I whipped up the Best Cream Cheese Frosting in just 10 minutes with four ingredients, and this Homemade Frosting stays pipeable and freezable for carrot cake, red velvet, or chocolate cupcakes.

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I made a frosting that ruined my restraint. This Perfect Cream Cheese Frosting is tangy, rich and aggressively spoon-lickable, the kind you keep thinking about.

I use cream cheese full fat softened and unsalted butter softened to get that silky, pipeable finish, and somehow it plays nice on carrot cake, red velvet or a late-night cupcake. If you want an Easy Frosting that actually behaves and a Homemade Frosting that still feels special, this is it.

I froze some once and it came back to life, so yeah, it’s weirdly reliable. Try not to eat the whole bowl, I dare you.

Ingredients

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Cream cheese gives tangy, rich creaminess, adds slight protein but it’s mostly fat.
Unsalted butter makes frosting smooth and rich, mostly fat, little vitamins but not much fiber.
Powdered sugar sweetens and firms texture, pure carbs, lots of added sweetness and calories.
Vanilla extract adds warm flavor, tiny calories, no nutrients but makes everything taste homemade.

Ingredient Quantities

8 oz cream cheese full fat softened (about 225 g)

1/2 cup unsalted butter softened (about 115 g or 1 stick)

3 to 4 cups powdered sugar (about 360 to 480 g)

1 teaspoon pure vanilla extract (about 5 ml)

How to Make this

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1. Take 8 oz (225 g) full fat cream cheese and 1/2 cup (115 g) unsalted butter out of the fridge and let them sit at room temp for 30 to 60 minutes so they’re completely soft, then cut into chunks so they blend easy.

2. Sift 3 cups (about 360 g) powdered sugar into a bowl to remove lumps, and set the extra 1 cup (120 g) aside so you can adjust sweetness and thickness later.

3. In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the cream cheese and butter on medium-low until smooth and lump free, about 1 to 2 minutes, scraping the bowl once or twice.

4. Add 1 teaspoon (5 ml) pure vanilla extract and mix briefly until combined.

5. With the mixer on low add the sifted powdered sugar a cup at a time so it doesnt puff everywhere, mixing until each cup is incorporated before adding the next.

6. After about 3 cups stop and check texture and sweetness, then add up to the 4th cup if you want stiffer piping frosting or a sweeter flavor; beat on medium for another 30 to 60 seconds until light and fluffy but not overworked.

7. If the frosting is too thick add 1 tablespoon of milk or cream at a time until it spreads easy, if it’s too thin add a little more powdered sugar. For extra smooth frosting, beat briefly on low then high to finish and scrape the bowl well.

8. To pipe perfectly chill the frosting in the fridge for 20 to 30 minutes to firm up, then give it a quick whip for 10 seconds before filling your bag.

9. Store leftovers in an airtight container in the fridge up to 5 days. To freeze, press into a freezer safe container or bag, freeze up to 2 months, thaw overnight in the fridge then whip briefly to restore texture before using.

10. Final tips: always use full fat cream cheese, sift the powdered sugar, dont overbeat or it can get grainy or runny, and bring it to room temp before spreading on cake for the best finish.

Equipment Needed

1. Stand mixer with paddle attachment or a hand mixer with beaters
2. Large mixing bowl
3. Fine mesh sieve or powder sugar sifter
4. Rubber spatula or bowl scraper
5. Measuring cups and measuring spoons
6. Kitchen scale (for grams)
7. Paring knife or bench knife (to cut softened cream cheese into chunks)
8. Piping bag and tip, or an offset spatula for spreading
9. Airtight container for fridge/freezer storage

FAQ

8 oz cream cheese full fat softened (about 225 g)

1/2 cup unsalted butter softened (about 115 g or 1 stick)

3 to 4 cups powdered sugar (about 360 to 480 g)

1 teaspoon pure vanilla extract (about 5 ml)

Q: Can I use low fat or neufchatel cream cheese? A: You can, but full fat gives the creamiest, richest result. Low fat versions tend to be thinner and tangier, so you may need more powdered sugar to thicken.

Q: How long will this frosting keep? A: Stored in an airtight container in the refrigerator it will keep 4 to 5 days. You can freeze it up to 3 months. Thaw in the fridge overnight and re-whip before using.

Q: Why did my frosting turn runny? A: Most likely overbeating or warm ingredients. Overbeating makes it loose, and a warm kitchen or warm cream cheese will soften it. Chill the bowl 15 minutes and whip gently, or add a little powdered sugar to stabilize.

Q: Can I pipe this frosting on cupcakes or a cake? A: Yes. Chill briefly if you need stiffer peaks for piping. It won’t be as stiff as buttercream but it pipes nicely with medium star or round tips.

