Cream Cheese Frosting

Total Time:
15 min
Prep:
15 min

Level:
Easy

Ingredients
  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
Directions
Watch how to make this recipe.
  • In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract


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4.6 270
Good, I folded in whipped cream to lower the sweetness and density though item not reviewed by moderator and published
Followed other user's advice and used 8 oz cream cheese. PERFECT FROSTING. Fluffy. Soft. Delightful. Perfect. item not reviewed by moderator and published
Does Walmart carry Cream Chease Hostess Cakes? item not reviewed by moderator and published
My hand mixer quit on me can I use a food processes to make this recipe item not reviewed by moderator and published
I just have one question . I only had enough powered sugar for one cup. Can I use regular granulated sugar for the other cup? item not reviewed by moderator and published
This was so  Easy . And awesome !! This one is a keeper <div>       Thank you</div> item not reviewed by moderator and published
Great recipe, whips up quick and yes, you need room temp ingredients. I have never made a cream cheese frosting (or anything for that matter) that required less than 8 oz. so I doubled it from the start. I used an organic vanilla which was a little strong. I might cut back a little on the next go round. Delicious! item not reviewed by moderator and published
I used a cup less of powdered sugar, and added about a tablespoon of lemon juice. I quadrupled this recipe due to how many cakes and cupcakes Im about to make lol item not reviewed by moderator and published
This is WAY TOO SWEET! Use at least half less powdered sugar than what this recipe calls for or you will have diabetes by the time you finish your cupcake.<br /> item not reviewed by moderator and published
Best Cream Cheese frosting I've ever made using the 1/3 less fat variety (Neufchatel). Great consistency! Great taste!. item not reviewed by moderator and published
Delicious! Although I added ½ lemon juice to add zest for my carrot cake, highly recommended!! item not reviewed by moderator and published
Yummy  I hope the frosting makes it to my spice cake. item not reviewed by moderator and published
EASY, QUICK, AND YUMMY....BEST ON MY RED VELVET CUP CAKES. I CAN DECORATE THE ICING ON THE CUP CAKES, OR LET FRIENDS HAVE FUN DOING THE DECORATING.  item not reviewed by moderator and published
Just made this, came out perfectly. item not reviewed by moderator and published
I followed the recipe exactly. The frosting is smooth and creamy and tasted good, however....it is very, very sweet. I would prefer it not to be so sweet but I don't know how to use less powdered sugar without messing up consistency.  item not reviewed by moderator and published
Try sifting your powdered sugar before mixing. That might help with the lumps.  item not reviewed by moderator and published
This is wonderful and too easy! I had Never made frosting in my life until trying this oh so yummy recipe. I took the advice of another reviewer and doubled the cream cheese. I'm thinking of trying it with lemon juice as well. I've made this now two times and I'm still getting smallish lumps. My ingredients are room temperature  and I've tried adding powdered sugar a half cup at a time and while that helped a lot there's still a few  very small lumps. Any suggestions? I've left the butter  and cream cheese out for hours. item not reviewed by moderator and published
Delicious! Not sure why several people faulted the author for not instructing that the main ingredients need to be room temp?? It clearly says "softened" next to cream cheese and butter. Makes sense to me.  item not reviewed by moderator and published
Beautiful recipe, although I prefer it with lemon juice added to it. I doubled the recipe (and added a tablespoon of lemon juice) and it generously frosted 36 full-sized carrot muffins. Went down wonderfully!<br />Can be made with vanilla essence instead of vanilla extract, which is a lot cheaper to buy, however vanilla extract does make it taste more luscious and rich. item not reviewed by moderator and published
you're recipe was amazing, my family loved it and it only took 5 minutes to make. thank you item not reviewed by moderator and published
Fast, easy, and fabulous! My daughter preferred this frosting over a fancy one bought at the store. item not reviewed by moderator and published
This amount of frosting was perfect for about 12-16 cupcakes. It's sweet and creamy -  infinitely better than the store bought equivalent! item not reviewed by moderator and published
