Bold Baking Basics, Homemade Ingredients

How to Make the Best Ever Cream Cheese Frosting

4.39 from 194 votes
My light and fluffy cream cheese frosting is perfect for cakes, cupcakes, donuts and more. Tried and true, this is the best cream cheese frosting.
Learn how to make cream cheese frosting with my best ever cream cheese frosting recipe.

Hi Bold Bakers!

My Cream Cheese Frosting recipe is truly the king of all frostings! Add a slather of it anywhere and I think you will agree it improves any cake or dessert. Learning how to make this recipe is a must for you Bold Bakers — spread it on classics like my Best-Ever Carrot Cake,  Crazy Cupcakes, donuts and so much more.

How to Make Cream Cheese Frosting

Besides being absolutely delicious, my Best Ever Cream Cheese Frosting is incredibly simple to make. In one bowl, combine a little butter and cream cheese until soft and fluffy. Then, add in your powdered sugar and a dash of vanilla for smooth and creamy bliss. Once your ingredients have been combined, you’ll discover rich, thick and perfectly balanced frosting. This frosting is light in flavor from the soft and tangy cream cheese and complimentary of any dessert.

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What desserts go well with Cream Cheese Frosting?

I can think of endless ways to use this frosting. Make it for my 3 Layer Microwave Red Velvet Cake, spread it across a slice of my Best Ever Banana Bread, dollop it onto your cupcakes and smear it over your carrot cakes. The frosting is always my favorite part, so if you’re like me, you must give my recipe a go!

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How to store Cream Cheese Frosting?

You will find my Best Ever Cream Cheese Frosting recipe is super easy to work with and beautiful. This light, fluffy, and shiny frosting is absolutely convenient as it can be kept in the fridge until ready for use. This can be covered and stored in an airtight container in the fridge for up to 4 days.

Can you Freeze Cream Cheese Frosting?

I like to vacuum seal extra frosting and freeze it! You can always transfer your frosting to an air-tight container and pop it in the freezer. This will keep frozen for up to 3 weeks. To use from frozen, allow the frosting to thaw in the fridge until it’s soft. After thawing just give the frosting a good whip up with a spatula then use as directed in my recipes.

Use This Recipe With These Desserts!

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Watch The Recipe Video!

Gemma's Best Ever Cream Cheese Frosting Recipe

4.39 from 194 votes
My light and fluffy cream cheese frosting is perfect for cakes, cupcakes, donuts and more. Tried and true, this is the best cream cheese frosting.
Author: Gemma Stafford
Prep Time 10 mins
Total Time 10 mins
My light and fluffy cream cheese frosting is perfect for cakes, cupcakes, donuts and more. Tried and true, this is the best cream cheese frosting.
Author: Gemma Stafford

Ingredients

  • 5 cups (1 lb 4 oz/ 575g) powdered sugar, sifted lightly to remove any lumps
  • 2 cups (16oz/454g) cream cheese, at room temperature
  • ½ cup (4oz/115g) butter, at room temperature
  • 1 tablespoon vanilla extract

Instructions

  • In a large bowl, using an electric mixer on medium-high cream together the cream cheese and butter.
  • Once light and fluffy add in the powdered sugar and vanilla and whip until it is smooth and creamy.
  • This can be stored covered in the fridge for up to 4 days.

 

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8 months ago

Here’s a tip for those who couldn’t get the frosting thick enough to pipe or spread on a cake. If you live in Europe, like I do, the cream cheese over here is very different from the United States. It contains much more water. Sugar ist hygroscopic and the cream cheese will release it’s water as soon as it comes in touch with the powdered sugar, leaving you with a liquid mess. The all important thing is to cream together butter and powdered sugar first(!) until pale yellow and fluffy. This way the hygroscopic sugar crystals are covered in non-hygroscopic… Read more »

Nisha
Nisha
3 months ago

Hi Gemma, love ur recipes. Am an amateur baker and you are such an inspiration. My doubt is even after refrigerating the frosting, if it turns out runny, how can I fix it? Also, saw in a comment that creaming first butter and sugar helps to avoid runny frosting. Is it advisable cos majority of recipes I saw creams the butter and cheese first. Thanks!

Tabassum Iqbal
Tabassum Iqbal
2 months ago

I made the cream cheese just like you did but instead of whey, I added a teaspoon of yogurt. It was amazing. I made frosting for crepe cake.

Jah
10 months ago

Hi is it 5 cups of powdered sugar coz I warched the video it looks like its not 5 cups,,, sorry????????????

Almanza Dsouza
Almanza Dsouza
10 months ago

Hi gemma, I tried making your cream cheese was simply awesome now I’ll make the frosting of the same

Tania Bosch
Tania Bosch
3 months ago

Very, very soft (almost runny) but will try making it again using the tips in the comments section.

2 days ago

Hi Gemma ! I’am new to baking and I discovered your site by searching microwaved desserts. I tried your microwave cheesecake and it was delicious! But being a newbie baker, I still have not invested on baking equipment. I do not have a mixer but I do have a whisk. If I use that instead, will I be able to achieve the correct texture for the cream cheese frosting? Do I need to whisk fast and consistently?

Lilac
Lilac
15 days ago

It worked great for me! Even though I don’t have a electric mixer I used my hands and gloves.
I was really nice on carrot cake! I Hope to make something new soon! :3

SayyedRoshna
25 days ago

Hey, have you used salted or unsalted butter for this recipe?

jenlouisse22
29 days ago

Hi, if I want to make a small amount, can I use half of each ingredients?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford