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    Home » Recipes » Cakes & Cupcakes

    Published: Apr 20, 2021 · Modified: Nov 4, 2022 by Rachel

    Homemade Cream Cheese Frosting

    This post may contain affiliate links. Read my disclosure.
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    Cream Cheese Frosting made from scratch, my family’s favorite and BEST recipe. Thick & creamy, perfect for cupcakes. Tastes amazing and ready in less than 15 minutes!

    Fluffy cream cheese frosting on carrot cake cupcake. Garnished with chopped walnuts in green cupcake liner
    Contents show
    1 Recipe Ingredients and Notes
    2 Step By Step Recipe Guide
    3 Expert Tips to Make Perfect Frosting
    3.1 Looking for More Delicious Cake and Cupcakes? Check these out:
    4 Frequently asked Questions
    5 Variations
    6 Cream Cheese Frosting
    6.1 Ingredients
    6.2 Instructions
    6.3 Notes
    6.4 Nutrition

    This is the go-to-choice for cakes and cupcakes in this house. If I had things my way, every cake and every cupcake would be probably only ever get this fantastic frosting.

    This recipe is a favorite of mine because I’m not a huge fan of overly sweet frostings. The base helps cut through the sweetness. It’s more balanced and flavorful in comparison to, say, buttercream. I make it often and it’s the perfect whipped topping for my carrot cake recipe.

    In fact, I’ve made several varieties because it is so versatile! Like altering it to create Oreo Cream Cheese Frosting. It’s been a hit with readers and my family!

    Recipe Ingredients and Notes

    Here is an overview of the best ingredients to use so you can get that dream frosting too.

    Cream Cheese Frosting ingredients with text labels.

    Powdered Sugar – I do recommend sifting the powdered sugar before using just to get any lumps out and make it as fluffy as possible. However, it isn’t required so if you don’t have a sifter, you will still get amazing frosting.

    Cream Cheese – I only recommend using regular (full-fat) in the bricks (not whipped or spreadable). It needs to be room temperature before using. I set it out on the counter for about an hour to soften.

    I have also used ⅓ less fat Philly Cream Cheese (Neufchatel), but the texture is lighter, runnier. The lower fat version is also NOT good for piping. That being said, I actually love it on a bundt cake or in place of icing.

    Vanilla – Real vanilla all the way, baby!

    Butter – Salted or unsalted is fine. The butter needs to be room temperature. I recommend letting it sit out rather than trying to soften in the microwave. It can be done but difficult to get right.

    Step By Step Recipe Guide

    Cream Cheese Frosting Step by Step instructions.
    1. Allow the cream cheese and butter to come to room temperature. In a stand mixer or electric mixer, mix them together until smooth with no lumps.
    2. Add the vanilla extract and mix a minute more.
    3. At med-low speed, mix in the powdered sugar. Bump the speed up to medium or medium-high and whip until a firm consistency, about 4-7 minutes. It will thicken as you whip. I whip until it looks super thick and stiff.

    Chill in refrigerator before piping if creating high topped cupcakes. That will make it even thicker to stand tall.


    Pro tip: For the best frosting to pile on cupcakes, make sure your bowl is chilled overnight in the freezer.


    Frosting being piped on fresh baked carrot cake cupcake in blue cupcake liner

    Expert Tips to Make Perfect Frosting

    • Use full-fat cream cheese in the brick, not whipped, low fat, or spreadable.
    • Chill your bowl overnight in the freezer or refrigerator. This helps the frosting setup even though the ingredients are room temperature.
    • Make sure to let your cream cheese and butter soften before making your frosting! Otherwise, you get lumps. I cut both into cubes and allow to sit on the counter for about 1 hour.
    • Microwaves can be inconsistent to soften. If you do use the microwave, cut into small chunks and if the butter melts at all instead of softening, get a new stick. Don’t even try to use it. Sitting at room temperature is safer.
    • If you want a stiffer frosting without making it sweeter, add a bit of cornstarch. Start with 1 Tbsp, but you can add 2 tablespoon to your preference.

    Looking for More Delicious Cake and Cupcakes? Check these out:

    • 20 of the Best Homemade Cupcake Recipes
    • Bailey’s White Chocolate Cake
    • Carrot Cake Cupcakes
    • Oreo Cream Cheese Frosting

    Frequently asked Questions

    What tools do you suggest for making this recipe?

    A good mixer: All mixers aren’t created equal. I cannot tell you how glad I am that I purchased my commercial grade mixer 15 years ago.
    The perfect cupcake piping tips: Ever wonder how they frost those beautifully high cupcakes. These tips get the job done!

    How can I thicken Cream Cheese Frosting?

    The biggest difference in creating a thicker frosting is to whip it longer. Similar to making whipped cream, the frosting will stiffen and thicken the longer you mix it.
    If you want a stiffer frosting without making it sweeter, add a bit of cornstarch. Start with 1 Tbsp, but you can add 2 tablespoon to your preference. Lastly, frosting will thicken quite a bit when refrigerated.

    How should I store cream cheese frosting?

