thaw overnight in the refrigerator and gently stir or re-whip before using.
More cream cheese frosting ideas
Want variations? Try chocolate, lemon, whipped, strawberry, or coconut cream cheese frostings for different flavors and textures.
The BEST Cream Cheese Frosting
Ingredients
- 8 oz (226 g) brick-style cream cheese, COLD
- ½ cup (113 g) unsalted butter, (1 stick) room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp pure vanilla extract
Equipment
-
Electric Hand Mixer
-
Mixing Bowl
Instructions
-
Place the cream cheese in a mixing bowl.
-
Using a hand mixer, beat until smooth.
-
Gradually add the butter 2 tablespoons at a time, and continue beating until smooth and well blended.
-
Add powdered sugar and vanilla all at once. Blend until combined and smooth. Don’t overbeat after adding the sugar — if the frosting becomes too soft to pipe, chill briefly until it firms up. Use on any recipe that calls for cream cheese frosting.
Notes
- Yield: About 1 1/2 cups frosting, enough for 12–14 cupcakes.
- Cream cheese: Brick-style full-fat or Neufchatel work best. Tub-style spreads are too soft.
- Storage: Keep in an airtight container in the refrigerator for up to 2 weeks.
- Frosted cakes or cupcakes may sit at room temperature for up to 2 hours. To serve less-chilled dessert, bring to room temperature 20–30 minutes before eating.
- Freezing: Freeze in a sealed container for 2–3 months. Thaw overnight in the fridge and gently stir or re-whip.
Nutrition
Disclaimer: Nutritional values are estimates provided for reference only.
Sharing this recipe with a link is encouraged. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and share your results for others to enjoy.
Extra pictures and a video were added on 4/1/17. Post updated with step-by-step photos January 2024.
