Perfect Cream Cheese Frosting


Hi, my name is Kate (“Hi, Kate!”) and I’m addicted to cream cheese frosting. Addicted. Like…we should not be left alone together because I will inevitably do something that will make me feel shameful and sad that the workout I did that morning will count for nothing and then some.

perfect cream cheese frosting from Our Best Bites

I have the power to make this amazing frosting. I’m going to give you those powers. But you have to remember that with great power comes great responsibility, and you can say that yourself again and again as you lick the beaters. And the spatula. And I squeeze some from the icing bag onto your finger. Because that’s what happens with this frosting.

For the longest, longest time, I could not find a recipe for cream cheese frosting that I liked. I knew what I wanted–the stuff swirled on top of the boutique cupcakes, not too sweet, something kind of like creamy, spreadable cheesecake.

perfect cream cheese frosting from our best bites

I wanted a really distinct cream cheese flavor, but every recipe I found called for so much butter and sugar that the cream cheese flavor was completely overwhelmed.

And then I found this recipe. And my life was changed. For better or worse I can’t say, but, at least in my book, this is the perfect cream cheese frosting.

perfect cream cheese frosting from our best bites on graham crackers

If you’re not super crazy about cream cheese or if you like sweeter frostings, this might not be your thing, but if you love that thick, creamy, cream-cheesy frosting on carrot cakes and snack cakes (like pumpkin or apple or banana) and cinnamon rolls and your finger, this one’s for you.

The ingredients aren’t any different than other cream cheese frosting recipes–cream cheese, butter, powdered sugar, and vanilla (or almond) extract. The difference is the proportions–this calls for way more cream cheese and cuts down on the butter and powdered sugar.

ingredients for the perfect cream cheese frosting
You might ask, Kate, can I use light cream cheese? Absolutely. Your frosting will be a tad bit softer, but it still won’t help when you eat it all.

Place all the ingredients in a medium mixing bowl.

ingredients for perfect cream cheese frosting from our best bites

Beat together the ingredients until light and fluffy.

ingredients for perfect cream cheese frosting from our best bites

Keep the ingredients a little on the cool side–like not quite softened to room temperature. That will prevent the frosting from getting too soft.

ingredients for perfect cream cheese frosting from our best bites
Add the powdered sugar…
And then you’re done.

ingredients for perfect cream cheese frosting from our best bites

Which is part of the danger–I’m only 5 minutes away from reckless abandon. Slather it onto cupcakes, these sugar cookies, this carrot cake, sandwich it between graham crackers, or your favorite cinnamon rolls, or skip the streusel and swirl it onto these muffins…  

Whatever you use it on, enjoy!

perfect cream cheese frosting from


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
perfect cream cheese frosting from our best bites

Perfect Cream Cheese Frosting

  • Author: kate jones


This cream cheese frosting is perfect if you want a frosting that tastes like cream cheese and isn’t too sweet. Fluffy, creamy, and perfectly tangy, this frosting is amazing on cakes, muffins, and anything pumpkin!



2 8-ounce packages cream cheese (light works fine, although it will yield a slightly softer frosting) at almost room temperature
1/2 cup salted butter at almost room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla or almond extract (or both)


Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated.  Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).


  1. Forget putting this on anything, It’s going to be on my gut anyhow. This is going to be good on a cake I need to make for a ward bake off against the Relief Society.

    +2 style points for the comic book reference.

  2. I consider myself to have a pretty perfect recipe for Cream Cheese Frosting….but now presented with this one, I have to try it asap to see how it compares! 😀

  3. Did your husband serve under President Olson (’93-’96)? If so, he’s my dad! BTW, I love cream cheese frosting, too.

      1. Do you have any ugly trolls in your house, or did he just settle for a cool sweater? Tell him that President Olson is still the Buffmaster at 82 (ask him if he ever saw the poster hanging in their house of my dad holding a surfboard). About a year and a half ago, he beat me to the top of a rock climbing wall on a cruise. He just got called to be the First Counselor in the Newport Beach temple presidency. My mom recently had both knees replaced but otherwise is doing well. I wish I could say something pithy in Norwegian, but alas, I cannot. Small world, indeed!

