Easy Cream Cheese Frosting Recipe

Introduction

This easy cream cheese frosting is smooth, creamy, and perfectly balanced. It’s soft yet firm enough to frost a layer cake or decorate cupcakes, making it a favorite for many classic desserts.

Ingredients

• 300 g (10.5 oz) full-fat cream cheese, cold
• 210 g (¾ cup + 3 tbsp) unsalted butter, softened
• 400 to 450 g (3 ¼ to 3 ½ cups) powdered sugar, sifted
• 1 ½ tsp pure vanilla extract

Instructions

1. Step 1: Place the cold cream cheese, softened butter, powdered sugar, and vanilla extract into a large mixing bowl.
2. Step 2: Beat the mixture with an electric mixer for about 1 minute until thick, smooth, and creamy.

Tips & Variations

• Ensure butter and cream cheese are softened to room temperature for the smoothest texture.
• Use full-fat cream cheese for the richest flavor and best consistency.
• If frosting is too thick, add a splash of milk or cream; if too thin, add more powdered sugar.
• Chill the frosting for 10 minutes if you want a thicker, pipeable texture.
• For variations, try adding lemon zest and juice for lemon cream cheese, maple syrup and cinnamon for a fall twist, or cocoa powder and espresso powder for chocolate flavor.
• Fold in berry compote for a fruity finish or beat with whipped cream for a lighter, fluffier version.

Storage

Store cream cheese frosting in an airtight container in the refrigerator for up to 4–5 days. It can also be frozen for up to 1 month. Before using, bring it to room temperature and re-whip to restore its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frosting ahead of time?

Yes, you can make it ahead. Keep it refrigerated in an airtight container for up to 5 days. Let it soften and re-whip before using for best results.

Can I freeze cream cheese frosting?

Absolutely. Freeze it in a sealed container for up to 1 month. Thaw overnight in the fridge and whip again before applying it to your cakes or cupcakes.

Why is my frosting too soft?

This usually happens if the butter is too warm or the frosting is overmixed. To fix it, chill the frosting in the refrigerator for 10–15 minutes, then whip briefly again.

Can I reduce the sugar in the frosting?

Yes, you can slightly reduce the powdered sugar, but expect a softer frosting. Adjust the amount based on how firm you want the final texture.

What type of cream cheese should I use?

Use full-fat brick-style cream cheese for the best flavor and texture. Avoid low-fat or spreadable varieties as they can affect the frosting’s consistency.

Can I substitute Neufchâtel or mascarpone cheese?

Yes. Neufchâtel will create a softer frosting while mascarpone will produce a richer but less tangy flavor.

Easy Cream Cheese Frosting Recipe

Print Recipe

★★★★★

5 from 139 reviews

Smooth, creamy, and perfectly balanced, this easy cream cheese frosting recipe is soft yet firm enough to frost layer cakes, cupcakes, and a variety of desserts. Made with full-fat cream cheese, unsalted butter, powdered sugar, and vanilla extract, it creates a luscious, silky frosting ideal for classic favorites like carrot cake and red velvet cupcakes.

• Author: Nethan
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 10 servings 1x
• Category: Frosting, filling, icing
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Frosting Ingredients

• 300 g (10.5 oz) full-fat brick-style cream cheese, cold
• 210 g (¾ cup + 3 tbsp) unsalted butter, softened at room temperature
• 400 to 450 g (3 ¼ to 3 ½ cups) powdered sugar, sifted
• 1 ½ tsp pure vanilla extract

Instructions

1. Combine Ingredients: Place the cold cream cheese, softened butter, sifted powdered sugar, and pure vanilla extract into a large mixing bowl.
2. Beat the Mixture: Using an electric mixer, beat the ingredients together for approximately one minute until the mixture becomes smooth, creamy, and slightly thickened.
3. Adjust Consistency: If the frosting is too thick, add a splash of milk or cream to soften it; if too thin, add more powdered sugar gradually until the desired firmness is reached.
4. Chill if Needed: Chill the frosting in the refrigerator for 10 to 15 minutes to help it thicken and become silky and pipeable, perfect for decorating with piping bags or smoothing with an offset spatula.
5. Apply the Frosting: Use immediately to frost cakes, cupcakes, brownies, cookies, or other desserts. For best results, re-whip if frosting has been chilled or stored.

Notes

• Store in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 1 month.
• Always use full-fat brick-style cream cheese, not low-fat or spreadable tub versions, for best texture and flavor.
• Room temperature butter and cold cream cheese yield the smoothest, most stable frosting.
• Sift powdered sugar to avoid lumpy frosting.
• Do not overbeat to prevent the frosting from becoming too soft.
• Add lemon zest, maple syrup, cocoa powder, or berry compote to customize flavors.
• Bring refrigerated frosting to room temperature and re-whip before using after storage.

Keywords: cream cheese frosting, easy frosting recipe, cream cheese icing, frosting for carrot cake, frosting for cupcakes, no cook frosting, dessert topping