Cream Cheese Buttercream Frosting
This is the lightest, creamiest, and BEST cream cheese frosting recipe made with just 5 simple ingredients. It’s perfect for frosting cakes, cupcakes, and more.
I’m usually a classic vanilla buttercream gal, but cream cheese frosting is quickly becoming my favorite frosting to use on my cakes and cupcakes. It’s like traditional American buttercream made with whipped butter and confectioners sugar, but the cream cheese adds its signature delicious sweet and tangy flavor.
This light cream cheese frosting is elegant but still easy to make! And the perfect finishing touch for so many desserts.
Why it’s the best cream cheese frosting recipe
- You only need 5 ingredients and a few minutes to make it.
- It’s luxuriously rich and creamy.
- With just the right amount of sweetness and tangy cream cheese flavor.
- It’s versatile! Use it to elevate cakes, cupcakes, cookies, and more.
If you’re looking for lighter frosting recipe, I highly recommend my chantilly cream frosting. It’s like a cross between sweetened whipped cream and cream cheese frosting.
“Very light, creamy, not too sweet but sweet enough. Love this! ⭐⭐⭐⭐⭐” —from reader Dawn
“Oh boy I’m in trouble, this is incredible. I don’t usually like frosting but this is amazing. Thank you! ⭐⭐⭐⭐⭐” —from reader Lilly
Table of Contents
- Why it's the best cream cheese frosting recipe
- Ingredients you'll need
- How to make cream cheese buttercream frosting
- Cream cheese frosting FAQs
- Ways to use cream cheese frosting
Ingredients you’ll need
Let’s get started! Here’s your ingredients needed make this cream cheese frosting (full recipe below):
- Cream cheese— Use only full-fat brick cream cheese for the best flavor, not reduced fat cream cheese or spreadable cream cheese (the stuff in the tub).
- Butter— I now prefer to use salted butter, but unsalted butter is fine too.
- Powdered sugar— Sift it through a fine mesh strainer after measuring for the smoothest and silkiest texture
- Salt
- Pure vanilla extract— Vanilla bean paste or whole vanilla bean will elevated it even further.
How to make cream cheese buttercream frosting
- Beat softened cream cheese and butter together until they’re smooth and creamy.
- Add powdered sugar, vanilla, and salt, mixing on low to combine.
- Whip frosting on high for 4-5 minutes until the frosting is light, fluffy, and silky smooth.
- Scrape down the bowl once or twice during mixing to make sure everything blends perfectly.
- Spread or pipe the frosting onto layer cakes, cupcakes, or whatever you’re craving!
baking tip:How to quickly bring cream cheese to room temperature
Cold cream cheese can result in a lumpy batter or frosting. Letting the cream cheese rest at room temperature for about 60 minutes is ideal, but in case you forget to pull it out of the fridge on time, here are a few ways to speed things up.
- Cut cream cheese into small cubes and spread out on the packaging or a plate. Let sit at room temperature for about 20-30 minutes.
- Remove cream cheese from any paper packaging but keep it in the foil packaging. Place in a bowl and cover with warm water. Let sit for about 10 minutes.
- Remove cream cheese completely from all packaging. Microwave in 10 second bursts, flipping it after each burst, for about 30-40 seconds total.
Cream cheese frosting FAQs
A few things can cause this: 1) Using low-fat cream cheese or spreadable cream cheese, both of which have a high water content. Or 2) The cream cheese, butter or your kitchen are too warm. Cream cheese and butter should be at cool room temperature (about 65°F) and a finger will leave a gentle imprint, but won’t be able to press all the way through.
If the frosting will be consumed within the day it’s made, you’re fine to leave it at room temperature away from heat. However, if you’re making it ahead, or using the frosting on a dessert that will be enjoyed over several days, or if it’s particularly warm and you want to keep the frosting firm, it’s best to keep it in the refrigerator.
I recommend storing cream cheese frosting in the fridge and using within 1 week. If you need to spread or pipe it after it’s been in the fridge, let it come to room temperature for 30-60 minutes before beating it briefly again to get the silky texture back.
