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    Home » Recipes » Dessert

    Dreamy Cream Cheese Frosting

    Published: Nov 11, 2020 · Modified: Mar 13, 2024 · This post may contain affiliate links · 11 Comments

    Jump to Recipe Print Recipe

    This cream cheese frosting is downright dreamy! It's silky smooth, perfectly sweet, and everything that's right in life. Perfect for cakes, cupcakes, and cinnamon rolls.

    cream cheese frosting

    Why you'll love it:

    I remember years back ordering a red velvet cupcake at a local bakery. I admired it for a second, then went in for a luscious bite only to realize it was topped with buttercream. Dun dun dunnnnn!

    Is this some kind of cruel pastry joke? Where was the cream cheese frosting? I felt a little cheated. Scratch that - VERY cheated. At the very least, put a big red flag in front of it that reads, "no cream cheese".

    You won't feel cheated with this cream cheese frosting recipe. It's divine!

    This 3 ingredient cream cheese frosting is super simple. Simple recipes are the best kind of recipes. It's almost as easy as picking up Betty Crocker cream cheese frosting from the store.

    Key Ingredients:

    cream cheese, butter, powdered sugar, vanilla.

    Cream cheese - It's not cream cheese frosting without cream cheese! For best results, stick to full-fat cream cheese. It provides a lusciously smooth texture and rich flavor. Any brand works great!

    Unsalted butter - IMHO, the best cream cheese frosting also includes butter! It creates a pipeable texture that's not runny AND it tames the tanginess of the cream cheese. It should be room temperature.

    Powdered sugar - Also known as confectioner's sugar. Powdered sugar is just regular sugar that's been pulverized into a fluffy, white powder! It's essential for a velvety smooth mouthfeel.

    Vanilla - For that warm vanilla essence. If you don't have any, don't stress! This cream cheese icing still tastes delicious without it!

    How to Make Cream Cheese Frosting:

    This cream cheese icing recipe is super duper simple!

    First, make sure your butter is room temp! It shouldn't be hard/cold. If you forget to leave it out, you can microwave it in 5-second intervals until soft to the touch.

    Don't melt it!

    butter in a bowl.

    Beat the butter on medium speed for 30 seconds or so. This ensures the cream cheese will emulsify with NO lumps, especially if your butter is on the cold side.

    a bowl of whipped butter.

    Add the cream cheese and vanilla. Beat for another minute to incorporate the ingredients and add volume.

    a bowl with whipped butter, cream cheese, and vanilla.
    a bowl with whipped cream cheese and butter.

    Next, add half of the powdered sugar to the bowl.

    a bowl of whipped cream cheese with powdered sugar on top.

    Beat on low speed for a few seconds so the sugar doesn't poof outside of the bowl. Increase the speed to medium and beat for one minute.

    a bowl of cream cheese frosting.

    Add the remaining powdered sugar. Beat again for one more minute.

    cream cheese frosting with powdered sugar on top.
    cream cheese frosting in a bowl.

    Use the frosting for cupcakes, cakes, or whoopie pies!

    Recipe Tips:

    • The butter should be room temp. It's easier to whip and it won't cause lumps in your frosting. If you try to beat cold butter and cream cheese together, you will get lumps! This is why I took the extra step to whip the butter first. No room for accidents!
    • Avoid fat-free cream cheese. Now's not the time to put your frosting on a diet! It's frosting after all. Use the full-fat version for the creamiest, best results.
    • It's okay to microwave your butter. You forgot to leave a stick of butter on the counter, now what? Not a problem. Simply microwave cold butter in 5-second intervals until it can easily be pressed into with your fingers. Be careful not to melt it. This is why you do it in 5-second intervals. It will turn melty on you before you can say cream cheese soup. It's better it be slightly firm than melty.
    • Don't overwhip it! It's not like buttercream, where you can whip it for a long time and it gets fluffier. If you whip cream cheese frosting too long, it turns into a runny mess and a serious buzzkill.
    a cupcake with cream cheese frosting.

    Ways to Use it:

    Put it on everything! I kid (sort of).

    It's great for cakes, cupcakes, and cinnamon rolls. You can make cinnamon roll icing without cream cheese, but if you want that Cinnabon-esque icing stick to cream cheese.

    If you've been itching to bake up your award-winning carrot cake recipe, then look no further!

    It also tastes delectable with:

    • Chocolate cake
    • Pumpkin cake or cake rolls
    • Strawberry cake
    • Coconut cake
    • Lemon cake
    • Whoopie pies
    a bowl of cream cheese frosting.

    Variations & Substitutions:

    This recipe for cream cheese frosting is easy to customize! Try one of these simple variations:

    Chocolate cream cheese frosting - Add a small amount of cocoa powder with the powdered sugar until it tastes perfect for you. I like to add dark cocoa powder. It's right next to Hershey's regular version. It produces a rich, dark chocolate flavor you can't achieve with regular cocoa powder.

