Cream Cheese Frosting Recipe

Name: Cream Cheese Frosting
Prep time: 10 min
Total time: 10 min
Ingredients: 2 (8 ounce) packages cream cheese, softened; 0.5 cup unsalted butter, softened; 1 teaspoon vanilla extract; 2 cups sifted confectioners' sugar

Ingredients

2 (8-ounce) packages cream cheese, softened
cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

Directions

Begin by gathering all the ingredients you will need for the frosting.
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
Add the vanilla extract and mix until fully incorporated.
Gradually add the sifted confectioners' sugar, one little bit at a time, beating well after each addition until fully combined.
Continue to beat the mixture until it becomes a very smooth and fluffy frosting.
Use the frosting immediately to coat cooled cakes or cupcakes. Make sure the baked goods are completely cooled to ensure the frosting sets properly.

Cooks Note

This recipe is sufficient for frosting 24 cupcakes, a 9x13-inch cake, or a 2-layer (9-inch) cake with a thin layer between the layers and on top.

If you want a chocolate variation, simply beat in to cup of cocoa powder, depending on your desired level of richness.

Any unused frosting can be stored in an airtight in the refrigerator for up to 3 days. Before using, bring the frosting back to room temperature and give it a quick stir or beat it lightly.

Nutrition Facts

Per Serving	Amount	% Daily Value
Calories	140
Total Fat	10g	13%
Saturated Fat	7g	33%
Cholesterol	31mg	10%
Sodium	83mg	4%
Total Carbohydrates	11g	4%
Total Sugars	10g
Protein	1g	3%
Calcium	16mg	1%
Iron	0mg	1%
Potassium	24mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Cream Cheese Frosting Recipe

Origin Story: Cream cheese frosting, often associated with American desserts, has become a staple for cakes and cupcakes, particularly for moist cakes like carrot cake or red velvet. The combination of cream cheese and butter provides a rich, tangy-sweet frosting that pairs perfectly with spiced cakes. While its exact origin is difficult to pinpoint, this frosting likely gained popularity in the 20th century, coinciding with the rise of cream cheese products in the United States. Philadelphia Cream Cheese, produced by Kraft, played a significant role in making cream cheese a common household ingredient, thus contributing to the frostings widespread appeal.

Regional Variations: Cream cheese frosting is primarily popular in the United States, but it has found a place in various cuisines. In the South, it is often used on red velvet cakes, while in the Northeast, it is a favorite pairing with carrot cake. In some regions, you might find variations where citrus zest, such as lemon or orange, is added for a fresh twist. In certain European countries, where cream cheese is less common, mascarpone or ricotta might be used as alternatives to give a slightly different texture and flavor.

Distinguishing Features: Unlike buttercream frosting, which is smooth and primarily buttery, cream cheese frosting offers a tangy flavor due to the cream cheese. This unique balance of sweetness and acidity sets it apart from other frosting types. It also has a denser, creamier texture than traditional buttercream. The versatility of cream cheese frosting allows for many flavor adaptationssuch as adding cocoa for chocolate cream cheese frostingmaking it a favorite choice for many bakers.

Where It Is Served: Cream cheese frosting is a common topping for cakes, cupcakes, and even cookies. It's especially favored for desserts with a spiced or nutty base, such as carrot cake, pumpkin cake, or spice cakes. Youll often find it at weddings, birthdays, and holiday gatherings, where its smooth, rich texture and balanced flavor make it a crowd favorite. It also pairs beautifully with coffee or tea, making it a perfect addition to afternoon gatherings.

Fun Facts: Did you know that while cream cheese frosting is a relatively recent invention, cream cheese itself dates back to the 19th century? The first commercial cream cheese was made in 1872 by William Lawrence of New York, who accidentally created the smooth cheese. As for frosting, it wasn't until the 1920s that frosting recipes began incorporating cream cheese as a base, elevating the simple dessert topping to the beloved indulgence it is today. One of the most popular uses of cream cheese frosting is on carrot cake, and its tangy sweetness perfectly complements the natural sweetness of the carrots and spices.

