How to Make Cream Cheese Frosting

*This simple recipe comes together in minutes. You can find the full, printable recipe at the bottom of this post, but here is a quick look at our steps.

First, mix the softened butter until smooth.
Next, cut the softened cream cheese into pieces and add to the butter, mixing at low to medium speed until well combined.
Add the vanilla extract and powdered sugar (be careful to add the powdered sugar bit by bit or turn down the mixer so that you won't create a cloud of powdered sugar in your kitchen!)
Increase mixing speed slightly and mix just until combined and fluffy.
This frosting pipes best when slightly chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (avoid microwaving) and remix.

Cakes that go with Cream Cheese Frosting

The best part about cream cheese frosting is that it perfectly complements SO many different types of cake. A few of our favorites are Strawberry Cake, Lemon Cake, Pumpkin Cake, and Chocolate Cake, but there are so many more.

Delicious Cream Cheese Buttercream Frosting Recipe by My Cake School!So easy to make!

Helpful Tips

We've been swirling & filling our cupcakes and cakes with this frosting for years but as is often the case with Cream Cheese Frosting, it is a bit on the soft side.
If you need a thicker consistency, you can add additional powdered sugar in small amounts until you reach the desired consistency. Chilling is a great way to thicken the frosting.
If your Cream Cheese Buttercream becomes increasingly soft as you pipe, to the point that it no longer holds its shape, just pop it in the refrigerator for a minute.
This could be caused by a super warm kitchen, or warm hands against the piping bag. Either way, a few minutes in the fridge will work wonders. (Just not too long or it'll become too firm!) Oh the joys of cake decorating!

More Cream Cheese Frosting Recipes

We have never met a cream cheese frosting that we didn't love. The flavor options are endless. Don't miss our roundup of the BEST Cream Cheese Frostings and Fillings! Here are some of our favorites:

Easy and Delicious Cream Cheese Frosting Recipe by MyCakeSchool.com

Thanks so much for stopping by! We hope that you enjoy this delicious and easy cream cheese frosting.

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Cream Cheese Buttercream Frosting

BY Melissa and Bebe

This classic Cream Cheese Buttercream Frosting tastes amazing! It is silky smooth, super flavorful, and tastes perfect with red velvet cakes, spice cakes, chocolate cakes, and more!

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Ingredients

▢ 2 sticks unsalted butter, softened (226g) (Should easily dent when pressed)
▢ 16 oz cream cheese, softened (We used two 8 oz packages of full fat cream cheese.)
▢ 2 teaspoons vanilla extract (8g)
▢ ½ teaspoon salt (2g)
▢ 6 to 6 ½ cups 690g to 747g powdered sugar

Instructions

Add the softened butter to the bowl of your mixer. Beat on low to medium speed until the butter is smooth.
Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
Will frost a 3 layer 8 or 9 inch cake.

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71 Comments

How long do you think a cake can safely sit at room temperature with cream cheese frosting?

I would say a day....it's just the butter. How many times have we left butter out all day. I have never heard of anyone getting ill from room temp butter. I think things with egg/mayo in it are the dangerous foods.

It's actually the cream cheese that I worry about with this one...rather than the butter. In "regular buttercream", at least the traditional American Buttercreams (rather than Swiss Meringue) the proportions of sugar to butter are so high, that the sugar acts as a preservative & there's not much worry for leaving it out for a day or so.

With cream cheese frosting, you still have that sugar acting as a preservative, but the proportions of perishable ingredients to sugar are now higher than they are with regular buttercream, with the addition of the cream cheese. I wouldn't risk leaving it out for hours (unless it was for someone I didn't like) :0)

Hi Donna, there was a discussion on the message board recently on this topic, click on this link, I think you will find it helpful .https://www.mycakeschool.com/message-boards/topic/cream-cheese-frosting-help

Hi Melissa, will this frosting freeze well or at least stay fresh in the fridge for a week?

Thanks!

Hi Tammy, it will be fine in the refrigerator for a week. You can also freeze it.

I just wanted to say thanks for suggestion of using cold cream cheese and using a little shortening. It worked like a charm.
Now, I made this today (sunday) if I freeze it and take it out next monday....how do I defrost it? In the fridge or on the counter? and then will it still be good for a week from when I defrost it?
Thanks,
Ansa

Hi Ansa, glad that it worked so well for you. I would defrost the cake in the refrigerator the night before you need it. We usually recommend eating within 3 to 4 days.....as time goes by the cake tends to dry out.

Hi Melissa,
Do you mean the frosting? That's what I was asking about, how to defrost cream cheese or butter cream frosting.
Thanks,
Ansa

Oh okay--yes, I misunderstood. Yes, defrost in the refrigerator and just keep in the fridge---a week will be fine (assuming the cream cheese, etc. are not about to expire) --good luck!