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Easy Cream Cheese Frosting Recipe

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This is the BEST Cream Cheese Frosting thanks to a tried and tested technique from Cook’s Illustrated—once you try it, you’ll never go back! This method produces a frosting that’s thick, stable, perfectly pipeable, creamy, fluffy, and easy to spread AKA the perfect frosting!

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cream cheese frosting on a cupcake showing how tall and fluffy it is


 

Why you’ll love This Cream Cheese Frosting

This cream cheese frosting is the BEST thanks to a smart technique from Cook’s Illustrated! Here’s why:

1. Creates a thicker, more stable frosting: Beating the butter and powdered sugar first traps air and builds structure, creating a fluffy, pipeable frosting.
2. Holds its shape: The mixture may look dry at first, but that’s intentional—it keeps the frosting from becoming loose once other ingredients are added.
3. Ensures a smooth, silky consistency: Adding the cream cheese gradually allows it to emulsify into the base instead of breaking it, preventing a runny texture.
4. Delivers perfect texture and flavor: The finished frosting holds its shape beautifully, spreads easily, and has a rich, tangy-sweet flavor in every bite.

a bowl of cream cheese frosting in a recipe showing how thick, fluffy and creamy it is
ingredient icon

Cream Cheese Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

  • Cream cheese: Use full-fat block cream cheese, not the spreadable kind, because it’s firmer and yields a thicker, creamier frosting that holds its shape.
  • Butter: Use unsalted butter or omit the salt in the frosting.  
  • Powdered sugar, also known as confectioner’s sugar, should be sifted through a sieve.
  • Vanilla extract: Use pure vanilla extract for the best flavor.
  • Salt: This brightens the flavors and prevents the frosting from tasting overly sweet.
up close of homemade cream cheese frosting on red velvet cake showing how thick and stable it is

How to MAke Cream Cheese Frosting

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

  • Step 1: Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the butter and sugar on low speed, then gradually add the powdered sugar, increasing to medium-high to prevent the powdered sugar from flying everywhere.
  • Step 2: Continue to beat on medium-high for 3 minutes. It will be powdery, but should come together by the end.
  • Step 3: Add the cream cheese 1 piece at a time, beating a few times after each addition. Scrape down the bowl as needed.
  • Step 4: Beat in the vanilla and salt.
a collage showing how to make cream cheese frosting by 1. sifting the powdered sugar into the mixing bowl and adding the butter, 2. mixing for 3 minutes until it's cohesive, 4. adding the cream cheese one piece at a time 5. adding the vanilla and salt, 6. mixing until smooth
showing how to make cream cheese frosting by beating in a blender until smooth

TIPS for the Best Cream Cheese Frosting

  • Start with cool room-temp ingredients: Butter should be soft but still cool (about 65–68°F), giving slightly when pressed yet holding its shape. It should look matte (not shiny) and feel smooth, not greasy.
  • Beat just until smooth: Overmixing can make the frosting too soft and loose.
  • Adjust consistency as needed: Add more powdered sugar to thicken or a splash of cream to loosen.
  • Chill if too soft: Pop it in the fridge for 10–15 minutes to firm up before spreading or piping.

Easy Cream Cheese Frosting variations

  • Chocolate: Add 1/3–½ cup cocoa powder with the powdered sugar.
  • Citrus: Mix in fresh lemon, lime, or orange zest (and a little juice) for a bright, tangy flavor.
  • Strawberry or Raspberry: Beat in freeze-dried fruit powder for a natural fruity flavor without thinning the frosting.
  • Peanut Butter: Add ¼–½ cup creamy peanut butter for a rich, nutty variation. You may need to add a splash of milk to thin.
  • Maple: Replace some powdered sugar with maple syrup for a cozy, warm sweetness.
  • Cinnamon Spice: Add ½–1 teaspoon cinnamon (or pumpkin spice) for a warm, bakery-style flavor.
  • Vanilla Bean: Use vanilla bean paste or scraped seeds for a deeper vanilla flavor.
best homemade cream cheese frosting recipe ina bowl with a spoon showing how thick and fluffy it is

