bake · Bake
How to Make Cream Cheese Frosting
Cream cheese frosting comes together in minutes with just four ingredients: cream cheese, butter, powdered sugar, and vanilla. The key is having your cream cheese and butter at true room temperature — soft enough to blend without lumps, but not so warm that the frosting becomes runny. Beat them together first until smooth, then gradually add powdered sugar until you reach the perfect spreadable consistency.
- Total time: 1 hr 15 min
- Hands-on: 15 min
- Serves: 1
- Difficulty: Easy
Ingredients
- 8 oz cream cheese
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1-2 tablespoons milk
Step by step
- Bring ingredients to room temperature. Take 8 oz cream cheese and 4 tablespoons butter out of the fridge 1-2 hours before making frosting. They should give slightly when pressed but not be mushy or oily.
- Beat cream cheese until smooth. Using an electric mixer on medium speed, beat the cream cheese for 1-2 minutes until completely smooth with no lumps. Scrape down the bowl once halfway through.
- Add butter and vanilla. Add the softened butter and 1 teaspoon vanilla extract. Beat on medium speed for another minute until fully incorporated and fluffy.
- Gradually add powdered sugar. With mixer on low speed, add 3 cups powdered sugar one cup at a time. Beat on low until just combined, then increase to medium and beat until smooth and spreadable, about 2 minutes total.
- Adjust consistency. If frosting is too thick, beat in 1-2 tablespoons milk. If too thin, add more powdered sugar ¼ cup at a time until you reach the right consistency for spreading or piping.
Tips & troubleshooting
- Room temperature is crucial — cold ingredients create lumpy frosting, while too-warm ingredients make it runny and impossible to pipe
- Sift powdered sugar if it has lumps to ensure the smoothest texture possible
- Make frosting up to 3 days ahead and store covered in the fridge — bring to room temperature and re-whip before using
- This recipe makes enough to frost a 9x13 cake or fill and frost a two-layer round cake
Variations
- Lemon Cream Cheese Frosting. Add 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest along with the vanilla. Reduce vanilla to ½ teaspoon.
- Chocolate Cream Cheese Frosting. Beat in ¼ cup unsweetened cocoa powder with the powdered sugar. Add an extra tablespoon of milk if needed.
- Cinnamon Cream Cheese Frosting. Add 1 teaspoon ground cinnamon and a pinch of nutmeg with the vanilla for spice cakes and cinnamon rolls.
Questions
- Why is my cream cheese frosting runny?
- The cream cheese or butter was too warm, or you added liquid too quickly. Chill the frosting for 30 minutes, then re-whip. If still runny, gradually beat in more powdered sugar.
- Can I make cream cheese frosting without a mixer?
- You can use a wooden spoon and lots of elbow grease, but make sure your cream cheese is very soft. Mash it thoroughly before adding other ingredients to avoid lumps.
- How long does cream cheese frosting last?
- Store covered in the refrigerator for up to one week. Frosted cakes should also be refrigerated and are best eaten within 3-4 days.
- Can I freeze cream cheese frosting?
- Yes, freeze for up to 3 months in an airtight container. Thaw in the fridge overnight and re-whip before using — the texture may be slightly different but still perfectly usable.