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Cream Cheese Frosting Recipe

Cream Cheese Frosting Step-by-Step Instructions

I started making this cream cheese frosting back when I wanted something less sweet than regular buttercream. The mix of tangy cream cheese and smooth butter makes it rich but balanced, and it spreads beautifully on cakes or cupcakes. Once you make it from scratch, you’ll never go back to the store-bought kind again.
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Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings: 12 cupcakes (or enough to frost one 9-inch cake)
Course: Dessert, Frosting
Cuisine: American
Calories: 210
Ingredients Method Video Notes

Ingredients
  

  • 225 g cream cheese softened
  • 115 g unsalted butter softened
  • 2 cups 250g powdered sugar
  • 1 teaspoon vanilla extract
  • A small pinch of salt

Method
 

  1. Let the cream cheese and butter rest at room temperature until soft enough to blend easily.
  2. Beat both together in a large bowl using a hand or stand mixer until smooth and evenly combined.
  3. Add in the powdered sugar slowly, mixing on low so it doesn’t puff out.
  4. After all the sugar is in, switch to medium speed and beat until the frosting looks fluffy and light.
  5. Pour in the vanilla extract and sprinkle in the salt, then beat for a few more seconds until everything blends evenly and the frosting looks smooth.
  6. Check the texture. Add a spoonful of powdered sugar for a firmer frosting or mix in a teaspoon of milk for a lighter one.
  7. Use it right away to frost cupcakes, cakes, or cookies, or chill for about 20 minutes for a thicker spread.

Video

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Let it sit for 10–15 minutes before using again so it spreads smoothly.
  • Works great as a cake filling, cupcake topping, or on cinnamon rolls.