The short answer: this cream cheese frosting recipe takes 5 ingredients and about 10 minutes: softened block cream cheese, butter, powdered sugar, vanilla and a pinch of salt.
- Makes about 3 cups, enough for 24 cupcakes or a 9x13 sheet cake
- Beat the butter first, then the cream cheese, then add sugar a cup at a time
- Use full-fat block cream cheese and don't overbeat
- Chill the frosting, then pipe
- Next step: Plan it with the Family Recipe Binder ($6.99).
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Prep time: 5 minCook time: 2 minTotal time: 52 minServings: 3 cupsTotal includes 45 min of resting, chilling or rising.
This cream cheese frosting recipe takes 5 ingredients and about 10 minutes: 8 ounces of softened block cream cheese, ½ cup of softened butter, 3 to 4 cups of powdered sugar, 1 teaspoon of vanilla and a pinch of salt. Beat the butter and cream cheese until smooth, then add the sugar a cup at a time. One batch makes about 3 cups, enough for 24 cupcakes or a 9x13 sheet cake.
Save the recipe and your favorite variations in the Family Recipe Binder ($6.99), and plan every holiday bake with the Holiday Season Bundle ($15.99).
I love cooking, and a bowl of tangy cream cheese frosting is one of those simple things that makes a plain cake feel like a celebration.
Cream cheese frosting ingredients
| Ingredient | Amount | Why it matters |
|---|---|---|
| Block cream cheese, softened | 8 ounces | Full-fat block keeps the frosting thick |
| Unsalted butter, softened | ½ cup (1 stick) | Adds structure and a rich flavor |
| Powdered sugar | 3 to 4 cups | Sweetens and thickens |
| Vanilla extract | 1 teaspoon | Rounds out the tang |
| Salt | a pinch | Balances the sweetness |
Use cream cheese from a foil-wrapped block, not the spreadable tub. Tub cream cheese has more water, and the frosting turns soft and runny.
How to make cream cheese frosting
- Soften the dairy. Let the cream cheese and butter sit out about 30 to 45 minutes, until soft but still cool to the touch.
- Beat the butter first. Beat the butter for 1 minute on medium speed until creamy.
- Add the cream cheese. Beat in the cream cheese until completely smooth, about 1 minute. Scrape the bowl.
- Add the sugar slowly. Beat in the powdered sugar 1 cup at a time on low speed so it doesn't fly out of the bowl.
- Flavor it. Add the vanilla and salt, then beat on medium-high for 1 to 2 minutes until fluffy.
- Check the texture. For piping, add up to 1 more cup of sugar. For a softer spreading frosting, stop at 3 cups.
- Chill if needed. If the frosting feels loose, refrigerate it for 15 to 20 minutes, then stir and use.
Sift the powdered sugar if it looks lumpy. It keeps the frosting silky with no gritty spots.
How much cream cheese frosting you need
| What you are frosting | Batches of this recipe | About how much |
|---|---|---|
| 12 cupcakes, swirled | ½ batch | 1½ cups |
| 24 cupcakes, light swirl | 1 batch | 3 cups |
| 24 cupcakes, tall piped swirl | 1½ batches | 4½ cups |
| 9x13 sheet cake | 1 batch | 3 cups |
| Two-layer 8- or 9-inch cake | 1½ to 2 batches | 4½ to 6 cups |
| Three-layer cake | 2 batches | 6 cups |
| Bundt cake drizzle or glaze | ½ batch, thinned | 1½ cups |
| 12 cinnamon rolls | ½ batch | 1½ cups |
Our carrot cake recipe uses a double batch (16 ounces of cream cheese) for a tall two-layer cake with frosted sides.
Tips for thick, pipeable cream cheese frosting
- Keep the ingredients cool-soft. Warm, greasy butter or cream cheese makes a loose frosting.
- Don't overbeat after adding the cream cheese. Long beating warms it and breaks down the texture.
- Use full-fat cream cheese. Low-fat and whipped versions hold too much water.
- Add sugar to thicken, not flour or cornstarch. Extra powdered sugar is the easiest fix.
- Chill the frosting, then pipe. A short rest in the refrigerator firms it up for sharp swirls.
- Frost a fully cooled cake. Even a slightly warm cake will melt the frosting and make it slide.
- Chill the finished cake. About 30 minutes in the refrigerator sets the frosting before slicing.
10 cream cheese frosting flavors
| Flavor | What to add to 1 batch | Great on |
|---|---|---|
| Brown butter | Use cooled browned butter | Pumpkin and spice cakes |
| Cinnamon | 1 to 2 teaspoons ground cinnamon | Cinnamon rolls, apple cake |
| Maple | 2 tablespoons maple syrup, less sugar | Pumpkin bread, sweet potato cake |
| Chocolate | ½ cup cocoa powder plus 1 to 2 tablespoons milk | Chocolate and red velvet cake |
| Lemon | 1 tablespoon zest plus 1 tablespoon juice | Blueberry or lemon cake |
| Orange | 1 tablespoon orange zest | Cranberry bread, carrot cake |
| Strawberry | ⅓ cup freeze-dried strawberries, crushed | Vanilla cupcakes |
| Honey | 2 tablespoons honey | Banana bread, spice cake |
| Coconut | ½ teaspoon coconut extract, toasted coconut on top | Hummingbird or coconut cake |
| Peppermint | ½ teaspoon peppermint extract | Christmas chocolate cupcakes |
What to frost with cream cheese frosting
Cream cheese frosting is the classic topping for carrot cake, red velvet and spice cakes. It is also great on quick breads and breakfast bakes during the holidays. It is also the traditional frosting for hummingbird cake, the banana, pineapple and pecan layer cake from the South. One batch also covers the top of a banana cake baked in a 9x13 pan.