      1. I’m on here trying to find a good dessert recipe and I somehow start looking through these comments and even though I don’t know anything about any of you guys, I read Katherine’s post and started laughing out loud! For a long time. 🙂 too funny! thanks!

        1. I guess it’s a Katherine thing because I took it this way also and was totally confused. Until I read this comment and had to think about how else this could be taken…

      2. wow, so did I! I thought, this thread is going to be interesting…as I put my therapist hat on. Anywho 🙂 I hope this recipe is super creamy – I’ve been looking and trying out recipes for a while now.

  4. I sympathize with you — both on the uncontrolled eating of cream cheese frosting AND the uncooperative husband.

    Thanks for the recipe. For sure I’ll try it soon. I love the stuff.

  5. Sounds divine! So was your husband in Norway on a mission? My husband served there from 1999-2001. What a small world. Thanks for sharing your amazing talents of writing and cooking!

  6. This sounds wonderful! I always hate it when cream cheese frosting tastes nothing like cream cheese! I’m making pumpkin cupcakes this weekend so I will definitely be trying this!

  7. Looks Yummy!!! Perfect for fall recipes. My brother-in-law served a mission in Norway. He would’ve arrived in Norway about…13 years ago I believe.

  8. How could you mention cream cheese frosting and not ONCE also mention cinnamon rolls?! Yes, THAT is what I slather this gift from the gods upon. And have men worshiping at my feet. 😀

  9. I can vouch that this frosting is amazing! I’ve been using that recipe from for a while now and it is definitely the PERFECT cream cheese frosting 🙂

  10. My biggest problem with cream cheese recipes is that whenever I follow one, it ends up runny.
    Delicious but runny. Makes me want to cry.

  11. Hey my hubby spent two years in Norway as well. Love cream cheese frosting, now I have to go and make something to put it on…

  12. I too share a love for cream cheese frosting. I sampled some yummy fall cream cheese frosting yesterday at Williams-Sonoma. They said it was a tablespoon of their Pecan Pumpkin Butter mixed with cream cheese. It would be delish on top of anything pumpkin!

  13. I am so excited that you posted this recipe…because this is exactly how I make my cream cheese frosting. I am feeling like doing a happy dance…kind of like I have earned my baking credentials or something today. 🙂

  14. Hei.
    Yay for a new frosting, a reason to make cupcakes 🙂
    As a Norwegian I am very curious about what the “potted meat product” is. Can he remember the Norwegian name?

    I like your blog, one of the few written in English I follow.

  15. Are those cupcake papers or just parchment paper? I really like the look of them. If you just used parchment paper, how did you get them to flare out at the top like that? Or if they’re store-bought, where did you get them?

  16. You know, I love cream cheese frosting. Period. Perfect or not. I sometimes just have to cope with the fact that it’s too sweet, and I put on my Big Girl Pants and eat it anyway, so the starving children somewhere else won’t make me feel guilty.

    That aside, if you’re having a spidey tingle about not using your cream-cheese powers for good, you COULD just make half a batch. Heresy, I know, but if you’re not really going to frost things with it, half a batch is a little less to work off later. Or, you could do what I like to do, which is make zucchini bread with whole wheat flour and very little oil, and that evens out the frosting to the point you can even look virtuous…

  17. I was drawn to OBB by this post title. Pumpkin season + cream cheese frosting = danger for a woman who is blogging about losing weight! I still love you, OBB.

  18. Cream cheese frosting is the only frosting I like. Luckily for me though it is my entire families favorite. If I make any other kind of frosting everyone is like “where’s the regular frosting?”. There is not a single cupcake or cake that I have found that it is not delicious on. My favorite is the Hershey’s chocolate cake recipe made into cupcakes with cream cheese frosting. MMMM!!! Now I just might have to bake some. My recipe uses two sticks of butter instead of one but that is how the family likes it. Thank you for sharing your addiction with us all LOL!

  19. YUM! Cream cheese frosting is really the *only* frosting I like. I made pumpkin cake over the weekend and had to make extra cream cheese frosting because I ate too much of the first batch and didn’t have enough to finish the cake. Opps!

