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Frosting being piped on a cupcake in a green liner.
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4.75 from 4 votes

Cream Cheese Frosting

A classic cake topper, cream cheese frosting is easy to make and tastes just heavenly. Even the plainest cake is elevated by cream cheese frosting!
Prep Time10 minutes
Total Time10 minutes
Course: Frostings & Sweet Sauces
Cuisine: American
Servings: 12
Author: Rachel Gurk

Ingredients

  • 1 package (8 ounces) cream cheese, softened (reduced-fat will work, we don’t recommend fat-free)
  • ¼ cup unsalted butter, softened
  • 4 cups powdered sugar (confectioner’s sugar)
  • 1 teaspoon milk (more if desired)
  • 1 teaspoon pure vanilla extract (or 1 teaspoon vanilla bean paste)

Instructions

  • In a large bowl, with electric mixer, beat cream cheese and butter until fluffy, about 1 minute.
    1 package (8 ounces) cream cheese, softened , ¼ cup unsalted butter, softened
  • Add powdered sugar, milk, and vanilla; beat until light and fluffy, 2 minutes.
    1 teaspoon milk, 1 teaspoon pure vanilla extract, 4 cups powdered sugar
  • If frosting seems too thick, beat in additional milk, ½ teaspoon at a time. If frosting is too thin, add powdered sugar, ¼ cup at a time. 
  • Frost completely cooled cake. Frosted cake should be refrigerated.

Video

Notes

  • Yield: Makes 3 cups, enough to frost a 2 layer cake. Cut recipe in half to frost a 9 x 13-inch cake if you don't want a thick layer of frosting.
  • Make ahead: make the frosting up to a day ahead and refrigerate. Take the frosting out of the fridge an hour before you want to use it so it comes to room temperature. It will soften slightly and be easier to spread. Stir well before using.
  • Storage: Store leftover cream cheese frosting in the refrigerator for up to three days. Store cakes frosted with cream cheese frosting in the fridge, too.
  • To freeze frosting: Freeze extra cream cheese frosting in resealable freezer bags, removing any extra air as you seal the bag. Label the freezer bag and use the frosting within a month. Defrost the frosting overnight in the freezer. Snip a corner from the bag and pipe the frosting right from the bag onto cupcakes or cake. If the frosting separates slightly, remove it from the bag and stir or beat the frosting until it's creamy.

Nutrition

Serving: 0.25cup | Calories: 223kcal | Carbohydrates: 41g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 27mg | Sugar: 40g | Vitamin A: 254IU | Vitamin C: 0.001mg | Calcium: 19mg | Iron: 0.05mg

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