FAQ about Cream Cheese Frosting Recipe

Cream cheese frosting should be stored in an airtight container in the refrigerator for up to 3 days. If it hardens too much, allow it to come to room temperature and beat it briefly before using.

Yes, you can freeze cream cheese frosting. Store it in an airtight container or freezer-safe bag, and it will last up to 3 months. To use, let it thaw in the refrigerator overnight and then beat it until smooth.

If your frosting is too runny, make sure to use softened (not melted) butter and cream cheese. You can also add more powdered sugar, a tablespoon at a time, to thicken it. If it’s still too soft, chill it for 10-15 minutes before using.

Yes, if you prefer a less sweet frosting, reduce the amount of powdered sugar used. You can also add a little lemon juice or zest to balance the sweetness with a tart flavor.

To turn this into chocolate cream cheese frosting, add 1/4 to 1/2 cup of unsweetened cocoa powder to the frosting and mix until fully incorporated. Adjust the amount of cocoa based on your preferred level of chocolate flavor.

While it's possible to use margarine instead of butter, it may affect the texture and flavor of the frosting. Butter provides a richer flavor and creamier texture, so it's recommended to stick with unsalted butter for the best result.

If your frosting is too soft to pipe, ensure the butter and cream cheese are at room temperature, not melted. You can also try chilling the frosting for a bit or adding a bit more powdered sugar to firm it up.

For a thicker, pipeable frosting, use slightly less butter or more powdered sugar. You can also chill the frosting before piping to help it firm up. Make sure the frosting is smooth and at the right consistency before transferring to a piping bag.

Yes, you can use a hand mixer. Just be sure to beat the ingredients thoroughly until smooth. If you prefer, you can also mix by hand using a whisk, though a mixer will make the process easier and faster.

Yes, you can experiment with different extracts like almond, lemon, or strawberry to add variety to your frosting. Just remember that the flavor will intensify with the extract, so start with a small amount and adjust to taste.

Comments

Allrecipes Member

10/06/2025 01:52:54 PM

This frosting could be eaten by the spoonful. Thought it was a tiny bit too tangy, so I used 3 cups of powdered sugar instead of 2. I used it to top a carrot cake, and everyone wanted the recipe. I truly don't see how you can go wrong with this frosting.

ATOMICLUSH

05/21/2004 07:09:56 PM

Oh my goodness, this is a simple and yummy recipe and only took 15 minutes in my mixer. Make sure you start with room tempurature or softened butter and cream cheese. It will make your life a million times easier. I also followed the advice of the previous reviewers and added an extra 1 cup of sifted confectioners sugar because we like our frosting sweet. I also doubled the vanilla extract for a more intense flavor. I had no problems with the consistancy whatsoever. Since my husband likes the white frosting and I like chocolate, this batch made enough so I could divide it up into 2 separate batches. I just took out 1/2 of the batch and set it aside. Then I added 1/3 cup of pure cocoa powder (not hot chocolate mix) to the remaining batch and mixed it some more. We each frosted our own 1-layer 9" separate cakes and it was delicious both ways! If you only have 1 cake, you might want to reduce the recipe by half. Enjoy!

Ashley

08/20/2010 11:26:50 AM

I made two batches, one as directed which turned out too soft to pipe onto cupcakes. The second, I first whipped the butter and sugar well, then added the COLD cream cheese a piece at a time. The result was a delicious, thick pipeable cream cheese frosting. This method is the key!

donnacim

01/19/2023 05:38:08 PM

My first time making cream cheese frosting. I saw another recipe with 4 times the sugar--what?! This was the perfect sweetness, unless all you want to taste is sugar. I made half the recipe--plenty for muffins-- doubled the butter, added the juice of a medium lemon, and it was heavenly! Was a little thin with the lemon juice, but firmed up to a nice frosting consistency in the fridge. Also, found it really easy to mix by hand--butter out overnight, cream cheese for an hour. Thanks for a great recipe!

