How to Make Cream Cheese Frosting (video)
The easiest and most delicious recipe for creamy cream cheese frosting! It’s the perfect frosting for cakes, cupcakes and other desserts. I make my cream cheese buttercream with just 5 simple ingredients: unsalted butter, cream cheese, vanilla, confectioner’s sugar and just a pinch of salt. This easy frosting recipe also holds its shape well so it’s great for piping and cake decorating! This recipe makes enough frosting for a layered 8-inch cake or 24 cupcakes.
My Cream Cheese Frosting Video Tutorial
Watch my YouTube video recipe for step-by-step instructions and more tips for making the best cream cheese frosting! Want to receive new recipe updates? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Cream Cheese Buttercream
Here are the ingredients you’ll need to make this easy, creamy cream cheese frosting:
- Cream Cheese: soften the cream cheese at room temperature for about 30 minutes prior to using. You don’t want the cheese is melted or too soft. Only use real, full-fat, regular cream cheese for best results.
- Butter: use only unsalted butter for this recipe. Soften the butter for 30 minutes prior to using. The butter shouldn’t be too soft or melted.
- Confectioner’s Sugar: sift the confectioner’s sugar, or use a fresh bag of sugar, to avoid a grainy frosting.
- Vanilla Extract: for adding great flavor to the recipe.
- Salt: a pinch of fine salt goes a long way and helps balance out the flavors!
How To Make Cream Cheese Frosting
This buttercream frosting recipe is super easy to make! You just need to follow a few tips to get the perfect frosting every time with perfect consistency. Here are my tips for making this recipe:
- Temperature! Make sure your butter and cream cheese are softened at room temperature. This does not mean the butter and cheese need to be at room temperature, just that they both need to be softened, not ice cold. The butter especially cannot be too soft or melted, otherwise the frosting will be too soft. If you butter or cream cheese are too soft/melted, place them back into fridge.
- Whisk the butter separately first! Whisk the butter for 4 to 5 minutes, scraping down the sides of the mixing bowl often. Using a whisk attachment adds extra air into the butter, making it really fluffy. Whisk the butter until it’s almost white in color.
- Add the cream cheese. Mix together the cream cheese and butter for a few minutes, until the mixture is uniform, before adding the rest of the ingredients.
- After adding the salt, vanilla and confectioner’s sugar, continue whisking the frosting for 2 to 3 minutes, until it’s light and fluffy. For a fluffier frosting, chill the frosting first for 30 minutes, then beat again.
- This frosting can be made ahead of time and stored covered in the refrigerator. When ready to use, allow the frosting to soften at room temperature, then whisk again for a few minutes to fluff the frosting.
Help – My Frosting is Too Soft!
If your cream cheese frosting came out softer than you want it to be, don’t worry! This is very fixable! Simply place the frosting into the refrigerator and let it chill anywhere from 30 minutes to 2 hours, until it has chilled. I like to make this frosting the night before and let it chill overnight. Chilling the frosting makes it easier to work with and gives it better texture.
Flavor Variations
This cream cheese frosting recipe is great with added flavors! For a chocolate version, try adding 1/4 cup dark cocoa powder to the buttercream along with the sugar. For fruit flavors, use a combination of fruit extract and fruit preserves. I love to use Lorann Oils (shop their products on Amazon) – they are concentrated and add great flavor. Add the preserves at the very end of the recipe and whisk for about 30 seconds, just until the preserves are incorporated. Overmixing the frosting once you add fruit will cause it to separate.
Can I Freeze Cream Cheese Frosting?
This is a great question! Yes, you can freeze many different types of buttercreams, this one included. If you need to make this frosting ahead of time, or you simply have some left over, you can freeze this cream cheese frosting for up to 3 months. Simply place the frosting into an airtight container and place it into the freezer. When you’re ready to use it, remove it from the freezer and into the refrigerator 1 day in advance to slowly let it soften. Let it stand at room temperature for 1 to 2 hours when you’re ready to use it, to soften. I recommend beating the frosting for a minute or two to make it light and fluffy again.
Recipe Ideas
You can use this recipe for so many different types of cakes, cupcakes, tarts and other desserts! Here are some recipes that I use this frosting with:
- You’ll love this fruity and delicious ‘Banana Cream Roulade’ made with fresh bananas!
- And the most popular cake for this frosting, ‘Red Velvet Cake’!
- Caramel Banana Banoffee Cake – stuffed with bananas, caramel sauce and cream cheese frosting!