  20. Sounds good! I know this is off the subject, but did your hubby go to Norway on his mission? My brother went there- he was there 1998-2000. Wonder if they knew each other? PS- Love your cookbook!

  21. Pinning this RIGHT NOW so that I have it handy when I make my husband a carrot cake to make up for how bad I messed up on his actual birthday. TMI? He loves cream cheese frosting so I’m thinking a hommade carrot cake with homemade cream cheese frosting will get me back into good graces 🙂 These are my hopes.

    1. Oh, Mandi, I totally know about screwing up the actual birthdays, lol! A few years ago, we were deaaaaaaad broke and so my present was going to be making a TON (like hundreds) of the sugar cookies with glace icing on the blog and surprising him at work. It took days and days of planning and baking and decorating. When I was taking them out to the car, the box bottomed out and they fell all over the ground. So not only did he get no REAL presents because we had no money, but he didn’t get any cookies, either. And the KICKER was that his stupid special birthday dinner didn’t happen, either, because I was so preoccupied by the cookie disaster. It was bad.

  22. Who needs cake. Graham crackers dipped in it is my secret addiction. It is the best when you can find the graham cracker sticks plain or cinnamon!

  23. You are a godsend. My husband and I love the Rhodes cinnamon rolls for lazy Saturday/Sunday morning breakfasts but the package of rolls only comes with two packets of cream cheese frosting, 12 rolls… and we bake it in groups of four. So our last batch of rolls requires store bought in a can cream cheese frosting because I haven’t found a simple and good cream cheese recipe. Now I need to go buy more rolls so I can try out this recipe!

  24. Sounds great! What size decorating tip do you use to get the frosting to look so perfect on the cupcakes? Do you have any special tips/tricks when frosting them? Mine always look like a 2-year-old frosted them – which, I must say, never stops me from eating them. 🙂

  25. Uh-oh… my husband rarely make desserts anymore unless there is cream cheese involved. I mean, why make dessert without the world’s most splendid ingredient?! Can’t wait to try this version. Thank you!

  26. I have been waiting for your take on cream cheese frosting for like a year. I have a dangerous addiction too! I love to put it on graham crackers, and I have some graham crackers that need eatin’.

  27. My oldest made it “uncool” to like cream cheese and cream cheese frosting, and the notion has spread like wildfire through the other 5 kids (eyeroll). I, like you, am the main creator and consumer of cream cheese frosting in my house.

  28. Figure this one out…I don’t like cheesecake because I can taste the cream cheese. However, I love cream cheese frosting. Is there a club for weirdos I can join?

  29. I have been doing cream cheese frosting this same way for years – always more cream cheese than butter and just a bit of icing sugar. I just made cinnamon buns last night for my daughter’s class and made cream cheese frosting for them. I do have to say that a good rich chocolate cupcake with cream cheese frosting is one of the best things going (although I also do not like it with chocolate chips either)

  30. So I am into cake decorating and have been looking for a cream cheese frosting that is good for piping. Would this fit the bill? Also how long do you beat your cream cheese/butter/vanilla mixture. I always buy pumpkin muffins with thick cream cheese frosting, and end up envying the frosting, hoping that someday I will be able to make it that thick and non-runny. But to this day I have failed to recreate it, any tips?
    Love your site btw! I have gotten so many dinner ideas from you gals!

    1. It’s great for piping, but only if you use full-fat cream cheese and you only beat it until the ingredients are mixed well–I think overmixing definitely contributes to the super-soft cream cheese frosting. Also, keep the ingredients cool and the room cool. If things are feeling a little soft, load it into the piping bag and then pop it in the fridge until it’s firm enough to pipe and then get them back into the fridge (ever notice how stuff with awesome cream cheese frosting is always cold? 🙂 )

      Anyway, I hope that helps! Let us know how it turns out if you try it!

