The BEST Cream Cheese Frosting + Video
This is the BEST Cream Cheese Frosting recipe that you will ever make! It’s thick, sturdy, pipeable, and lightly sweet with only 1 cup of powdered sugar!
Use it on red velvet cake, carrot cake, any other cake, inside sandwich cookies or cake rolls, or on top of cinnamon rolls. The possibilities are endless!
Why is this the BEST Cream Cheese Frosting?
Okay ya’ll! I’m serious when I say this is the BEST Cream Cheese Frosting recipe out there! I’ve tried so many kinds. Other recipes tend to be soft and stringy. (No thank you!) This has been my go-to recipe since 2014.
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This cream cheese frosting is stiff, sturdy, pipe-able, spreadable, you name it! Plus, it’s NOT overly sweet like the other recipes either.
The beauty of cream cheese frosting is that it should be tangy and and taste like cream cheese. Not be taken over by gobs of powdered sugar like a buttercream frosting. (However my even my buttercream frosting uses far less sugar.)
The Difference from Other Recipes
See the ripples in that frosting? Yep, that’s proof right there that it’s stiff enough to pipe and decorate with. The big difference between this recipe and all those other ones floating around the web, is that this recipe uses more butter and less powdered sugar.
More butter and less powdered sugar gives the cream cheese frosting a buttery, creamy texture, yet still has that tangy cream cheese flavor to it.
Less powdered sugar helps it not be stringy, and the butter helps to lighten and fluff up the frosting.
That’s right! More powdered sugar (can) = stringy frosting!!!
It’s a fine dance. You have to use way less powdered sugar, or use way more powdered sugar to keep the frosting at a good consistency.
In fact, you would have to use 4 cups of powdered sugar to help it go from soft and stringy to thick.
OR — you can use 1 cup of powdered sugar and call it good.
Using only 1 cup of powdered sugar will produce less cream cheese frosting overall, but I’ll take a lightly sweet frosting over a ridiculously sweet frosting any day.
How Much Frosting Will This Make?
This cream cheese frosting recipe yields 1 1/2 cups of frosting. Which is enough to pipe 12-14 cupcakes. You can cover a single round or rectangle cake with it, but double the recipe for a layered cake.
If you want another great option that yields a little more, my whipped cream cheese frosting makes 4 cups. It’s equally tasty, even lighter in texture, and still only slightly sweet.
How to Make Cream Cheese Frosting
Let me show you how easy it is to make this cream cheese frosting.
- Place the cream cheese in a mixing bowl.
- Using a hand mixer, beat until smooth.
- Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended. (Gradually adding the butter helps it fluff up, creating volume, and blend better with the cream cheese.)
- Add powdered sugar and vanilla all at once.
- Blend until combined and smooth. Use for any recipe that calls for cream cheese frosting.
Tips For Making Cream Cheese Icing
- Which type of cream cheese should I use? I’ve used full-fat and Neufchatel cream cheese for this recipe. Neufchatel will be slightly softer, but still manageable. Brick-style cream cheese is a must. Do NOT use cream cheese tubs/spreads.
- Use COLD cream cheese. This is not a typo. It seems like a big no-no, but it works, I promise. The room temperature cream cheese will help blend the two together without making the frosting soft.
- Use flat beaters, if possible. Honestly, my cheap $20-ish Hamilton Beach hand mixer (affiliate) is my favorite. The flat beaters help mix the frosting in a bowl better than in a stand mixer.
- Beat the cream cheese and butter together as long as you want BEFORE adding the powdered sugar and vanilla. Try and get all the lumps out beforehand. Once the powdered sugar is added, don’t beat it for too long or the frosting will become too soft to pipe. If this happens, place the frosting in the refrigerator or freezer until it firms back up.
- Type of butter to use: Unsalted butter is best, so if you want to add salt, you can control the amount you put in. Make sure that the butter is room temperature for this recipe.
Can I Color this Frosting?
Yes, this cream cheese frosting can be dyed. I recommend food color gels over liquid food coloring to avoid adding too much liquid into the frosting.
How to Store Cream Cheese Frosting
Due to the cream cheese, you will want to store this frosting in an airtight container in the fridge for up to 2 weeks.
Any cakes/cupcakes that have been frosted with cream cheese icing can be left out at room temperature for up to 2 hours. If you don’t like cold cake, simply remove the cake/cupcakes from the fridge and bring them to room temperature for 20-30 minutes before consuming.
To Freeze: Place cream cheese frosting in a freezer-safe container or zip-top bag and freeze for up to 2-3 months. Thaw in the refrigerator overnight. You may want to stir/re-whip it gently to freshen it up.
More Cream Cheese Frosting Recipes:
I’ve made many variations of this same recipe! Pick your flavor:
- Chocolate Cream Cheese Frosting
- Lemon Cream Cheese Frosting
- Whipped Cream Cheese Frosting
- Strawberry Cream Cheese Frosting
- Coconut Cream Cheese Frosting
- Cinnamon Cream Cheese Frosting
The BEST Cream Cheese Frosting
Ingredients
- 8 oz (226 g) brick-style cream cheese, COLD
- ½ cup (113 g) unsalted butter, (1 stick) room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Place the cream cheese in a mixing bowl.
- Using a hand mixer, beat until smooth.
- Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended.
- Add powdered sugar and vanilla all at once. Blend until combined and smooth. (Don’t beat too long or the frosting will be too soft to pipe. If this happens, place the frosting in the refrigerator or freezer until it firms back up.) Use for any recipe that calls for cream cheese frosting.
Video
Notes
- YIELD: 1 ½ cups frosting, which will frost about 12-14 cupcakes
- STORAGE: Store this frosting in an airtight container in the fridge for up to 2 weeks.