- Carrot cake, layer, sheet or cupcakes
- Pumpkin bread and zucchini bread, spread on thick slices
- Banana bread, especially with the honey version
- Overnight cinnamon rolls for Christmas morning
- Chocolate cake with the chocolate version
- Sugar cookie bars, whoopie pies and spice cookies
Need more ideas for the dessert table? See our Thanksgiving desserts and the Christmas baking list.
Storing cream cheese frosting
Cream cheese frosting is perishable because it is made with dairy. USDA guidance is to keep perishable foods out of the danger zone between 40°F and 140°F for no more than 2 hours, or 1 hour above 90°F.
- Refrigerator: cover it tightly, keep your fridge at 40°F or below and use the frosting within a few days. That 40°F limit comes from FoodSafety.gov's cold food storage chart.
- Freezer: freeze it in an airtight container for up to about 3 months for best quality. Thaw it in the refrigerator overnight.
- Before using: let chilled frosting soften for 20 to 30 minutes, then beat for 30 seconds to make it fluffy again.
- Frosted cakes: store in the refrigerator and take them out about 30 minutes before serving.
Plan your holiday baking
A cake, a tray of cupcakes and a pan of cinnamon rolls can all share one big batch of frosting. Make the frosting the day before, store it covered in the refrigerator, and bring it back to room temperature for a short beat before you frost.
Plan the Thanksgiving dessert table and shopping trip with the Meal Planner & Grocery List: Thanksgiving Edition ($4.99), and browse all printables for more kitchen and holiday pages.
Frequently asked questions
What is the best cream cheese frosting recipe ratio? The best cream cheese frosting recipe uses 8 ounces of cream cheese, ½ cup of butter and 3 to 4 cups of powdered sugar. Use 3 cups for a soft spreading frosting and up to 4 cups for a firmer frosting that holds piped swirls.
How do I make cream cheese frosting thicker? Add more powdered sugar and chill it to make cream cheese frosting thicker. Beat in ½ cup of powdered sugar at a time, then refrigerate the bowl for 15 to 20 minutes. Full-fat block cream cheese also makes a big difference.
Why is my cream cheese frosting runny? Cream cheese frosting gets runny when the cream cheese is too warm, overbeaten or from a tub. Chill it for 20 minutes, add a little more powdered sugar and beat only until smooth. Next time, use cold-soft block cream cheese.
Can I pipe cream cheese frosting? Yes, you can pipe cream cheese frosting when it is thick and cool. Use about 4 cups of powdered sugar per batch, chill the filled piping bag for 10 minutes and pipe onto completely cooled cupcakes.
Does cream cheese frosting need to be refrigerated? Yes, cream cheese frosting needs to be refrigerated because it is made with dairy. USDA guidance is to leave perishable foods out no longer than 2 hours, or 1 hour when it is above 90°F. Store frosted cakes in the refrigerator.
How long does cream cheese frosting last? Cream cheese frosting lasts a few days in the refrigerator and about 3 months in the freezer. Keep it in an airtight container and soften it, then beat it briefly before using.
Can I freeze cream cheese frosting? Yes, cream cheese frosting freezes well for about 3 months. Freeze it in an airtight container or freezer bag, thaw it in the refrigerator overnight and beat it for 30 seconds to bring back the fluffy texture.
How much cream cheese frosting do I need for a two-layer cake? A two-layer 8- or 9-inch cake needs 1½ to 2 batches of this cream cheese frosting recipe, or about 4½ to 6 cups. Use the larger amount if you want thick frosting on the sides.
Can I make cream cheese frosting without butter? Yes, you can make cream cheese frosting without butter, but it will be softer. Beat 8 ounces of cream cheese with 2 cups of powdered sugar and vanilla, then chill it before spreading. It works best on sheet cakes and cinnamon rolls.
Can I make cream cheese frosting less sweet? Yes, you can make cream cheese frosting less sweet by using 2 to 3 cups of powdered sugar and an extra pinch of salt. A little lemon zest also brightens it. Expect a softer frosting that is best for spreading.
Can I make cream cheese frosting ahead of time? Yes, you can make cream cheese frosting 2 to 3 days ahead and store it covered in the refrigerator. Let it soften for 20 to 30 minutes, then beat it briefly before frosting your cake or cupcakes.
What cakes go best with cream cheese frosting? Carrot cake, red velvet, spice cake and pumpkin cake go best with cream cheese frosting. The tangy flavor also pairs well with banana bread, zucchini bread, hummingbird cake and cinnamon rolls.
How can I keep my holiday baking recipes organized? The Family Recipe Binder ($6.99) from HomeBase Paper Co. keeps your frosting ratios, cake recipes and notes in one printable binder. Add the Holiday Season Bundle ($15.99) to plan the menu, shopping and spending for the whole season.
Sources
- USDA FSIS: The danger zone (40°F to 140°F) fsis.usda.gov
- FoodSafety.gov: Cold food storage charts foodsafety.gov