This is my go-to cream cheese frosting recipe that I use on layered cakes, bundt cake, and cupcakes. It’s sweet, buttery, and loaded with cream cheese flavor. It can be piped easily or just slathered on any dessert that needs a punch of sweet and tangy cream cheese flavor!

Pipine white cream cheese frosting on a glass bowl on a white surface with a cake plate behind it

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Cream Cheese Frosting goes on everything from zucchini cake, pumpkin cupcakes, and definitely red velvet cake to your favorite sour cream sugar cookies! Sometimes you’re just looking for more than a regular american buttercream frosting and this is it!

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Cream cheese – Use the full-fat cream cheese and make sure it’s softened before trying to mix it up.
Butter – I like to use salted butter in this recipe because it helps balance out the sweetness. If you prefer using unsalted butter, feel free to add about 1/4 teaspoon of salt to the cream cheese frosting recipe.
Powdered sugar – If your powdered sugar is clumpy, use a fine mesh sieve and sift it before adding it to the frosting. This will help work out the lumps quicker than trying to mix them out with an electric mixer.
Vanilla extract – Use your favorite vanilla extract. It doesn’t matter if it’s store-bought or homemade vanilla extract, whatever is your favorite.
Milk – I prefer to use whole milk, but 2% will work in a pinch.

Substitutions and Variations

Unsalted butter can be used instead of salted butter with an addition of about 1/4 teaspoon of salt.
Vanilla bean paste can be substituted for the vanilla extract. It will add some additional sweetness because it has sugar included in it.
Heavy whipping cream can be used instead of whole milk.
Adding different flavored fruit extracts in place of the vanilla extract would make a delicious fruity cheesecake flavor frosting.

NOTE: This recipe has not been tested with other substitutions or variations

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pumpkin cupcake in a fall flannel cupcake liner with cream cheese frosting and fall leaf sprinkles on it on a plate with a small lip

Step-by-Step Instructions

Once both the cream cheese and butter have come up to room temperature, they can be mixed in a large bowl until light and fluffy. Scrape down the sides of the bowl.
Add the powdered sugar, vanilla extract, and 2 tablTespoons of the milk. Mix on low speed with your hand mixer until the powdered sugar is almost completely worked into the frosting. Then turn the mixer up to high speed and beat until light and fluffy, adding an 1 tablespoon of milk at a time until you reach your desired frosting consistency.
Add the frosting to your dessert either by piping it with a piping bag and tip or spread it with a butter knife or angled spatula.

NOTE: This is not a crusting frosting! It will not set up with a crust after it’s on the cake.

Tips and Tricks

Make sure both the cream cheese and the butter are at room temperature before trying to blend them together for the frosting otherwise it will be lumpy and you’ll have to mix it a lot longer to try to get the lumps worked out.
Add the milk in increments so the frosting doesn’t get too thinnned out.
Beat the frosting for an additional 30 seconds to 1 minute after the powdered sugar is incorporated will give you a lighter and fluffier frosting.

cupcakes with tall frosting swirls on a white ruffle edge cake plate

How to Store and Freeze

Store this homemade cream cheese frosting in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. You may need to fluff it back up after storing it in the fridge for a period of time. Let it soften at room temperature and rewhip it with a hand mixer on medium speed until light and fluffy again.

To freeze this frosting recipe, place it in a freezer-safe container or bag in the freezer for up to 3 months. Thaw in the fridge overnight before beating it back up to the fluffy consistency and using it.

If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!

Cream Cheese Frosting

Author: Miranda Couse

Use this cream cheese frosting on layered cakes, bundt cake, and cupcakes. It’s sweet, buttery, and loaded with cream cheese flavor. It can be piped easily or just slathered on any dessert that needs a punch of sweet and tangy cream cheese flavor!

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Prep Time 5

Cook Time 0

Course Dessert

Cuisine American

Servings cups

Calories 943 kcal

Ingredients

▢ 8 ounces cream cheese room temperature
▢ 1 cup salted butter room temperature
▢ 5 cups powdered sugar
▢ 1 teaspoon vanilla extract
▢ 5 to 6 tablespoons milk

Instructions

In a large bowl, add in the cream cheese and butter. Beat with a hand mixer on medium speed until smooth and creamy.
Add in the powdered sugar, vanilla extract, and 2 tablespoons of milk. Beat on low until most of the powdered sugar is incorporated. Slowly add the remaining milk 1 tablespoon at a time until it reaches the desired spreadable consistency. You may not need all of the milk! Turn hand mixer to high speed and beat until light and fluffy. Scrape down the sides of the bowl and mix in any unmixed bits.
Transfer the frosting to a piping bag with a large piping tip to pipe swirls or use an angled spatula or butter knife to spread the frosting on the cake/cupcake.
Store in an airtight container in the refrigerator for up to a week.