added lemon zest and juice of lemon instead of vanilla item not reviewed by moderator and published
The best cream cheese frosting by far. Not too sweet, not to powder sugar tasting. Smooth and creamy spreads perfectly. item not reviewed by moderator and published
Some are not familiar with making icings so don't blame the folks for following the recipe. fault the author for leaving out that the most important direction....all ingredients must be room temp! item not reviewed by moderator and published
Excellent foundation recipe. Room Temperature Ingredients required. My office staff includes diabetics so I wanted to make this sugar free. Doubled the cream cheese and vanilla only and substituted Splenda to the equivalent of 1 cup of sugar. Result was mildly sweet, cream cheesy and delicious on sugar free devils food cupcakes. item not reviewed by moderator and published
This was absolutely wonderful. I doubled the cream cheese, it absolutely needed it. After making this and reading the reviews, if you are having a hard time, you probably didn't let the butter and cream cheese get to room temp. The only reason I didn't give this 5 stars is because it didn't even frost HALF my cupcakes. If you are making just a regular 'ol recipe, make sure you grab enough from the store to DOUBLE THIS. Very disappointing, I wish I would have known that this makes very little. item not reviewed by moderator and published
I made this recipe last night to top my daughters 2 layer round birthday cake and it was more than enough. I dyed about 1 cup worth to accent the cake. It turned out so nice. Definitely better than store bought icing. It was sweet and probably could have cut down on the sugar. I just doubled all the ingredients. I don't think the icing would survive a summers heat. But it melts in the mouth just wonderfully. NOTE: Make sure your ingredients are room temperature. SO important!!! item not reviewed by moderator and published
Far too sloppy texture for decorating. Was also lumpy. Having to ditch this batch and find a different recipe. item not reviewed by moderator and published
Excellent! I made a melting pot of several previous comments! I used 8 ounces of cream cheese, only 1.25 cup of powdered sugar and 2 teaspoons of vanilla extract! So delicious! Was perfectly sweet and tangy for my carrots cake recipe! The secret for the perfect consistency: make sure to let butter and cream cheese (several hours) at room temp! You won't regret!!! Will never buy commercial frosting again! item not reviewed by moderator and published
mmmmmmmmm.so good. item not reviewed by moderator and published
I cannot tastes the creamcheese at all. I have to add a couple more creamcheese to enhance the flavor. But so far. so good. item not reviewed by moderator and published
This frosting is so simple and easy, doesn't require many ingredients, and it's absolutely delicious! It turned out the perfect consistency too. I'm saving this because I will be using it a lot in the future! item not reviewed by moderator and published
Second batch, third cake. First batch didn't think it was going to be enough, so I doubled up. Ended up putting half in the fridge until I made another cake. It was still good after sitting for a few days. Only problem I had was operator error, I didn't let the first two cakes cool and the frosting was runny. Third time is a charm I guess. I took the cheese and butter out and set on the counter before I even started to bake, then didn't start making the frosting until after I took the cake out of the over. And even then waited another 30-mins or so. Much better. item not reviewed by moderator and published
So easy to make and so very good. item not reviewed by moderator and published
Its good but there isn't really a way to ruin something with cream cheese and sugar. I personally thought it was difficult to work with, but it did taste very good. item not reviewed by moderator and published
It didn't taste enough like cream cheese so I added approximately 2 more ounces of cream cheese and it made a big difference. item not reviewed by moderator and published
eh item not reviewed by moderator and published
can I say yummy! item not reviewed by moderator and published
This was a tasty frosting, however it is too runny to use for decorating. I ended up just continuing to add powdered sugar until I could get the right consistency, but then the cream cheese flavor was definitely diluted. item not reviewed by moderator and published