      1. I am also looking for an awesome cream cheese frosting for a cake to decorate with! Had no luck thus far. Too sweet and not enough “cream cheese” flavor. I’m going to trythis one (keep it cool and pipe it). Do you know if it will color ok using the wilton color gels?
        Thanks Kate:)

        1. Amber & Brittany….I haven’t tried this one yet, but I made a wedding cake a few weeks ago using a cream cheese frosting that was basically made up of cream cheese and melted white chocolate (a little butter and vanilla as well). You don’t really taste the white chocolate, it just adds sweetness and thickness (especially once refrigerated). Hands down the best frosting I have ever made (I’m surprised I had enough to cover the cakes due to all the “taste testing” I had to do). If you google it, I’m sure you’ll find it online. I didn’t try coloring it though…kept it white for the whole wedding theme thing.

  31. i wonder if it will work well with pumpkin. i’ve been wanting to make some pumpkin cookies for a very long time now

  32. this is the frosting i have always used, and it is AMAZING! it is really like a cheesecake sitting on top of a cupcake! love it!

  33. Ew. I’m like your husband. Can’t stand it – it tastes like some spoiled dairy product. Yuck. I love cheesecake, and cream cheese frosting is nothing like cheesecake.

  34. So many recipes need a good cream cheese frosting. Thanks for sharing this. i do not like frostings for the most part, but cream cheese is the one type I adore.

  35. This frosting was amazing!…i combined it with your pumpkin chocolate chip muffins (minus the strudel topping)… And they were so good:)

  36. I love this recipe and I use 1/3 fat cream cheese too since that is what I usually have in the house. I made a half batch this weekend for pumpkin spice muffins – perfection! Thankfully my husband loves cream cheese frosting.

  37. This is the exact recipe which I have been using, and everyone raves about it. I love the tartness. So excited to slather it upon your pumpkin “muffins” tomorrow for a fall party!! Can’t decide if I will do the streusel too, as it looks like most people are doing one or the other. I say go big or go home!!

  38. I read this line, “And then I found this recipe. And my life was changed. For better or worse I can’t say, but, at least in my book, this is the perfect cream cheese frosting.” and thought of the song from Wicked (how appropriate) “For Good” My teen girls LOVE to bake and are also addicted to cream cheese frosting. I’ll share this recipe with them and let you know what they think. I enjoyed visiting your blog!!

  39. Tomorrow is my “cheat day” and I get to eat anything I want, so….here I am on your website, planning my eats for the day. This frosting looks SO GOOD!! I was thinking about making carrot cake, but I don’t need a whole cake. Maybe some cupcakes? Would the recipe for carrot cake be okay for cupcakes and how long would I bake them? What type of cupcake do you have pictured above??

  40. Hmm I love cream cheese icing! I totally agree with you, all the recipes I find for it always call for so much icing sugar it’s ridiculous! Like one recipe I have asks for 4 cups! I’m definitely going to try this one out, there seems to be a nice balance between all the ingredients. 🙂

  41. Tried this frosting yesterday. I love it. Not as sweet as I am used to so it really had a richer cheese flavor. Definitely making this again. Thanks.

  42. I agree – most of the cream cheese recipes I find ask for so much icing sugar – sometimes about 4 cups! I just tried this recipe the other day – I made red velvet cupcakes for my sister’s birthday and it was divine. Still a little sweet, but not overly so 🙂

  43. Will this be thick enough to decorate with? I am a novice and not trying to do anything spectacular, but I do have the icing bags and want to make flowers and things like that. Think it will hold up?

  44. Thank you (everyone) for making me giggle on this cold January morning! I was browsing the web for a “perfect” cream cheese frosting and came upon this. Once I printed the recipe and read the first few comments…. well, I just had to read all 65 of them! I plan on making this frosting and putting it on a chocolate cake with a butter/raspberry jam filling (also new recipe for me)! It is my daughter’s partner’s birthday and she asked for a chocolate cake with cream cheese frosting… so here we go! I totally enjoyed everyone’s wit and I am certain that the cream cheese frosting will be a big hit!

  45. Cream cheese frosting is my favorite and i can’t wait to try this one! Personally, i sometimes add baking coco and put it in devils food cupcakes, but thats just me. YUm!