- My ‘Pineapple Carrot Cake’ wouldn’t be complete without this frosting!
- Raspberry Lemon Cake with this cream cheese frosting is always a good idea!
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More Recipes!
Looking for more frosting and cake recipes? I have an entire ‘Back to Cake Basics’ series, showing you how to make simple, everyday recipes that you can mix and match to create your own cake recipe!
- Chocolate Cream Cheese Frosting – rich, creamy and extra chocolatey frosting with butter, cream cheese, dark chocolate and cocoa powder!
- Try my newest addition to the series ‘Italian Meringue Buttercream’ made with egg whites!
- This ‘French Buttercream’ is my all-time favorite buttercream recipe! It’s super smooth, creamy, silky and just overall amazing!
- And if you want to try something new, my recipe for ‘German Buttercream’ using vanilla pastry cream is delicious!
- Raspberry Buttercream – this amazing fruity and delicious buttercream is made with REAL berry flavor!
Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- Get this set of jumbo cake decorating tips, which includes all my favorite tips!
- Use the decorating tips with these disposable pastry bags – these are life-changing if you do a lot of cake decorating!
- Want to add more cream cheese flavor to this recipe? Add a teaspoon of cream cheese extract!
- Every baker needs a classic KitchenAid stand mixer!
How to Make Cream Cheese Frosting (video)
Ingredients
- 2 cups unsalted butter, softened
- 16 oz cream cheese, softened
- 1 1/2 tsp vanilla extract
- 3 cups confectioner’s sugar
- pinch of salt
- 1 tsp cream cheese extract, optional
Instructions
- Soften the cream cheese and butter at room temperature until slightly soft to touch – not melted or too soft! Place the butter into a stand mixer bowl and use a whisk attachment to whisk the butter. Whisk on high speed for about 5 minutes, scraping down the sides of the mixing bowl often to get all the butter creamed.
- Add the softened cream cheese next and whisk again for 2 to 3 minutes, scraping down the sides of the mixing bowl often, until the mixture is uniform and smooth.
- Add the vanilla, optional cream cheese extract, salt and confectioner’s sugar. Whisk on low speed first until the sugar is incorporated, then turn the speed up and whisk on high for 2 to 3 minutes, until the frosting is light and fluffy.
- If your cream cheese frosting came out softer than you want it to be, don't worry! This is very fixable! Simply place the frosting into the refrigerator and let it chill anywhere from 30 minutes to 2 hours, until it has chilled. I like to make this frosting the night before and let it chill overnight. Chilling the frosting makes it easier to work with and gives it better texture.
- For more flavor variations, check the post above! For storing the frosting, place it into an airtight container and refrigerator for up to 1 week. When ready to use, soften for at least 30 minutes at room temperature, then whisk again for a few minutes.
Where do you buy your tips?
Amazon has some great tip sets! Most of mine are by Ateco
Hi! I can’t wait to try out this recipe today. I wanted to know if I may use browned butter for this recipe and if so would it still be stiff enough to frost a cake?
Hi! I’ve never tried this recipe with browned butter. I would recommend refrigerating the browned butter until it was solid again, then using it. Also, if your frosting is too soft/runny, place it into the refrigerator for a few hours to chill.
Can I color this frosting the same way I would color buttercream?
Yes, absolutely! I use Lorann or Americolor brand – concentrated gel or powder
Best cream cheese frosting ever for piping! I’ve tried other online recipes which had better reviews but was sadly disappointed with how it turned out. This recipe however was super detailed and explained everything that May have gone wrong! I would have given this 6 stars! Love love love❤️❤️
Hi Kara! I’m so happy you loved the recipe! Thank you for taking the time to leave a review!
Is this frosting good for cake pipping flowers ?
Yes! It holds its shape very nicely! If you need it to be even firmer, refrigerate it for an hour.
Hi, I am making 48 mini cupcakes. Will this quantity of frosting be enough to make rosettes on top of them?
Hi Anna! Yes, this recipe should be big enough. It frosts 24 regular sized cupcakes.
My daughter is turning 18 on Thursday. NO ordering a cake due to current stay at home orders. So I am making her favorite a red velvet. I haven’t worked with decorating in years so I did a test run of this frosting today (half recipe). It is amazing creamy not overly sweet and holds up to piping if you work quickly. (It’s a bit too good. ? I am watching calories )
I’m so glad you enjoyed the recipe! Happy birthday to your daughter! 🙂
What if you just want to make some for only 2 9 inch round cakes ? What would the measurements be ?
