If you’ve been searching for the perfect cream cheese frosting that’s silky smooth, pipeable, and not overly sweet, you’re in the right place! This 5-minute Cream Cheese Frosting is a total game-changer—just four simple ingredients, zero fuss, and endless delicious possibilities.
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This frosting is perfectly tangy, lightly sweet, and stable enough to frost cakes and cupcakes, or even sandwich between cookies like the funfetti sandwich cookies (because, let’s be honest, who doesn’t love extra frosting?). Whether you’re topping a classic carrot cake or just need an excuse to eat frosting straight from the spoon, this recipe has you covered.
Looking for fun flavor twists? Try my coconut cream cheese frosting for a tropical touch, banana cream cheese frosting for a naturally sweet upgrade, or orange cream cheese frosting for a citrusy zing!
Why You'll Love This Recipe
- Perfect consistency for stacking cakes: Not to worry, this homemade frosting isn’t runny. It’s perfect for all your cakes (no sliding layers here!).
- Easy to make: We’re all about quick and easy recipes, and this simple cream cheese frosting recipe comes together in just 5 minutes.
- Silky, smooth, and tangy: The perfect combination! This recipe is spreadable, creamy, and deliciously tangy without being overly sweet.
- Versatile: You name it. Brownies, cakes, cupcakes, cookies and more. They all pair perfectly with this smooth and creamy frosting.
The 4 Simple Ingredients You'll Need
- Cream cheese: The star of the show. Make sure to use full-fat block cream cheese for the perfect texture and bring it to room temperature; otherwise, you’ll end up with clumps of cream cheese in your frosting.
- Butter: I recommend using unsalted butter. You’ll want to bring your butter to room temperature to incorporate smoothly and evenly with the other ingredients.
- Powdered sugar: Sift the powdered sugar before adding it in. You’ll want a smooth and creamy frosting that is pipeable and beautiful.
- Vanilla: Just a bit will add a delicious complement to the cream cheese mixture. I always splurge on a good quality vanilla like Nielsen Massey to give me the best flavor.
A note about room temperature ingredients: Allow your butter and cream cheese to come to room temperature for about an hour or two. You’ll want them to be soft to the touch. The butter shouldn’t be melty or greasy looking.
Helpful Equipment
- Digital kitchen scale or measuring cups
- Measuring spoons
- Mixer - you can use a hand-held or stand mixer fitted with the paddle attachment.
- Rubber spatula
A note on the mixer attachment: I prefer using the paddle attachment when making frostings. Using a whisk attachment will create more air bubbles in the mixture.
How To Make Perfectly Thick and Spreadable Cream Cheese Frosting
Beat cream cheese and butter: Use a mixer to beat together until smooth and creamy.
Add powdered sugar: Mix on low speed (to avoid it flying out of the bowl) until combined.
Add vanilla: Beat on medium speed for a few minutes, scraping down the sides of the bowl as necessary, until the consistency is light and airy.
How To Prevent Runny Cream Cheese Frosting
First and foremost, make sure your cake layers are completely cool before layering with any type of frosting!
Secondly, I have tested cream cheese frosting with various ratios and have found that using an equal amount of butter and cream cheese is the perfect ratio for a thick and stable frosting.
Lastly, don’t add milk or cream after incorporating the powdered sugar. Typically, you’ll want to add the liquid in buttercream frosting to thin it out, but the texture of cream cheese is enough to create the perfect spreadable consistency.
A Few More Tips For The Perfect Frosting
- Bring butter and cream cheese to room temperature on the counter. It’s easy to forget to pull our ingredients from the fridge, but it’s worth the wait. Using the microwave to bring these ingredients to room temperature isn’t the same (it won’t evenly warm the butter or cream cheese).
- Chill the cream cheese frosting if the mixture becomes too warm. On those hot summer days, the frosting can become too warm and runny. You only need 15-30 minutes in the fridge and a quick stir.
- Add a dash of salt. Since we’re using unsalted butter, feel free to add a pinch of salt. After adding the vanilla, taste your frosting, and if you like, add some salt. It’s completely a personal preference.
Easy Storage & Freezing Tips
Even though this recipe only takes 5 minutes to make, I love having frosting prepped and ready to go, especially this frosting. It’s a simple addition to cookies and brownies, adding a wow factor.
Refrigerated: Store cream cheese frosting in an airtight container in the fridge for up to 1 week. Before using, bring it to room temperature and re-whip it with the paddle attachment (or hand-held mixer).
Freezer: Store the frosting in a resealable freezer-safe bag in the freezer for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
Recipe FAQ
Yes, if you feel the consistency isn’t as thick as you’d like, you can add 1-2 tablespoons of cornstarch. Start with adding 1. It’ll help make your cream cheese frosting stiffer without adding extra sweetness.
Absolutely! Fit a large star tip or round tip in a disposable piping bag. Fill with the cream cheese frosting, and pipe over your favorite cupcakes like these chocolate cupcakes or birthday cake cupcakes!
Yes, there is! Frosting has a thick and fluffy consistency, while icing is thinner and used as a glaze, like poured over this cinnamon roll coffee cake.
Favorite Recipes to Pair With This Frosting:
- 8 Inch Round Vanilla Cake
- Easy & Moist Chocolate Sheet Cake
- White Chocolate Chip Brownies
- Coconut Cupcakes
- Funfetti Cutout Cookies
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I hope you enjoy this recipe and that it becomes a family favorite! I would love for you to leave me a review and star rating below to let me know how you liked it! And please tag me on social @thesweetoccasion!
5-Minute Cream Cheese Frosting
- Total Time: 5 minutes
- Yield: 3 cups 1x
Description
You only need 4 ingredients and 5 minutes for the most dreamy Cream Cheese Frosting that’ll hold its shape for all your favorite cakes, cupcakes, and more!
Ingredients
- 224 g (8 ounces) full-fat cream cheese, at room temperature
- 226 g (1 cup) unsalted butter, at room temperature
- 450 g (4 cups) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
Instructions
- In a large bowl, using a hand-held or stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth and creamy, 2-3 minutes.
- Add the powdered sugar and mix on low speed until completely incorporated.
- Scrape down the sides and bottom of the bowl. Add the vanilla and beat on medium speed for 3-4 minutes until light and airy.
Notes
Storage: Keep refrigerated in an airtight container in for up to 1 week.
Freezer: Store in a resealable freezer-safe bag in the freezer for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
- Prep Time: 5 minutes
- Category: Frosting & Fillings
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