Great recipe and easy to make. I used salted butter and it still turned out delicious! One batch generously frosted 1 doz chocolate cupcakes. item not reviewed by moderator and published
Perfect all the time love it it's my go to frosting item not reviewed by moderator and published
This is my go-to cream cheese frosting recipe. I increased the powdered sugar to 3 cups for my sweet tooth (taste as you add additional sugar!). item not reviewed by moderator and published
Super yummy I was bad and added about 2 tbs. of heavy cream to make it super rich, love it! item not reviewed by moderator and published
First time making frosting, and it's delicious! Very quick and easy. item not reviewed by moderator and published
This is my favorite recipe for frosting. I found it last Christmas and only use it now. item not reviewed by moderator and published
Smooth, creamy and yum. item not reviewed by moderator and published
Accidentally added 2tbs to mix as apposed to 1tsp. Yeah. That did not turn out super well. But the frosting wasn't awful so I guess it is a very resiliant recipie. item not reviewed by moderator and published
It was a good cream cheese frosting. I think I would have preferred it to be a tad more cream cheese flavor. I doubled the batch and frosted a double layer round 9inch cake with frosting in the middle. I was the exact amount for it. If I was going to make a designed cake rather than a thinner coat around I would have needed to triple the batch. item not reviewed by moderator and published
Love it!! not too sweet..I used 8oz on cream cheese instead(didn't want it to be forgotten in the fridge). item not reviewed by moderator and published
Love this recipe. I just whip it up with a fork bc I don't have a blender. Works like a charm. Also easy to make a partial batch, or double. Thanks! item not reviewed by moderator and published
Great and easy recipe. We used 6 ounces instead of 4, it came out light and fluffy, but we did beat it for a longer amount of time, around 5 minutes. item not reviewed by moderator and published
Had everything in my fridge and it was super easy to make. Followed the recipe exactly unlike others and it came out perfectly delicious! Not too thick or runny, just perfect... topped it off with fresh strawberries! Tasted great! item not reviewed by moderator and published
As I read these reviews, I notice that most of the ratings that aren't 5 stars, have been altered, then given lower stars. If you alter the recipe and it doesn't turn out, then it would be your fault not the recipes! If your altering the recipe, maybe you should give it 5 stars then add to your comment how many stars your altered version deserves!! item not reviewed by moderator and published
Best frosting I've ever made! Make sure the butter and cream cheese is room temp and it works perfect! YUMMY!!!! item not reviewed by moderator and published
I used amaretto liquer instead of vanilla extract. AMAZING! item not reviewed by moderator and published
Good flavor, however, 4 oz of cream cheese isn't close to enough for a two layer 8" round cake. I had to add the other 1/2 of the cream cheese. I also whipped together the butter and cream cheese for about 5 minutes, then began adding the sugar. Super fluffy, creamy but not over powering. item not reviewed by moderator and published
Simple, fluffy, and tasty!! item not reviewed by moderator and published
This is the perfect cream cheese frosting! I added my vanilla to my butter and cream cheese before adding the powdered sugar. I also melted some milk chocolate chips to make a perfect chocolate frosting. item not reviewed by moderator and published
So easy to make and modify. I can't keep everyone from coming back for seconds. item not reviewed by moderator and published
I'm never good with measurement, so I modified it a bit. I was afraid of it running so I doubled the cream cheese and tripled the sugar amount (like it sweet). The butter, wellllll, didn't use as much as was recommended. came out great anyway. Thanks! item not reviewed by moderator and published
This was very tasty and easy to make.. i will be making this more often and wont be buying frosting :) item not reviewed by moderator and published
We (my grandson &amp; I) thought this was perfect. Smooth, rich and creamy. Fantastic flavor. Forms nice peaks, not too thick not to runny… The texture is almost comparable to a satiny smooth moose. We would definitely recommend this recipe and will be using it again. item not reviewed by moderator and published
