Cream Cheese Frosting

This quick and easy-to-make Classic Cream Cheese Frosting or Icing comes together with just four basic ingredients, and it’s delicious on all kinds of sweet treats. Don’t miss out on this fluffy, sweet, creamy, and tangy dessert topping.

It’s a staple recipe; one that I think everyone should have in their recipe box! Some of my other favorite classic dessert recipes that you’ll want are Rice Pudding, Custard Pie, and Chocolate Pudding.

This recipe has been on my blog since 2018. It’s been a favorite of mine for a lot longer than that! But it was time for an update. So, I’ve updated the information and the photos for a better user experience.

Also try it on Cinnamon Rolls,  Bourbon Banana Bread and sandwiched between spice cakes.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

How to make

This recipe is super simple to make. It’s just a matter of beating all the ingredients together until they’re nice and smooth.

Place the cream cheese in a large mixing bowl, and use a hand mixer or a stand mixer to beat until smooth. Add the butter, and blend. Add powdered sugar and vanilla, and blend. That’s it!

But, let’s talk about some tips, tricks, and more ideas for this basic staple.

Tips

• Make sure that you’re using full-fat brick cream cheese. Don’t use low fat. The fat in the cream cheese adds flavor and richness to the frosting.
• Don’t use spreadable cream cheese that you buy in a tub rather than in brick form.
• Philadelphia brand is always good, and my recommendation here.
• Make sure you let the cream cheese and butter to soften to room temperature before using. Softening the butter and cream cheese ensure that your ingredients will combine well and be lump free.
• I prefer unsalted butter, and you can add a pinch of salt if you like. That way you can control the amount of salt in the frosting. However, either salted or unsalted will work.

Adjusting the basic recipe

Flavoring add-ins

This Frosting doesn’t need any other flavors, but sometimes it’s fun to mix it up a bit. Customize the flavoring with the following ideas:

I added apple butter to mine in the Pumpkin Spice Cake. You could add caramel.

Try adding a little extract like lemon, coconut, eggnog, or peppermint. Start with only a ¼ teaspoon at a time and whip into your frosting.

Just about any jam could be added to cream cheese frosting, like blueberry jam or strawberry jam.

Cream cheese chocolate frosting can be made by adding ½ cup natural cocoa powder to the recipe.

Try making your frosting flavored by adding strawberries, lemon juice, maple syrup, shredded coconut, orange, crushed Oreos, blueberries, pineapple, oh the options are almost endless!

The frosting can be dyed as well for a festive look.

Consistency of the frosting

You can make the frosting thicker or thinner as you like as well.

If you want a cream cheese icing drizzle, thin the recipe with some milk or cream until you have a thick syrup-like consistency.

Add Cream Cheese Icing to Lemon Rolls or Orange Marmalade Bread.

The longer you whip the frosting, the lighter and fluffier it will become. It will also lighten in color.

Want a thicker frosting? Add more powdered sugar to make the frosting thicker. This will make the icing sweeter as well. You can also add meringue powder or cornstarch to thicken the frosting.

Troubleshooting

Did your frosting turn out runny? That’s most likely because a tub of spreadable cream cheese was used instead of a brick of Philadelphia full fat cream cheese.

If you were making a cream cheese icing and you added too much milk, that would also make a runny icing. You can thicken it back up by adding a little more powdered sugar back in.

Can it be used for piping?

Yes, cream cheese frosting can be piped. You may want to make it a little thicker by adding more powdered sugar.

You’ll want to sift the powdered sugar before using it so there are no lumps in the frosting.

It’ll hold its shape better if you refrigerate it prior to piping. Fit the piping bag with the piping tip, and the frosting, and pop the filled bag in the fridge for about 30 minutes. 

Just an FYI, this frosting will probably melt in hot weather, and it isn’t as quite as sturdy as buttercream, so save the intricate designs for a different frosting.

Sweetness level

Adjust the sweetness of the frosting, if you like, by increasing or decreasing the powdered sugar.

Can I make this without powdered sugar?

Yes, but you’ll want to sub in another sugar like white granulated sugar or brown sugar. Or try a sugar substitute if you like.

2 ingredient cream cheese frosting

Yes, you can make this into a 2-ingredient recipe! Simply use the cream cheese and powdered sugar. The other ingredients are just to add a little extra flavor and depth.

Do you love 2 ingredient recipes? Make sure to check out my 2 ingredient coconut macaroons, 2 ingredient peanut butter fudge, and 2 ingredient caramel fudge.

how to store

Store cream cheese frosting in an airtight container in the fridge for up to 5 days.

For best flavor, allow the frosting to come to room temperature for about 30 minutes before serving.

Desserts like cupcakes and breads can also be frosted and stored in the fridge.

This frosting is favorite, It’s great on Blueberry Cottage Cheese Cake, and you’ve seen me use it on:

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