- Any cakes/cupcakes that have been frosted with cream cheese icing can be left out at room temperature for up to 2 hours. If you don’t like cold cake, simply remove the cake/cupcakes from the fridge and bring them to room temperature for 20-30 minutes before consuming.
- TO FREEZE: Place cream cheese frosting in a freezer-safe container or zip-top bag and freeze for up to 2-3 months. Thaw in the refrigerator overnight. You may want to stir/re-whip it gently to freshen it up.
Nutrition
Did you make this?
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Extra pictures and video added 4/1/17. Post updated with step-by-step photos January 2024.
Hello, can I pipe this recipe onto cupcakes? Will it hold up overnight in the fridge?
Absolutely! It’s always piped well for me, and it is fine to store in the refrigerator or at room temperature, just pick whichever is your preference. Good luck!
Hi Amber do you think I could replace the butter with shortening for a super white frosting? I made it recently with room temperature cream cheese but see that your recipe says cold cream cheese. Can you explain why it should be cold?
You could try it, but it won’t taste as good. You can use clear vanilla and maybe throw in a little butter extract too. I prefer cold cream cheese to keep the consistency of the frosting from going too soft before I get to pipe it. If you use shortening, you may not have that problem because it doesn’t melt like butter does.
HI! I’m very new to baking and I’m making cupcakes for a birthday party. I’m a little scared. If I were to make this frosting and pipe it on the cupcakes the night before would I need to refrigerate the cupcakes because the frosting would spoil or is it okay a room temp like other icings? The weather where I live has been around 70 degrees so not too hot out side. I would appreciate any help you can give. Thank you!
Hi Amy! If you are taking the frosting outside, I would refrigerate it, but if you are keeping it in an air conditioned house you will be fine. I usually keep mine at room temperature. It will only spoil if you took it from the fridge, outside, then back in the fridge, then outside. The drastic change in temperatures several times will do that, so pick which way you prefer, and then keep them in that temperature.
Thanks Amber! I piped the cupcakes right before the party and the icing worked perfectly. Your recipe was super yummy too, everyone loved it.
Oh great! That’s wonderful! Thanks for the report back!
Hey I was wondering would this cream cheese frosting be good to use on a strawberry half sheet cake ??
Hi Dynasty! Yes, absolutely! I have used it on strawberry cupcakes and it was delicious! You may want to double the recipe if you plan on frosting the sides, but if you are just doing the top, you will be fine with the recipe as is.
HOw does this recipe hold up in an outdoor event? Like a park birthday party or patio shower? I live in Texas and it gets hot here and I would really hate it to “melt” into a heap if it adorned some carrot or red velvet cupcakes…Thanks!
Hi Michelle, I have had readers tell me it holds up well in humidity. Not sure about Texas heat. I would definitely keep it in the shade and serve as soon as possible just in case. Good luck! Let me know if it works out!
Hi Amber, can I color this with gel coloring?
Gel coloring should be fine, but use as little as possible. Let me know how it goes!
Hi Amber, not so well. I’m going to try adding it this time before I put the powdered sugar in. Trying to get Crimson red for a Grooms cake (Roll Tide:). I will let you know how it does. Thank you so much for your reply!
Shoot! Did adding it first help at all?
This is my first time leaving a comment on a recipe that I’ve tried. The recipe was everything you said it would be. I’m so glad I tried it. I followed it exactly and got the results I wanted, I made this frosting for my son’s red velvet cupcakes and for stuffed strawberries. It came out perfect. Thank you so much
Tammi! Thank you so much for taking the time to leave your comment! I am so happy it turned out the way you wanted it to. Love your idea of using it for stuffed strawberries! Yum!
Hi! I’m kind of a novice baker, and I’m planning to make this icing recipe for a 9×13 lemon velvet sheet cake. Do you think this recipe will be enough, or should I double? Thanks!
Hi Tricia! It will be a thinner layer. Maybe 1/4 to 1/2-inch. If you want it thicker, definitely double it. I’ve put it on a 13×15 jelly roll pan and it was quite thin.
I’m trying to convert this to coconut cream cheese frosting for a cake – no need to pipe. Do you think I can just add the coconut or do I need to change something else- perhaps the amount of powdered sugar? In the middle of this project now😬
I think if you used coconut extract instead of vanilla and then add the coconut, you will have great flavor and won’t mess with the consistency. Good luck!
Wow! Thanks for the quick response! When I said I was in the middle of this, I meant it. I have already added the vanilla and a tad bit of lemon. Decided to just go for it by adding the bag of coconut, leaving some out to sprinkle on top. Fingers crossed.
Done, and worked out fine. It would have been perfect if I hadn’t added the lemon juice. Don’t fix what ain’t broken!
Well, I’m sure it was yummy anyway. 😉 Thanks for the update!
Hi! So I’m planning to use spreadable cream cheese (I wasn’t able to get a cream cheese block!) and was wondering if this recipe would still work and how should I change the recipe (if I do have to change it) so I get the right consistency?
Hi Amelie,
Your comment went to my spam, so I’m sorry for the delay in replying! I don’t think it will change that much with the spreadable cream cheese as long as it’s not whipped cream cheese, so go ahead and make the recipe as follows with the cream cheese you could find. I hope it works for you!
Wow, this icing is seriously amazing! I followed the recipe exactly (though I did double it since I was making 24 cupcakes), and it turned out better than I ever expected!! I piped it onto cupcakes with no problem. It’s so delicious and amazingly smooth and creamy. The cupcakes are really just a vehicle for the icing 😉 I’ll never use another recipe! Thanks, Amber! This is a definite keeper!
I’m so, SO happy you enjoyed this recipe Christine! Thanks for letting us know how it worked out for you!