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Learn how to make cream cheese frosting with my best ever cream cheese frosting recipe.

How to Make the Best Ever Cream Cheese Frosting

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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.


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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4.25 from 90 votes
Learn how to make cream cheese frosting with my best ever cream cheese frosting recipe.
Gemma's Best Ever Cream Cheese Frosting Recipe
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.

Course: 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
  1. In a large bowl, using an electric mixer on medium-high cream together the cream cheese and butter.

  2. Once light and fluffy add in the powdered sugar and vanilla and whip until it is smooth and creamy.
  3. This can be stored covered in the fridge for up to 4 days.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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174 Comments

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  1. Rosemary Arriaga on April 22, 2019 at 5:28 pm

    Wondering how many cupcakes I can frost with this recipe?

    • Gemma Stafford on April 23, 2019 at 11:26 am

      Hi, this makes a very large batch, you can frost about 12- 14 cupcakes with this recipe.

  2. maisy on March 30, 2019 at 6:06 am

    can i use soft cheese instead?

    • Gemma Stafford on March 30, 2019 at 5:28 pm

      Like farmers cheese? I’m not sure what type of cheese you are talking about.

      Gemma.

  3. Rukshana on March 23, 2019 at 10:35 am

    Hi Gemma!

    I have tried it, but unfortunately it’s juicy. Can you give me any suggestions please?

    Regards,
    Rukshana

    • Gemma Stafford on March 25, 2019 at 12:07 pm

      Do you mean its too runny? Are you using full fat cream cheese?

      • Rukshana on March 26, 2019 at 6:09 am

        Yeah..It’s too runny . Yes, I have used full fat cream cheese.

        • Gemma Stafford on March 26, 2019 at 10:26 am

          Hmm, for this i might suggest sitting it over a strainer to remove the liquid.

  4. CandyGram55 on March 15, 2019 at 9:01 am

    Hi, Gemma. I was searching for a homemade cream cheese frosting recipe, and, well, how could I not try “The Best Ever “?

    This recipe produced a wonderfully mild cream cheese taste with just the right amount of sweetness.

    However, even though I followed the recipe exactly, my frosting came out way too thin for piping. But, I added more powdered sugar and refrigerated it for a while, which worked out fairly well.

    I’ve had nice compliments from people who have tried my St. Pat’s Green Velvet Cake with The Best Ever Cream Cheese Frosting. (I’ll post a picture.)

    I look forward to trying more of your recipes.

    • Gemma Stafford on March 17, 2019 at 8:29 am

      Hi Candy,
      well, that was an invention! A green velvet cake, now you will have to copyright that one! Haha, never thought of it!
      The cream cheese we get here in the US tends to be in a block, which is rather dry, and I use this mostly for baking. The tub variety is designed for spreading, and tends to be a little too soft. The way to deal with it is to reduce the quantity in frosting in particular. It can be a bit too soft for no bake cheesecakes too, and may need a bit of gelatin to set it up.
      I hope this is of help, next time round. Thank you for the idea!
      Gemma 🙂

  5. Yanil on March 14, 2019 at 10:40 am

    Hi there !!!…. question, as a cream cheese for this frosting ….. can I use cottage cheese???

    • Gemma Stafford on March 15, 2019 at 4:23 am

      hi there,
      sure you can, but you should cream the curd first, in a food processor for best results.
      Gemma 🙂

  6. Rabz Ady on March 11, 2019 at 6:54 am

    Hi Gemma,
    I love ur videos and started baking after getting inspired from you.
    Thanks for it.
    I want to ask you that I dont have vanilla extract so can I use vanilla essense in the creme cheese frosting? Im planning to make red velvet cake.

    Thanks in advance
    Love,
    Rabz

    • Gemma Stafford on March 11, 2019 at 9:19 am

      I am delighted to hear that 😀 yes, that works perfectly.

  7. Anandhi on March 1, 2019 at 9:57 pm

    How to make cream cheese at home

  8. Laura on February 11, 2019 at 2:00 am

    Hi Gemma,

    Thank you so much for this recipe, my frosting came out beautiful. It was a little soft when i made it but after refrigerating it overnight it was great the next day.
    However, it wasn’t stiff enough to pipe, do I need to add more sugar?

    Thanks
    Laura

    • Gemma Stafford on February 11, 2019 at 3:32 am

      Hi Laura,
      This is an issue when you use a tub of cream cheese, which is a little softer than the block we get here.
      Try reducing the amount of cheese next time, that will do it. I would not be inclined to increase the sugar. There are suggestions to stabilize it too, using a touch of cornstarch/cornflour, (1 teaspoon) arrowroot, or even gelatin.
      I hope this helps,
      Gemma 🙂

  9. Nina on January 30, 2019 at 2:18 pm

    Gemma, do we use confectioners sugar (the one with cornstarch in it) or just regular powder sugar would do?

