A classic cream cheese frosting recipe is a must-add to your baking arsenal. Creamy, rich, and complementary to everything it touches, this frosting is by far one of our favorites to use on everything.
Why this recipe works
Cream cheese frosting is so versatile and pairs well with almost any type of cake, cupcake, and cookie. This particular recipe comes straight from my banana cake and is raved about any time it graces a sweet treat with its creamy, velvety smooth, and decadent self.
Plus, it’s incredibly easy to make with 4 ingredients – cream cheese, butter, powdered sugar, and vanilla extract.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FROSTING – Be sure that your cream cheese and butter have been softened before beginning. Take them out of the fridge at least 20 minutes before making this recipe. Do NOT use the microwave to soften your cream cheese or butter. If you do not use softened cream cheese/butter you may end up with lumpy frosting.
How to Make Cream Cheese Frosting
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Soften the cream cheese and butter, but don’t let it get warm, just take the chill off.
- In the bowl of a stand mixer, beat the cream cheese and butter together until creamy.
- Slowly add the powdered sugar until completely combined.
- Beat in the vanilla.
- Keep refrigerated until ready to use.
Frequently Asked Questions & Expert Tips
Yes, you can definitely freeze cream cheese frosting. To do so, place the frosting in a large ziptop bag or airtight container and freeze for 2-3 months. You will want to thaw it in the refrigerator overnight then allow it to reach room temperature before using. Thoroughly mix the frosting with a spoon or give it another whip with a mixer to bring it back to its creamy consistency.
Store homemade cream cheese frosting in a large ziptop bag or airtight container kept in the refrigerator for up to 1 week.
To make your frosting thicker, you can add an extra 2-3 tablespoons of powdered sugar (always start with less but add more if needed). Cream cheese frosting will thicken as it sits in the refrigerator. I recommend covering it with a lid and setting it in the refrigerator for 20-30 minutes if you plan on piping it, this is a good alternative to adding more sugar. You can also thicken it with cornstarch if you’d rather not sweeten the frosting more than you have to. Keep in mind that adding too much cornstarch can make the frosting gummy, which is the exact opposite of what you want! Slowly incorporate a Tablespoon’s worth of cornstarch into the frosting, adding more if needed, until you reach your desired consistency.
Serving Suggestions
Truthfully, you can serve cream cheese frosting however you’d like. Want to use it as a sweet dip for pretzels, strawberries, and apples? Go right ahead! Maybe you like a spoonful of it on its own, we aren’t judging. Or simply top an array of sweet treats like cupcakes, cookies, bars, and cakes.
It falls right in line with our chocolate fudge frosting and buttercream frosting for some of the easiest yet delicious frosting recipes for all different kinds of confectionaries.
Recipes To Use Cream Cheese Frosting On
- Spice Cake
- Carrot Cake
- Pumpkin Cake
- Red Velvet Cake
- Easy Fruit Pizza
- Banana Cupcakes
- Cinnamon Roll Cookies
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Cream Cheese Frosting
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 16 ounces cream cheese 2 – 8 oz blocks. Softened
- ½ cup butter 1 stick, softened
- 2 cups powdered sugar sifted
- 1 Tablespoons vanilla extract
Things You’ll Need
- Hand mixer or stand mixer
Before You Begin
- This recipe should yield around 3 cups of frosting. Each serving is considered 3 Tablespoons. It is enough to frost the top of a 13×9 cake or around 16 cupcakes. You can get more or less cupcakes frosted out of it depending on how thick you pipe/slather it on. It never hurts to make a double batch to freeze for later use just in case you don’t have enough!
- Be sure that your cream cheese and butter have been softened before beginning. Take them out of the fridge at least 20 minutes before making this recipe. Do NOT use the microwave to soften your cream cheese or butter. If you do not use softened cream cheese/butter you may end up with lumpy frosting.
- Store homemade cream cheese frosting in a large ziptop bag or airtight container kept in the refrigerator for up to 1 week.
- Cream cheese frosting will thicken as it sits in the refrigerator. I recommend covering it with a lid and setting it in the refrigerator for 20-30 minutes if you plan on piping it.
Instructions
- Soften the cream cheese and butter, but don't let it get warm, just take the chill off.
- In the bowl of a mixer, beat the cream cheese and butter together until creamy.
- Slowly add the powdered sugar until completely combined.
- Beat in the vanilla.
- Keep refrigerated until ready to use.
Nutrition
Amanda Davis
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Jane says
Amanda, I made This Cream Cheese Frosting to go with the Banana Cake recipe you posted. It is superb!
Amanda Davis says
Thank you! We love it too :)
Nancy says
Yum. Im making this for a carrot cake. Should be great