Sweet with a subtle tang, this homemade cream cheese buttercream frosting is my favorite for cakes, cupcakes, cookies, and more. It’s rich, silky, and surprisingly simple to make with only four basic ingredients. The texture is perfectly pipeable and holds its shape well, striking a lovely balance between sweetness and tang from the cream cheese.
Why You’ll Love It
- Simple: Just 4 ingredients and about 15 minutes to make.
- Smooth & Sturdy: Silky texture that still pipes and holds shape well.
- Balanced Flavor: Not overly sweet — the cream cheese brings a pleasant tang that balances the sugar.
- Versatile: Pairs beautifully with a wide range of desserts and flavors.
- Make-Ahead Friendly: Prepare in advance and refrigerate until you’re ready to decorate.
Ingredients Needed
This frosting is made from four everyday ingredients:
- Cream cheese: Use full-fat cream cheese for the best flavor and texture.
- Butter: Adds structure so the frosting can hold a piped shape.
- Powdered sugar: Sweetens and thickens the frosting for piping and spreading.
- Vanilla: Pure vanilla extract rounds out the flavor.
Tip: Make sure both the cream cheese and butter are softened to room temperature before mixing to ensure a smooth, lump-free frosting.
Featured Comment
“This is my favorite icing I’ve found yet!! Love how it hardens enough to stack and is not sickening sweet!! Love Love Love.”
– Melissa
How to Make Cream Cheese Buttercream Frosting
Cream the butter and cream cheese. Place softened butter and cream cheese in the bowl of a stand mixer (or a large bowl with a hand mixer). Beat on medium-high until the mixture is smooth and fluffy and no lumps remain.
Add powdered sugar and vanilla. Start mixing on low to incorporate the sugar, then increase the speed until the frosting is silky and even. Scrape the bowl as needed to combine everything thoroughly.
Use immediately or refrigerate for later. Pipe or spread on cupcakes, cakes, cookies, or other sweets. Refrigerate if not using right away and bring back to room temperature before piping.
How to soften cream cheese
For quick methods to soften cream cheese without melting it, look up reliable kitchen tips for softening cream cheese to the right consistency for baking. Room temperature softening for 30–60 minutes usually works well.
Variations to Try
For a thicker frosting, add powdered sugar 1 tablespoon at a time until you reach the desired consistency.
For a thinner frosting, add milk 1 teaspoon at a time until it loosens to the consistency you want.
Use 2 teaspoons of vanilla bean paste instead of vanilla extract to add visible vanilla flecks.
A pinch of salt can help balance the sweetness.
How to Use Cream Cheese Buttercream Frosting
This frosting complements a wide range of sweet treats and adds a creamy, tangy note that enhances flavors.
Cupcakes
Perfect for carrot cake cupcakes, chocolate cupcakes with peppermint, cookies-and-cream cupcakes, or any favorite cupcake base.
Cakes
Use it on layer cakes, sheet cakes, pound cakes, and more. It pairs especially well with carrot cake, lemon cakes, and spiced cakes.
Cookies
Spread or pipe onto sugar cookies, sandwich between cookies to make filled sandwich cookies, or use on cookie bars for an extra creamy layer.
Other Sweets
Spread on cinnamon rolls, monkey bread, pumpkin bars, or carrot cake bars for a rich finishing touch.
Storing Cream Cheese Buttercream Frosting
Transfer frosting to an airtight container or resealable bag and refrigerate for up to one week.
When ready to use: Let it warm at room temperature for 30–60 minutes, then beat until smooth and pipeable. If it is too thick after chilling, stir in milk 1 teaspoon at a time until you reach the desired consistency.
FAQ
Traditional buttercream is made from butter and powdered sugar and leans very sweet. Cream cheese buttercream combines butter with cream cheese and powdered sugar, adding a tang that reduces the overall sweetness while still allowing the frosting to pipe and hold shape.
Yes — a pinch of salt or a small splash of lemon juice can cut sweetness and brighten the flavor without making the frosting noticeably lemony.
Lumps usually mean the cream cheese and butter weren’t fully softened or combined. Bring both to room temperature for 30–60 minutes before mixing, and consider sifting the powdered sugar to avoid clumps.
More Cream Cheese Frosting Ideas
- Whipped cream cheese frosting versions
- Chocolate cream cheese frosting
- Strawberry cream cheese frosting
- Vanilla cream cheese frosting
- Lemon cream cheese frosting
Cream Cheese Buttercream Frosting
Ingredients
- 8 oz. cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
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Place the cream cheese and butter in the bowl of a stand mixer or a large bowl for a hand mixer.
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Use the paddle attachment or beaters to cream them together until smooth and fluffy, about 3 minutes, scraping the bowl as needed.
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Add the powdered sugar and vanilla.
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Begin mixing on low so the sugar doesn’t scatter. Once most sugar is incorporated, increase speed and continue until the frosting is smooth and lump-free.
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Use immediately or store in an airtight container in the refrigerator. Allow 20–30 minutes at room temperature before piping if chilled.
Tips & Notes
- Storage: Refrigerate in an airtight container for up to 1 week. Bring to room temperature and re-whip before using.
- Tip: Start powdered sugar on low speed to prevent a sugar cloud and add small amounts if adjusting thickness.
Nutrition
Nutrition information is an approximation.
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