Learn how to make cream cheese frosting with just 4 ingredients! Sweet, creamy, rich and tangy, it’s a delicious accompaniment to cakes and cupcakes.
Who doesn’t like cream cheese frosting?! This sweet and tangy topping is the perfect complement to almost any cake or cupcake, not to mention cookies, bars and simple breads. Come spring, carrot cake cupcakes on Easter, carrot cake on Jack’s birthday, and carrot cake. We eat at this place repeatedly, just because he likes cookies. 🙂
My cream cheese frosting recipe calls for four basic ingredients and takes less than 10 minutes. The next time you want your homemade freshly baked deliciousness to be super decadent and special, just whip it up!
Cream Cheese Frosting Recipe Ingredients
Only four ingredients are needed to make this cream cheese frosting recipe.
- Cream cheese, of course! Skip the whipped and low-fat ones and look for block-style, full-fat cream cheese. Allow it to soften slightly before making the frosting.
- Unsalted butter – Buttery. Soften butter to room temperature before mixing with frosting. Too stiff and the frosting will be lumpy.
- icing sugar – aka confectioner’s sugar. Thicken and sweeten the frosting. Use a commercially available one or create your own.
- and vanilla essence – For a warm and deep taste.
Optional: Season with a pinch of salt!
Find the full recipe with the measurements below.
How to make cream cheese frosting
Making cream cheese frosting couldn’t be easier. Here are the steps:
First, mix cream cheese and butter. Place them in a large bowl and use an electric mixer to whisk until smooth. I like to use an electric hand mixer to make this recipe because, as written, it’s a bit small for my stand mixer. You may need to double.
If you don’t have a mixer, you can make this recipe by hand using a whisk.
Then add powdered sugar and vanilla. Mix until frosting is smooth and creamy (check texture above!!). Stop and scrape down sides of bowl with spatula if needed. Tip: If the powdered sugar is lumpy, sift it before adding it to the cream cheese mixture.
If you want your frosting to be firmer, add powdered sugar, 1 tablespoon at a time, until desired consistency. Taste and adjust with a pinch of salt if necessary. that’s it!
How to use cream cheese frosting
This cream cheese frosting recipe produces enough frosting for an 8″ or 9″ square or round cake, loaf cake, or a batch of 12 cupcakes. I love using it in these desserts:
Double the recipe for a 9-by-13-inch sheet cake, or triple it for a layer cake.
Leftover frosting can be stored in an airtight container in the refrigerator for up to 5 days.
Other frostings, glazes and whips
If you like this homemade cream cheese frosting recipe, try these sweet toppings.
Want more treats? Check out these 25 super fun baking recipes!
cream cheese frosting
Our favorite cream cheese frosting recipe! It’s super easy to make and perfect for sweet and tangy toppings on cakes, cupcakes, cookies, bars, and more.
- Four ounce Cream cheese, Full fat, block style, slightly softened
- 2 tablespoon Unsalted butter, at room temperature
- 2 cup icing sugar, Add extra for hard frosting, or sieve if lumpy
- ⅛ tea spoon vanilla extract
- sea salt, taste
Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
Add powdered sugar and vanilla and mix until smooth, scraping down sides of bowl with spatula if necessary. For a firmer frosting, add powdered sugar, 1 tablespoon at a time, until desired consistency. Taste and adjust with a pinch of salt if necessary.
Store in an airtight container in the refrigerator for up to 5 days.