Favorite Cream Cheese Frosting

The CREAMIEST and easiest cream cheese frosting recipe! Recipe on sallysbakingaddiction.com

The most common frosting used in my kitchen is cream cheese frosting. I use it on everything from spice cake to pumpkin cupcakes, carrot cake to red velvet cake, chocolate cupcakes, cinnamon rolls, sugar cookies, banana cake and more. This particular recipe is my favorite cream cheese frosting.

It’s pretty straightforward with only 5 ingredients required.

The best cream cheese frosting on sallysbakingaddiction.com

The CREAMIEST and easiest cream cheese frosting recipe! Recipe on sallysbakingaddiction.com

The most important part? Make sure you’re using a block of cream cheese, not cream cheese spread. Cream cheese is sold in 8 ounce blocks– and you’ll need 1 block of the full-fat stuff. I’ve gotten many questions about cream cheese frosting being too runny and the #1 reason is because bakers have accidentally been using the spread instead of the block. There’s a HUGE difference!

This frosting is creamy and velvety smooth with the perfect balance of tangy and sweet. And it’s also easy to spread and pipe.

Favorite Cream Cheese Frosting

Ingredients:

  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Directions:

  1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
  2. Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.

Recipe Notes:

This recipe is enough to frost 12-18 cupcakes or one 9x13 quarter sheet cake. 1.5x the recipe for a double layer cake. (Doubling the recipe would be far too much.)

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Posted in [wpbb post:terms_list taxonomy="category" separator=", "]

32 Comments

Comments

  1. Shannon on April 15, 2017 at 8:23 pm

    Hi Sally. Will using fat free cream cheese also make your frosting too runny? I just made some with fat-free and could not get it to a piping consistency no matter what I tried :-(.

    • Sally on April 17, 2017 at 9:27 am

      Yes. Make sure it is full-fat. Fat free cream cheese is barely cream cheese– in fact, I don’t think you can find fat free blocks of cream cheese. Just reduced fat. Did you use block cream cheese?

      • Shannon on April 17, 2017 at 10:29 am

        Yes, I buy fat free cream cheese blocks all of the time. But I rarely make cream cheese frosting so it works fine in other things lol. I appreciate your response. I have definitely learned my lesson.
        Congrats on your baby :-), I have been following you for a few years and I am so happy for you. I have both of your cookbooks and look forward to the next. It has been great to see your success. I pray it continues on for many years to come!



      • Sally on April 18, 2017 at 7:55 am

        thank you so much for the congrats!



  2. Kate Lim on April 26, 2017 at 8:33 pm

    Hi Sally,

    Can I just use a regular white sugar? I dont have confectioners sugar on hand. Been wanting to try this out for my banana cake! 🙂
    Congrats on your book, I’ve already preordered!

    Thanks,
    Kate

    • Sally on April 27, 2017 at 8:10 am

      Hi Kate! Confectioners’ sugar is one of my most important ingredients and shouldn’t be subbed with coarser granulated sugar. Though you can process/pulse granulated sugar in a food processor until it turns into confectioners’ sugar! There are tutorials online if you give it a search 🙂

      • Kate Lim on April 27, 2017 at 8:20 am

        Yes, I’ve already searched. I don’t own a food processor as well. I’d better buy a confectioners sugar then! Thanks for your reply ❤️



  3. Stacey Cox on April 27, 2017 at 11:18 am

    Would it work to add the freeze dryer strawberries to make strawberry cream cheese frosting?

  4. Stacey Cox on April 27, 2017 at 11:21 am

    “Freeze Dried”

  5. Sherry on April 29, 2017 at 5:51 pm

    Hi Sally, When using cream cheese frosting on cupcakes. Can they sit out at room temperature until the next day after frosting? or should they be put in fridge? I feel they would sweet after taking out of fridge. Thank you for your  help and I enjoy your page.

    • Sherry on April 30, 2017 at 10:24 pm

      sweat not sweet.

  6. Kirstin on August 14, 2017 at 10:38 am

    I’m just wondering if you think this frosting would stand up well to piping? Does it hold it’s shape over time, even if the cupcakes can’t be refrigerated the entire time? Thanks in advance!

    • Sally on August 14, 2017 at 1:36 pm

      If you refrigerate the frosting BEFORE piping, it holds its shape better. And, likewise, holds its shape better when kept cold.

      • Charity on October 25, 2017 at 6:02 am

        Hi Sally How many minutes needed to refrigerate the frosting before piping?



      • Sally on October 25, 2017 at 7:16 am

        30-60 minutes usually does the trick



  7. Barbara Cruz on August 23, 2017 at 11:14 pm

    Hi Sally! Such a huge fan! Ok on to the question. What is the difference between salted butter and unsalted butter in a recipe? Could I subsitute one for the other? Thank you in advance.
    Barbara Cruz

    • Sally on August 24, 2017 at 1:32 pm

      Hi Barbara, I always use unsalted butter because I like to be able to control the amount of salt in a recipe. The amount of salt in salted butter can vary between brands so you don’t know exactly how much you are adding.

