Classic Cream Cheese Frosting for Cakes and Cupcakes

Cream cheese frosting is a versatile topping that works beautifully on cupcakes, cookies, cakes and more. It’s creamier and generally less sweet than buttercream, and it’s quick and simple to make. This frosting holds its shape well during transport, making it ideal for baby showers, birthday parties and other events. If you’re not using it right away, keep the frosting refrigerated for best texture and food safety.

Cream cheese frosting

marilynpeight

This easy cream cheese frosting makes a smooth, creamy topping perfect for cakes, cupcakes or cookies.

5 from 1 vote

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Prep Time
10 mins

Cook Time
0 mins

Course Dessert

Cuisine American

Servings
2 dozen cupcakes

Equipment

Hand mixer
Mixing bowl
Sieve (for sifting confectioner’s sugar)

Ingredients

8 oz. cream cheese softened
4 tablespoons butter softened
1 teaspoon vanilla extract
1-2 teaspoons whole milk *see note
3-4 cups confectioner’s sugar

Instructions

Using a hand mixer, cream the softened butter and cream cheese together until smooth. Add the vanilla and mix again until fully combined.
Sift the confectioner’s sugar into the cream cheese mixture in 1/2 cup increments, mixing well after each addition. If needed, add whole milk a little at a time until you reach your desired consistency. Mix thoroughly to eliminate lumps. Refrigerate until ready to use.

Notes

Add milk very gradually — start with 1/2 teaspoon at a time — until the frosting loosens to the desired texture. For piping or a stiffer frosting suitable for cupcakes and cookies, you may not need the full amount of milk shown.

Keyword
Cream cheese, frosting, easy, creamy

Tried this recipe?
Let us know how it was!

Equipment for this cream cheese frosting:

Hand mixer — makes whipping this frosting quick and effortless.
Mixing bowl — large enough to comfortably combine ingredients.
Sieve — sifting confectioner’s sugar removes lumps and yields a silky smooth frosting.

How much cream cheese frosting does this recipe produce?

This recipe yields enough frosting to cover about two dozen cupcakes or a 9 x 13-inch cake.

Why should the butter and cream cheese be at room temperature?

Room temperature butter and cream cheese blend smoothly. If either ingredient is too cold or stiff, the frosting can become lumpy. Allow them to sit at room temperature long enough to become soft but not melted.

Step by step instructions:

Using a hand mixer, cream softened butter and cream cheese together. Add vanilla and mix until smooth.
Sift confectioner’s sugar into the cream cheese mixture, about 1/2 cup at a time, mixing well after each addition. Add milk a little at a time until the frosting reaches the desired consistency. Mix well to remove lumps. Refrigerate until ready to use.

How much milk do I need to add to get the frosting to the right consistency?

A little goes a long way. Start with 1/2 teaspoon increments, mixing fully between additions. Adding too much milk at once can make the frosting runny, so proceed carefully until you reach the texture you want.

Why sift the confectioner’s sugar?

Sifting removes lumps in the confectioner’s sugar and ensures a smoother, lump-free frosting. Taking this extra step produces a creamier texture and cleaner finish when piping or spreading.

This cream cheese frosting pairs especially well with strawberry-filled cupcakes or vanilla sheet cake cupcakes.

Storage for this cream cheese frosting:

Store cream cheese frosting refrigerated and do not leave it at room temperature for more than two hours. Refrigerated frosting keeps for several days. You can also freeze the frosting or fully frosted desserts for one to two months; thaw in the refrigerator before serving.

Vanilla Sheet Cake Cupcakes with Cream Cheese Frosting

If you try this frosting, consider leaving a rating in the recipe card and share a photo of your finished bake on your preferred social channel.