Homemade cream cheese frosting is super creamy, soft, smooth, and tangy. It's so easy to make and the uses are endless!
Recipe by Sally on October 7, 2019
Prep time: PT5M
Total time: PT5M
Rating
4.7 stars ( reviews)
Keywords
cream cheese frosting
Ingredients
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Categories
Frosting
Cuisine
American
Steps
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
Reviews
Zoe P. on 2026-02-11 (5 stars): Would it be bad if I baked cupcakes, frosted them with this frosting, and had them sit in the refrigerator for a few days? I baked red velvet cupcakes last night and I'm wondering if I should make the icing the day before I give them out or if it would be okay to make the cream cheese icing, pipe it onto the cupcakes, and let them sit in the fridge till Saturday, (So in three days.)
EC on 2026-03-14 (1 stars): I followed the directions exactly as written. The texture was really runny and seemed more appropriate for cinnamon rolls vs cupcakes. Two minutes was too long to beat IMO and I wish I had stopped sooner as the frosting resulted in a poor consistency and not at all as pictured. It became much too thin and did not hold any shape.
Julie on 2026-04-04 (1 stars): I have worked in bakeries and consider myself to be good at baking and love home made frosting. This frosting however would be better suited for cinnamon rolls. I added the extra powdered sugar and then some. I tried refrigerating and and still too thin. Flavor was just ok.
I’ll stick to what I know next time
Shelli LoCicero on 2026-04-22 (5 stars): This recipe is amazing! It comes out perfect every time. When I use it to ice cookies I just add a little milk to water it down a bit.
Priscilla on 2026-05-15 (5 stars): I did not have a hand mixer so I mashed with a fork and used my Xylitol so it was sugar free. Came out great!
Kath on 2026-05-26 (4 stars): First batch was a bit too sweet as I needed the extra sugar to enable piping. Second time around replaced vanilla with lemon juice and zest of a lemon - perfect. Thank you Sally soo much for translating into grams and Celsius - - I love your recipes,