  8. Christiana on October 20, 2017 at 10:19 am

    Hello Sally! You are perfect! In Greece we don’t have block cream cheese only spread.. we can not make it somehow?

  9. Tracy on November 15, 2017 at 12:16 pm

    I’m frosting 68 dozen cookies.  Approximately how many 2 in cookies would this recipe frost?

    • Sally on November 16, 2017 at 9:10 am

      This recipe as written should be enough for all 68 cookies. You can 1.5x the recipe just in case, but I think the recipe as written will be plenty.

  10. Teresa on May 7, 2018 at 11:23 pm

    Hi Sally,
    I did not have confect. sugar and I am sugar free so I ran erithotol through my coffee grinder, it looked like powder. End result frosting is grainy, and to thick.
    I am hoping if I let it sit over night the sugar will disolve. What would you add to make it a little thinner.
    Maybe a little whipping cream?

    • Sally on May 8, 2018 at 6:51 am

      Hi Teresa! I have no experience making sugar free frostings, so I’m unsure. So sorry!

  11. amanda on May 10, 2018 at 7:15 pm

    Sally, does the cream cheese frosting freeze well?

    • Sally on May 11, 2018 at 9:40 am

      Hi Amanda! Sure does. See my last direction.

  12. Heidi on May 17, 2018 at 10:12 pm

    Hi Sally! I want to make Irish cream Cream cheese frosting. Any suggestions before I just wing it by taste?

    • Sally on May 18, 2018 at 9:28 am

      Hey Heidi! I’ve never made Irish cream cheese frosting before but if I were to try it, I would use this recipe. I’m a big fan of Michelle’s recipes!

  13. Michele on May 28, 2018 at 6:15 pm

    Just made this and it’s fantastic – instead of the extra 1/4 cup sugar, I added 1/2 cup cocoa powder to make it chocolate cream cheese icing. So so good. Made it to go with your chocolate cupcakes that I made into the party piñata cupcakes by filling them with mini M&M’s. Love all your recipes!

    • Sally on May 29, 2018 at 1:30 pm

      Ahhhh…chocolate cream cheese frosting!! If I made that I’m not sure any would end up on the cupcakes 😉

      • Michele on May 30, 2018 at 7:16 pm

        There was A LOT of taste testing it before I piped it onto the cupcakes



  14. Faith on June 14, 2018 at 2:15 pm

    Just made it and it is very tasty! Mine came out a tad bit fluffier in consistency vs. creamy. Which is great for frosting cupcakes. Thanks!

    Rating: 5
  15. Kaitlin on June 16, 2018 at 2:28 am

    How would I make banana cream cheese frosting? I am making my dad a cake for his birthday and he has requested it! Thank you!!!

    • Sally on June 16, 2018 at 4:14 pm

      Hi Kaitlin, I’m unsure how to make banana flavored cream cheese frosting. You could try an artificial banana flavored extract or make this banana cake with cream cheese frosting.

Reviews

  1. Faith on June 14, 2018 at 2:15 pm

    Just made it and it is very tasty! Mine came out a tad bit fluffier in consistency vs. creamy. Which is great for frosting cupcakes. Thanks!

    Rating: 5

Questions

  1. Teresa on May 7, 2018 at 11:23 pm

    Hi Sally,
    I did not have confect. sugar and I am sugar free so I ran erithotol through my coffee grinder, it looked like powder. End result frosting is grainy, and to thick.
    I am hoping if I let it sit over night the sugar will disolve. What would you add to make it a little thinner.
    Maybe a little whipping cream?

    • Sally on May 8, 2018 at 6:51 am

      Hi Teresa! I have no experience making sugar free frostings, so I’m unsure. So sorry!

  2. amanda on May 10, 2018 at 7:15 pm

    Sally, does the cream cheese frosting freeze well?

    • Sally on May 11, 2018 at 9:40 am

      Hi Amanda! Sure does. See my last direction.

  3. Heidi on May 17, 2018 at 10:12 pm

    Hi Sally! I want to make Irish cream Cream cheese frosting. Any suggestions before I just wing it by taste?

    • Sally on May 18, 2018 at 9:28 am

      Hey Heidi! I’ve never made Irish cream cheese frosting before but if I were to try it, I would use this recipe. I’m a big fan of Michelle’s recipes!

  4. Kaitlin on June 16, 2018 at 2:28 am

    How would I make banana cream cheese frosting? I am making my dad a cake for his birthday and he has requested it! Thank you!!!

    • Sally on June 16, 2018 at 4:14 pm

      Hi Kaitlin, I’m unsure how to make banana flavored cream cheese frosting. You could try an artificial banana flavored extract or make this banana cake with cream cheese frosting.

Leave a Comment


       



This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Top 5 Recipes

grateful-creator-logo

Recipes You'll Love

Categories

Archives

sallys-cookie-palooza

Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More...

fabruary-challange

Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More...

pie-week

Pie Week

The first week of every November is all about Thanksgiving Pies.

View More...

My Cookbooks

@sallysbakeblog