    • Gemma Stafford on January 30, 2019 at 4:12 pm

      For this is suggest confectioners sugar here 😀 Enjoy!

  10. Sal on January 14, 2019 at 4:13 am

    Hi
    Made this icing & it turned out great. Better than icing I’ve tasted on shop bought cakes. Just wanted to know if you can freeze the icing.

    • Gemma Stafford on January 15, 2019 at 1:40 am

      Hi Sal,
      Good, I am happy that this recipe was good for you.
      This type of thing is best made fresh. That is not to say that it cannot be frozen, it can. If you freeze it as a mix then it will be best to whisk it after it has defrosted, that will make it easier to spread.
      I hope this is of help,
      Gemma 🙂

  11. Cakepoplicious on January 11, 2019 at 2:01 am

    Ma’am can I use homemade cream cheese instead packaged one.?? Which you showed in ur other video.

    • Gemma Stafford on January 11, 2019 at 9:54 am

      Yes, of course, enjoy!

  12. VanessaM on January 6, 2019 at 12:54 pm

    Hello Gemma Ma’am… It’s Vanessa here…
    This recipe is over the top… I tried it for the first time and it went really great….I also added a bit of melted bitter sweet chocolate and Everyone loved it…
    I’m making it again but I think I messed up something because it turned out to be very lumpy…. Do you’ve any solution for that because I don’t want to waste all the sugar and dairy….
    Thanks….

    • Gemma Stafford on January 7, 2019 at 12:49 pm

      Hi there, if you find it to be lumpy you can blend it until smooth. Give it a try and let me know how you go!

      • VanessaM on January 12, 2019 at 6:08 pm

        Thank you very much for the advice Ma’am….. It turned out to be great as always…. Thanks to you🙂

  13. Ashmita Bose on January 6, 2019 at 2:21 am

    Hello
    What are the measurements of butter and
    sugar if using 180gm of cream cheese?

  14. Michelle Sage on December 19, 2018 at 12:04 pm

    How many cupcakes will this recipe cover please?

    • Gemma Stafford on December 19, 2018 at 9:21 pm

      I would say 12-14 ;D

  15. Ritu on November 24, 2018 at 10:40 am

    Hi Gemma!
    I’m looking to make this for your best carrot cake ever(Yummy!) And was wondering if this recipe would yeild enough to frost the cake. I rarely frost my cakes due to lack of required ingredients but his I most definitely can try. Thanks in advance!

    • Gemma Stafford on November 24, 2018 at 6:23 pm

      Hi,

      Yes absolutely. this makes enough to cover a large cake.

      Happy Baking,
      Gemma.

  16. Heather Matthews on November 21, 2018 at 12:03 am

    What is the best Frosting for a Mud cake
    Thanking you Heather.

  17. Anaya on November 12, 2018 at 6:59 pm

    Hi Gemma,

    Can you use granulated sugar instead of powdered sugar for this frosting?

    • Gemma Stafford on November 12, 2018 at 8:06 pm

      Hi Anaya,

      For frosting you always need to use powdered sugar as it dissolves really well and makes a fluffy frosting. Granulated sugar won’t dissolve.

      Hope this helps,
      Gemma.

  18. Charu on November 9, 2018 at 6:38 am

    Hi Gemma,
    How many cups of frosting does this recipe yield?

    • Gemma Stafford on November 11, 2018 at 5:13 pm

      Hi Charu,

      it makes roughly 4-5 cups.

      Best,
      Gemma.

  19. Bhawna on November 2, 2018 at 8:08 pm

    Hi Gemma,
    What kind of butter is used in cream cheese frosting? Salted or unsalted?

    • Gemma Stafford on November 3, 2018 at 4:02 am

      Bhawna,
      I use salted butter, but that is not the usual choice. Most people will use a sweet butter, an unsalted one for this recipe.
      Thank you for baking with us,
      Gemma 🙂

  20. Adele van Wyk on November 1, 2018 at 1:11 pm

    Hi Gemma. I followed your recipe, but my cream cheese frosting came out runny like condensed milk. Im baking your microwave carrot cake for my Mom’s 60th and made the frosting tonight to keep in the fridge over night. Will it thicken in the fridge and be ready for decorating and piping tomorrow night? Im worried 🙁

    • Gemma Stafford on November 1, 2018 at 3:41 pm

      Oh no! Yes it will thicken over night in the fridge. Also tomorrow if you need to you can add more powdered sugar to ticket it.

      Hope it turns out well.
      Gemma.

      • Adele van Wyk on November 2, 2018 at 12:01 am

        Thanks Gemma :). I will upload my final masterpiece picture tonight 😀 Very excited!!

        • Gemma Stafford on November 3, 2018 at 5:35 am

          Haha! Yes, you do that, we love to see your masterpieces, all good!
          Gemma 🙂

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