Q: How do I get a smoother finish on a cake? A: Use an offset spatula and a crumb coat first, chill for 20 minutes, then apply a final thin layer. Warm your spatula under hot water, dry it, and smooth in long strokes for a cleaner look.

Q: Can I add flavors or colors? A: Yes. Add extracts like almond or lemon in small amounts, or fold in a few tablespoons of fruit puree for flavor but that may thin the frosting so adjust with more powdered sugar or chill to firm up.

Perfect Cream Cheese Frosting Recipe Substitutions and Variations

Perfect Cream Cheese Frosting Recipe

Cream cheese (8 oz): Neufchâtel (lower fat) 1:1 for almost the same texture, or mascarpone 1:1 for a richer, silkier finish — it might be a touch softer so chill before piping.
Unsalted butter (1/2 cup): Use vegan butter or margarine 1:1 for dairy-free, or solid coconut oil 1:1 (will add a mild coconut note and firms up when chilled).
Powdered sugar (3 to 4 cups): Make your own by blitzing 1 cup granulated sugar with 1 tablespoon cornstarch until powdery, then use 1:1; or swap for a powdered erythritol blend (like Swerve) 1:1 to reduce sugar.
Pure vanilla extract (1 tsp): Vanilla bean paste or the scraped seeds from 1/4 vanilla bean for deeper flavor, or use 1/2 tsp almond extract for a different, nutty twist (almond is stronger so use less).

Pro Tips

– Use full fat cream cheese and let both it and the butter get completely soft, not just a little. If theyre still cold youll get lumps, but if theyre too warm the frosting will be loose and greasy.

– Sift the powdered sugar and add it slowly with the mixer on low so it doesnt puff everywhere, scrape the bowl often. Going slow gives a silkier texture without having to overwork it.

– Dont overbeat. Stop when the frosting is light and fluffy, not glossy and thin. If it starts to look grainy or runny, chill it 15 to 30 minutes then whip briefly to bring the texture back.

– Chill the frosting a bit before piping then give it a quick 10 second whip before you fill your bag, that little step makes piping so much easier. Also never put frosting on a warm cake, it will slide right off.

Perfect Cream Cheese Frosting Recipe

Recipe by Bob Jones

0.0 from 0 votes

I whipped up the Best Cream Cheese Frosting in just 10 minutes with four ingredients, and this Homemade Frosting stays pipeable and freezable for carrot cake, red velvet, or chocolate cupcakes.

Servings

servings

Calories

202

kcal

Equipment: 1. Stand mixer with paddle attachment or a hand mixer with beaters
2. Large mixing bowl
3. Fine mesh sieve or powder sugar sifter
4. Rubber spatula or bowl scraper
5. Measuring cups and measuring spoons
6. Kitchen scale (for grams)
7. Paring knife or bench knife (to cut softened cream cheese into chunks)
8. Piping bag and tip, or an offset spatula for spreading
9. Airtight container for fridge/freezer storage

Ingredients

8 oz cream cheese full fat softened (about 225 g)
1/2 cup unsalted butter softened (about 115 g or 1 stick)
3 to 4 cups powdered sugar (about 360 to 480 g)
1 teaspoon pure vanilla extract (about 5 ml)

Directions

Take 8 oz (225 g) full fat cream cheese and 1/2 cup (115 g) unsalted butter out of the fridge and let them sit at room temp for 30 to 60 minutes so they're completely soft, then cut into chunks so they blend easy.
Sift 3 cups (about 360 g) powdered sugar into a bowl to remove lumps, and set the extra 1 cup (120 g) aside so you can adjust sweetness and thickness later.
In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the cream cheese and butter on medium-low until smooth and lump free, about 1 to 2 minutes, scraping the bowl once or twice.
Add 1 teaspoon (5 ml) pure vanilla extract and mix briefly until combined.
With the mixer on low add the sifted powdered sugar a cup at a time so it doesnt puff everywhere, mixing until each cup is incorporated before adding the next.
After about 3 cups stop and check texture and sweetness, then add up to the 4th cup if you want stiffer piping frosting or a sweeter flavor; beat on medium for another 30 to 60 seconds until light and fluffy but not overworked.
If the frosting is too thick add 1 tablespoon of milk or cream at a time until it spreads easy, if it's too thin add a little more powdered sugar. For extra smooth frosting, beat briefly on low then high to finish and scrape the bowl well.
To pipe perfectly chill the frosting in the fridge for 20 to 30 minutes to firm up, then give it a quick whip for 10 seconds before filling your bag.
Store leftovers in an airtight container in the fridge up to 5 days. To freeze, press into a freezer safe container or bag, freeze up to 2 months, thaw overnight in the fridge then whip briefly to restore texture before using.
Final tips: always use full fat cream cheese, sift the powdered sugar, dont overbeat or it can get grainy or runny, and bring it to room temp before spreading on cake for the best finish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.