  46. OMG!
    I have been using this cream cheese frosting recipe since forever!
    and I thought I’m the only one who is using it!!
    awwwesome 😉

  47. If I am using this recipe for cupcakes, should I half the recipe? I don’t want a ton of mixture leftover. And the cupcake mix I’m using is like a white cake mix. I know you said earlier that this recipe is not as sweet, so would it still be good with a white cake mix? It’s a betty crocker party rainbow mix.

    1. Nah, I’d use the whole recipe–it would probably be just about right for moderately frosted cake mix cupcakes. And I think it would be perfect, but I think this would be perfect on just about anything. 🙂

    2. Not sure if this will help, but a half recipe adequately frosts a 9×13 cake. So depending on how many cupcakes, I think a full recipe would yield way too much left over.

  48. Hi Kate! I absolutely can not stand buttercream icing so my options are cream cheese (love, love, love) or whipped which I can deal with as well. My friend asked me to make her birthday cake and wants cream cheese icing. I was wondering how much cake would this recipe frost? I am going to do a rose design like Amanda from I Am Baker Will this yield enough to do a two layer 9in cake with a crumb coat? Thanks for the recipe btw!

    1. I’m not 100% sure. Maybe I would be more sure if I were a better cake decorator, haha! I would definitely double it and then if you have leftovers…well…send them to my house! 🙂

  49. Hi i like the cream cheese frosting recipe its really delish on my red velvet cupcakes I wanna ask if you have any royal icing recipes ?

    1. No, all of our icing recipes can be found in our recipe index. If you’re looking for royal icing for sugar cookies, I suggest you check out our “Glace Icing”.

    2. Hi I am new here!! I love cupcakes and frostings! am looking for a nice red velvet cupcake recipe, anyone care to share? the cream cheese frosting is perfect!! its true not to put too much sugar and butter so that it will not be runny!!

  50. My favorite combo is cream cheese frosting with lemon cupcakes…and I have been looking for a good cream cheese frosting….thanks for sharing and feeding MY addicition 🙂

  51. I can’t wait to try this recipe. I am addicted to cream cheese frosting as well and have yet to find a recipe that is “cream-cheesy” enough!

  52. Hi, I’ve tried making this twice, and both times it went runny… I don’t know what I did wrong? I’m in asia, could it be due to the humidity? Taste fantastic tho! Pls advice… I need frosting for my red velvet cake :((

    1. It might be the humidity, or the specific brands you’re using. If it’s too runny, try adding more powdered sugar!

    2. Linda: I just found out why mine turns runny occasionally. Apparently if you mix TOO much, the cream cheese will collapse. To ‘re-curdle’ the cream cheese all you have to do is add a bit of lemon juice.

  53. OMG this is AMAZING stuff! Used it as a topping for pancakes (was supposed to be crepes :/) with cherries, whipped cream and Nutella drizzle. Also frosted brownies and some gluten free cupcakes with it. The best part tho… licking the bowl!

  54. I made this frosting today for a red velvet cake. I did add 1 tsp of fresh lemon juice and 1 tsp of egg white powder. This recipe produced a very tasty frosting and the texture was perfect- light, fluffy, but substantial. Not at all thin or runny; smooth- not one lump. will def. make again. Thank you.

  55. Just made this recipe this morning and it’s delicious! Love the fact that you can definitely taste the cream cheese and that’s it’s not too sweet. Also, because the ratio of cream cheese to confectioners’ sugar is higher, it pipes beautifully.

  56. This is my go-to recipe for cream cheese frosting now! It was lovely on red velvet cake and carrot cake… also the spatula… and bowl… and fingers… but I digress. Thank you for sharing!

  57. Tried it out today. Amazzzzing 😛 Perfect frosting for cinnabon cupcakes… Stays smooth, pipes easily and holds its shape… Yummy 🙂

  58. I LOVE THIS FROSTING!!! I have been looking for the cream cheese frosting of my dreams and this is it. The cream cheese to butter ratio is exactly what my taste buds were looking for. I halved the recipe and put it on zucchini bars. Thank you!

