A simple but rich classic, homemade cream cheese frosting is a thick, creamy one-bowl recipe with tangy flavor and a silky-smooth texture. It’s the perfect finishing touch for cakes, cookies, sweet rolls, and more.
Cream cheese frosting has a cozy element to it, something wistful and timeless. Buttercream feels fancier and more lavish, enjoyed sparingly for its sweetness. But cream cheese frosting seems somehow more down-to-earth and easily indulged, probably due to the tangy flavor of the cream cheese balancing the sweetness.
There are many cream cheese frosting recipes, but they should all share the same foundation. Cream cheese, butter, and powdered sugar. I add homemade vanilla extract for more warmth and depth, but you can feel free to experiment with other flavors, like almond, lemon, or maple.
It’s such an easy recipe, made with only four ingredients and whipped up in ten minutes. It’s perfect to spread over zucchini cake or these quick sourdough cinnamon rolls, or even piped atop a batch of sourdough chocolate cupcakes. The consistency is velvety and light, it’s sweet, but not cloyingly so, and the flavor is rich and full.
Why You’ll Love This Recipe
Tangy and delicious – Cream cheese is naturally tangy, which is deliciously complemented by rich butter and fine powdered sugar. It’s a great balance of flavors and sweetness.
One bowl simplicity – In this recipe, each ingredient and each step is kept to one bowl, allowing you to whip up this classic frosting in a matter of minutes with limited mess.
Versatile frosting – Cream cheese frosting naturally suits a large variety of sweet treats. Top a carrot cake or chocolate cake, use as a filling between oatmeal cookies, or pipe into homemade crepes topped with homemade blueberry sauce.
Ingredients
Cream cheese – For the best flavor and texture, use full-fat cream cheese.
Confectioner’s sugar – Yes, it’s interchangeable with powdered sugar!
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Cream Cheese Frosting
Step 1: Add room temperature cream cheese and butter to the bowl of a stand mixer with a paddle attachment. You can also use a large bowl and an electric mixer. Whip until creamy and smooth.
Step 2: With the blender off, add sifted confectioner’s sugar and vanilla extract. Combine at low speed.
Step 3: Once the sugar is fully combined, increase the mixer speed to high and whip until light and fluffy.
Step 4: Spread on fully cooled cakes, cookies, cupcakes, and more. Refrigerate leftovers.
Tips
- Use a full-fat brick of cream cheese for the best results. Cream cheese in a tub typically has more moisture.
- Cold cream cheese and butter will not mix properly, so be sure to soften them before beginning the recipe.
- Sift your powdered sugar to avoid lumps in your frosting.
- When adding the powdered sugar, mix on low speed to avoid a cloudy mess. Once incorporated, increase the speed to whip the frosting well.
- For a thicker, sweeter frosting, add more sugar. Add less sugar for a less sweet result. If you’re frosting is too thin, add more sugar; if it’s too thick, thin with a splash of heavy cream.
Recipe FAQs
Yes, because of the cream cheese in the frosting, desserts should not be left at room temperature longer than two hours. They can be covered and refrigerated for up to one week.
Leftover cream cheese frosting should be stored in an airtight container in the refrigerator. It will last a week, sometimes longer. The frosting may be frozen for several months, but it will need to be whipped again after thawing to regain a silky texture.
Cream cheese frosting is a thick, tangy blend of cream cheese, butter, powdered sugar, and sometimes cream. It is rich and velvety and holds its shape well when spread over layer cakes or cinnamon rolls. Icing is a thinner mixture of powdered sugar and liquid, meant to glaze or lightly drizzle.
Yes, cream cheese frosting is a great choice for decorating, particularly if it is thickened with some additional powdered sugar and kept cold. With a half hour of chilling beforehand, you can even pipe the frosting.
Absolutely! Swap the vanilla for almond, hazelnut, maple, or even coffee extract. You can also use spices like cinnamon or pumpkin pie spice, or fold in chopped nuts.
More Dessert Recipes from the Farmhouse
- Healthy Homemade Marshmallows
- Easy Apple Cake with Caramel Glaze
- Best Strawberry Cheesecake
- Earl Grey Cake
- Gluten Free Lemon Cake
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Cream Cheese Frosting
Equipment
- 1 Stand Mixer or hand mixer
Ingredients
- 8 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 3 cups confectioner’s sugar
- 1 teaspoon vanilla extract
Instructions
- Add room temperature cream cheese and butter to the bowl of a stand mixer with a paddle attachment. Whip until creamy and smooth.
- With the blender off, add sifted confectioner’s sugar and vanilla extract. Combine at low speed.
- Once the sugar is fully combined, increase the mixer speed to high and whip until light and fluffy.
- Enjoy the frosting spread on fully cooled cakes, cookies, cupcakes, and more. Refrigerate leftovers.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
