This Cream Cheese Frosting is a longtime family favorite we’ve been making for decades! It’s smooth, creamy, and tangy—perfect for cinnamon rolls, cupcakes, bundt cakes, and more. Want to get fancy? I’ll show you how to make it pipeable too!
I have made homemade frosting SO many times, and believe me when I tell you, THIS cream cheese frosting is the BEST! You can use it on a bunch of baked goods, from gooey cinnamon rolls to bundt cakes to this Hummingbird Bread and more!
Success Tips for the Best Cream Cheese Frosting
Here are my top tips for achieving the smoothest, fluffiest, and creamiest cream cheese frosting every time:
- Use Room Temperature Butter: The butter should be soft but not greasy—if your finger sinks when pressed gently, it’s too soft. Depending on kitchen warmth, butter takes 30-60 minutes to reach room temperature. Cutting it into cubes helps it soften faster.
- Room Temperature Cream Cheese: Choose full-fat, block-style cream cheese for the best texture. Let it sit out for 30-45 minutes, or cut it into cubes (covered with plastic wrap) to speed things up.
- Beat Butter and Cream Cheese First: Whip the butter and cream cheese together on medium-high speed for 2-3 minutes to achieve an ultra-smooth base.
- Start Mixing Slow, Then Speed Up: Begin on low to avoid powdered sugar clouds, then increase to high for a light, airy finish.
- Sift the Powdered Sugar: For extra-smooth frosting, especially if your powdered sugar is lumpy (as some organic brands can be), sift it.
- Chill for a Few Minutes if Piping: Refrigerate the frosting for 10-15 minutes before piping; it firms up enough for clean, defined designs.
- Balance Sweetness with Salt or Lemon: A pinch of salt or a few drops of lemon juice enhances the cream cheese flavor and balances out the sweetness.
Buttercream vs. Cream Cheese Frosting
Buttercream frosting is your go-to when you want a smooth, sweet, and fluffy texture that’s great for detailed piping and decorating. Made mainly with butter and powdered sugar, it’s also more stable at room temperature, making it ideal for events where the frosting will sit out a bit longer.
Cream cheese frosting, on the other hand, has a rich, tangy flavor and a denser, creamier texture. It’s perfect for spreading on cakes that benefit from a touch of tang, like red velvet or carrot cake, though it should be kept cool to maintain its texture. Each has its strengths, so it all depends on the flavor and finish you’re after!
Cream Cheese Frosting vs Cream Cheese Icing
There is no difference between cream cheese icing and cream cheese frosting. Both terms are interchangeable to describe the same fluffy frosting!
Ingredients for Cream Cheese Frosting
- Butter: I use salted butter in almost all of my baking. If using unsalted butter, add ¼ teaspoon salt. Room temperature butter ensures a smooth texture, without lumps.
- Cream Cheese: Use full-fat block cream cheese for the best consistency. Low-fat options can work but may yield a slightly less rich frosting! And be sure to bring it to room temperature also!
- Powdered Sugar: Also known as confectioners’ sugar or icing sugar, it’s the fine, white, powdery sugar that gives frosting its smooth sweetness!
- Vanilla Extract: I like to add pure vanilla extract here for a lovely flavor. Use different extracts, like almond, peppermint, or maple!
- Salt: Add salt to balance the sweetness here! Or try adding a splash of lemon juice!
- Milk or Cream: Depending on the use for the frosting, sometimes you will need to thin it out a bit, use a little milk or cream to get your desired consistency.
Get the full recipe in the recipe card below.
How to Make Cream Cheese Frosting
Step 1 – Cream the Butter and Cream Cheese
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter and cream cheese together on medium to medium-high speed until light and fluffy (about 2-3 minutes). Scrape down the sides occasionally. Make sure there are no lumps.
Mix in the vanilla extract and salt, blending for another 30 seconds.
Step 2 – Add Powdered Sugar & Whip
On low speed, slowly add the powdered sugar (about ¼ cup at a time) until fully incorporated. Once all the sugar is added, scrape down the bowl again, then increase the speed to medium-high.
If the mixture is too thick, add some milk or cream a teaspoon at a time until you get the desired consistency. If too thin, add a little more powdered sugar.