I was a little concerned that the first two reviews said the recipe turned out runny, but since the proportions looked reasonable, I went ahead and made it. It was perfect - not too sweet, not too greasy, and certainly not runny at all. Perhaps their butter was too soft? Anyway, this will be my go-to recipe for cream cheese frosting from now on. Easy and great tasting. item not reviewed by moderator and published
tastes ok, but WAY TO RUNNY!! I wouldn't recommend this recipe.. I have my frosting sitting in the fridge PRAYING it will stiffen up. :'( item not reviewed by moderator and published
I made it and it goes runny after adding the icing sugar, you cant fix it up! item not reviewed by moderator and published
I loved the taste of the frosting...Considering that in my family it is vey usual to make a bunch of homemade cakes and frostings it was by far the best of all the other cream cheese frosting I have had in my life...Thanks for putting the recipe!! item not reviewed by moderator and published
How many cookies an this go on... I hae 60 cookies for my classes on Halloween and was wondering if I need to make two batches of this. item not reviewed by moderator and published
I love Cream Cheese Frosting and have made it for years especially for Carrot Cake. It does not belong on Red Velvet Cake. The true icing for Red Velvet is a cooked icing. My step-mother made it for years. She almost always brought one with her when she came to visit. She was from Kansas City, MO and I think it was a restaurant there that made the Red Velvet Cake so popular. Does anyone out there have the real icing recipe? If so, would you mind sharing it? Thank you in advance. item not reviewed by moderator and published
Delicious and easy. I doubled the recipe and really shouldn't have for a 8 1/2 x 11 cake. It made a LOT of frosting. The toasted walnuts were a delicious addition. item not reviewed by moderator and published
I doubled the recipe, but this is definitely the best cream cheese icing I have ever made. Creamy and sweet, not rich. The very best. item not reviewed by moderator and published
very good, will use it again item not reviewed by moderator and published
Easy and super yummy! item not reviewed by moderator and published
Easy and delicious! item not reviewed by moderator and published
OK this recipe is AWESOME. Super easy to make and most of the ingredients I had at home. I did however, only used 1 1/2 cups of powered sugar. This goes perfect with my lemon blossom and mini brownie skewers. Wish I could post pics. item not reviewed by moderator and published
Delicious as a light cream cheese flavor icing. Makes the perfect amount to top a 9 x 13 cake. This recipe is also very versatile as you can add cocoa powder or chopped strawberries, or even well drained &amp; crushed mandarin oranges and a touch of orange rind. Use your imagination! item not reviewed by moderator and published
This is the best cream cheese frosting I have ever tasted! I paired it with a lemon cake for my husband's Birthday, and everyone kept coming back for more... Huge success, thank you! item not reviewed by moderator and published
I took the advice of the other reviewers and doubled the cream cheese and halved the sugar. It was just OK. Turns out I needed to double the recipe as well to cover an 8 inch two layer cake. Not one to repeat. item not reviewed by moderator and published
not sure why anyone would ever buy frosting in a can . this is quick and easy and delish! I add cocoa powder to make a very rich chocolate frosting.it is a hit! item not reviewed by moderator and published
This will now be my go to recipe for cream cheese frosting! It was excellent. Very creamy and delicious, easy to make. item not reviewed by moderator and published
I made it and it was the best cream frosting...it's fast and easy to make and it beats canned frosting any day !! item not reviewed by moderator and published
My changed recipe I just tried tonite. Waaaay good!! 2 sifted cups of confectioners sugar (sifted 3-4 times, 1/2 stick salted butter, 8 oz cream cheese (both butter &amp; cream cheese room temp, 2 teaspoons vanilla extract and....wait for it...2 HEAPING teaspoons of SOUR CREAM! used a $10 mixer on low and voila! This is what made it the sour/creamy! It tasted better than most of the bakeries I've been to in the last 3 years! My icing was better than the boxed cake I made! I had to sign up JUST to post this...Thank you to the blanga that suggested the sour cream! (just a note, I used breakstone's because it is the sourest I know of. YUMMY!!! item not reviewed by moderator and published
