Thick and creamy with a delightfully tangy flavor, this Cream Cheese Frosting recipe requires just 4 basic ingredients and 15 minutes to prepare. It pairs well with many desserts, including red velvet and carrot cake.
Cream cheese frosting is one of my favorite frosting recipes to make because not only is it quick and easy, it’s incredibly versatile. It’s traditionally used on carrot cake and red velvet cake, but I love it with so many other flavors too, like lemon and pumpkin. I think the only frosting I make more than this one is classic vanilla buttercream!
This recipe offers the traditional tangy flavor with just a hint of vanilla. I’ve used this as a base for a few different flavorful variations, like cinnamon cream cheese frosting and strawberry cream cheese frosting. Somehow I keep coming back to basics, though, and making this classic version.
Why This Is My Favorite Cream Cheese Frosting Recipe
- Only 4 ingredients. Cream cheese (of course!), butter, powdered sugar, and vanilla…that’s all you need to make this homemade frosting. It really doesn’t get more simple than that!
- Endless ways to use it. As I mentioned above, cream cheese frosting pairs so well with so many flavors, from red velvet and carrot cake to pumpkin and lemon. This frosting spreads smoothly on cakes and can easily be piped onto cupcakes and cookies, leaving no shortage to ways to enjoy it.
- Tangy sweet flavor. One of the things I love about this frosting is that it’s not as sweet as buttercream or most other types of frosting. The cream cheese brings a tangy flavor that cuts through the sweetness, which is part of the reason it’s so good with so many desserts.
Key Ingredients
Here’s an overview of the four ingredients needed to make this frosting. Be sure to scroll down to the recipe card below for the exact measurements.
- Cream cheese – Be sure to use full-fat brick-style cream cheese for this frosting. Other types of cream cheese will be too soft. Soften to room temperature before starting the recipe.
- Butter – I like to use unsalted butter to avoid a frosting that’s too salty. It’s much easier to add a pinch of salt if needed.
- Powdered sugar – The base of the frosting. It helps to sweeten and stabilize it. I recommend sifting it first to prevent any lumps.
- Vanilla extract – A small amount of vanilla extract helps balance the tangy cream cheese flavor. Use clear vanilla for a whiter frosting.
How to Make Cream Cheese Frosting
This is one of my favorite frosting recipes because it’s so quick and easy to make. The printable instructions are in the recipe card below.
- Beat the cream cheese. Beat the cream cheese in a large mixing bowl until smooth with no lumps.
- Add the other ingredients. Beat in the butter until smooth then gradually add the powdered sugar. Mix between each addition, scraping down the edges of the bowl. Once smooth, beat in the vanilla.
- Use as desired. The frosting is ready to be used as desired.
Tips for the Best Frosting
Here are a few things to keep in mind when making this frosting for the first time.
- Use full-fat cream cheese. I mentioned this above but it’s worth repeating here. Avoid low-fat or spreadable cream cheese in a tub. It’s too soft and will make the frosting too thin.
- Softened ingredients. Both the cream cheese and butter should be softened to room temperature before mixing. This helps prevent lumps and ensures a smooth frosting. I typically leave the cream cheese out on the counter for about 4 hours.
- Sift the powdered sugar. Sifting the powdered sugar also helps ensure a smooth, lump-free frosting. It’s extra important if you plan to pipe the frosting, as lumps of sugar can clog the piping tips.
- Scrape down the bowl. With each addition of ingredients, be sure to scrape down the edges of the bowl to ensure everything is mixed evenly.
Can This Frosting Be Piped?
Cream cheese frosting isn’t as commonly piped onto desserts as other frostings, like buttercream. However, it certainly can be! It’s very soft and creamy when prepared, which can make it difficult to pipe, so I recommend transferring the frosting to the piping bag and then refrigerating it for 20-30 minutes before piping. Works like a charm!
Ways To Use It
- Carrot cake desserts: Carrot cake + cream cheese frosting is a match made in heaven. This frosting can be used on everything from classic carrot cake to carrot cake loaf, carrot cake cupcakes, and even carrot cake cookies.
- Cake: A few of my favorite cakes to top with this frosting are lemon sheet cake, hummingbird cake, and red velvet cake.
- Quick Breads. This is perfect on banana bread, lemon blueberry bread and cinnamon rolls.
- Cookies: Add a layer of decadence to cookies by topping them with cream cheese frosting. A few that pair perfectly with this include pumpkin cookies, zucchini cookies, and lemon cookies.
- Cupcakes: As shown in the photos, I love to pipe this frosting onto cupcakes, including classic vanilla and chocolate cupcakes.
Proper Storage
- Fridge: Store leftover cream cheese frosting in an airtight container in the fridge. It’s best used within 3-4 days.
- Freezer: The frosting can also be frozen in an airtight container for up to 3 months. Thaw in the fridge before using.
Homemade Cream Cheese Frosting
Ingredients
- 16 ounces cream cheese softened
- ½ cup unsalted butter (1 stick) softened
- 6-8 cups powdered sugar sifted
- 1-2 teaspoons vanilla extract
Instructions
- In a large mixing bowl add cream cheese, and beat until smooth.
- Add in butter, an beat butter until smooth.
- Gradually add powdered sugar, mixing in between each addition.
- Beat until smooth.
- Beat in vanilla until smooth.
- Frost cupcakes or cake.
- Store leftovers in refrigerator for up to 3-4 days in a covered container.
Last Step:
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5 comments on “4-ingredient Cream Cheese Frosting”
Will this frosting get hard for cut out cookies?
Hi Athena. No, this frosting will not get hard for cookies. Try our sugar cookie icing instead.
Will be trying this recipe soon!
Do you have to keep the cake or cupcakes in the refrigerator after you frost them..??
I don’t like cold cake…
Cream cheese has to be refrigerated.
I personally keep mine in the fridge, but know others do not.