Whip the frosting at medium to high speed for 2-3 minutes until it becomes light and fluffy. You can use either a paddle attachment or whisk attachment.
Easy Cream Cheese Frosting Tips
- Use Soft Butter & Cream Cheese: Let both soften to room temp (about an hour) for smooth, lump-free mixing.
- Add Powdered Sugar Gradually: Add slowly to avoid clumps and splatters; mix fully before adding more.
- Whip for Fluffiness: Finish by whipping on medium-high speed for a light, fluffy texture.
How to Thicken Cream Cheese Frosting
If your frosting is too runny, add more powdered sugar a tablespoon at a time until the desired thickness is reached. Make sure the frosting is nice and thick for things like cupcakes!
How to Thin Cream Cheese Frosting
If it’s too thick, add a splash of milk or cream, one teaspoon at a time, while whipping, to reach a smoother consistency. I prefer a thinner, more spreadable consistency if I am using the icing for cinnamon rolls, so I add a little extra milk.
How to Stabilize Cream Cheese Frosting
Stabilizing cream cheese frosting is key when it’s warm outside or when you need it to hold its shape for piping. While some recommend adding cornstarch or gelatin, I prefer simpler methods: either chill the frosting for 10-15 minutes to firm it up, or add more powdered sugar until you reach a pipeable consistency. Both work like a charm!
How to Store Cream Cheese Frosting
Refrigerate baked goods with cream cheese frosting. Leftover frosting may be stored in an airtight container for up to two weeks in the fridge.
Frosting will be stiff after chilling, let it sit at room temp for 20-40 minutes, or give it a quick whip in the mixer to reach the right consistency. You can also add a bit of milk or cream, one teaspoon at a time, as you whip. This makes it easy to enjoy in batches or prep ahead for future treats!
Does Cream Cheese Frosting need to be refrigerated?
Yes! Homemade cream cheese icing does need to be refrigerated. The cream cheese in this recipe is perishable and needs to be kept in the fridge to stay good!
How long can cream cheese frosting sit out?
It can sit out for a maximum of 2 hours at room temperature.
Can you freeze Cream Cheese Frosting?
Yes, cream cheese frosting freezes great! Store it in an airtight, freezer-safe container or a resealable plastic bag (be sure to squeeze out as much air as possible) for 2-3 months.
To use after freezing, thaw it in the refrigerator overnight. Once thawed, let it come to room temperature, then whip it again to bring back the light, fluffy texture.
How long does cream cheese frosting last?
It can last up to 14 days in the refrigerator, or up to 2-3 months in the freezer if needed!
Homemade Cream Cheese Icing / Frosting FAQs
Lumpy cream cheese frosting usually means the butter or cream cheese was too cold. Make sure both are fully softened before mixing, and beat them together until smooth before adding powdered sugar. If it’s already lumpy, let it sit at room temp for a bit, then re-whip until smooth.
Often caused by ingredients that are too warm or too much liquid. Make sure the butter and cream cheese are soft but not overly warm or melted. Adding too much milk or using low-fat or whipped cream cheese can also affect the texture. Try chilling the frosting or adding more powdered sugar a little at a time to thicken it.
Yes, you can color cream cheese frosting! Gel or powdered food coloring works best since they won’t thin out the frosting like liquid coloring can. Just mix it in a little at a time until you reach your desired shade. For bold or deep colors, chill the frosting slightly before adding more color to help it hold its texture.
Yes, you can pipe cream cheese frosting! Just make sure it’s thick enough to hold its shape. If it feels too soft, chill it for 10–15 minutes, or add more powdered sugar to firm it up. Use a piping bag with your favorite tip, which should work beautifully for cupcakes, cakes, or cookies.
Keto Low-Carb Cream Cheese Frosting
While I was doing a low-carb diet, I enjoyed making this frosting keto, by replacing the regular powdered sugar for a powdered sugar replacement. I halved the recipe and used this Monk Fruit Powdered Sugar for a creamy, guilt-free treat.
What to do with leftover cream cheese frosting
There are seriously endless ways to use this easy cream cheese icing! I personally love to spread it on top of my small batch cinnamon rolls, or pipe it on top of my red velvet bundt cake, carrot cupcakes or this Chocolate Chocolate Chip Bundt Cake!