How to serve Homemade Cream Cheese Frosting

Cream cheese frosting is delicious on cakes, cupcakes, and cookies! Here are some tips for the perfect serving texture:

  • Bring to room temperature: If it’s been refrigerated, let the frosting sit out for 15–30 minutes to soften slightly—this makes it ultra-creamy and easy to spread.
  • Give it a quick stir or rewhip, especially if it’s been refrigerated, to restore that smooth, fluffy texture.
  • Use on cooled desserts only: Spread or pipe onto completely cooled cakes, cupcakes, or cookies so it doesn’t melt.
  • Piping tip: If it’s too soft, chill for 10–15 minutes before piping for cleaner shapes.
  • Serving chilled, frosted desserts: Let cakes or cupcakes sit at room temp for 20–30 minutes before serving for the best flavor and texture.

HOW TO STORE Recipe for Cream Cheese Frosting

•Refrigerator: Store in an airtight container for up to 5 days. Let it sit at room temperature for 15–20 minutes and give it a quick stir before using.
•Freezer: Freeze for up to 2–3 months in a sealed container. Thaw overnight in the refrigerator, then rewhip until smooth.
•On frosted cakes/cupcakes: Keep refrigerated. For best texture and flavor, let them sit at room temperature for about 20–30 minutes before serving.

up close of homemade cream cheese frosting on red velvet cake showing how thick and stable it is

Looking for more Dessert Recipes with Cream Cheese?

Red Velvet Cake
Carrot Cake
Lemon Cake with Cream Cheese Glaze
Pumpkin Cream Cheese Muffins
Sugar Cookie Bars
No Bake Cheesecake
Carrot Cake Cheesecake
Lemon Cake
Butter Cake

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Homemade Cream Cheese Frosting

This is the BEST Cream Cheese Frosting thanks to a tried and tested technique from Cook's Illustrated—once you try it, you'll never go back! This method produces a frosting that’s thick, stable, perfectly pipeable, creamy, fluffy, and easy to spread AKA the perfect frosting!
Servings: 3 cups/12 cupcakes
Total Time: 10 minutes
Prep Time: 10 minutes

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Ingredients

  • 6 Tablespoons unsalted butter, softened to room temperature
  • 2 3/4 cups powdered sugar
  • 8 ounces full-fat brick cream cheese, softened to room temperature
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

  • Note: This is a unique method from Cook's Illustrated that makes the frosting thicker and more stable. It will look super thick at first, but it will thin to the ideal consistency when you add the cream cheese.
  • Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the butter and sugar on low speed, then gradually increase to medium-high to prevent powdered sugar from flying everywhere.
  • Continue to beat on medium-high for 3 minutes. It will be powdery, but should come together by the end. (If not, no worries, proceed to the next step.)
  • Add the cream cheese 1 piece at a time, beating a few times after each addition. Scrape down the bowl as needed.
  • Beat in the vanilla and salt. If your frosting seems too runny, beat in a little more sugar.

Notes

  • Start with cool room-temp ingredients: Butter should be soft but still cool (about 65–68°F), giving slightly when pressed yet holding its shape. It should look matte (not shiny) and feel smooth, not greasy.
  • Double the recipe for a double-layer cake, like my Red Velvet Cake Recipe, starting with â…› teaspoon of salt and adding more to taste. 

Storage

  • Refrigerator: Store in an airtight container for up to 5 days. Let it sit at room temperature for 15–20 minutes and give it a quick stir before using.
  • Freezer: Freeze in a sealed container for up to 2–3 months. Thaw overnight in the refrigerator, then rewhip until smooth.
  • On frosted cakes/cupcakes: Keep refrigerated. For best texture and flavor, let them sit at room temperature for about 20–30 minutes before serving.

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The Face Behind the Recipes

Welcome to my food blog with all my favorite cravings! I am Jennifer, a lover of food and sharing my recipes. I am a cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD. Start browsing recipes and subscribe to my weekly free newsletter! Read more about me here.

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