YUM! My new 'go to' cream cheese frosting recipe. I made as is but added some almond milk to thin it out a bit. Everyone raved about it! item not reviewed by moderator and published
Good Recipe, but after reading some reviews on the pwd sugar I went easy on it putting in only 1 cup and only adding it in 1/4 cup at a time. I also only used only 1/2 a stick of butter. It is definitely cream cheese tasting with nice amount of sweetness, but not too much! I made my frosting 1st and put it in the fridge, while waiting for my cake to cook and cool. It definitely looks like plenty for my 9x13 cake. I may have to keep this recipe around a bit! item not reviewed by moderator and published
This cream cheese frosting was delish! Definitely making this frosting again and again! item not reviewed by moderator and published
Perfect cream cheese frosting! I doubled the recipe for a 9x13 carrot cake. I'll definitely make this again! item not reviewed by moderator and published
Really easy to make! My recommendation, like others have made, is to initially add 1 cup of powder sugar and then add a little from there according to your personal taste. Total I used 1 stick of butter (4 ounces, 1 box of cream cheese (8 ounces and 1 and 1/4 cup of sugar, and a teaspoon of vanilla. I used it to frost a red velvet cake. Next time, if used for a double tier cake, I will increase the recipe by 1/2. Another recommendation is to frost the cake, lightly, place it in the freezer for about 15 minutes to let the frosting harden, and then frost the entire cake to finish it off. Overall excellent recipe! I will definitely make it again. item not reviewed by moderator and published
O.K. I have tried making other cream cheese frostings before and they have all tasted like powdered sugar. As did ANY frosting I have ever made. So, MANY years ago I just accepted the fact that I can not make frosting and have always used canned frosting. But this year I said what the heck I'm gonna try making cream cheese frosting again. So I started looking for the easiest recipe I could find and came across this one. I couldn't believe how good this frosting was that I MADE. I will never buy frosting again. I didn't taste powdered sugar, I tasted cream cheese frosting. This recipe is getting a well deserved spot in my cookbook. item not reviewed by moderator and published
After reading about 50 reviews, I made this frosting. I consider my self an excellent cook; but not much of a baker. Other than lemon glaze, and whipped cream, I think this is the first time I have made frosting! I listened to all and used 8 oz cream cheese; 4 oz of butter (both AT ROOM TEMPERATURE 1 tsp. of vanilla (I started with half, tasted, and added the rest and one cup of powdered sugar. I love sweet; but even one cup could have been cut to 2/3 in my opinion. Nonetheless, it turned out awesome. So very simple. I frosted the top and sides of a 9X13 apple raisin cake, If it is not on here, I will post the recipe. It is very moist and easy! Thank you all who reviewed this!! item not reviewed by moderator and published
easy &amp; perfect item not reviewed by moderator and published
This frosting was super easy to make- it only took me a few minutes- and it is so good! I can't stop eating it! I cut the sugar down to about 1 1/2 cups and it was still very sweet. Even having only 1 cup of sugar would have tasted fine, but it really depends on individual taste. I would definitely recommend this with pumpkin bread, carrot cake, or any other dessert! item not reviewed by moderator and published
One change: I used 8 ounces of cream cheese instead of 4 ounces. Used all other ingredient measures as shown. The frosting whipped up perfectly creamy for my pumpkin spice cake! item not reviewed by moderator and published
I made this as written except I added 2tbsp of sour cream. Next time I will use 8oz cream cheese. I only had 4 otherwise would have added 8 today. Still a good frosting, light and fluffy. I used it on pumpkin cookies and had more than enough for 3dozen cookies. item not reviewed by moderator and published
i LOVE this frosting, using it for cinnoman rolls... doubled the cheese and butter and 1/4 cup less sugar and a little more vanilla and it turned out amazing! item not reviewed by moderator and published
I did everything the same as written except I used 8 oz. of cream cheese &amp; I'm really glad I did. I had enough to frost a dozen cupcakes &amp; had a little left over. item not reviewed by moderator and published
