Cream Cheese Frosting That’s Perfectly Smooth, Sweet & Pipeable
Cream cheese frosting is a staple for a reason — it’s smooth, tangy, and just sweet enough to complement a wide range of dessert recipes.
Whether you’re slathering it over cupcakes, layering it between carrot cake, or just sneaking a spoonful straight from the bowl (no judgment here!), there’s something irresistible about its creamy, balanced flavor.
This frosting is a total game-changer—rich, easy to make, and versatile enough to use on everything from red velvet to cinnamon rolls.
If you’ve never made homemade cream cheese frosting from scratch, don’t worry—it’s way easier than you’d think, and totally worth it!
You’ll just need a hand or stand mixer, a big bowl, and a few simple ingredients: cream cheese, butter, powdered sugar, and a splash of vanilla.
Want to switch things up? Try adding flavored coffee creamer (instead of vanilla) for a twist like caramel, hazelnut, or even pumpkin spice.
Check out my favorite cream cheese frosting recipes to see just how easy it is to get creative with flavor!
Want all the measurements and steps in one spot? Be sure to scroll to the bottom of the post for the full printable recipe!
Start by making sure your butter and cream cheese are nice and soft — this is key for getting that smooth, fluffy texture.
Mix them together until they’re creamy, then slowly add the powdered sugar and vanilla. Let it whip for a few minutes until it’s light, fluffy, and spreadable.
Don’t rush the mixing. Whip your frosting for a good 4–5 minutes to get that fluffy, bakery-style texture. Scrape down the sides of the bowl so everything mixes evenly.
This recipe makes enough to frost a 9×13 cake or about two dozen cupcakes. If your frosting feels too soft to pipe, pop it in the fridge for 15–20 minutes to firm up.
Yes! Store it in an airtight container in the fridge for up to 3–4 days. Let it sit at room temp for about 30 minutes before using so it softens up.
It will stay fresh in the fridge for up to 4 to 5 days. Just store it in an airtight container. When you’re ready to use it again, let it sit at room temperature for about 20–30 minutes, then give it a quick whip to bring back that smooth, fluffy texture.
You can! Freeze it for up to 2 months. Just thaw it overnight in the fridge and re-whip before using.
It could be from using warm cream cheese or butter, or adding too much liquid. Chill it in the fridge and whip it again to help it firm up.
Yes! Use gel food coloring for best results — liquid food coloring can water it down and make it too soft.
Try chilling it in the fridge for 20–30 minutes or mixing in extra powdered sugar a little at a time. You can also add a teaspoon or two of cornstarch to thicken it without altering the flavor.
If you’re as obsessed with cream cheese frosting as I am, you’ll definitely want to check out these delicious recipes where it really gets to shine!
- This classic carrot cake is extra moist and perfectly spiced—just waiting for a thick layer of cream cheese frosting on top.
- Use your frosting on Red Velvet Cake or Red Velvet Cupcakes. They’re rich, velvety, and a little bit chocolatey, red velvet desserts pair like a dream with tangy cream cheese frosting.
- These Pumpkin Pecan Cupcakes with Cream Cheese Frosting bring warm fall flavors and a crunchy pecan topping, all finished with a swirl of creamy frosting.
- An Old Fashioned Hummingbird Cake is a Southern favorite made with bananas, pineapple, and pecans, this cake is sweet, nostalgic, and perfect with cream cheese frosting.
- Bright, citrusy, and topped with tangy lemon cream cheese frosting, these lemon rolls are a must-try for spring brunch or weekend baking.
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Cream Cheese Frosting Recipe
Ingredients
- 2 boxes of cream cheese
- 1/2 a stick of butter
- 2 tbsp vanilla extract
- 2 lbs powdered sugar
Instructions
- Cream together butter and cream cheese.
- Slowly add powdered sugar and vanilla.
- Whip until fully combined light and fluffy (4-5 mins).
- For a lighter color frosting omit the vanilla extract and add 2 tablespoons of flavored coffee creamer
My favourite is with brown sugar instead of icing sugar. Delicious! Tastes like boiled frosting!
I love cream cheese frosting. I use a similar recipe. I only use 1/2 the powdered sugar because I am diabetic. I love making my own frosting cause I can control the sugar. I use a little more vanilla.