    Cinnamon cream cheese frosting - Add a small amount of cinnamon with the powdered sugar to taste.

    Coconut cream cheese frosting - Add a small amount of coconut extract. You can always add more so only add a drop or two at a time.

    Strawberry cream cheese frosting - Try pulsing freeze dried strawberries into a powder and then folding them into the frosting. This way you get the strawberry flavor without it turning runny.

    Peanut Butter cream cheese frosting - Reduce the powdered sugar to 1 ¾ cup and add ½ cup of creamy peanut butter.

    beaters with cream cheese frosting on them.

    How do you thicken cream cheese frosting for piping?

    Cream cheese frosting isn't quite as thick as traditional buttercream. I piped the cupcake in the picture with fresh frosting, but you can throw it in the fridge for 20 minutes to firm it up.

    Just be careful, because if you leave it in too long it will be too firm to pipe.

    An easy solution is to beat it for a few seconds until pipe-able again. You can use the mixer or a heavy duty spatula for this, but it takes arm muscles (for which I have none).

    Frosting Recipes:

    • Peppermint Buttercream
    cupcake with cream cheese frosting.

    Cream Cheese Frosting Recipe

    Carolyn
    This cream cheese frosting is downright dreamy! It's silky smooth, perfectly sweet, and everything that's right in life. Perfect for cakes, cupcakes, and cinnamon rolls.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 0 minutes mins
    Total Time 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 326 kcal

    Equipment

    • Stand Mixer with the Paddle Attachment or a hand mixer

    Ingredients
      

    • ½ cup Unsalted Butter (1 stick) room temperature* (4 ounces)
    • 4 oz Full Fat Cream Cheese half a block
    • 1 teaspoon vanilla
    • 3 cups Powdered Sugar

    Instructions
     

    • Beat butter on medium speed for 30 seconds. This will ensure the cream cheese and butter emulsify with no lumps especially if your butter is on the cold side.
    • Add cream cheese and vanilla and beat for 1 more minute. Scrape the bowl with a spatula.
    • Add 1 ½ cups of the powdered sugar. Beat on low for 5 seconds so the sugar doesn't poof out of the bowl. Beat on medium high for 1 minute.
    • Add 1 ½ cups of powdered sugar and beat on low for 5 more seconds. Beat on medium high for 1 more minute.
    • Use frosting to pipe onto cupcakes.*

    Notes

    *If your butter is still cold, simply microwave it 5 seconds at a time until easily pressed into. It is better to be a little on the cold side than on the melty side. I usually microwave butter right out of the fridge for 10 seconds and no longer. 
    *If you need to frost and fill an 8 inch cake I would double this recipe. 

    Nutrition

    Calories: 326kcalCarbohydrates: 46gProtein: 1gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 45mgSodium: 137mgPotassium: 23mgSugar: 45gVitamin A: 545IUCalcium: 18mgIron: 0.04mg
    Keyword cream cheese frosting
    Tried this recipe?Let us know how it was!

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    Comments

    1. Lizzy says

      December 24, 2021 at 2:45 pm

      Does a cake with this frosting need to be kept in the fridge?

      Reply
      • Carolyn says

        December 26, 2021 at 3:46 am

        Yes, cream cheese frosting needs to be refrigerated.

        Reply
    2. Melinda Laster says

      February 07, 2022 at 4:18 pm

      I would love to add some strawberry reduction to this recipe. Can I do that and add more cream cheese so it won’t be too runny? Thanks

      Reply
      • Carolyn says

        February 11, 2022 at 6:52 pm

        You can try it! Another great option that won't make it runny at all is freeze dried strawberries. Pulse them in a food processor until they become a fine dust and add to the frosting!

        Reply
    3. Darlene Erney says

      May 16, 2023 at 7:18 pm

      5 stars
      ❤️great cream cheese frosty made in a pinch! I may never buy it again! Homemade is ALWAYS better. It was fabulous on my cinnamon swirl bread loafs. I used my bread machine to make the dough.

      Reply
    4. Sandy Yarnall says

      May 20, 2023 at 6:22 pm

      Can you substitute sugar free powdered sugar?

      Reply
    5. Lisa says

      June 17, 2023 at 2:14 am

      Can I use salted butter.?

      Reply
      • Deb Snyder says

        July 01, 2024 at 4:56 pm

        I only buy salted butter!

        Reply
    6. Marilyn says

      August 13, 2023 at 6:52 pm

      5 stars
      so delicious!

      Reply
    7. Kathy says

      December 16, 2023 at 5:00 pm

      5 stars
      Absolutely perfect cream cheese frosting! Bakery quality; delicious!

      Reply
    8. Jane MacLean says

      January 15, 2024 at 2:32 pm

      5 stars
      Very easy and delicious!

      Reply

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    Hi friends!

    My name is Carolyn and I'm the food-obsessed creative behind Caramel and Cashews!

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