This is the best, most fluffy Cream Cheese Frosting recipe—smooth, creamy, super simple, and it can be turned into all kinds of yummy flavors. Use it to frost your favorite layer cakes, sheet cakes, cinnamon rolls, and cupcakes.
Recipe Notes
This cream cheese frosting is also the one I use in my Pumpkin Rolls. It is the perfect balance of sweet, tangy and oh, so creamy!
You can make it just before you need it, or make-ahead and freeze it for later. And if you love cream cheese frosting, be sure to try our Lemon Cream Cheese Frosting white chocolate cream cheese frosting, and our chocolate cream cheese frosting too.
Fluffy Cream Cheese Frosting
After trying all sorts of cream cheese frosting recipes, I’ve settled on this as the best. It’s a tried and true recipe that tastes great, stays super fluffy, and holds its shape well enough to be able to pipe or spread onto any of your favorite cake recipes.
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You can use this sweet frosting as is, add food coloring and sprinkles for a kid’s birthday party or use any one of the frosting flavor ideas we’ve included below.
It really is the best cream cheese frosting recipe you can rely on again and again. Give it a try and let us know what variation you love the most.
Ingredients You Will Need
- Cream Cheese – make sure it is room temperature and softened so that it will mix well. For best results, use bricks of full fat cream cheese rather than a tub of cream cheese.
- Butter – you’ll also want your butter to be room temperature. We prefer unsalted, but you can use salted if you like. You can also add a pinch of salt to cut the sweetness if you prefer.
- Powdered Sugar – it’s always a good idea to sift your confectioners sugar prior to using.
- Vanilla Extract – pure vanilla extract tastes best but there are some fun flavor variations that are worth a try if you’re wanting to switch it up a bit.
How to Make Fluffy Cream Cheese Frosting
- Cream the cream cheese and butter. In the bowl of a stand mixer, add the room tempreture butter and beat with the paddle attachment until light and fluffy, or about 2-3 minutes. Next, add the room temperature cream cheese and beat again until light and fluffy, or about 2 minutes more.
- Add the rest. Add the powdered sugar and vanilla and mix on low until fully incorporated, then beat on high for about 30 seconds until it is light and fluffy again.
- Use immediately or store. Enjoy!
Flavor Variations
Let’s jump right in. It’s easy to use this classic Cream Cheese Frosting recipe to make some pretty epic variations. Here are a few of our favorites:
- Chocolate: add 6 tablespoons of cocoa powder.
- Cinnamon: add ½ tsp ground cinnamon.
- Coconut: add ½ cup shredded coconut and a splash of coconut extract.
- Strawberry: add 1/4 cup strawberry puree and an extra 2 cups powdered sugar.
- Oreo: add ½ cup crushed Oreos. (bit bottm lip, fist bump)
- Brown Butter: use an equal amount of cooled and hardened brown butter instead of regular butter.
Frequently Asked Questions
Chances are, you didn’t use the bricks of full-fat cream cheese. Another reason could be because your butter and cream cheese were too warm. Make sure they are soft but NOT melted when you make the frosting.
The easiest fix is to cover the bowl and toss it into the fridge for about 30 minutes to chill it back down, then remove and mix again.
Yes! Transfer to an airtight container or freezer bags and store in the freezer for up to 2 months. The day before you want to use it, transfer to the fridge overnight to thaw. The next day, pull it out to room temperature for at least 30 minutes then transfer to the mixer. Use the paddle attachment to cream again until light and fluffy again.
You can! Just keep in mind that it can be a little tricker to pipe than buttercream and is much easier to pipe when it is colder. One trick is to transfer to a piping bag just after you have gotten it light and fluffy, then store in the fridge for just about 20-30 minutes to chill back up a bit. This way, it should still be smooth and creamy but hold its shape a bit better.
- Serve at the Right Temperature-For the best texture and flavor, serve the frosting slightly chilled or at room temperature. Straight from the fridge, it can be too firm; too warm, and it might get messy.
- Soften Ingredients Properly-Let your cream cheese and butter sit at room temperature for about 30-60 minutes. They should feel soft to the touch without melting. Softening ensures they blend smoothly without lumps. Cold ingredients are harder to mix and can leave chunks in the frosting.
- Piping the Frosting– Chill your frosting for 10-15 minutes if you plan to pipe it. Use a sturdy piping bag and a larger tip—cream cheese frosting is heavier than buttercream and needs support. Pipe slowly for sharp, clean edges.
- Avoid Frosting Warm Cakes– A warm cake can ruin your frosting. The heat will melt it, making it slide off the surface. Make sure your cake or cupcakes are completely cool before spreading or piping the cream cheese frosting.
- Food Coloring– If coloring the frosting, use gel food coloring instead of liquid. Gel colors won’t thin the frosting while giving you bold, vibrant shades. Add the color gradually, mixing a little at a time until you reach the desired hue.
- Don’t Overmix- Mix just until the ingredients are combined. Overmixing cream cheese frosting can cause it to thin out or become runny. If the frosting looks glossy or separates, you’ve gone too far. Stop as soon as it’s fluffy and spreadable.
Troubleshooting
- Too thin? Add more powdered sugar, one tablespoon at a time, until it thickens.
- Too thick? Mix in a teaspoon of milk or cream at a time until it softens.
- Too sweet? A few drops of lemon juice or a touch more salt- it cuts the sweetness.
Storing and Freezing Instructions
- Refrigerator: store in an airtight container in the fridge for up to 4 days.
- Freezer: store in an airtight container, or freezer bags, in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
- To use: once you are ready to use the frosting again, remove it from the fridge and let it warm up to room temperature. Then, using an electric mixer or a stand mixer, whip the frosting back up until it is nice and fluffy.
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Best Cream Cheese Frosting Recipe
Ingredients
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer, add the butter and beat with the paddle attachment until light and fluffy, or about 2-3 minutes. Add the room temperature cream cheese and beat again until light and fluffy, or about 2 minutes more.
- Add the powdered sugar and vanilla and mix on low until fully incorporated, then beat on high for about 30 seconds until it is light and fluffy again.
- Use immediately, or store in an airtight container in the fridge for up to 4 days. Enjoy!
Notes
Nutrition
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More Quick and Easy Frosting Recipes
- Chocolate Buttercream Frosting
- Mint Cream Cheese Frosting
- Frosted Pumpkin Bars
- Classic Buttercream Frosting
- Eggnog Buttercream Frosting
- Blood Orange Frosting
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- More Cake Recipes
This Cream Cheese Frosting tastes great, stays super creamy and is quick and easy. It holds its shape well enough to pipe or spread onto any of your favorite cakes, cupcakes and more.
Categories:
Christmas, Desserts, Easter, Fall Recipes, Frosting, Gluten-Free, Nut-Free, Spring Recipes, Summer Recipes, Thanksgiving, Vegetarian, Winter Recipes,
