Easy Homemade Cream Cheese Frosting Recipe
This post may contain affiliate links. As an Amazon Associate, I may receive a small commission, at no cost to you, if you make a purchase. Please read our disclosure policy.
This easy homemade cream cheese frosting recipe will become your new favorite frosting. Made with 4 simple ingredients and ready in minutes. This frosting is so easy to make homemade and knock-your-socks-off delicious.!
This is my go-to recipe for a soft, spreadable cream cheese frosting that’s perfect for frosting cakes, letting melt over warm cinnamon rolls, or piping over cupcakes.
Homemade cream cheese frosting is the perfect complement for some of your favorite baked goods like these homemade sourdough cinnamon rolls, pumpkin cake, or sourdough cinnamon roll focaccia bread. It has the perfect balance without being overly sweet.
Having a tried and true cream cheese frosting recipe is a must-have for any home baker. Most cream cheese frosting recipes are super sweet and can feel overwhelming when paired with a sweet baked good. I prefer to let the strong cream cheese flavor shine and make it less sweet. The beautiful thing about this recipe is that you can tailor it to your tastes.
Homemade Cream Cheese Frosting Ingredients
- Cream cheese – The type of cream cheese you use matters. For the best results, use brick style, good quality, full fat cream cheese. This will give the frosting the best flavor and result in a smooth cream cheese frosting. Don’t use spreadable cream cheese that’s sold in a tub, it will leave your frosting thin and runny.
- Salted butter – Adds just the right amount of salt to balance out the sweet.
- Pure vanilla extract – Use clear vanilla extract if you want a light frosting. I don’t mind that vanilla extract lightly tints the frosting and so I just use a traditional vanilla extract.
- Confectioners’ sugar – Adds all the sweetness you need and also creates a thicker frosting.
Cream Cheese Frosting Instructions
Learning how to make homemade frosting couldn’t be easier.
Electric Hand Held Mixer Instructions
Add cream cheese to a large bowl and allow it to come to room temperature for easy creaming. Using an electric hand mixer, beat on low speed, slowly increasing the speed to medium to cream the cream cheese.
Next, add the room temperature butter and whip it into the cream cheese until it’s light and smooth. Add the vanilla extract and powdered sugar and beat on low, gradually increasing the speed. Scrape the sides of the bowl as needed.
Stand Mixer Instructions
Add the cream cheese to the bowl of a stand mixer and cream on medium speed with the paddle attachment until smooth. Next, add the butter and vanilla extract and mix on medium speed until all of the ingredients are combined. Add the confectioners’ sugar and turn the mixer on low, allowing the sugar to mix into the creamy cheese mixture, gradually increasing the speed to high speed to incorporate some air into the frosting.
The frosting will be light, soft and fluffy at this point and easy to spread with a off set spatula. Cover the bowl and place in the fridge for an hour if you want a thicker frosting. If you’re going to pipe the frosting, add to a piping bag while it’s still soft and place into the refrigerator for an hour to continue to firm up.
Customize
I love how versatile this frosting recipe is. It can be thinned out a bit and used as a glaze, made with added confectioners’ sugar to be made sweeter and be paired with salty crackers, or left tangy for already sweet desserts. It’s delicious no matter which way you decide to use this easy cream cheese frosting recipe.
- I always like to start with a thicker frosting because you can always add milk, but can’t take it away. If you prefer to make cream cheese icing, add milk a tablespoon at a time until your desired consistency.
- If you enjoy a sweeter frosting, add an additional 1/2 cup of confectioners’ sugar.
Storage Instructions
Store the frosting in an airtight container and place in the refrigerator. Best used within two weeks.
If you find yourself with an abundance of frosting but don’t want to throw it out, freeze it for a later use. Cream cheese frosting freezes really well due to its high-fat content. Place leftover frosting in an airtight container or freezer bag squeeze out as much air as possible to reduce freezer burn. Label with the name and date and use within 3 months for best flavor. When ready to use, thaw in the refrigerator and use like normal.
Cream Cheese Frosting Uses
- Real cream cheese frosting pairs well with any banana, pumpkin, or carrot baked goods.
- Spread on graham crackers or dip with pretzels or potato chips for an instant sweet and salty snack.
- Makes a decadent fruit dip for berries, apple slices, pineapple chunks, pear slices, or grapes.
Tips for Making Cream Cheese Icing
- I always cream the cream cheese by itself so it doesn’t become lumpy. If the cream cheese hasn’t warmed up enough, or if you add liquid before its cream, there’s a higher chance that the cream cheese will be lumpy.
- While it’s not fun if this happens to you, it is redeemable. Add the lumpy cheese to a high speed blender and blend with a bit of milk until it’s nice and smooth.
- If the frosting isn’t as thick as you’d like it, but you don’t want to make it any sweeter, add corn starch or arrow root powder to thicken it up. I don’t recommend adding more than a few tablespoons, so just start off with one at a time until the desired consistency is reached.
- If you plan to pipe the frosting, I suggest sifting the powdered sugar before adding it to your butter/cheese mixture. Small lumps can clog your piping tip, especially if you’re using a smaller tip.
I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram when you share pictures of your Easy Homemade Cream Cheese Frosting!
Easy Homemade Cream Cheese Frosting Recipe
Equipment
- 1 large mixing bowl
- 1 hand held electric mixer
Ingredients
- 1 8 oz brick of cream cheese room temperature
- 1 stick salted butter room temperature
- 1 tbsp vanilla extract
- 1½ cups confectioners' sugar
Instructions
Hand Held Mixer Instructions
- Add cream cheese to a large bowl and allow it to come to room temperature for easy creaming. Using an electric hand mixer, beat on low speed, slowly increasing the speed to medium to cream the cream cheese.
- Next, add the room temperature butter and whip into the cream cheese until light and smooth.
- Add the vanilla extract and powdered sugar and beat on low, gradually increasing the speed. Scrape the sides of the bowl as needed.
Stand Mixer Instructions
- Add the cream cheese to the bowl of a stand mixer and cream on medium speed with the paddle attachment until smooth.
- Next, add the butter and vanilla extract and mix on medium speed until all of the ingredients are combined.
- Add the confectioners' sugar and turn the mixer on low, allowing the sugar to mix into the creamy cheese mixture, gradually increasing the speed to high speed to incorporate some air into the frosting.
- The frosting will be light, soft, and fluffy at this point and easy to spread with an off-set spatula. Cover the bowl and place in the fridge for an hour if you want a thicker frosting. If you're going to pipe the frosting, add it to a piping bag while it's still soft and place it into the refrigerator for an hour to continue to firm up.
Storage Instructions
- Store the frosting in an airtight container and place in the refrigerator. Best used within two weeks.
- If you find yourself with an abundance of frosting but don't want to throw it out, freeze it for later use. Cream cheese frosting freezes really well due to its high-fat content. Place leftover frosting in an airtight container or freezer bag squeeze out as much air as possible to reduce freezer burn. Label with the name and date and use within 3 months for best flavor. When ready to use, thaw in the refrigerator and use it like normal.
