Cream Cheese Buttercream Frosting

This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

This cream cheese frosting is like the good kind of comfort food; simple, reliable, and made to be enjoyed. It’s smooth and tangy with just the right amount of sweetness, and it holds its shape without any fussy tricks. Just honest buttercream frosting that lets the cream cheese shine.

Three mini cupcakes topped with cream cheese frosting.

If you’re after something a little more classic, we’ve also got a vanilla buttercream that’s every bit as dependable. But when you want that signature cream cheese tang? This one lets it shine.

Here’s Why This Cream Cheese Frosting Recipe Works

Start with butter. Beating the butter and sugar first coats the sugar in butterfat, which keeps it from pulling moisture out of the cream cheese later.

Stick to block cream cheese. The kind in a tub (or anything labeled low-fat) just won’t cut it. It’s too soft and will leave you with runny frosting.

Less sugar, more flavor. Since the sugar’s already coated in butterfat, the frosting holds its shape without a ton of extra powdered sugar, which means the cream cheese flavor doesn’t get buried.

Rich, balanced, and ready to pipe. It’s thick enough for swirls and borders but smooth enough to spread on cakes or cookies without a fight. And if you’re in the mood for a fruity twist, our strawberry cream cheese frosting is just as sturdy

A swirl of cream cheese buttercream frosting on top of a cupcake.

Recipe Tips

Let the butter soften. Room-temperature butter blends smooth and easy. Cold butter? It’ll clump up and fight you the whole way.

Sift the powdered sugar. It loves to hide little lumps. A quick sift means no gritty surprises in your finished frosting.

Whip it good. Don’t stop at “combined.” Keep beating the butter and sugar until it’s light, fluffy, and full of air.

Take your time with the cream cheese. Add it at the end and beat just until smooth. Go too long, and the frosting can start to loosen up.

Stand mixer or hand mixer, either works. A stand mixer will make it easier to get that extra fluff, but a hand mixer gets the job done just fine. Just be ready to beat a little longer.

Because Someone’s Gonna Ask

Can I make this frosting ahead of time?

Yep! It keeps well in the fridge for up to 5 days. Just let it sit at room temp for 15–20 minutes and give it a quick re-whip before using. It also freezes well.

Can I tint this frosting with food coloring?

Yes, gel food coloring works best if you want vibrant colors without thinning the frosting.

What desserts go well with cream cheese frosting?

It’s a natural fit for anything with warm spices, rich chocolate, or a hint of tang. Think carrot cake cupcakes, red velvet cupcakes, or even a chocolate chip cookie cake. It’s also amazing on our chocolate cake with cream cheese frosting, because chocolate and cream cheese are underrated best friends.

A three-layer cake that is filled, covered and decorated with cream cheese frosting.

Tangy, Pipeable, and Not Too Sweet

This cream cheese buttercream keeps it simple and solid. Thick enough to hold its shape, smooth enough to spread, and just sweet enough to let the cream cheese shine. No shortcuts, no sugar overload, just honest frosting that works.

Pin this now to find it later!

Pin It

Clear glass of swirled white cream with decorative peaks, blurred background.

Prep Time: 5

Total Time: 5

5 from 19 votes

Cream Cheese Frosting

By Dahn Boquist

This cream cheese buttercream frosting is the perfect accompaniment to any dessert. The frosting is easy to make, and you can use it as a filling or topping for cakes, cupcakes, and other desserts. It is thicker than most cream cheese frostings and pipes well. Make sure you add the cream cheese last to ensure it is thick and pipable.

If you make this recipe, please leave a star rating and comment.

Servings: cups

Save Pin Comment Print

Ingredients

▢ 8 tablespoons butter, softened
▢ 2 cups powdered sugar, sifted
▢ ½ teaspoon vanilla extract
▢ ¼ teaspoon salt
▢ 8 ounces cream cheese, block style

Instructions

Add the butter and powdered sugar to a mixing bowl. Start the mixer on slow speed then increase the speed to medium high. Beat until smooth and creamy.
Add the vanilla extract and salt. Mix well.
Add the cream cheese and beat on medium high speed until well blended.

Notes

Use block-style, full-fat cream cheese. Tub cream cheese, reduced-fat versions, and Neufchâtel have higher water content and will make the frosting softer and runny.

Add ingredients in the listed order. Cream cheese has more water than butter, so adding it last keeps the frosting thicker. By coating the sugar in butterfat first, you prevent the sugar from pulling moisture out of the cream cheese and loosening the frosting.

Adjust sweetness to taste. This method makes a thick frosting without needing a ton of powdered sugar, but you can add more if you like it sweeter.

Yields: Enough to frost 24 cupcakes with a simple swirl, 10–12 cupcakes with a tall swirl, one 13×9-inch cake, or one double-layer 8- or 9-inch cake (double the batch to add frosting between layers).

Storage: Refrigerate in an airtight container for up to 5 days. Bring to room temp before using.

Freeze: Freeze up to 3 months. Thaw in the fridge, then re-whip until smooth.

Nutrition

Serving: 1tablespoon, Calories: 77kcal, Carbohydrates: 7g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 15mg, Sodium: 62mg, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate & comment below!