This classic Cream Cheese Frosting recipe can be used for cakes, cupcakes, and more! It is delicious and will go with many different cake flavors. My favorites are red velvet or carrot cake!
A homemade frosting tastes amazing and it is not that hard to make! There are only a few ingredients in this recipe and you can customize it to how you want. Feel free to add a little bit more vanilla or powdered sugar if that is what you would prefer.
When using this frosting, keep in mind it is not quite as stiff as a buttercream. However, you can frost and pipe a cake or cupcake very easily with this frosting. It is smooth and will hold its shape.
For buying the cream cheese, I do recommend buying an organic brand that does not have a lot of additives. And make sure to buy two of the 8 oz. packages, which is the common size for cream cheese. Cream cheese typically has a long expiration date, so I like to try to keep at least one at hand in case there are shortages at the grocery stores.
You can find my Cream Cheese Frosting Recipe below. Since there are no adjustments needed for high altitude, there is just one recipe. I hope you enjoy the frosting and be sure to leave a comment if you try it out or have any questions!
Cream Cheese Frosting
- 1 cup butter
- 16 oz. of cream cheese (two 8 oz. packages)
- 32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
- 2 tsp vanilla extract
- Take out the cream cheese and let it sit on the counter for a few minutes.
- Leave the butter on the counter to soften a bit at room temperature. Or you can place the two sticks of butter in the microwave and heat for 9-11 seconds to soften. Once the butter is a little soft but is still firm then it is ready. You should be able to make an indent in the butter if you push firmly.
- Place the butter and the cream cheese in your mixing bowl and beat for a few minutes.
- Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
- Add in the vanilla extract and mix until combined.
- Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
- Mix the frosting for about 2 minutes. Scrape the bowl, then mix for another minute.
- Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
- Frost your cake, cupcakes, cookies, etc.!
- Store any leftovers in an airtight container. It will last up to 10 days in the refrigerator, or you could freeze it for up to 3 months.