Make this easy cream cheese frosting — smooth, fluffy, and perfectly sweet with a light tangy flavor. It’s quick to prepare and the perfect topping for carrot cake or cupcakes.
This cream cheese frosting is rich, creamy, and perfectly balanced — sweet, tangy, and smooth.
Made with cold cream cheese, softened butter, and powdered sugar, it whips up in just a minute and gives you that thick, silky texture everyone loves.
It’s the perfect frosting for a carrot layer cake, red velvet cake, or a batch of cupcakes. Easy to make, pipe, and spread, this homemade frosting holds its shape beautifully and adds the best finishing touch to any dessert.
Why you'll love this recipe
- Smooth and creamy texture – Thick, silky, and easy to spread or pipe on cakes and cupcakes.
- Perfect sweet and tangy flavor – A balanced mix of cream cheese, butter, and vanilla for that classic taste.
- Quick and easy to make – Just one bowl, a hand mixer, and one minute of mixing for perfect results every time.
Ingredients you need
- Cream cheese – Use full-fat brick-style cream cheese, like Philadelphia. Avoid low-fat or spreadable versions for the best texture.
- Butter – Unsalted and softened at room temperature so it blends smoothly with the cream cheese.
- Powdered sugar – Use sifted powdered (confectioners’ sugar) for a silky, lump-free frosting.
- Vanilla – Pure vanilla extract or vanilla bean for that warm, classic flavor.
Tips for this recipe
- Room Temperature Ingredients: Ensure that both the butter and cream cheese are softened to room temperature before mixing to achieve a smooth texture.
- Use Full-Fat Cream Cheese: Opt for full-fat cream cheese for the richest and creamiest frosting texture.
- Adjust Consistency as Needed: If the frosting is too thick, add a splash of milk or cream. If it's too thin, add more powdered sugar until it reaches the desired thickness.
- Make-ahead & storage: This frosting keeps well; make ahead, re-whip at room temperature, or freeze up to 1 month.
How To Make Cream Cheese Frosting
- Start by placing the cold cream cheese directly into a large mixing bowl along with the softened butter, powdered sugar, and vanilla extract.
- Beat everything together with an electric mixer for about one minute, just until the mixture looks smooth, creamy, and slightly thick.
- Perfect for frosting a carrot cake, red velvet cake, or your favorite cupcakes.
>>Chill 10 minutes if needed — it becomes thick, silky and pipeable, perfect for a piping bag or smoothing with an offset spatula.
Serving Suggestions
Red velvet cake frosting, carrot layer cakes, and cupcakes — this stable frosting for layering holds beautiful swirls.
- For cakes – Spread it on gingerbread, cinnamon, sheet cakes, or any carrot-based cake.
- For cupcakes – Perfect on carrot, berry, chocolate, or classic red velvet cupcakes.
- In desserts – Great on brownies, pies, tarts, or any dessert that needs a creamy finish.
- Cookie sandwiches – Ideal for sugar cookie sandwiches or soft whoopie-style cookies.
You can use it on my carrot cake or on soft carrot cupcakes.
Recipe Variations
- Lemon cream cheese – Add lemon zest and a splash of lemon juice for a bright, zesty flavor.
- Maple cream cheese – Stir in maple syrup and a pinch of cinnamon for a cozy, autumn-inspired twist.
- Berry cream cheese – Fold in strawberry, raspberry, or blueberry compote for a fruity finish.
- Chocolate cream cheese – Mix in cocoa powder and a touch of espresso powder for a deeper chocolate flavor.
- Whipped cream cheese – Beat the cream cheese with whipped cream for a lighter, fluffier version.
Recipe Question
Can I make this frosting ahead of time?
Yes! Store it in an airtight container in the fridge for up to 5 days. Just let it soften a bit and re-whip before using.
Can I freeze cream cheese frosting?
Yes, it freezes very well. Keep it in a sealed container for up to 1 month. Thaw overnight in the fridge and whip again before frosting your cake.
Why is my frosting too soft?
It usually happens if the butter is too warm or the frosting was overmixed. Place it in the fridge for 10–15 minutes, then whip again briefly.
Can I reduce the sugar?
Yes, you can lower it slightly (around 400 g instead of 450 g), but the frosting will be a bit softer. Adjust depending on how firm you want it.
What’s the best cream cheese to use?
Always use full-fat brick-style cream cheese for the best texture and flavor — not the spreadable kind from a tub.
Can I use Neufchâtel or mascarpone?
Yes. Neufchâtel yields a slightly softer frosting; mascarpone is richer but less tangy.
More Cream Cheese Frosting Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
Print
Cream Cheese Frosting
- Total Time: 5 minutes
- Yield: 10 portions
Description
Smooth, creamy, and perfectly balanced — this cream cheese frosting is soft yet firm enough to frost a layer cake or decorate cupcakes.
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
- Place the cream cheese, softened butter, powdered sugar, and vanilla in a large mixing bowl.
- Beat with an electric mixer for about 1 minute, until the frosting is thick, smooth, and creamy.
- It’s ready to use for cakes or cupcakes.
Notes
Storage: Keep in an airtight container in the fridge for up to 4–5 days or freeze for up to 1 month. Bring to room temperature and re-whip before using.
Tips:
- Use cold cream cheese and softened butter for a smooth, stable texture.
- Sift the powdered sugar to avoid lumps.
- Beat just until creamy — don’t overmix, or the frosting can become too soft.
- Add more powdered sugar for a firmer consistency or a tablespoon of milk for a softer one.
- Let the frosting rest 10–15 minutes before using for the perfect piping texture.
- Prep Time: 5 minutes
- Category: Frosting,filling,icing
- Cuisine: American
Leave a Reply