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Best Homemade Cream Cheese Icing

This Cream Cheese Frosting is our go-to for everything! Whether you’re spreading it on cinnamon rolls, bundt cakes, cupcakes, or layer cakes, it’s perfectly creamy and versatile. I’ll even show you how to make it pipeable for easy decorating!

Prep Time
5 mins
Total Time
5 mins
Servings: 24 cupcakes or 1 Bundt Cake or 8" layer cake
Calories: 126 kcal
Cuisine: American

Ingredients

  • 1/2 cup butter room temperature (See Note 1)
  • 8 ounces cream cheese room temperature (See Note 2)
  • 3-4 cups powdered sugar See Note 3, may also use a little brown sugar (see note 4)
  • 1 teaspoon pure vanilla extract or feel free to play with other extracts!
  • pinch salt
  • 1-2 teaspoons milk or cream, if needed (See Note 4)

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter and cream cheese together on medium speed until light and fluffy (about 2-3 minutes). Scrape down the sides occasionally. Make sure there are no lumps.
  2. Mix in the vanilla extract and salt, blending for another 30 seconds.
  3. On low speed, slowly add the powdered sugar (about ¼ cup at a time) until fully incorporated. Once incorporated, scrape down the bowl again, then increase the speed to medium-high until completely combined. If the mixture is too thick, add some milk or cream a teaspoon at a time until you get the desired consistency. If too thin, add a little more powdered sugar.
  4. Whip the frosting on medium-high speed for 2-3 minutes, until it becomes light and fluffy.
  5. For pipeable frosting, add more powdered sugar for spreadable frosting, keep it thinner. You may also pop the frosting into the fridge for 10-15 minutes to help thicken or firm it up for piping.

Notes

  • I typically use salted butter, if using unsalted butter, add ¼ teaspoon salt. Room temperature is important here; take butter out of the fridge 30-60 minutes before using. You don’t want it greasy or super mushy, it should make an indent if you gently press your finger in it. You can also speed up the process by cutting the butter into 1-inch cubes. Use real butter here; even better, I use European Butter.
  • Use block-style cream cheese here, not whipped or in a tub. I typically use full-fat cream cheese, but you may also use Neufchatel, low-fat cream cheese if preferred. Again, take it out about 30-60 minutes before making the recipe. It must be softened; if not, your frosting will be lumpy and hard to get a nice smooth consistency. You may also cut into chunks to soften quicker.
  • Depending on how you are using this frosting will determine how much sugar you use. Use less for a more spreadable frosting (like for these
  • Cinnamon Rolls
  • ) and more if you want to pipe it like on
  • Carrot Cake Cupcakes
  • . Also, powdered sugar should be measured like flour, the spoon, and the level method. Or weigh it for even more accuracy. 
  • If you add too much powdered sugar, you may need to use a little cream or milk to thin it out a bit. And if too thin, add a little more powdered sugar.
  • See the post for tips, tricks, and frequently asked questions. 
  • I typically use salted butter, if using unsalted butter, add ¼ teaspoon salt. Room temperature is important here; take butter out of the fridge 30-60 minutes before using. You don’t want it greasy or super mushy, it should make an indent if you gently press your finger in it. You can also speed up the process by cutting the butter into 1-inch cubes. Use real butter here; even better, I use European Butter.
  • Use block-style cream cheese here, not whipped or in a tub. I typically use full-fat cream cheese, but you may also use Neufchatel, low-fat cream cheese if preferred. Again, take it out about 30-60 minutes before making the recipe. It must be softened; if not, your frosting will be lumpy and hard to get a nice smooth consistency. You may also cut into chunks to soften quicker.
  • Depending on how you are using this frosting will determine how much sugar you use. Use less for a more spreadable frosting (like for these Cinnamon Rolls) and more if you want to pipe it like on Carrot Cake Cupcakes. Also, powdered sugar should be measured like flour, the spoon, and the level method. Or weigh it for even more accuracy. 
  • If you add too much powdered sugar, you may need to use a little cream or milk to thin it out a bit. And if too thin, add a little more powdered sugar.
  • For a flavor twist, substitute some powdered sugar with brown sugar. Add ⅔ cup of brown sugar to the butter and cream cheese mixture, mix for 2-3 minutes, then let it sit for 5-10 minutes to let the sugar "melt" in. Then, add 2 ½ - 3 cups of powdered sugar as usual. I used this on my carrot cupcakes and chocolate chocolate chip Nothing Bundt Cake. 
  • Store cakes or cupcakes with cream cheese frosting in the fridge. Leftover frosting, stored in an airtight container, lasts up to 2 weeks in fridge.
  • Let chilled frosting sit at room temperature for 20-40 minutes, or whip briefly to use again. Adding a teaspoon of milk or cream if needed for a smoother texture.
  • Always refrigerate cream cheese frosting within 2 hours of sitting out.
  • Freezing Tips: Freeze in an airtight container or resealable bag (remove excess air) for 2-3 months. Thaw in the fridge, bring to room temperature, then whip to restore fluffiness.

Nutrition Information

Serving 1serving Calories 126kcal (6%) Carbohydrates 16g (5%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 20mg (7%) Sodium 60mg (3%) Potassium 14mg (0%) Sugar 15g (30%) Vitamin A 245IU (5%) Calcium 11mg (1%) Iron 0.02mg (0%)

Nutrition Facts

Serving: 24cupcakes or 1 Bundt Cake or 8" layer cake

Amount Per Serving

Calories 126

% Daily Value*

Serving 1serving
Calories 126kcal 6%
Carbohydrates 16g 5%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 20mg 7%
Sodium 60mg 3%
Potassium 14mg 0%
Sugar 15g 30%
Vitamin A 245IU 5%
Calcium 11mg 1%
Iron 0.02mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.