Delicious! I don't think the sugar needs lesser, next time I will add more cream cheese for a bolder flavor. I used this recipe for homemade cinnamon rolls and had more than half the frosting left over. I put it in freezer bag, hopefully it freezes well! item not reviewed by moderator and published
This recipe was great. I used it on a coconut cake that I poured coconut milk over before I frosted it. I did read some of the reviews a followed one that used some sour cream and less powered sugar. It turned out wonderful. I took it to a pot luck dinner and there was just a few small pieces left. Thanks to all who write these reviews they're very helpful. item not reviewed by moderator and published
This recipe is great-but too sweet for me. I initially used 4 ounces of 1/3 cream cheese with 2 cups powdered sugar with the butter and vanilla as suggested. So, I went back to the store and used 8 ounces of cream cheese, butter and vanilla as suggested and only about 1/2 cup of powdered sugar and it turned out AMAZING! Thanks for the recipe! item not reviewed by moderator and published
this recipe is fullprroof. i don't know about you, but the first time i make something it's amazing, but the second time is always a mess up, but this recipe works every time perfectly and just the same for me its amazing and has a great flavor! but if your someone like me who doesn't like things too sweet, i recommend just putting in 1 1/4-1 1/2 cups if powdered sugar item not reviewed by moderator and published
I use this recipe everytime I bake a cake for my family. I did use 8 oz of cream cheese just to give it a little more of the cream cheese flavor. Thank you! item not reviewed by moderator and published
Not really, you'll get a grainy consistency in your frosting, since the granulated sugar will not melt.  item not reviewed by moderator and published
Same item not reviewed by moderator and published
Try sifting your powdered sugar before adding it. item not reviewed by moderator and published
Heather; really? The lumps were avoidable...Your cream cheese and butter must be at room temp to blend smoothly. When using it decorate; it must be keep cold and then placed in the fridge to set-up afterwards. This is a basic, all across the Internet, cream cheese recipe. item not reviewed by moderator and published
Room temp is so so important. item not reviewed by moderator and published
Yes, this seems as though it was operator error item not reviewed by moderator and published
i agree it tastes like butter cream but still good  item not reviewed by moderator and published
I mean this was just delicious! item not reviewed by moderator and published
I had the same issue. I added icing sugar until it was stiff. I iced the cake and then realized it was STILL not thick enough. I added even more icing sugar. But as I tried to decorate the less till icing allowed the more stiff icing to slide.... AGH! It tastes awesome - Terrible for decorating. item not reviewed by moderator and published
You totally answered my question..was thinking about adding heavy cream. Thanks! item not reviewed by moderator and published
how in the world could it be runny u only ad 1 teaspoon of vanilla to all other ingrediants? item not reviewed by moderator and published
probably melted in microwave before mixing.. or applied to a hot cake item not reviewed by moderator and published
Here is the old recipe: Red Velvet Cake Icing Cook and stir constantly until thick: 1C milk 1/4 C flour Beat at medium speed for at least 5 minutes: 1/2 C Cisco 1/2 C butter 1t vanilla 1 1/4 C sugar Milk and flour mixture I quit using it because of the Cisco, but it is so delicious! Good luck! item not reviewed by moderator and published
You're right about avoiding Cisco, but they pretty much control the Ethernet switch market -- you're pretty much forced to use them sometimes. item not reviewed by moderator and published
try this Food Network link... http://www.foodnetwork.com/recipes/ree-drummond/red-velvet-sheet-cake-with-classic-red-velvet-frosting-recipe/index.html item not reviewed by moderator and published
It looks like you will have to copy and paste that. :-/ item not reviewed by moderator and published
Why are you giving this two stars? Sounds like you didn't try the recipe. The stars are for rating the recipe. Giving it less than five is reserved for if the recipe posted fails. This rating brings down the overall rating on the recipe page. item not reviewed by moderator and published
Funny how you don't use the recipe given then give it two stars. item not reviewed by moderator and published
My thoughts exactly! item not reviewed by moderator and published
stk314531rkn

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