iplatt

12/31/2022 05:05:06 PM

Love it! I added 1/2 cup cocoa, and swapped the vanilla extract for almond. It makes a dark chocolate cream cheese frosting that's perfect on yellow cake.

njj

01/26/2023 08:38:37 PM

Not too sweet, creamy and perfect consistency! Added 1 tsp almond flavoring, as this was going on almond wedding cake cupcakes.

poofy_and_boofer

06/14/2020 04:25:35 AM

Amazing frosting. Really good and very easy to make. I made 2 batches. The first was with the exact recipe -- really good. And for the 2nd batch, I followed the advice of some reviewers here: 2 blocks cream cheese, 1/2 cup butter, 3 cups powdered sugar, 2 tspns vanilla. It was even better than the original recipe. Could not stop eating with a spoon.

Cicely

06/23/2025 08:12:26 PM

My family loved this recipe. I made it as the recipe States instead of vanilla extract I use strawberry extract. I did also put it in the freezer for about a half hour to let it set and it was not too runny and it was spreadable

Michelle Borton Maudlin

06/19/2023 04:29:38 PM

This is a fantastic recipe for cream cheese frosting!!! I whipped it for quite a while so it was a smooth as silk consistency. I warmed it in the microwave just for a few seconds so that I could easily work with it over my bundt cake... I honestly don't know which was better, the carrot cake or the frosting!!!!

EmiKate

08/04/2021 07:22:56 PM

I wanted more of a glaze since I had my zucchini cake cooling from the Bundt mold. I had already made the frosting so I decided to thin it with milk to make a glaze. What occurred in my bowl was HEAVENLY! I presented a light, fluffy, creamy glaze that I decided to self-serve so people could have the amount they wanted. We have decided that I must make it again and we will use it as a fruit dip! My sister was caught more than once drizzling icing into her spoon! It was fantastic!

Nancy

08/27/2021 02:59:28 AM

I loved this. I altered the recipe by leaving out the butter entirely and using 1.5 cups of sugar instead of 2. I also added 1/4 tsp of orange extract. Consistency was perfect for spreading on a carrot cake made in a tube pan.

Bobbi jo

09/19/2025 03:14:23 AM

Only change I made was, used 3 cups sifted conventional sugar due to another review. Family absolutely loved the Cream cheese frosting. I Put it on a Red Velvet cake and it was fabulous! What ever you do don't melt the butter but sit it out in room temperature and I sliced the butter in small pieces and it was easy to mix.

heathsrutt

09/01/2025 08:27:31 PM

This is perfect just as it is. The only way I can figure someone’s frosting is runny is if they melted the butter instead of using it room temperature. If you want to add more sugar to it to make it sweeter, I get that, but I prefer it just as it is.

HeartyCress5545

06/04/2025 06:56:00 PM

Not my favorite by far. Way too runny. Hoping it will firm up after being refrigerated. There was too much of a butter taste for me. It was an easy recipe. Just wish it would have been more to my liking.

cuisinire

05/19/2025 04:46:13 PM

This wasn't frosting, as pictured, it was an icing! I followed the recipe exactly, and, as many other reviewers have noted, it was too runny to frost a cake.

PlushDuck5400

04/19/2025 01:20:12 PM

It wasn't sweet enough so I added 1/2 a cup more of sifted powdered sugar.

Heidi Dubree ForeverLadyBug

04/10/2025 08:34:15 PM

I've been making this recipe FOREVER now and I won't use anything else for those special recipes.... Especially, my Amish banana nut cake.❣️❣️❣️❣️❣️❣️

Frank Smith

03/23/2025 12:18:49 AM

This recipe is insane — highly recommend.

RusticFork4388

03/22/2025 06:45:28 PM

Great flavor and will be using this recipe from now on. I didn’t change anything on the recipe and it is perfect.

Nylig732

02/28/2025 01:54:49 AM

It's just the best!!

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Cook Time: 30 minutes

Cream Cheese Frosting Recipe

Ingredients

Directions

Cooks Note

Nutrition Facts

FAQ about Cream Cheese Frosting Recipe