Sweetly Cakes
menu icon
subscribe
search icon

Easy Cream Cheese Frosting Recipe (Thick, Smooth & Pipeable)

Last update: Published: by This post may contain affiliate links

Jump to Recipe·Print Recipe·5 from 1 review

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.

Cream cheese frosting piped with a piping bag on a plate
Jump to:

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 for cream cheese frosting

  • 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.
Bowls with ingredients to make cream cheese frosting

How To Make Cream Cheese Frosting

Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!

  • 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.

Mixing bowl with whipped and ready cream cheese frosting

Serving Suggestions

Red velvet cake frosting, carrot layer cakes, and cupcakes — this stable frosting for layering holds beautiful swirls.

  • For Cakes: Ideal as a sumptuous filling in gingerbread cake, a cinnamon cake, a sheet cake and carrot cakes like this carrot bread with cream cheese icing.
  • For Cupcakes: Delightful as a topping on carrot, berry, chocolate cupcakes or these mini red velvet cupcakes.
  • In Desserts: Perfect for crowning chocolate brownies, enhancing the flavor of pies, tarts, and more delectable treats.
  • Cookies sandwich: Perfect for sugar cookie sandwiches or whoopie pie like these Carrot cake cookies.
Carrot cake on a table covered with smooth cream cheese frosting

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.

Variations & Substitutions

  • Lemon Cream Cheese Frosting: Add lemon zest and a splash of lemon juice for a zesty twist that pairs perfectly with lemon cake or blueberry muffins.
  • Maple Cream Cheese Frosting: Drizzle in maple syrup and a pinch of cinnamon for a cozy, autumn-inspired frosting ideal for topping pumpkin bread or spice cupcakes.
  • Berry Cream Cheese Frosting: Fold in strawberry compote, raspberry compote or blueberry compote for a burst of fruity flavor that complements vanilla or almond cake beautifully.
  • Chocolate Cream Cheese Frosting: Mix in cocoa powder and a touch of espresso powder for a rich and indulgent frosting that's perfect for topping chocolate cake or brownies.
  • Whipped cream cheese frosting: For a lighter, butter-free version, follow my recipe for whipped cream cheese frosting or flavored like these strawberry cream cheese frosting or lemon cream cheese frosting (coming soon)

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.

You will also love

Cream cheese frosting piped onto a plate, smooth and creamy texture

I hope you love this cream cheese frosting recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Fadela
  • Total Time: 5 minutes
  • Yield: 10 portions
Print Recipe
Save Recipe

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

  1. Place the cream cheese, softened butter, powdered sugar, and vanilla in a large mixing bowl.
  2. Beat with an electric mixer for about 1 minute, until the frosting is thick, smooth, and creamy.
  3. It’s ready to use for cakes or cupcakes.

Equipment

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
«
»

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star