Learn how to make the best cream cheese frosting with tested tips and a troubleshooting guide for a light, fluffy frosting that’s still thick enough to pipe. A video tutorial is included.
Why you’ll love this recipe:
This cream cheese frosting is my go-to for cakes and cupcakes.
- Texture: smooth, creamy, light and fluffy.
- Flavor: balanced sweetness with a pleasant tang — this recipe uses less sugar than many others.
- Consistency: thick and stable enough to pipe cleanly.
Ingredients you need:
- Cream cheese – Use brick-style, full-fat cream cheese (plain block) for the best structure.
- Butter – Unsalted butter lets you control salt. For a firmer, more stable frosting you can increase butter up to 1½ cups to make a cream cheese buttercream.
- Powdered sugar – This recipe uses a modest amount of sugar for a better balance of flavor without being overly sweet.
Tip
The secret to perfectly smooth frosting is softened cream cheese and butter. Cold cream cheese will make the frosting lumpy.
Take cream cheese and butter out of the fridge 1–2 hours before making the frosting so they reach room temperature.
How to make cream cheese frosting:
This frosting comes together quickly.
- Beat cream cheese and butter on medium-high speed until fluffy, about 1–2 minutes.
- Add powdered sugar and beat on low until incorporated, then increase speed and whip until smooth and fluffy.
- Stir in salt and vanilla and whip another 30 seconds to combine.
- Use immediately to frost cakes or cupcakes, or refrigerate until ready. Re-whip briefly if chilled before using.
Cream Cheese Frosting Troubleshooting
Read these tips before you start so you can avoid common problems and know how to fix them if they happen.
What causes runny cream cheese frosting:
- Use full-fat, brick-style cream cheese. Low-fat or spreadable varieties contain more water, which can make the frosting runny.
- Too-soft butter can loosen the frosting. Room-temperature butter should be soft but still slightly firm.
- Avoid adding too much liquid flavoring. Keep extracts to about 1 teaspoon and add them last so they don’t dissolve powdered sugar and thin the frosting.
- Prefer dry flavorings like lemon zest, vanilla paste, freeze-dried fruit powders, or cocoa powder when possible.
- Over-beating can warm the mix and cause the sugar to melt, resulting in a soupy frosting.
How to fix runny frosting:
Adding more powdered sugar usually won’t help if the frosting is runny from excess moisture. Instead, slowly fold in up to 1/2 cup cornstarch to absorb moisture and thicken the frosting without drastically changing flavor.
Too sweet frosting:
If the frosting tastes too sweet, add a small pinch of salt to balance the sweetness.
Grainy frosting:
Graininess can occur when sugar isn’t fully incorporated or the mixture is too dry.
Fix: Add 1–2 tablespoons of heavy cream and whip again until smooth.
Lumpy cream cheese frosting:
Lumps are usually from cold cream cheese. Soften cream cheese at room temperature for about an hour. If your powdered sugar is lumpy, sift it before adding.
Make-Ahead Tip:
This frosting stores well and can be prepared ahead of time.
- Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and re-whip before using.
- You can freeze the frosting for up to 3 months. Thaw overnight in the fridge, bring to room temperature, and re-whip before use.
Storing Tips:
- Keep frosting refrigerated in an airtight container for up to 3 days. Re-whip to restore texture before using.
Video Tutorial
Ultimate Cream Cheese Frosting
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Ingredients
- 8 oz (225 g) full-fat cream cheese at room temperature
- ¼ cup (55 g) unsalted butter at room temperature
- 2 cups (260 g) powdered sugar
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1/8 teaspoon coarse kosher salt
Instructions
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In a mixing bowl with a paddle attachment, beat cream cheese and butter on medium-high speed until fluffy, about 1 minute.
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Add powdered sugar and beat on low for about a minute. Increase to medium-high and beat until smooth and fluffy, about 3 minutes.
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Stir in vanilla and salt. Whip until incorporated, about 30 seconds.
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Tips & Notes
Make-Ahead Tip: Store in an airtight container in the fridge up to 3 days, or freeze up to 3 months. To thaw frozen frosting, move it to the fridge overnight, then bring to room temperature and re-whip before using.
Nutrition
This recipe was originally published on March 26, 2013.