Hi Jennifer! I would recommend cutting down the recipe by 1/4 for a 9-inch cake. If you don’t usually use too much frosting on your cakes, you can even cut it by 1/3. Enjoy!
I’m in love with this recipe and this is surely a keeper. I see that the flavor of this frosting leveled up even more the next day. I love how simple and easy it is to make. And no worries of slippery cake layers.. so sturdy, I never believed I’d get the cream cheese frosting right.. Thank u so much! Love!
You’re very welcome! I’m so glad you enjoyed the recipe! 🙂
Hi Tatyana pls let know which frosting recipe can I use of yours that has cream cheese as an ingredient and I can freeze it in advance 2weeks prior to the actual day of use. Pls pls let me know asap.
Hi Mariya! This recipe is great for freezing! You can place it into an airtight container and into the freezer for up to 3 months. When you’re ready to use it, take it out of the freezer and into the refrigerator 1 day ahead of time, then soften it at room temp for 1 to 2 hours when ready to use. You will need to rewhisk the frosting to get it nice and fluffy again.
Hello, would you recommend this recipe for a tiered cake?
Hi! It’s a bit softer than other buttercreams. I would only use if you plan to keep the cake at room temperature no more than 3 hours. I like to make the frosting and refrigerate it for a couple hours. Once it’s chilled, it’s thicker and easier to work with. I personally really like to use my French or Italian Meringue buttercream recipes for fancier cakes. These hold up better. 🙂
This frosting is INCREDIBLE! I’ve had problems in the past with cream cheese icing being too runny, but this one is absolutely perfect. It made enough for an 8-inch 3 layer carrot cake with nice thick layers of frosting in between each layer. It tastes delicious and isn’t overly sweet either. This is my go-to recipe from now on!
I’m so glad you enjoyed the recipe! It’s also my favorite! If ever gets too soft, place it into the fridge to chill for 30 minutes to an hour, works like a charm every time! 🙂
I made this because it just sounded so good. It was wonderful; everyone raved about this when I used it on my grandson’s 30th birthday cake. There were a lot of people at this party and everyone commented on the frosting. This made my day as I was so worried about the whole cake. My cake was a WASC cake and turned out great also.
Thank you,
Patty Rahilly
Hi Patty! That’s so wonderful to hear! I’m so glad the frosting was a hit with everyone! Makes my day to hear that! Thanks for leaving a review!
How much is 2 cups of butter in grams
Hi! It’s 455 grams. I have all my recipes with metric measurements, too! Please click on the ‘metric’ button right next to the ingredient list.
When you let it chill over night, do you bring it to room temp the next day and use or do you bring to room temp and rewhip?
Hi! I let it warm for about 30 minutes to an hour and just use a spatula to remix it. You won’t need to rewhip it. Enjoy!
Would powdered sugar work too?
Yes, confectioner’s sugar and powdered sugar are one and the same! Enjoy!
I love this taste is absolutely devine, but I have a major problem. My mixture is so soft and will not hold for piping as I found out! I left it in the fridge all night and tried again today and it has remained the same. Would it hurt to add more icing sugar until it becomes firmer. Otherwise I am going to gain pounds if I keep eating tinned fruit with a large scoop of the mixture!
Hi Sandy! I’m so sorry that the frosting is still too soft! Placing it into the refrigerator usually does the trick for me. Make sure the butter and the cream cheese are not too soft or melted. That’s usually the problem. They should both be just barely softened. Hope your next batch is a success! I don’t find that adding more sugar helps.
Hi, I can’t find the recipe of cream cheese caramel frosting, thanks
Hi! I don’t have a separate caramel cream cheese frosting recipe. You can however add about 1 cup of dulce de leche to this recipe to make it caramel. Enjoy!
What’s the reason for using unsalted butter and then add salt? Is there something in the salted butter that makes it unusable for cakes?
Unfortunately, salted butter is actually quite salty! You will definitely be able to taste the saltiness of it, especially in frostings. I add just a pinch of salt to balance the flavor. Salted butter will have significantly more salt. Hope that makes sense!
I copied step by step and it still came out too watery, what am I doing wrong ?
Sorry to hear that the recipe didn’t work for you! If your frosting is too soft, that means the ingredients were too warm. Simply place the frosting into the refrigerator for a few hours, or overnight, then remix again.