  59. It’s always nice to find fellow Mormons online and so glad you posted this recipe. I have a beautiful red velvet cupcake recipe and showed a friend how to make them in the weekend. I thought I had the icing down pat but what a disaster it was……only 1 package of cream cheese it was soft and runny and we couldn’t pipe it with the lovely swirls, so disappointed. So I have been researching and I found a recipe by the barefoot contessa Ian garten and its the same as yours…..I’m ecstatic because I know now where I went wrong. Thanks again and those bakeoffs with the priesthood are fun!!

  60. Hi! I am looking for an icing recipe to frost a birthday cake and tint blue (for a 4 year old’s Batman cake). I’m new to making fancy cakes and was wondering if this recipe might work for what I need it for? I love everything I have tried from your site, so thought it was worth asking. Thank you! :o)

  61. I love this recipe, i have found many great frosting recipes, but i looove this one. Something about this makes it truly special! Perfec for piping and everything 🙂

  62. Never made icing before but HATE store bought, so decided to give it a go for my girl’s 1st birthday party. Ummm, this is RIDICULOUSLY good and was a BIG hit. I will never use any other icing. EVER. Thank you!

  63. Pingback: Tort de morcovi
  64. OMG!! I almost could not stop eating this. Even after I spread it on the brownies. It was not even so I had to even it out, right? Almost started to scrape it off the brownies entirely. Soooooooooooooooooo Yummmyyyy!!

  65. Hey you guys, I need help. My mama made this homemade strawberry icing and it came out all liquidy and stuff, so now we need help trying to fix it and make it thicker for the baby shower today. Can anyone help me please?

  66. Kate, you’re cRaZY! Excellent writing, I love your descript enthusiasm toward cream cheese. This is why I tried your recipe, and have to report that you really were serious! This frosting is amazing! Thanks for taking the time to share the recipe and with such an entertaining look into your “addiction,” I hope you find help. I’ll probably need an intervention myself from this!
    Best wishes for a speedy rehab,

  67. P.S.
    This frosting would make an INCREDIBLE Fruit Dip! Have you ever considered that? I don’t even have to try it! Next time I have company, if I make a fruit tray, there’s going to be a bowl of this fluffy stuff! Oh yea!

  68. Hi!
    I stumbled by luck upon your website while trying to stop my craving for baked goods (!). I LOOOVVE to bake but have no one at home who likes to eat:(
    I have an other recipe for the creme cheese frosting that might please the “i want a more cheesy taste” gals out there.
    You need 1 cup creme cheese, 1 cup confectioners sugar and 2 tsp of orange juice ( or more if needed)
    Everyone loves it 🙂

  69. So about how long do you actually whip the cream cheese? Every recipe I’ve ever read says “until soft” but, seeing as how baking does not come easy to me, I always manage to screw that up. I believe I’m over-whipping and can’t seem to get it right. Please help!

  70. Is the recipe for 2 cakes?? Just frosted a spice cake made in a 13 x 9 pan and have a bunch of frosting left over. BTW , this recipe is so good I couldn’t resist tasting a bit as I frosted the cake.

    1. Never mind I know what I did wrong now. I’m such a GOOF! I googled about sifting powdered sugar. What I did was measure out the powdered sugar then sifted it. What I shoulda done was sift it until I had 2 cups. D’OH!!!!

  71. Hi Kate!
    Just wanted to know if the recipe will make enough to frost 12 cupcakes. Or will I need to halve the recipe?

  72. Hi, I was looking online for a cream cheese frosting and found yours. I just baked a wacky cake and a carrot cake and didn’t have any frosting. Made yours. OMG this was the best tasting cream cheese frosting ever, I won’t worry about having frosting again…who needs the stuff in a can when I can whip this up and it tastes much fresher and creamier. I used neufchatel cream cheese and it came out perfect. Thanks so much – this will be my go to Cream Cheese Frosting, which I can put on a lot of baked goods. I can’t wait to hear the comments tomorrow after folks eat the carrot cake.

