Learn how to make Cream Cheese Frosting with just 4 ingredients! Sweet, creamy, rich and tangy, it’s delicious on cakes, cupcakes and more.
Who doesn’t love cream cheese frosting?! This sweet, tangy topping is the perfect addition to almost any cake or cupcake, not to mention cookies, bars, and quick breads. I have it here every spring when we have carrot cake cupcakes for Easter, an actual carrot cake for Jack’s birthday, and then carrot cake cookies, well, just because I like them. 🙂
My cream cheese frosting recipe calls for 4 basic ingredients, and it comes together in under 10 minutes. The next time you want to make a homemade good taste extra decadent and special, all that’s left to do is whip it up!
Ingredients for Cream Cheese Frosting recipe
You only need 4 ingredients for this cream cheese frosting recipe:
- cream cheese, Naturally! Skip the whipped or low-fat stuff and look for block-style full-fat cream cheese. It gives this frosting the best rich texture and flavorful flavor. Allow to soften slightly before preparing the frosting.
- Unsalted Butter – For butter taste. Let the butter soften to room temperature before making the glaze. If it’s too thick, the glaze will be lumpy.
- powdered sugar – Aka powdered sugar. It thickens and sweetens the frosting. Use store bought ones or make your own!
- And vanilla extract – For warm depth of taste.
Optional: Season with a pinch of salt!
The full recipe with measurements is below.
How to Make Cream Cheese Frosting
My method for making cream cheese frosting couldn’t be simpler! That’s how it’s done:
First mix the cream cheese and butter. Place in a large bowl and use an electric mixer to beat until smooth. I like to use an electric hand mixer to make this recipe because as written it’s a bit small for my stand mixer. If you prefer to use a stand mixer, you may need to 1.5x or double the recipe.
If you don’t have a blender, you can make this recipe by hand using a whisk. It just takes a good amount of elbow grease!
Then add the powdered sugar and vanilla. Mix until the glaze is smooth and creamy (check out that texture above!!). Pause and scrape down the sides of the bowl with a spatula as needed. Tip: If your powdered sugar is lumpy, sift it before adding it to the cream cheese mixture.
If you want the icing to be firmer, add more powdered sugar, 1 tablespoon at a time, until desired consistency is reached. Taste and taste, adding a pinch of salt if needed. That’s it!
How to Use Cream Cheese Frosting
This cream cheese frosting recipe makes enough frosting for an 8- or 9-inch square or round cake, a loaf cake, or a batch of 12 cupcakes. I like to use it for these desserts:
Double the recipe for a 9×13-inch sheet cake or triple it for a layered cake.
Leftover frosting will keep in an airtight container in the refrigerator for up to 5 days.
More frosting, glazes and whips
If you love this Homemade Cream Cheese Frosting Recipe, try one of these sweet toppings next:
Want more goodies? Check out these 25 super fun baking recipes!
Cream Cheese Frosting
serves 8th
Our Favorite Cream Cheese Frosting Recipe! It’s SO easy to make and the perfect sweet and tangy topping for cakes, cupcakes, cookies, bars and more.
- 4 ounces cream cheese, full fat, blocky, slightly softened
- 2 tablespoon unsalted butter, at room temperature
- 2 cups powdered sugar, more for a stiffer frosting, sifting if clumpy
- â…› teaspoon vanilla extract
- sea-salt, taste good
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In a large bowl, using an electric mixer, beat the cream cheese and butter until smooth.
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Add the powdered sugar and vanilla and mix until smooth, pausing and scraping down the sides of the bowl with a spatula as needed. For a stiffer glaze, beat in additional powdered sugar 1 tablespoon at a time until desired consistency is achieved. Taste and taste, adding a pinch of salt if needed.
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Store in an airtight container in the refrigerator for up to 5 days.