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.
OMG I have been making cream cheese frosting for a long time. I made this recipe and followed the instructions about beating it and voila the softest, creamiest icing I’ve ever tasted. This recipe is a keeper. Thank you.
Simple and delicious!
This is delicious! I would recommend beating the cream cheese first, then adding the butter, then slowly adding the powdered sugar, salt, and vanilla instead of mixing it all together at once.
Loved this butter cream. Wasn’t to sweet was just right. Will be using this from now on
This is absolutely delicious and the consistency is perfect, smooth and easy to decorate cupcakes.
This cream cheese icing turned out great! I’ve been making cream cheese icing for years now with hit-or-mix success (sometimes it turns out beautifully, but other times it’s either too runny or grainy looking or has small lumps). My old recipe had milk, no salt, and was not to be mixed more than needed to incorporate the ingredients, but everyone raved about the taste, therefore, I was hesitant to try something new. However, I finally reached the point where I was tired of the inconsistency and decided to give a different recipe a chance. I’m so glad I did. This recipe turned out with a smooth delicious frosting that went beautifully on my always requested red velvet cake and no one was the wiser. My only suggestion is that you double the time you have listed for this recipe. In order to properly sift, then add the powdered sugar slowly, and finally mix on high for 4-5 minutes, it cannot be completed in the time you have listed. Overall a success and will continue to use this recipe.
Love it but needs less sugar
Can I just use 3 cups powdered sugar instead of 4..I dont like a vey swett frosting
Sure you can give that a try, just know that the frosting will be a thinner consistency.
Wouldn’t make again. Personally it just tasted like not very good cream cheese icing. We ate it, it was okay, definitely wish I chose something else instead.
Would do it again it tastes sweet but I kind of like it a little sweet but my family loves it a lot sweeter
I haven’t tried this yet but was thinking of substituting it for the buttercream frosting for a funfetti cake to make it less sweet. I’m wondering if
any leftover cake needs to be refrigerated since the frosting has cream cheese in it?
Thanks,
Mary
Yes, for best results cakes with cream cheese frosting should be stored in the fridge.
Hi! Are these ingredients portion enough to make a 4 inches cake with 3 layers ?
Thank you so much for sharing this wonderful recipe. It was absolutely delicious on my red velvet cake ! I actually mistakenly used salted butter the first time I made ( husband picked up the wrong butter from the market) I didn’t double check the package before using . Anyhow I wasn’t mad at the added salt . My family enjoyed it as well.
I made it again with the correct butter it was still fantastic.
Perfection!
Hey Annalise! Thank you for posting this recipe, I will try to cook it today and will write my feedback here!