Tessa’s Recipe Rundown
Taste: Perfectly balanced—sweet, tangy, and packed with vanilla flavor (without that cloying sweetness you get with other recipes!)
Texture: Ultra-smooth, creamy, and downright luscious.
Ease: Super duper easy and can be made ahead of time!
Why You’ll Love This Recipe: This 7-minute recipe instantly elevates any cake, cupcake, or other dessert!
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Some frostings are just a finishing touch. But this Cream Cheese Frosting? This smooth, creamy, flavorful frosting is the main event.
Since I published this recipe in 2017, it’s been one of the most popular recipes on my site – and with good reason! It’s my go-to frosting for icing Red Velvet Cake, topping Carrot Cake Cupcakes, or slathering across homemade Gooey Cinnamon Rolls.
After hearing consistent feedback that the original recipe became too runny for many HTH bakers, I experimented to make this frosting even sturdier without increasing the sugar.
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The result? A frosting that pipes like a dream and elevates every bite with its velvety texture and tangy flavor. No ingredient changes were needed—just a slightly different mixing method!
Check out my baking science tips below and the FAQ box underneath the recipe for ALL my tips and tricks to help you make the BEST Cream Cheese Frosting you’ll ever taste.
Sprinkle of Science
How to Make the BEST Cream Cheese Frosting
My Cream Cheese Frosting Experiments
I know some of you had trouble getting the original recipe to hold its shape when piping. Adding more powdered sugar made it too sweet!
The solution? Changing the ORDER of ingredients! Instead of adding the powdered sugar last, we beat the butter and sugar first, much like a buttercream recipe. Then add the cream cheese. That one little change makes a HUGE difference! See the difference in studiness:
In the left photo, the frosting is smooth but just a bit too soft—it started sliding right off the cupcake when flipped upside down! But on the right? My new method pipes beautifully and stays put—even when flipped upside down.
This makes it sturdier for hot days, BBQs, picnics, and transporting, as well as more decorative piping.
Why this works: When butter and sugar are creamed together first air becomes trapped, resulting in a fluffier texture and more stable structure. The powdered sugar also acts as a slight barrier, coating the fat in the butter to prevent the extra moisture in the cream cheese from absorbing.
Use Original Method for Cinnamon Rolls
For the best melt-in-your-mouth texture, stick with my original method! Beat the cream cheese, butter, and vanilla together on medium-high speed until light, creamy, and smooth, about 2 minutes. Then, gradually mix in the powdered sugar on low speed and beat until fluffy. This creates a soft, silky frosting that melts beautifully over warm cinnamon rolls.
What Type of Cream Cheese is Best for Frosting?
- A good cream cheese makes all the difference in getting that thick, luscious frosting. Trust me on this one!
- For the creamiest, dreamiest frosting, use full-fat brick-style cream cheese softened to a cool room temperature.
- Do NOT use whipped or spreadable cream cheese made for bagels (too soft!).
- Do not use low-fat cream cheese (less rich and too watery).
- Some off-brand cream cheese bricks can be runny. Go for a quality brand when possible, like Philadelphia.
The Secret Ingredient for the BEST Cream Cheese Frosting!
Want to take your cream cheese frosting from delicious to gourmet? The secret ingredient: vanilla bean paste.
It’s a little pricier and harder to find than vanilla extract, but it gives your frosting a deeper, richer vanilla flavor and those beautiful flecks of vanilla without needing to use a whole vanilla bean pod. Plus, it skips the alcohol taste that some pure vanilla extracts can have.
You can purchase vanilla paste at kitchen stores or on Amazon here.
The Butter
For light, fluffy frosting that holds its shape, use unsalted butter at a cool room temperature (about 67°F). Why unsalted? It gives you total control over the flavor—some brands of salted butter have twice as much salt as others! Check out my article on Unsalted vs. Salted Butter for more on this.
The Sugar
Powdered sugar, also called confectioners’ sugar or icing sugar, is a must for ultra-smooth frosting! No other sugar will do. To keep your frosting lump-free, always sift the powdered sugar after measuring.
✨ Tessa’s Tip: For the smoothest, silkiest texture, try organic powdered sugar containing tapioca starch instead of cornstarch. It dissolves better, so you won’t get any grittiness!
Have a question you don’t see answered here? Be sure to check the FAQ Box just below the recipe!
More Frosting Recipes You’ll Love:
- The Best Buttercream Frosting Recipe
- Best Ever Chocolate Buttercream Frosting
- Peanut Butter Frosting
- Swiss Meringue Buttercream
Delicious Ways to Use Cream Cheese Frosting:
- Perfect Carrot Cupcakes (pictured in this post)
- Gooey Cinnamon Rolls
- Red Velvet Cake
- Brown Butter Carrot Cake
The BEST Cream Cheese Frosting
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Ingredients
- 3/4 stick (85 grams) unsalted butter, at cool room temperature (67°F)*
- 1 1/2 cups (188 grams) powdered sugar, sifted (don't skip sifting!)
- 6 ounces (170 grams) cream cheese, completely softened to room temperature (brick-style, not spreadable)
- 1 1/2 teaspoons
vanilla paste or extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sifted powdered sugar on low, then gradually increase to medium-high to prevent a sugar cloud. Beat for 3 minutes until smooth. (It may look dry at first, but it will come together like magic!). Scrape down the bottom and sides of the bowl and paddle, then add the cream cheese and beat on medium-high for 1 minute until fluffy. Add the vanilla and beat for 30 seconds until fully incorporated. Scrape down the bowl again as needed.
Serving, Storing, and Make Ahead:
- Cream cheese frosting, alone or on cake or cupcakes, can sit at a cool room temperature for up to 8 hours before it should be refrigerated.
- The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days or in the freezer for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using.
