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This homemade cream cheese frosting is smooth, creamy, and perfectly balanced with sweet and tangy flavor. It’s the kind of frosting that instantly upgrades cakes, cupcakes, cinnamon rolls, and even quick breads!
My Fluffy Buttercream Frosting and Homemade Chocolate Frosting are favorites around here too!
Why you’ll love this homemade cream cheese frosting!
This classic Cream Cheese Frosting recipe is the perfect complement to so many desserts! From zucchini bars to red velvet and carrot cake, this frosting has a way of making everything just a little bit tastier.
I love recipes using boxed cake mix, but when it comes to frosting, I always avoid the pre-made tubs and make my own. There are some things where you really can’t tell the difference between store-bought and homemade, but this recipe isn’t one of them. Homemade has a tang and creaminess that you don’t get from the tubs!
- Perfectly sweet with a tangy twist: The cream cheese balances the sweetness for a flavor that isn’t overpowering.
- Ultra smooth and creamy: Beats up light and fluffy for easy spreading or piping.
- Made with simple ingredients: Just pantry staples you probably already have.
- Versatile: Perfect for cakes, cupcakes, cookies, and breads.
- Better than store-bought: No artificial taste — just fresh, rich flavor.
(If you love all things cream cheese like I do, be sure to try out my Cream Cheese Bars, too!)
Table of Contents
Ingredients You Need
The complete ingredient list with measurements is in the recipe card at the bottom of the page.
- Unsalted butter – Take this out of the fridge about an hour before you’re going to make the frosting so it has time to soften.
- Cream cheese – You’ll also want to take the cream cheese out to soften so it doesn’t stick to your mixer paddle. Use full-fat cream cheese when making this frosting, not the low-fat kind. Also, avoid the kind that comes in the tub. You want the blocks of cream cheese!
- Confectioners sugar (powdered sugar) – Sweetens and thickens the frosting.
- Vanilla extract – Adds warm, classic flavor.
- Milk – Whole or reduced fat (2%) is best.
Variations
- Add a different extract to suit your taste preferences or a specific holiday. For example, peppermint extract would be great when using this frosting on baked treats for the holidays.
- Add gel food coloring for a touch of festive color.
- Whole cream can be used instead of milk for a more luxurious taste and texture.
How to Make Cream Cheese Frosting
- Combine the butter and cream cheese: Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute or until the two are combined and smooth.
- Add the sugar: Reduce the mixer speed to low, and add the sugar slowly, beating until it’s fully incorporated into the cream cheese and butter. If you need to, turn off the mixer to scrape down the sides of the bowl.
- Finish the frosting: While the mixer is running on low speed, add the vanilla and salt. Then, add the milk a tablespoon at a time, and continue mixing until the frosting is smooth and creamy. Finally, turn the mixer to high speed, and beat until the frosting is light and fluffy.
Serving Suggestions
Here are some recipes that are perfect for finishing with this frosting:
Storage Instructions
- Refrigerator: Store in an airtight container or sealed piping bag for up to 2 weeks. Let it come to room temperature and re-whip before using.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and beat again before spreading.
Frequently Asked Questions
While sugar does help preserve the frosting, if it gets warm enough, it will spoil. (Plus, even in the best conditions, it will only last for about 8 hours at room temperature before needing to be refrigerated.) It’s best to play it safe, and store your frosting (and the baked goods you use it for) in the fridge.
There are a few possible culprits here. Your cream cheese could have been too cold, your butter could have been too cold, or both! Lumps in your powdered sugar can also result in a lumpy frosting.
No, if you use regular sugar instead of confectioner’s sugar, you’ll end up with a grainy frosting.
Yes. For piping, add less milk so the frosting stays thick and holds its shape.
More Desserts With Cream Cheese Frosting
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Homemade Cream Cheese Frosting
Equipment
- Mixing bowls
- Stand mixer
Ingredients
- ½ cup unsalted butter
- 8 ounces cream cheese softenened
- 5 cups confectioners sugar
- 1 tablespoon vanilla extract
- dash of salt
- 3-4 tablespoons milk
Instructions
- Place butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, about 1 minute.½ cup unsalted butter, 8 ounces cream cheese
- Reduce the speed to low, slowly add confectioners, and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.5 cups confectioners sugar
- Add vanilla and salt. Mixing completely.1 tablespoon vanilla extract, dash of salt
- Add milk one tablespoon at a time until it’s a smooth consistency.3-4 tablespoons milk
- Turn mixer to high and beat until light and fluffy.
Notes
- Use full-fat block cream cheese for best texture.
- Make sure butter and cream cheese are fully softened.
- Add powdered sugar gradually to prevent lumps.
- For thicker frosting, reduce or skip the milk.
- Chill briefly if frosting becomes too soft to pipe.
Did 1/2 recipe for 24 cupcakes. Used 1&1/2 T soy milk, should have used 1T as was a little soft. Sifted the icing sugar. Turned out good. Nov 16/25
What size cake will this cover?
9×13 or two 9×9’s or two 8×8’s