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–+ servings
close up shot of cream cheese frosting piped into a cup

Easy Cream Cheese Frosting

This easy cream cheese frosting is smooth, creamy, and perfectly sweet with a hint of vanilla. Made with just a few simple ingredients, it’s perfect for frosting cakes, cupcakes, cinnamon rolls, pumpkin bars and more!
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 10 3.5 tablespoons

Equipment

  • Electric Mixer A stand mixer or handheld electric mixer. Whisk attachment optional but makes it even lighter.
  • Mixing bowl Medium to Large
  • Spatula
  • Measuring Cups & Spoons
  • Sifter (Optional)

Ingredients

  • 1 Block Cream Cheese 8 ounces, softened at room temperature
  • 1/2 Cup Butter 1 stick, softened at room temperature
  • 2 Cups Powdered Sugar
  • 1 Teaspoon Vanilla Extract

Instructions

  • Beat the Cream Cheese & Butter –1 Block Cream Cheese 1/2 Cup Butter In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and butter together until smooth and creamy, about 2–3 minutes.
  • Gradually Add the Powdered Sugar – 2 Cups Powdered Sugar Slowly add the powdered sugar, about 1 cup at a time, mixing on low speed to prevent a sugar cloud.
  • Optional: Sift the powdered sugar to create an ultra-smooth consistency, lump free frosting.
  • Once all powdered sugar is in the bowl, increase the mixer to medium speed until all the powdered sugar is fully combined. Don't over mix it though, it will be runny.
  • Add the Vanilla Extract – 1 Teaspoon Vanilla Extract Mix in vanilla extract (or any other flavoring) and blend until fully incorporated. About 30 seconds.
  • Adjust Consistency (If Needed) – If the frosting is too thick, add a teaspoon of milk or cream at a time until it reaches your desired consistency. If it's too thin, chill it in the fridge for 15–20 minutes to firm up.
  • Use Immediately or Store – Spread onto cakes, cupcakes, or cinnamon rolls right away, or store in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for a few minutes before using if it firms up too much.

Notes

This smooth cream cheese frosting recipe makes about 2 1/4 cups of frosting which is enough for:
    • 12–15 cupcakes (piped generously) or up to 24 cupcakes with a thin layer
    • One 9x13-inch sheet cake with a moderate layer of frosting
    • A two-layer 9-inch cake with a thin coating (you may need more for thicker layers or decorating)
If you want a thicker frosting layer for a layer cake, I’d recommend doubling the recipe for best coverage.
FAQ
Why is my cream cheese frosting too runny?
This usually happens if the cream cheese was too soft or if it was over mixed. To fix it, refrigerate the frosting for 15–20 minutes before using. You can also add more powdered sugar to thicken it, but be careful not to make it too sweet.
Can I make this frosting ahead of time?
Yes! Store it in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for 10–15 minutes before using, and give it a quick mix to restore its creamy texture.
Why is my frosting lumpy?
Lumps happen if the cream cheese or butter is too cold when mixing. To prevent this, make sure both are fully softened to room temperature before beating. It could also be an issue from the powdered sugar not being sifted first.
Can I make this dairy-free?
Yes! Use dairy-free cream cheese (like Kite Hill or Violife) and vegan butter for a plant-based version. The texture might be slightly softer, so chill it before frosting your cake. I have a full recipe with extra tips at How to Make Vegan Cream Cheese Frosting (Dairy-Free) Recipe
How can I make the frosting less sweet?
Try using less powdered sugar (though this will make it softer). You can also balance the sweetness by adding a pinch of salt or a splash of lemon juice.
Can I pipe this frosting onto cupcakes?
Yes, but because cream cheese frosting is softer than buttercream, it holds its shape best if chilled first.  Use a large piping tip for best results because it is a thicker frosting.