Recipe Notes
For the best texture, stick with my original method! Beat the cream cheese, butter, and vanilla together on medium-high speed until light, creamy, and smooth, about 2 minutes. Then, gradually mix in the powdered sugar on low speed and beat until fluffy. This creates a soft, silky frosting that melts beautifully over warm cinnamon rolls.
Cream Cheese Frosting FAQs
Which Mixer to Use for Frosting?
Either a stand mixer or hand-held electric mixer works perfectly here.
How to Avoid Runny Cream Cheese Frosting?
1. Use the right cream cheese: Stick to high-quality, full-fat cream cheese in brick form. I love Philadelphia brand. Avoid spreadable or low-fat versions, which can make the frosting too soft and runny.
2. Watch the temperature: Your butter should be cool room temp (67°F) and your cream cheese should be room temp—not too warm, or the frosting can turn runny.
How to Make Cream Cheese Frosting Thicker
Feel free to add an additional 2 tablespoons of sifted powdered sugar at a time until you reach your desired consistency, but please note that this will result in a sweeter frosting.
How Much Frosting Do I Need? Can I Double This Recipe?
This recipe makes about 1 1/4 cups of frosting, perfect for frosting 12 cupcakes. To frost a two or three-layer 8-inch cake or 24 cupcakes, simply double all ingredients–no other modifications needed.
Does Cream Cheese Frosting Need to be Refrigerated?
Since the sugar acts as a preservative, this Cream Cheese Frosting (on its own or frosted on a cake or cupcakes) can sit at a cool room temperature for up to 8 hours before it should be refrigerated.
How to Store Cream Cheese Frosting
Cream Cheese Frosting can be made ahead of time, placed inside an airtight container, and stored in the fridge for up to 3 days. Bring to room temperature and re-whip with an electric mixer before using.
Can You Freeze Cream Cheese Frosting?
Store Cream Cheese Frosting in an airtight container in the freezer for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using.
This post was originally published in 2017 and updated in 2025 with recipe improvements and new photos. Photos by Joanie Simon.
How can this be flavoured? Can all the options in your American Buttercream recipe be used with the same quantities of ingredients for this batch of cream cheese frosting? If not, how can they be adjusted for this recipe? Thanks
Thank you for this great recipe! I have found using Blue Cattle Truck Mexican Vanilla Bean Paste takes my cream cheese cinnamon roll frosting a huge hit! Everyone’s raves about it! The specks of the vanilla bean seeds give it a beautiful look. Yum!
Easy and not to sweet.
I only used about 1 and one-third cup of powdered sugar and that seemed plenty. It was very good.
Absolutely amazing and easy!
I made a carrot cake for Easter, and used this recipe for the frosting! It was just right- quick and easy and not too sweet at all. I’ll use this recipe over and over now!
So happy you enjoyed our recipe, Sheliah!
Thank you
Hello thanks for sharing this recipe really needed it in a jiff I’ve made similar recep before I just made it a lemon vanilla for a lemon lime cake I made but forgot the recipe and really needed this one for my butter pecan cake mix cause we ate the icing .lol thanks a million
Hi Tessa! Is the final result of this frosting less sweet than your buttercream frosting? Even though that recipe is less sweet than other buttercream recipes, I still find american buttercream to be way too sweet for my taste. I wonder until how many grams I can reduce the powdered sugar in that recipe to be not sweet but still sturdy enough? Or if it is better to use this recipe instead? And in this case can I use the suggestions in the other recipe for the different flavours? Still with same quantities suggested? For example for mocha just add to the quantities of this cream cheese frosting 1 Tablespoon of espresso powder and 1/4 cup of cocoa? Thanks! Chiara
Hi Chiara! We haven’t tried flavoring this cream cheese frosting, but it should work just fine – I would just start adding flavorings, cocoa, etc lower than specified in the buttercream recipe, and adding from there to taste. As for the sweetness factor, that’s also up to your taste preferences and can be adjusted as you go. It will also impact the texture of the frosting, so just keep that in mind – but frosting is so easy to experiment with that you could simply lower the sugar, mix, and taste + check the consistency, and adjust from there. Easy and fun! I hope that helps!
Thanks Kiersten! If I want to make a tiramisu inspired cream, therefore a mascarpone frosting, can I simply swap the same quantity of cream cheese for same quantity of mascarpone keeping all the other ingredients with same quantities? Or something else (like sugar) should be increased a bit?
Hi Chiara! We’ve never tried using mascarpone in frosting like this, so I can’t say for sure how that will go, as it’s a very different consistency, flavor, and moisture content, compared to cream cheese. Let us know how it goes if you experiment with that 🙂
I love your recipes
So thrilled to hear that, Joyce!
Hi Tessa, will this slightly crust on top if for example used to frost cookies, but still remain soft inside?
Also, if in my country I only find Philadelphia in the oval plastic container, and not brick, can I still use that?
Thanks!
Chiara
Hi Chiara! No, this frosting won’t really crust, so while this may definitely be used to frost cookies, as it won’t really harden, the cookies won’t be able to be stacked. I’m not familiar with the tubs of cream cheese, as the only cream cheese available in tubs here are generally for spreading on bagels and contain different ingredients, for a more spreadable consistency. I would recommend doing some research online to compare the ingredients for what you have available vs. bricks of cream cheese here in the US – or feel free to give it a try and experiment. Good luck and happy baking 🙂
Thanks! What recipe can I use, or how I can twick this, in order to make it set a little bit, without being overly sweet? Thanks!
I’m not sure that cream cheese frosting will ever set perfectly as cream cheese likely would prevent that. I recommend using royal icing or cookie icing like this one if you need it to set entirely 🙂
Love this frosting… I did add cinnamon to the frosting and it was amazing, or do I was told. I made this for the brown butter carrot cake .