Cream Cheese Frosting

We’ve worked with (and eaten!) enough cream cheese frosting to know what makes the very best batch. Cream cheese frosting should be tangy, rich and velvety, with a texture that’s smooth enough to frost, but sturdy enough to pipe. Of course, we didn’t rest until our cream cheese frosting recipe ticked every single box.

Cream cheese frosting is an essential part of iconic cakes like carrot cake and red velvet cake, but almost any dessert can benefit from its richness. Try it on dessert bars, macarons or cinnamon rolls straight from the oven. Cream cheese frosting’s allure comes from its tanginess, which gives it an irresistible complexity on cakes or even just by the spoonful.

We’ll show you how to make cream cheese frosting that’s so perfect and easy that you’ll never again be tempted to buy it from the store. Our recipe yields 3 cups of cream cheese frosting—enough for a two-layer cake, a single-layer sheet cake or two dozen cupcakes.

Dan Roberts for Taste of Home

How to Make Cream Cheese Frosting

It’s easy to make cream cheese frosting from scratch. Break out your hand mixer or stand mixer, then beat cream cheese, butter and vanilla extract in a large bowl on high speed until they’re light and fluffy. Finally, beat in confectioners’ sugar until the frosting is glossy and stiff. That’s it! Now your cream cheese frosting is ready for all kinds of desserts.

Cream Cheese Frosting Ingredients

Dan Roberts for Taste of Home

• Cream cheese: It’s extremely important to soften the cream cheese before beating it so there are no cream cheese lumps in the frosting. I soften mine by taking the cream cheese (and butter) out of the fridge 30 minutes in advance. You can give cream cheese a quick zap in the microwave to soften it—just make sure to take it out of the aluminum wrapper first!
• Butter: Just like the cream cheese, you’ll want the butter to be nice and soft. Take the butter out of the fridge 30 minutes beforehand, or soften butter quickly but cutting the butter into cubes or grating it with a box grater. The smaller the butter pieces are, the quicker they will come to room temperature.
• Vanilla: Feel free to use vanilla extract or vanilla paste here. I personally love to use vanilla paste in my cream cheese frosting because I think the black vanilla bean flecks are so pretty and provide a burst of vanilla flavor. However, a quality vanilla extract brand does the job beautifully.
• Salt: While optional, a touch of salt brings out the flavors of the other ingredients, so everything just has a little more “oomph.” I always salt my frosting recipes.
• Confectioners’ sugar: If your confectioners’ sugar is clumpy, sift it with a fine-mesh sieve before adding it to prevent a lumpy (or overbeaten) frosting.

Directions

Step 1: Beat the cream cheese and butter

Dan Roberts for Taste of Home

In a large bowl, beat the cream cheese, butter, vanilla and, if using, salt until they’re light and fluffy. It’ll already look a little bit like frosting but will be thicker and glossier.

Editor’s Tip: A hand mixer or a stand mixer with a paddle attachment will things much easier when making frosting. There should be no cream cheese or butter clumps in the mixture before moving forward to the next step.

Step 2: Add the confectioners’ sugar

Dan Roberts for Taste of Home

Gradually beat in the confectioners’ sugar. Add enough to achieve your desired consistency. Once it’s fully mixed in and the frosting is to your liking, it’s ready to use.

Test Kitchen Tip: We usually add one cup at a time—you don’t want all that sugar to fly up into your face. When making the frosting, scrape down the sides of the bowl with a rubber spatula frequently to make sure all the ingredients are incorporated evenly.

Dan Roberts for Taste of Home

How to Use Cream Cheese Frosting

Now that you have a bowlful of cream cheese frosting, let’s decorate! Here are a few dessert recipes with cream cheese frosting:

