This Cream Cheese Frosting is the ultimate indulgence, blending velvety smoothness with a rich, tangy sweetness that elevates any dessert. Perfectly balanced, it’s not too heavy or overly sweet, making it a dream to spread or pipe onto cupcakes, cakes, or even cookies. With just 10 minutes of prep time, you can whip up a batch that’s as effortless as it is irresistible.
The creamy texture melts on your tongue, while the subtle tang of cream cheese complements the buttery richness for a flavor that’s simply unforgettable. Whether you’re frosting a classic carrot cake or adding a decadent touch to red velvet cupcakes, this recipe guarantees a crowd-pleasing finish every time. It’s the little details—like the hint of vanilla and the perfect consistency—that make this frosting truly special.
Ingredients for the Best Cream Cheese Frosting
- ½ cup (1 stick) unsalted butter, softened (113g; ensure it’s at room temperature for smooth mixing)
- 8 oz cream cheese, softened (226g; use brick-style, not spreadable, for the best texture)
- 1 teaspoon vanilla extract (pure vanilla extract recommended for the best flavor)
- ¼ teaspoon salt (balances the sweetness)
- 4 cups powdered sugar (500g; sift if lumpy for a smoother frosting)
Step-by-Step Instructions
- Combine butter and cream cheese: In the bowl of a stand mixer (or using an electric mixer), beat the softened butter and cream cheese together until creamy, well-combined, and free of lumps.
- Add vanilla and salt: Stir in the vanilla extract and salt until fully incorporated.
- Gradually add powdered sugar: With the mixer on low speed, slowly add the powdered sugar, mixing until completely combined and smooth. Scrape down the sides of the bowl as needed.
- Use immediately: Spread or pipe the frosting onto completely cooled cakes or cupcakes. Store any leftovers in an airtight container in the refrigerator.
Perfect Pairings: What to Frost with This Cream Cheese Frosting
This creamy frosting is a match made in heaven for carrot cake, red velvet cupcakes, or even cinnamon rolls. It also works beautifully as a dip for fresh fruit like strawberries or graham crackers. Get creative and try it on your favorite baked treats!
Storage Secrets: Keeping Your Frosting Fresh
Store leftover frosting in an airtight container in the fridge for up to 5 days. If it hardens, let it sit at room temperature for 15-20 minutes, then give it a quick whip with a mixer to restore its creamy texture. You can also freeze it for up to 2 months—just thaw in the fridge before using.
Quick Tips for Frosting Success
For the smoothest frosting, make sure your butter and cream cheese are fully softened (but not melted). Use a stand mixer or hand mixer for the best results, and sift your powdered sugar to avoid lumps. If the frosting feels too thick, add a teaspoon of milk or cream to loosen it up.
Recipe Variations: Customize Your Frosting
Want to mix things up? Add 1-2 tablespoons of cocoa powder for a chocolate twist, or stir in zest from one lemon for a citrusy kick. You can also swap vanilla extract for almond or maple extract for a unique flavor profile. The possibilities are endless!
The Best Cream Cheese Frosting Recipe
Ingredients
- ½ cup unsalted butter softened (1 stick, 113g)
- 8 oz cream cheese softened (brick-style, not spreadable, 226g)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar (500g)
Instructions
- Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
- Add vanilla extract and salt and stir well to combine.
- With mixer on low, gradually add powdered sugar until completely combined.
- Use to frost completely cooled cake or cupcakes.