  73. Dear Kate,
    I don’t normally read all of what people
    write, I go straight to the recipe and just scan for
    any tips. Yet while I did this, you made me laugh!
    I enjoyed reading what you wrote. Thanks for the laugh and great recipe.
    Loved it! Thanks-Sarah

  74. Just had to share how much I LOVE this recipe! I use it on your carrot cake supreme and its divine! And to all those asking about the quantity, i just did a 3 layer 9″ round, and it was enough to frost between layers and outer (that is if you can manage to not eat it all straight out of the bowl first!) Thanks ladies for so many delicious recipe’s, your my go to site for something tasty.

  75. I’m sorry if someone already asked this or if I’m not seeing it somewhere… but how much does this recipe yield? I’m about to make this for a red velvet cake with a cheesecake layer in the middle (so I only need to frost outsides and top) They’re 9 inches and three layers stacked… just wondering if this would be enough!!

    1. UPDATE! I made this and an additional half of the recipe (mostly because i only have 3 8oz. of the recipe) The ONLY problem I ran into was myself! I was a little nervous about over beating it because of the previous comments that I didn’t beat it enough and I didn’t give the butter enough time to get to room temp (also because I was a little nervous based on previous comments) The flavors though? AMAZING. Perfect ratio. Next time I will give the butter more time and beat it until creamy then add the cream cheese, vanilla and then sugar and give it enough time to be blended and creamy. I would rate this FIVE stars though because it tasted great (minus the butter which was my fault!) Ive been looking for a recipe for not so sweet frosting and this is now my go to for cream cheese… any recipes for a not so sweet butter cream!?!? Love you ladies!!!

  76. I always thought my mom’s cream cheese frosting was the best. The recipe approximately is 1 package cream cheese, 1T milk, 1t vanilla and powdered sugar to desired consistency. No butter, excellent cream cheese taste.

  77. Hi Kate !
    I so love the taste of this frosting !
    Thank u so much for the recipe..
    Although I’ve a small problem… I somehow couldn’t get philadelphia full fat cream cheese…and got the 1/3 less fat one… it isn’t as stiff for rosettes… I’ve to bake a red velvet for my best friends little girl in 2 days ! and I really dunno hw to get this frosting thic with this less fat cream cheese…

  78. Hi Kate.
    Thanks you so much for this recipe!
    I’ve been searching for a cream cheese frosting that will hold its shape after piping and your recipe works perfect. My husband and I don’t really like buttercream, so I searched for an alternative.
    I added a tiny amount of a red gel-based food colouring and it turned out a lovely shade of pale pink. After filling a pipingbag, I put it in the fridge for about 15 minutes. Then I piped some on a cutting board, to see how it would work. That board is still sitting on the kitchen table, a little over 2 hours now, and the piped stars are still gorgeous!
    Have you ever tried adding additional flavour, like strawberry, cherry or raspberry puree or jam? Cocoa powder for chocolate… Will that work?
    This will be my go to recipe for cream cheese frosting!
    Once again, thank you!!

    1. Hi, Gwenda! I’m so glad you enjoyed this recipe! I haven’t ever tried any additions, partially because the frosting is so soft that I worry it will fall apart. I’m thinking you could either a) add extracts for flavoring or b) swirl some jam or whole fruit, but don’t mix it completely. Hope that helps!

  79. Thank you for sharing this recipe. It has become my favorite cream cheese frosting and I’ve made it probably 10 times now over the last few years. 🙂 Thanks for making me a cream cheese frosting addict too!

  80. I think this is the first time I have ever left a comment on a recipe blog but I just can’t resist! I have tried time and time again other recipes and was always so disappointed in the runny consistency… but this recipe was absolutely perfect! I’ll save this as my go to for every cupcake or cake recipe! I added a little cocoa powder for just a little bit of cocoa flavor and I like the color it tinted the frosting. Kudos to you and thank you for sharing this! I can’t wait for my coworkers to eat enjoy my cupcakes with this frosting! Yummmmmy!

  81. This is my absolutely favorite cream cheese frosting recipe and so simple. Thanks for posting. I’ve used it with many cakes!

  82. Woah. This is by far the best frosting I’ve ever had! I can’t stop eating it. I put it on top of a red velvet poke cake, which is great, but I just want the frosting! ? Maybe I can make cake balls out of the cake I’m obviously not eating ?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


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