    This frosting recipe should be refrigerated to prevent spoiling. Keep it in an airtight container so that it doesn’t dry out. Simply pull from the refrigerator and allow to sit for up to 15 minutes to make it easier to pipe onto cupcakes.

    Can I add food coloring or other ingredients?

    Absolutely! Add any food coloring and mix well for colorful themed parties. Use this as a base for Oreo frosting, mix in candies like mini M&M’s, or toss in some colorful sprinkles for Funfetti cupcakes for the kiddos! Freeze dried fruit (no juice) and lemon or orange zest also work great.

    Carrot Cake Cupcake with classic Cream Cheese Frosting with chopped walnuts on wooden cutting board

    Variations

    Try adding one of these ingredients for a fun flavor boost:

    • ground cinnamon
    • lemon zest or orange zest
    • crushed freeze dried strawberries, blueberries or other fruit
    • coconut extract or coconut shavings
    • vanilla bean
    Cookbook cover of Chicken and Rice casserole. The cookbook is titled Weeknight Supper Solutions

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    Check Out More Delicious Cupcake Recipes

    Aerial view of Bailey's Irish creme cake in a Beautiful bundt swirl pattern, topped with Bailey's caramel glaze and chopped walnut pieces.
    Bailey’s White Chocolate Cake
    Sour Cream Doughnuts with glaze stacked on a blue & white plate served with fresh coffee being poured in background.
    Sour Cream Doughnuts
    Cookies and Cream frosting with crushed Oreos is divine!
    Oreo Cream Cheese Frosting
    Slice of homemade carrot cake on a plate with walnuts sprinkled on top
    Carrot Cake

    PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes. 

    Single carrot cake cupcake with cream cheese frosting piled high.

    Cream Cheese Frosting

    Cream Cheese Frosting made from scratch that tastes AMAZING in less than 15 minutes. Thick and rich frosting recipe that is perfect for cupcakes and cakes! It has a subtle flavor without over-the-top sweetness.
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: cream cheese frosting
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 12 cupcakes
    Calories: 352kcal
    Author: Rachel
    Cost: $7

    Ingredients

    • 8 oz Regular Brick Cream Cheese room temperature or soft
    • 6 tablespoon Butter softened to room temperature
    • 3 cups Powdered Sugar
    • 1 teaspoon Vanilla Extract

    Instructions

    • Note: This recipe makes about 4 cups. That is enough for 12 sky-high piped cupcakes, or 24 cupcakes spread with a knife. 6 cups (50% more) will cover a 2-layer 8-inch cake.
    • Allow the cream cheese and butter to come to room temperature.
    • With an electric mixer, cream together cream cheese and butter until smooth with no lumps. Add the vanilla extract and mix a minute more until smooth.
    • At med-low speed, mix in the powdered sugar. Bump the speed up to medium or medium-high and whip until a firm consistency, about 4-7 minutes. It will thicken as you whip. I whip until it looks super thick and stiff.

    Notes

    How To Make Thicker Frosting
    The biggest difference in creating a thicker frosting is to whip it longer. Much like making whipped cream, the frosting will stiffen and thicken the longer you mix it. If you find the frosting to be thin, try whipping it longer. 
    If you want a stiffer frosting without making it sweeter, add a bit of cornstarch. Start with 1 Tbsp, but you can add 2 tablespoon to your preference. Lastly, frosting will thicken quite a bit when refrigerated.
    More Tips
    • Use full-fat cream cheese in the brick, not whipped, low fat, or spreadable.
    • Chill your mixing bowl overnight in the freezer or refrigerator, or at least 1 hour before mixing. This helps the frosting set up even though the ingredients are room temperature.
    • Make sure to let your cream cheese and butter soften before making your frosting! Otherwise, you get lumps. I cut the butter and cream cheese into cubes and allow to sit on the counter for about 1 hour.
    • Make sure to let the butter and cream cheese soften on it’s own. Melting it in the microwave may produce uneven results.
    • If you want a stiffer frosting without making it sweeter, add a bit of cornstarch. Start with 1 Tbsp, but you can add 2 tablespoon to your preference.

    Nutrition

    Serving: 0.125cake | Calories: 352kcal | Carbohydrates: 45g | Protein: 2.2g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 86mg | Potassium: 38mg | Sugar: 44g | Calcium: 20mg | Iron: 0.2mg
    Tried this Recipe? Tag me Today!Mention @CravingCreative or tag #CravingSomeCreativity!
    The best carrot cake cupcakes recipe with title overlay for Pinterest.
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      Recipe Rating




    1. Rose Martine says

      February 04, 2020 at 11:52 pm

      5 stars
      YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂

      Reply
    2. Diana Lopes says

      August 22, 2017 at 9:10 am

      5 stars
      This must be so delicious! I’ve always wanted to make my own cream cheese frosting, so I’m definitely going to try this recipe. Thank you!

      Reply
      • Rachel says

        August 23, 2017 at 11:31 am

        It’s my favorite frosting for sure. Enjoy!

        Reply
    3. Roxanne says

      August 21, 2017 at 9:44 pm

      5 stars
      This looks SO delicious, I have to try this one!

      Reply

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