Cream cheese frosting can be stored in the fridge for a few days and in the freezer for up to a month. Bring to room temperature and beat with an electric mixer until smooth before using.
Ways to use cream cheese frosting
- Spread on top of desserts: cakes, cupcakes, bundt cakes, cinnamon rolls, sugar cookies, banana bread and more!
- Use it to pipe frosting decorations: If frosting is too soft, cover and put the whole bowl in the fridge for 15-20 minutes to firm it up. Then mix on low speed until smooth.
- Make a frosting dip: add 2-3 tablespoons of milk or cream to make it a bit lighter, then dip fresh fruit, gingerbread cookies, or graham crackers.
Cream Cheese Buttercream Frosting
Ingredients
- 8 ounces (226 grams) cream cheese , softened to room temperature
- ½ cup (113 grams) butter , softened to room temperature (I prefer salted butter)
- 4 cups (455 grams) powdered sugar , sifted
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Equipment
Instructions
- Beat the cream cheese, butter, powdered sugar, vanilla, and salt with an electric mixer on low until combined (Use a paddle attachment if using a stand mixer).
- Turn speed up to high and beat for 4-5 minutes until smooth, light, and creamy. Stop and scrape down the bowl 1-2 times to make sure it mixing well.
- Use immediately as desired to frost cupcakes, cakes, cookies, cinnamon rolls and more. If not served within a few hours or the day it's made, desserts with cream cheese frosting should be stored in the fridge.
Video
Notes
- Make ahead: Buttercream can be stored in the fridge for 1 week and in the freezer for at least a month. Let come to room temperature and beat until smooth before using.
- If frosting is too soft: It could be that your butter and/or cream cheese was too warm and soft, or maybe your kitchen was too warm. Cover and place the whole bowl in the fridge to firm up slightly, then mix briefly until smooth.
Note: This recipe was originally published May 2018.
Tastes absolutely disgusting! Iv had better store bought icing.. I only gave 1 star because it did hold up for decorating/ piping details but the flavor is absolutely repulsive adding the Crisco. Super disappointed at trying this new recipe
I’m sorry to hear this recipe wasn’t what you hoped for! But I’m curious because the recipe doesn’t actually contain Crisco shortening?
You added Crisco instead of unsalted butter?! Of course it’s going to be disgusting!
Leave it to Karen to rate a perfectly good recipe 1 star because she can’t follow instructions.
You’re probably the same person who gives 1 star on Google to Discount Tire Co. for not changing your oil or washing your vehicle. Good job.
There is no crisco in this recipe.
That was funny.. but yea the directions were easy to READ and FOLLOW..
Hello, fellow redditor 🙂
So easy and so good! I’ve made classic vanilla buttercream a ton, and my sisters requested a cream cheese buttercream and it turned out perfectly! Making sure the butter and cream cheese are room temp is key. Also sifting the confectioners sugar really helps the texture.
Planning on piping this on cupcakes so I’m hoping chilling it in the refrigerator for a while will help it hold.
So just wondering how did it pipe? Did it hold?
If I wanted to make a chocolate version, when would I add the chocolate?
I haven’t made a chocolate version before, but I’d imagine you can add cooled melted chocolate along with the other ingredients.
You could also add coco powder in place of some of the sugar.
I love this recipe – perfect every time!! I’d like to make a lemony version – how would I add great lemon flavour without wrecking it?
You could definitely add lemon extract no problem. Another option would be lemon zest, or lemon juice. Add lemon juice 1 teaspoon at a time, I’m not sure how much you can add without it changing the consistency of the frosting.
This is a great recipe, even for a homemade icing novice like me. Turned out great.
I followed your recipe and I was shocked at the results. Delicious!
I used salted butter, so I just omitted the salt called for in the recipe. I also added a little bit of lemon juice, which made it even lighter and helped balance the sweetness a tad. No lemon taste what so ever. Just light, creamy, and delicious.
