Cream cheese and butter are sweetened with powdered sugar and vanilla for a rich frosting. Spread it over cakes, muffins, and other baked goodies.
Our Favorite Frosting
This homemade cream cheese frosting recipe is delicious over carrot cake or cinnamon rolls.
Easy peasy – it takes just a few minutes to make. Cream cheese frosting is made with basic ingredients you likely have on hand. Make it ahead. It will stay fresh for up to 5 days in the refrigerator, or 2 months in the freezer.
Ingredients for Cream Cheese Frosting
Cream Cheese – Use any brand of full-fat cream cheese in the block form, not spreadable cream cheese in tubs. Reduced-fat cream cheese is not recommended as it can produce a runny frosting. Butter – For baking and sweet recipes, I prefer to use unsalted sticks of butter and add a pinch of salt. If you do have salted butter, it will still work – skip the salt in the recipe. Vanilla – Although it’s a bit pricey, real vanilla extract gives the best flavor. Imitation vanilla extract does work if it’s what you have on hand. Powdered sugar – Also known as confectioners sugar, powdered sugar contains a little cornstarch to prevent caking and makes for a smooth frosting. Variations – Add or substitute lemon juice and zest for the vanilla to give your frosting more tang. For a runnier icing, add a few drops of water.
How to Make Cream Cheese Frosting
This is an easy recipe that comes together in minutes! Use immediately or cover and refrigerate for up to 5 days.
Holly’s Tips
Use room temperature cream cheese and butter. Freeze for up to 3 months in a zippered bag with the air pressed out. Thaw to room temperature before using. To change the consistency for drizzling, add water, a few drops at a time, while mixing.
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