Cream Cheese Frosting Recipe | Boss Dennis


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My homemade Cream Cheese Frosting is sweet and tangy, thick and creamy. It’s the perfect sweet frosting for carrot cake, spice cake, cupcakes, or your favorite cake. Made using 4 simple ingredients and taking less than ten minutes to make, I will admit that this is my all-time favorite frosting.

slice of hummingbird cake on a plate with a fork

This easy recipe is what I used to frost my Hummingbird cake.

Sweet, creamy and delicious after one taste, I know you’ll agree this is the Best Cream Cheese Frosting recipe.

Ingredients to make Cream Cheese Frosting

ingredients to make recipe

Let’s start by gathering the ingredients we need to make my Classic Cream Cheese Frosting. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Four Simple Ingredients

  • cream cheese
  • unsalted butter
  • confectioners sugar (aka powdered sugar and 10X sugar)
  • vanilla extract

This recipe will make enough frosting for a three-layer cake. Refrigerate any leftover frosting in an airtight container.

How to make Cream Cheese Frosting

butter and cream cheese in a glass bowl

Add the cream cheese and butter to a large mixing bowl or the bowl of your stand mixer.

*Cream cheese is the regular 8-ounce block. Do not use whipped cream cheese.

whipping butter and cream cheese with an electric hand mixer

Whip the cream cheese and butter (starting low and increasing speed) until fluffy, 4-5 minutes. Scrape down the bottom and sides of the bowl as needed during the whipping process.

The butter and cream cheese should be at room temperature but not too soft. You should be able to push your finger and make an indent, but not be able to push straight through the butter.

add powdered sugar to mixture

Add the vanilla and powdered sugar to the cream cheese mixture.

cream cheese frosting in a glass bowl

Mix the frosting on low speed until well blended. But be careful not to overmix the frosting.

The frosting should be creamy and spreadable. If the frosting is too loose, add a little bit of powdered sugar to the frosting. If the frosting is too thick, add a little milk to the frosting until you have the desired consistency.

collage of images showing how to assemble cake

It’s the perfect compliment for your favorite layer cake. This is my go-to frosting for my carrot cake, red velvet cake, Guinness chocolate cake, and pumpkin cake.

Overhead view of Hummingbird cake sliced

My frosting can be made with less sugar if you like it less sweet, and cocoa powder can be added to make chocolate cream cheese frosting.

Recipe FAQ’s

Does a cake with cream cheese frosting need to be refrigerated?

Yes, it does. Any cakes or cupcakes using it should be refrigerated when not being served.
Cream cheese frosted cakes should not be left unrefrigerated overnight.

Can cream cheese frosting be frozen?

Yes, the frosting can be stored in an airtight container in the freezer for up to 2 months. Let the frosting defrost overnight in the refrigerator and re-whip the frosting before using

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cream cheese frosting in a glass bowl

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Cream Cheese Frosting Recipe

Prep Time10 my s

Cook Time0 my s

Total Time10 my s

Courses: Dessert

Cuisine: American

Servings: 24

Calories: 208kcal

Author: Chief Dennis Littley

Ingredients

  • 8 oz butter slightly softened
  • 16 oz cream cheese softened blocks –Don’t use whipped cream cheese
  • 1 tsp vanilla
  • 1 lb powdered sugar

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Notes

The frosting should be creamy and spreadable.
If the frosting is too loose, add a little more powdered sugar to the frosting. If the frosting is too thick, add a little milk to the frosting until you have the desired consistency.
Can I make the frosting ahead of time?
*If you’re not using the frosting right away, refrigerate the frosting until needed. When ready to use the frosting, re-whip the frosting with your electric mixer until it’s spreadable.

Nutrition

Calories: 208kcal | Carbohydrates: 20g | Protein: 1g | Dish: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 61mg | Potassium: 28mg | Sugar: 19g | Vitamin A: 490IU | Calcium: 21mg | Iron: 0.03mg

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