• Carrot cake: The best carrot cake is finished with cream cheese frosting. Plus, it makes the perfect clean backdrop for piped-on carrot designs.
• Red velvet cake: While red velvet cake is traditionally finished with vanilla buttercream, everyone seems to prefer it with cream cheese frosting.
• Pumpkin or spice cakes: The warming fall flavors in pumpkin cake and spice cake pair beautifully with a cooling, tangy cream cheese frosting.
• Coconut cake: Coconut and cream cheese may seem like an odd pairing, but they couldn’t be a better match. In our coconut cake, the cream cheese frosting is boosted by tropical coconut extract and toasted coconut.
• Banana cake: Banana bread tastes even better with cream cheese icing, and the same goes for banana cake with cream cheese frosting. Banana cake’s cousin, the hummingbird cake, is also sometimes finished with cream cheese frosting.
• Macarons: Every macaron needs frosting in the center. Depending on your macaron flavor, this cream cheese frosting would be excellent piped onto the cookies.
• Cinnamon rolls: The best cinnamon rolls are finished with cream cheese frosting, slowly dripping into the crevices of the spiral and collecting in the coveted cinnamon roll nucleus.
• Whoopie pies: Just like macarons, whoopie pies are held together by frosting. Bake a batch of carrot cake or red velvet whoopie pies and use this cream cheese frosting in the center.
• Quick breads and pound cakes: I love finishing quick snacking cakes and breads with a cream cheese frosting. Try it on quick breads like banana bread or pound cakes like key lime pound cake.
• Bars: Bars provide the perfect backdrop and flat surface for a layer of cream cheese frosting. It’s a super popular finishing touch on our rhubarb custard bars, our banana bars and our equally popular pumpkin bars.

Cream Cheese Frosting Variations

While a straightforward cream cheese frosting is just the thing you need for carrot cake, you might want to amp up the flavors to add more personality to your baked goods. Here are some of our favorite icing flavors. Extracts, especially almond and peppermint, are fairly strong, so start slow and add more to taste:

• Almond: Add a few drops of almond extract in place of (or along with) the vanilla.
• Coconut: Use that bottle of coconut extract in the pantry! Add a teaspoon to the recipe. You can even fold in toasted coconut. I adore coconut cream cheese frosting on a coconut cake.
• Lemon: Add a bit of lemon extract in place of the vanilla. You can even add a touch of lemon zest as well.
• Peppermint: A few drops of peppermint extract can replace the vanilla. Take it easy with the peppermint extract—it’s super strong.
• Rum: Rum pairs perfectly with vanilla. If you prefer rum extract, a teaspoon works.
• Strawberry: Make strawberry cream cheese frosting by pureeing 3 ounces of fresh berries and adding them to the basic frosting recipe.

How to Store Cream Cheese Frosting

Store cream cheese frosting in the refrigerator. The frosting must be covered, or it will absorb lingering smells in the fridge. After frosting a dessert, store it in the refrigerator before and after serving. Pop it in the fridge for 15 minutes so the frosting hardens, then cover the dessert with storage wrap and place it back in the fridge. Cream cheese can melt or even spoil if left at room temperature for longer than a couple hours.

Can you freeze cream cheese frosting?

Yes, you can freeze cream cheese frosting. Store it in an airtight container and freeze it for up to two months. Allow the frosting to thaw overnight in the fridge, then bring it to room temperature. Use a hand mixer or stand mixer to fluff up the frosting again.

How long does cream cheese frosting last?

Cream cheese frosting can last in the fridge for up to five days. However, if it has added to a dessert, double check that the dessert won’t spoil before the cream cheese frosting does.

Can you make cream cheese frosting ahead of time?

Yes, you can make cream cheese frosting ahead of time. After whipping it up, keep the frosting refrigerated so you can always have some on hand for desserts or a late-night treat. Just bring the frosting to room temperature and beat again to fluff it back up before using.

Cream Cheese Frosting Tips

Dan Roberts for Taste of Home

Can cream cheese frosting be piped?

Yes, cream cheese frosting can be piped. Piping is best when the frosting has a stiffer consistency. If your frosting is feeling a bit soft, pop it in the fridge for 20 to 30 minutes before filling the pastry bag. Or, add in a few tablespoons of confectioners’ sugar.

How do you thicken cream cheese frosting?

It’s easy to thicken cream cheese frosting; all you have to do is add more confectioners’ sugar! Start slow, and only add it 1 to 2 tablespoons at a time.

How do you prevent runny cream cheese frosting?

To prevent runny frosting, make sure you’re using full-fat cream cheese. This is not the time to reach for whipped or low-fat cream cheese. Be sure to measure out the recommended amount of each ingredient in this cream cheese frosting recipe to get the correct ratio and thickness. If your cream cheese frosting is too sweet, add a touch of cornstarch. If it’s too thick, thin it out with a little milk or cream.