Hi Tatyana,
I have a question on the serving size. This recipe says 5 servings. How many cupcakes on average would that be for? Thank you! Laurie
Hi Laurie, sorry for the confusion! That should be 5 cups. You’ll easily be able to frost 40 to 48 cupcakes, depending on how much frosting you prefer for each one. Enjoy!
Hi! My frosting looks likes it’s splitting a little. I had all of my Ingredients out at room temp (68-70 degrees) for a couple hours. Everything was fresh and high quality. Any ideas on what could be happening? Or how to fix it? I know if ingredients are too warm or too cold that can happen but I temped them before mixing and they were reading 68 degrees which I would think would be ideal.
Hi Jess! So sorry that happened! The ingredients should be just softened at room temperature but not at room temperature themselves. The frosting will be super soft and start to separate when the ingredients are too warm. Simply place the entire mixing bowl into the refrigerator and chill for a few hours. Mix it again after an hour, chill and then mix again. This will allow the butter and cheese to become firm again and you’ll get a nice and fluffy frosting at the end.
at what part of the process should I add the coloring?
Hi Sarah! I recommend adding the food coloring at the end, after you’ve adding the confectioner’s sugar. Use either concentrated gel food coloring or powder food color for the best results. Enjoy!
thanks Tatyana! turned out great at first, then I chilled it and used which made the frosting not as smooth and started to melt very fast – frosting tasted amazing though!! I need to find a whipped cream smooth frosting recipe that works for cake and cupcake pipping for I’m just not having the best of luck with buttercreams – maybe just a cream cheese by itself would work as well, if you want to check out how my frosting turned out, see link to my YouTube short 🙂 https://www.youtube.com/shorts/w3MWAo70ToY
oh I also plan on making your German chocolate cake for a friends birthday – I’ve become somewhat of a hobby baker recently and you are great inspiration!
thanks again,
Sarah K.
Hmm, I’m so sorry the recipe didn’t work out perfectly for you. The texture does change once you refrigerate it but it should still be smooth. Maybe it needed to be mixed again. I have several whipped cream frosting recipes as part of my ‘Back to Cake Basics’ series. Hope you find one that works well for you! https://tatyanaseverydayfood.com/category/recipes/dessert/back-to-cake-basics/ And I hope you have fun baking the German Chocolate Cake! It’s so rich and decadent!
yes thanks, I have checked out your stabilized whipped cream frosting and think I will try that one next! and excited to bake the German chocolate! thanks again!
~Sarah K.
Would this frosting work for Russian tips?
I would recommend refrigerating this frosting for a few hours first. It can be on the softer side but once chilled, it will work great.
I also really like my French Buttercream or Italian Meringue Buttercream for Russian tips. Enjoy!
Hi Tatyana. Does this frosting harden in the fridge? I tried making a different buttercream but it just felt like eating butter on a cake.
Hi! This frosting will set more firmly in the refrigerator. In fact, if it gets too soft while you’re working with it, simply refrigerate it for 1 hour to firm it back up. I hope you enjoy this frosting! It’s so delicious!
Hey my name is Andrew and can u post a list of the amount of ingredients if u were to double it plz
Hi Andrew! My website can automatically increase or decrease any recipe. If you go down to the recipe card and find the ‘servings’, place your mouse over the servings, then you can toggle the serving amount and the recipe will update with the new measurements. Let me know if you have any questions!
Can this cream cheese frosting be used under fondant?
I’m so scared to try it after reading some of the reviews about it being too runny.
Hi! If your frosting is soft or runny, simply place it into the refrigerator for an hour to chill. I personally like to make the frosting, then chill it overnight before using it. It takes on a thicker texture that’s easier to work with.
For using under fondant, I recommend frosting the cake, then let it set overnight before applying the fondant.
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So good! This is my go to! Thanks for sharing
Hi Krystine! I’m so glad you’re loving this recipe! It’s a favorite of mine, too. Thanks for leaving a review!
I was super excited to try this recipe and followed everything exactly as it said my my frosting came out grainy and clumpy 🙁 i tried a method of letting it warm and remixing it but after chilling it came out the same again~ is there any other solution?
Hi Ava! There could be a few things that went wrong. The grainy texture is coming from the powdered sugar. I recommend using a fresh bag, or sift an open bag of powdered sugar twice to get rid of any clumps.
The clumps could be from not properly blending the butter and cheese together. The butter needs to be beaten first, then you add the cream cheese. If the butter and the cheese aren’t the same temperature, the cheese can form clumps.
Can you color the cream cheese frosting?
Absolutely! I recommend using concentrated gel food coloring. Enjoy!