Cream Cheese Frosting is the chameleon of the frosting world: tangy, buttery, rich, and a natural partner for carrot cake, red velvet, spice cakes, cupcakes, and towering birthday cakes. Its gentle acidity balances sweet cakes without overwhelming their flavor.
This easy version needs only five ingredients and comes together in minutes. Beat the cream cheese, butter, and salt until satin-smooth, then add vanilla and enough confectioners’ sugar to make the frosting lush, spreadable, and ready to swoop or pipe.
THE RECIPE
Cream Cheese Frosting
Prep15 min
ChillOptional
Total15 min
YieldAbout 2⅔ cups
Ingredients
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cream cheese, butter, and salt on medium speed until completely smooth and satiny. Scrape down the bowl and beaters as needed.
- Reduce the mixer speed to low and beat in the vanilla.
- Add the confectioners’ sugar gradually, about ½ cup at a time, beating until each addition is incorporated before adding the next.
- Once all the sugar is blended, beat briefly on medium speed until the frosting is voluptuous and smooth. Use immediately, or chill for about 30 minutes if you want a firmer texture for piping.
Tips and Storage
- Use full-fat block cream cheese, not whipped or spreadable cream cheese from a tub.
- The cream cheese should be cool room temperature while the butter should be fully softened.
- Add the sugar on low speed to prevent a confectioners’ sugar cloud.
- For piping, cover and refrigerate the frosting for about 30 minutes, ideally already inside the piping bag.
- Refrigerate tightly covered for up to 3 days. Bring to room temperature and beat briefly before using.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.