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Cream cheese frosting

Cream Cheese Frosting

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: About 2 1/2 cups; for 12 cupcakes or a 9" x 13" sheet cake 1x


Try our best cream cheese frosting recipe! Here’s how to make a lusciously creamy, tangy frosting that’s ideal for cupcakes and cakes.


  • 4 tablespoons unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1/4 teaspoon vanilla extract
  • 3 cups powdered sugar (or 2 cups for a sheet cake*)


  1. Let the butter and cream cheese sit on the counter for 1 hour to come to room temperature.
  2. Use a fine mesh sieve to sift the powdered sugar into a bowl.
  3. Beat the butter and cream cheese with a stand mixer or hand mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once.
  4. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing.
  5. Storage instructions: Store cream cheese frosting refrigerated for up to 1 week; allow to stand at room temperature for 30 minutes and stir before using. You can also freeze cream cheese frosting for up 1 month in a sealed container: fully defrost and stir before using.


*When serving with a sheet cake, you can get away with less powdered sugar to get a purer, tangier cream cheese flavor and a softer texture to the icing (since you’re spreading and not piping it). Use the 3 cups powdered sugar when piping icing onto cupcakes, which results in a stiffer, more robust texture.

  • Category: Essentials
  • Method: Baking
  • Cuisine: Frosting
  • Diet: Vegetarian

Keywords: Cream cheese frosting