Get ready to meet your new frosting BFF—Cream Cheese Frosting! This version is a little lighter (but still fabulously creamy) thanks to a splash of heavy cream and some serious whipping action. It’s the perfect topping for cakes, cupcakes, or even a spoon (I won’t judge). Whip it up, and let’s frost everything in sight!
Wondering what to serve this frosting on? I’ve got you! Try it with Red Velvet Cake, Carrot Cake, oatmeal cream pies, or Sugar Cookies!
Why You’ll Love This Recipe
- Lighter and fluffier: Thanks to the added heavy cream and whipping, it’s a bit lighter than traditional cream cheese frosting but still rich and satisfying.
- Super versatile: Perfect for cakes, cupcakes, cinnamon rolls, or even as a dip for fruit—this frosting is a multitasker.
- Easy to make: With just a few simple ingredients, you can whip this up in no time.
- Not overly sweet: The tanginess of the cream cheese balances out the sweetness for a more sophisticated taste.
Let me tell you, if there’s one thing that’s a hard sell in my house, it’s frosting. My teenager, who would usually scrape frosting off anything, gave this easy cream cheese frosting a solid 10/10. I mean, that’s saying something! It’s lighter and fluffier than your typical frosting, with just the right balance of creaminess and tang. Plus, the secret addition of heavy cream and the whipping process takes it to a whole new level of deliciousness without making it overly sweet.
If my frosting-hating teen is asking for this to be on every cake from now on, you know it’s a winner. It’s smooth, easy to spread, and pairs perfectly with just about anything—cupcakes, cinnamon rolls, you name it. Trust me, this frosting is about to become your go-to for every sweet occasion!
Homemade Cream Cheese Frosting Ingredients
The ingredient list is short and follows the same lineup as most of my cake frostings. Here is what you will need to get started:
- Cream Cheese: I pull my cream cheese out of the refrigerator about 20 minutes before I plan to make this recipe. That lets it soften slightly without becoming too runny, making it perfect for mixing.
- Butter: Unsalted butter that is softened works best. However, you can use salted in a pinch.
- Powdered Sugar: I say six cups, but you can stop adding powdered sugar as soon as your desired thickness has been reached.
- Vanilla: I always suggest pure vanilla extract. It gives you the best finishing flavor for most baked goods.
- Heavy Cream: My secret. There’s a food truck here in Utah that sells the most incredible cupcakes. Her frosting is SO light, fluffy, and just subtly sweet. Her secret? Whipping cream into the frosting. AMAZING.
Best Cream Cheese Frosting Recipe
Don’t skimp on the cream cheese brand either. You want a good quality otherwise you are going to sacrifice in the flavor department. You also want to grab a good quality butter. No margarine!
- Start with Room Temperature Ingredients: Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment.
- Cream the Butter: Whip at low/medium speed until fully combined and smooth, about 2 minutes. Scrape the sides of the bowl.
- Add the Powdered Sugar: With the mixer on low speed, add the powdered sugar slowly and one cup at a time.
- Whip: Once combined, stir in the vanilla extract and the heavy cream. Whip for 2 to 3 minutes, or until the frosting is light and fluffy.
- Enjoy: Scrape the sides of the bowl and mix one minute more.
Helpful Tools
- Stand Mixer: Can you use a hand mixer (affiliate) in this recipe? Yes, but I highly recommend a stand mixer (affiliate). The paddle attachment is golden and works better than the whisk!
- Silicone Spatulas: If I can only recommend one kitchen tool, it would be a set of silicone spatulas (affiliate). These are so versatile and used daily in our kitchen. Great for baking AND cooking.
Storage and Freezing Instructions
Storage: Once you’ve made your simple cream cheese frosting, you can store it in an airtight container in the fridge for up to 5 days. Just give it a quick stir before using, and it’ll be as good as new!
Freezing: Need to make it ahead of time? No problem! This frosting freezes like a dream. Transfer it to a freezer-safe container and freeze for up to 3 months. When you’re ready to use it, thaw it overnight in the fridge, then whip it again for a minute or two to bring back that light and fluffy texture.
Pro tip: For easy portioning, freeze the frosting in smaller, individual containers so you only thaw what you need!
Expert Tips:
Room Temperature Ingredients: Make sure both your cream cheese and butter are softened to room temperature. This ensures a smooth, lump-free frosting that’s easy to whip.
Sift the Powdered Sugar: If you want extra smooth frosting, sift the powdered sugar before adding it. This removes any lumps and makes for a silkier texture.
Adjust the Consistency: If your frosting is too thick, add a tiny splash of heavy cream (a teaspoon at a time) until you reach your desired consistency. If it’s too thin, add a little extra powdered sugar.
Chill Before Spreading: For easier spreading or piping, let the frosting chill in the fridge for about 15-20 minutes to firm up slightly without losing its smooth texture.
Flavor Boost: Want to experiment? Add a pinch of salt or swap the vanilla extract for almond or lemon extract to give your frosting a unique flavor twist.
Recipe FAQs
Absolutely! You can make the frosting up to 5 days in advance. Just store it in an airtight container in the fridge and give it a quick whip before using to restore its fluffy texture.
If your frosting is too runny, it could be because the cream cheese or butter was too warm. Pop it in the fridge for 20-30 minutes to firm it up. Also, try whipping it a little longer to incorporate more air, or add a bit more powdered sugar to thicken it.
Yes! While a stand mixer makes it easier, you can use a hand mixer to achieve the same results. Just be sure to mix on medium speed and take your time to get that fluffy consistency.
Definitely! You can freeze it for up to 3 months in an airtight container. Thaw in the fridge overnight, then whip it again before using to get it back to its fluffy state.
Cream Cheese Frosting Pairings
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Cream Cheese Frosting
Ingredients
- 8 oz cream cheese soft
- ½ cup soft butter
- 3-4 cups powdered sugar
- 1 teaspoons vanilla
- 1-2 tablespoons heavy cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese and butter.
- Start on low/medium speed and whip for about 2 minutes, or until the mixture is fully combined and smooth. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the powdered sugar one cup at a time. This helps prevent a powdered sugar cloud from taking over your kitchen! Continue mixing until the sugar is fully incorporated.
- Once combined, pour in the vanilla extract and the heavy cream. Turn the mixer to medium speed and whip for 3 minutes. This step is important as it will give the frosting that light and fluffy texture.
- Finally, scrape the sides of the bowl and mix for an additional minute to ensure everything is perfectly smooth and ready to spread.
Notes
Nutrition
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Comments & Reviews
Courtney says
I make this recipe to top your sugar cookie recipe every year for the holidays. What I struggle with is how to store my prepared/iced cookies in the days leading up to Christmas. I typically will freeze them but they usually still get smooshed. Plus, I have to ice a few and take a break until those are frozen so I can add another layer on top (and so on and so forth). Am I making too much work for myself? Is there another way!?
Jesseca says
Unfortunately, I haven’t found a better way when you use this frosting. It does take a while to set up. I’ll do a little more research and see what I can find out.
Debra says
I think you’ve got a mistake in the icing recipe… when or where’s the butter?!
Nancy says
They said to combine the creamcheese with frosting. It must be with the butter.
Jesseca says
Definitely. Updated this post to be more clear. Appreciate the feedback.
D says
About have many cups does this frosting make? Thank you!