The BEST Cream Cheese Frosting

Christina Marsigliese
28 Comments
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If you have tried my Ultimate Carrot Cake recipe, then you already know that this is the BEST Cream Cheese Frosting with a thick, fluffy texture and balanced flavor that's not too sweet. It holds up to piping and wont be a runny mess when you try to stack cake layers. I have a secret ingredient that makes the flavor pop and you won't need any other recipe after you try this one. If you love making frosting with cream cheese, try my Chocolate Cream Cheese Frosting that I use on a chocolate sheet cake and this Whipped Cream Cheese Frosting that I use for this cake and this cake. This one also pairs perfectly with my Carrot Cake Cupcakes too!

best cream cheese frosting in a bowl with spatula

WHY THIS RECIPE WORKS

  • Easy to make - this frosting recipe has just 5 ingredients and it comes together very quickly.
  • Fluffy and airy texture - so many times I hear from home bakers that their cream cheese frosting is runny which makes decorating and layering a total mess. This one is NOT. This recipe makes a thick, fluffy and luscious frosting that holds up stiff.
  • Ideal for decorating - this cream cheese frosting is quite stable and holds up well so you can use it for making layer cakes and making piped decorations or borders on cakes and cupcakes.
  • Rich & balanced flavor - you really taste the richness of cream cheese that isn't overpowered by sweetness and heaps of powdered sugar. This one holds up with the minimum amount of sugar and I use a secret ingredient to brighten the flavor.
  • Secret ingredient - a touch of lemon juice is my secret ingredient and it does wonders for cream cheese frosting! You will notice how much brighter and complex the flavor is.
best carrot cake with best cream cheese frosting on a board

INGREDIENTS FOR CREAM CHEESE FROSTING

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

  • Unsalted butter - it is important that you use soft butter for this recipe and it should be unsalted since cream cheese already contributes salt. If it is too cold, it will be difficult to incorporate the cream cheese smoothly.
  • Powdered sugar - it's also called icing sugar or confectioner's sugar. Make sure you sift it before making the frosting since those pesky lumps can sometimes take forever to break down. Sifted icing sugar will give you a fluffier frosting.
  • Cream cheese - you will need one block of cream cheese to make this batch of frosting that will cover a small cake. Make sure it is completely softened or it will not incorporate evenly into the whipped butter. Avoid using spreadable or whipped cream cheese which has a higher moisture content and will affect the consistency of the frosting.
  • Lemon juice - this is my secret ingredient and it really enhances the tanginess of the cream cheese. It makes all the difference in the flavor!
  • Pure vanilla extract - good quality vanilla is essential to making delicious frosting and I love this Madagascar Bourbon Vanilla extract.
cream cheese frosting after adding half of the cream cheese
fluffy cream cheese frosting after adding all of the cream cheese

STEP BY STEP INSTRUCTIONS: HOW TO MAKE CREAM CHEESE FROSTING

  • STEP 1). Cream butter and sugar. Combine soft butter with 1 cup (120g) of powdered sugar in a large mixing bowl and mix for about 2 minutes on medium speed using an electric handheld mixer until very smooth and fluffy. You can also mix it in the bowl of a stand mixer fitted with the paddle attachment.
  • STEP 2). Gradually add soft cream cheese. Cut the block of soft cream cheese into small ½ - ¾ inch cubes and mix it in 2-3 pieces at a time until full incorporated, thick, fluffy and pale in color.
  • STEP 3). Mix in liquid. Add lemon juice and vanilla extract and mix until evenly combined, then mix in remaining ⅔ cup (80g) of powdered sugar until the frosting is smooth, fluffy and very creamy. Use immediately to decorate cakes or cupcakes.
making cream cheese frosting by adding cubes of cream cheese slowly to whipped butter and sugar
cream cheese frosting on mixer attachment after gradually adding cream cheese

EXPERT TIPS FOR THE BEST CREAM CHEESE FROSTING

  • Have all ingredients at room temperature, especially the butter and cream cheese. If the cream cheese is not soft enough (for example, if you use it straight from the fridge), it will not incorporate smoothly and the frosting will be more dense than fluffy.
  • Sift the powdered sugar. Confectioner's sugar is always lumpy and sifting it will make the frosting smoother and more airy.
  • Use high quality vanilla. Good vanilla makes all the difference in baking.
  • Use fresh lemon juice. A fresh lemon will make all the difference in the flavor, and if you'd like you can also use some lemon zest for a lemon cream cheese frosting.
  • Hold back on adding liquid. Cream cream cheese is already almost 60% water so my recipe doesn't need much more liquid. Also it is important to use the right ratio of butter to cream cheese. That ratio is about 1:2 - one part butter to 2 parts cream cheese.
  • Hold back on the sugar. Too much sugar will not only make it taste way too sweet, but it will make it more runny since sugar binds water and turns into a syrup.

RECIPE FAQ

Can I double the cream cheese frosting?

