Frosted cakes feel special, and a delicious icing takes any cake to the next level. Don’t be intimidated—homemade cream cheese frosting is easy to make. Below is a straightforward method for a creamy, lightly tangy frosting that works on cakes, cupcakes and cookies.
Simple cream cheese frosting
Carrot cake, pumpkin spice, red velvet or cookies—cream cheese frosting pairs wonderfully with many baked goods. This simple cream cheese frosting is smooth, versatile and ideal for spreading or piping on layer cakes. If you plan to frost a three-layer cake or add lots of piped decorations, double the recipe so you have enough. Any leftovers can be refrigerated for later or frozen for future use.
Other frosting recipes you might like:
- Simple whipped cream
- Chocolate mousse
- Easy chocolate buttercream
The key to a great cream cheese frosting is quality ingredients and the right temperatures. Allow the butter and cream cheese to reach room temperature so they’re slightly soft—press gently with a finger and if an indent remains they’re ready. Avoid over-softening the butter; too-soft butter can make the frosting greasy and prevent it from coming together properly.
This recipe is quick to prepare and yields a sweet, creamy frosting with a pleasant tang.
Can I make a dairy-free or vegan cream cheese frosting?
Yes. Substitute regular cream cheese with a dairy-free cream cheese alternative. For the butter component use 1/4 cup vegetable shortening and 1/4 cup vegan butter instead of regular butter. This combination gives better structure and flavor than vegan butter alone, which can be too soft, while shortening alone lacks flavor. Dairy-free cream cheese won’t be as tangy as the real thing, but it still makes an excellent frosting.
Do I need to refrigerate cream cheese frosting?
For food safety, desserts frosted with cream cheese frosting should be refrigerated and left at room temperature for no more than one hour. Store leftover frosting in the fridge for up to five days; before using, stir it well or give it a light whip with a hand mixer to restore a smooth texture.
Can you freeze this cream cheese frosting?
Yes. Store the frosting in an airtight container or zip bag and freeze. When ready to use, thaw at room temperature for about an hour and re-whip before spreading or piping.
Tips and tricks for the best cream cheese frosting
- This version uses granulated sugar and a little heavy cream for a softer texture; powdered sugar can be used if you prefer a firmer frosting—add it slowly until you reach the desired consistency.
- Bring cream cheese and butter to room temperature for the smoothest result. Scrape the bowl sides while mixing to ensure an even blend.
- A few drops of lemon juice brighten and balance the sweetness without adding a noticeable lemon flavor.
- Use full-fat block cream cheese; whipped or tub cream cheeses tend to make the frosting too soft, and low-fat varieties change the texture.
- For a flavor variation, add a pinch of cinnamon or swap some granulated sugar for brown sugar.
- This frosting is excellent on carrot cake, zucchini muffins, banana bread, or pull-apart breads—its creamy texture adds richness to many treats.
Tell us how you enjoyed this cream cheese frosting and what you paired it with. It’s delicious in many ways, and I’d love to hear your favorite combinations.
Homemade cream cheese frosting
Ingredients
- 1 stick butter, room temperature
- 8 oz cream cheese, full fat, room temperature
- 1 tbsp vanilla extract (or lemon, orange, rum or almond extract)
- 1 1/2 cups granulated sugar (or powdered sugar for a firmer frosting)
- 1/2 cup whipping cream (optional, to adjust texture)
Instructions
- Beat the butter until light and fluffy. Add the cream cheese and beat until fully incorporated and airy. Add the vanilla and mix to combine.
- Gradually add the sugar and beat until it is dissolved and evenly incorporated into the frosting.
- If the frosting is too firm for your needs, add whipping cream a little at a time and beat until the frosting reaches your desired consistency.
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Equipment
- Mixing bowl
- Hand mixer (or stand mixer)
- Spatula
Storage & yields
This recipe makes about 5 cups of frosting. Refrigerate up to 5 days or freeze in an airtight container. Thaw and re-whip before use.
Quick overview
- Prep time: 5 mins
- Cook time: 10 mins (mixing and adjustments)
- Total time: 15 mins
- Course: Dessert, frosting
- Cuisine: American
- Servings: about 5 cups
Notes
Use full-fat cream cheese for the best texture and flavor. If you prefer a firmer frost for detailed piping, use powdered sugar and add it slowly until you reach the desired stiffness. For softer spreads, add a splash of heavy cream.
Instructions recap
- Whip butter until fluffy.
- Add cream cheese and beat until smooth.
- Mix in vanilla, then add sugar and beat until fully combined.
- Adjust texture with whipping cream if needed.
- Store refrigerated up to 5 days or freeze for longer storage.
Nutrition (approx.)
Serving size: 1 cup — Calories: 478 kcal (values are approximate).
Tried this recipe?
If you make it, please share how it turned out and what you paired it with—your feedback helps others discover tasty combinations.