For a sweet twist, try smearing it on a slice of warm banana bread for an afternoon treat or on top of these soft pumpkin cookies for a fall feel!
I always skip the icing provided in canned cinnamon rolls and thaw out some of my cream cheese frosting from the freezer instead!
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Ingredients
- ½ cup butter room temperature (See Note 1)
- 8 ounces cream cheese room temperature (See Note 2)
- 3-4 cups powdered sugar See Note 3, may also use a little brown sugar (see note 4)
- 1 teaspoon pure vanilla extract or feel free to play with other extracts!
- pinch salt
- 1-2 teaspoons milk or cream, if needed (See Note 4)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter and cream cheese together on medium speed until light and fluffy (about 2-3 minutes). Scrape down the sides occasionally. Make sure there are no lumps.½ cup butter, 8 ounces cream cheese
- Mix in the vanilla extract and salt, blending for another 30 seconds.1 teaspoon pure vanilla extract, pinch salt
- On low speed, slowly add the powdered sugar (about ¼ cup at a time) until fully incorporated. Once incorporated, scrape down the bowl again, then increase the speed to medium-high until completely combined. If the mixture is too thick, add some milk or cream a teaspoon at a time until you get the desired consistency. If too thin, add a little more powdered sugar.3-4 cups powdered sugar, 1-2 teaspoons milk
- Whip the frosting on medium-high speed for 2-3 minutes, until it becomes light and fluffy.
- For pipeable frosting, add more powdered sugar for spreadable frosting, keep it thinner. You may also pop the frosting into the fridge for 10-15 minutes to help thicken or firm it up for piping.
Notes
- I typically use salted butter, if using unsalted butter, add ¼ teaspoon salt. Room temperature is important here; take butter out of the fridge 30-60 minutes before using. You don’t want it greasy or super mushy, it should make an indent if you gently press your finger in it. You can also speed up the process by cutting the butter into 1-inch cubes. Use real butter here; even better, I use European Butter.
- Use block-style cream cheese here, not whipped or in a tub. I typically use full-fat cream cheese, but you may also use Neufchatel, low-fat cream cheese if preferred. Again, take it out about 30-60 minutes before making the recipe. It must be softened; if not, your frosting will be lumpy and hard to get a nice smooth consistency. You may also cut into chunks to soften quicker.
- Depending on how you are using this frosting will determine how much sugar you use. Use less for a more spreadable frosting (like for these Cinnamon Rolls) and more if you want to pipe it like on Carrot Cake Cupcakes. Also, powdered sugar should be measured like flour, the spoon, and the level method. Or weigh it for even more accuracy.
- If you add too much powdered sugar, you may need to use a little cream or milk to thin it out a bit. And if too thin, add a little more powdered sugar.
- For a flavor twist, substitute some powdered sugar with brown sugar. Add ⅔ cup of brown sugar to the butter and cream cheese mixture, mix for 2-3 minutes, then let it sit for 5-10 minutes to let the sugar “melt” in. Then, add 2 ½ – 3 cups of powdered sugar as usual. I used this on my carrot cupcakes and chocolate chocolate chip Nothing Bundt Cake.
Storage Tips
- Store cakes or cupcakes with cream cheese frosting in the fridge. Leftover frosting, stored in an airtight container, lasts up to 2 weeks in fridge.
- Let chilled frosting sit at room temperature for 20-40 minutes, or whip briefly to use again. Adding a teaspoon of milk or cream if needed for a smoother texture.
- Always refrigerate cream cheese frosting within 2 hours of sitting out.
- Freezing Tips: Freeze in an airtight container or resealable bag (remove excess air) for 2-3 months. Thaw in the fridge, bring to room temperature, then whip to restore fluffiness.
Nutrition
Carrie
I wanted a heavier cream cheese flavor. I added an extra block of cream cheese, added 1/2 tsp of almond extract and the full teaspoon of vanilla. I only used 3 cups of powdered sugar, used buttermilk to thin it a little and it came out amazing.
Love your creative twists, Carrie!!