This recipe for cream cheese frosting makes the perfect amount to cover one 2 layer 8-inch cake like my Best Carrot Cake. If you want a thick layer of frosting, then you can easily double it or make 1.5 times the recipe.

Can I use whipped cream cheese?

This recipe works with brick/block cream cheese. Whipped cream cheese has more moisture and a softer consistency that will make this frosting too runny.

best carrot cake with best cream cheese frosting

HOW TO FROST AND CRUMB COAT A CAKE

For a simple finish on the cake, first make sure your baked cake layers are completely cooled or even cold. Apply a thin layer of frosting all over the cake to first catch and trap the crumbs. This is called a "crumb coat". Then chill the cake for about 15 minutes so this layer of frosting stays in place.

Then dollop the balance of the frosting right on top of the cake and use an offset spatula to push and spread the frosting down from the center, out to the edges and then finally down the sides of the cake to coat. Have restraint when it comes to spreading -- the more you spread, the more air you will press out of the frosting. So, stick to swift swoops and swooshes for a natural effect.

STORING AND FREEZING

How do I store cream cheese frosting?

I recommend using this frosting right away, but if you can't use it right away, cover the bowl with a damp towel and set aside for 30 minutes. If you need to make it in advance, cover the bowl tightly with plastic wrap and refrigerate for up to 1 day. Bring it to room temperature and whip it gently until soft before using it to decorate.

Can I freeze cream cheese frosting?

Since cream cheese frosting has a higher moisture content, I do not recommend freezing it.

Check out these delicious cake recipes to use cream cheese frosting:

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Cream Cheese Frosting

Christina Marsigliese, Food Scientist MSc.
the best cream cheese frosting
This thick and fluffy cream cheese frosting has the perfect balance of sweetness and tanginess with my secret ingredient. It isn't runny and thin like a lot of other recipes can be. You can use this cream cheese frosting to decorate cakes and cupcakes, and it's even thick enough to pipe decorations.
5 from 7 votes
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Prep Time 14 minutes
Servings 3 cups

Ingredients
  

  • ½ cup (113g) unsalted butter, softened
  • 1 ⅔ cups (200g) powdered confectioner's sugar, sifted and divided
  • 8 oz (227g) brick cream cheese, softened and cut into cubes
  • 1 ½ teaspoon (7ml) lemon juice
  • ½ teaspoon pure vanilla extract

Instructions
 

  • Combine soft butter with 1 cup (120g) of powdered sugar in a large mixing bowl and mix for about 2 minutes on medium speed using an electric handheld mixer until very smooth and fluffy. You can also mix it in the bowl of a stand mixer fitted with the paddle attachment.
  • Cut the block of soft cream cheese into small ½ - ¾ inch cubes and mix it in 2-3 pieces at a time until full incorporated, thick, fluffy and pale in color.
  • Add lemon juice and vanilla extract and mix until evenly combined, then mix in remaining ⅔ cup (80g) of powdered sugar until the frosting is smooth, fluffy and very creamy. Use immediately to decorate cakes or cupcakes.

More Frosting

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28 Comments

  1. I am making Carrot Cake Cupcakes this morning and was wondering how many cupcakes this Cream Cheese Icing Recipe will frost. I am actually usually the large cupcake holders instead of the standard size.
    Thank you

    Reply

  3. I am making 100 cupcakes for an open house. Can I use cream cheese frosting if I am going to freeze than?

    Reply

    1. Hi Patty! Since cream cheese frosting has a higher moisture content, I do not recommend freezing it.

      Reply

  5. I usually hate cream cheese frosting because of the goopy texture, but this one is just like regular buttercream! I left out the lemon since I'm using it for chocolate cupcakes.

    Reply

  7. 5 stars
    Best carrot cake + cream cheese frosting I’ve ever made. Made it twice over the Easter weekend. Made it in 2 - 9x9 pans and worked perfectly.

    Reply

  8. 5 stars
    The BEST cream cheese frosting ever. My kids are in their 30's and can't get enough of it, especially with your carrot cake recipe which I also think is the best. Thank you so much for sharing it

    Reply

  10. Hi Christina,

    I live in France and can't get a block of cream cheese. The only kind I can find is the Philadelphia spreadable kind that comes in a tub. Will this be adequate for making your cream cheese frosting? Thanks very much for your reply!

    Reply

    1. Hi Carol! I have never tested it, so unfortunately I cannot recommend it. It will likely not have enough body and be too thin.

      Reply

      1. It works fine if you tip it out onto kitchen paper and sort of squash it a bit thinner than it comes out of the package and let it dry out for say 15 minutes but you should re weigh it then. I’ve done this many times. It doesn’t stick to the kitchen paper

    2. The cream cheese in a tub is perfect. In the UK we don't have blocks of cream cheese and I use the tub variety and it works brilliantly!

      Reply

      1. Thanks for sharing Tatiana! Glad to know it works with your cream cheese.

  11. 5 stars
    I made your yogurt lemon cake and was looking for a cream cheese frosting to go with it and this was perfect! Thank you for sharing!

    Reply