Please note that I do not have alot of experience when it comes to making homemade icing. But, this turned out great!
This was quick and easy to make too. It made more than enough to thickly cover a 13 x 9″ pan of brownies (with some left over). I also appreciated your inclusion of directions for using this icing after its been refrigerated.
Thank-you so much!
How many times do I have to make this recipe to get enough icing for a three tier wedding cake like the one you have that has three layers in each tier?
Hi Liz! I’m not sure I have all of the info needed to answer this question. To frost an 8-inch 3-layer cake I would maybe 1.5x the recipe to be sure I had enough since it’s for a wedding cake. You could even double it to be sure, especially if you like frosting. Now, if you want to frost a 3-tiered cake, which means 3 cakes stacked on top of each other, it would completely depend upon the sizes of the 3 cakes. But hopefully you can use the amount for the 8-inch as a guide. I hope this helps! Good luck and happy baking! 🙂
Thanks for the tip! I dont like it to sweet either. Regards Annicka
Hello, I was wondering if I added color to this if it would work? I’m looking for a frosting that isn’t too sweet, that I can decorate a sheet cake with?
Thank you
You can definitely color this frosting however you like. And it would work great on a sheet cake! 🙂
Very easy
What if you only have salters butter? Will that still work?
Sure! I’d just reduce the amount of salt in the frosting slightly.
Why is my butter not ? all lumpy 🙁
I’ve tried to continue mixing but no joy
I don’t like cream cheese frosting. I think it’s too heavy. I made a carrot cake and was looking for an alternative and found this recipe. Buttercream happens to be my favorite. (This is the perfect wedding!) It work great for my carrot cake and I just used it on my hummingbird cake.
Folks at church loved the icing on the carrot cake, so I sure they’ll love it again.
Thanks so much for converting everything to grams. 😉 Is it possibly to add flavours to it, like a bit of coffee or something fruity?
Best wishes from Germany!
Of course! Different extracts or liquors can be used almost interchangeably. I would try to keep flavorings to 1 tablespoon or less.
I made this at my in-laws house and my mother in law only had maple extract. Since we were going to use the frosting on a carrot cake we had a sense it would work. And did it ever! We used 2 tsp maple extract instead of vanilla and it was delicious!
Oh that sounds so delicious! What a great combo. Thanks for the feedback, Jenny!
I will try this recipe tomorrow for my family
I’ve found that increasing the Cream Cheese to 12 ounces and I butter to two sticks and total of 5 cups of powdered sugar is far better than simply doubling it. I also found it far easier to fill large pastry bags with finished icing to ice the cake really helps with getting even amount all over the cake. I baked a Carrot Cake for my monthly gourmet group recently. To kick it up a notch, I added 1 tbsp Scotch to the icing and brushed the cake with 1 Tbsp Scotch before I ice cake. My guests are still talking about this cake and trying to figure out the ‘secret” ingredient is. I just say Ancient Chinese Secret.
I love this recipe so much! It is easily spreadable and doesn’t harden as quickly as normal Buttercream frosting does. My mom found it to be a bit sweet so all I did was double the Cream Cheese and keep the rest of the ingredients the same and It worked out so well! What I found to work best when adding more Cream Cheese is to beat the butter until smooth before adding the Cream Cheese and the Icing Sugar otherwise you will have little chunks of butter in the frosting. This recipe is something that I highly recommend to others looking for a easy, quick Cream Cheese Frosting.
Thanks for the tip! I dont like it to sweet either. Regards Annicka
I used half the sugar it called for. It was a good consistency for what I was using it for. I was not doing any decorating techniques … just an icing on a carrot cake. It was great. Any more sugar and it would have been too sweet.
I have already made buttercream frosting, can I add cream cheese and vanilla extract to make icing??
It’s best to beat the butter and cream cheese together, not sure if the texture would come out the same.
Did this work? I am just thinking of trying it!
i added cream cheese at the end and the icing is still super smooth. i used a han mixer
Made tonight for a chocolate cake. Worked out well and not too sweet.