Fluffy, sweet and velvety-smooth Cream Cheese Frosting Recipe. The perfect topping for cakes, cookies, cinnamon rolls, quick breads, and more.

This is a classic cream cheese frosting recipe that is easy, delicious, and the perfect topping for so many tasty treats (suggestions below).

Prefer a different frosting? Try our Vanilla Buttercream or Strawberry Buttercream.

Ingredients needed

Cream Cheese: You’ll need 12 ounces of softened block-style cream cheese for this recipe. I prefer full-fat regular cream cheese, but reduced fat (Neufchâtel Cheese) can be used if that’s your preference.

Butter: Half a cup of softened butter adds a rich flavor and texture to this frosting. Although it is “cream cheese” frosting, it still needs a bit of butter.

Powdered Sugar: This serves as the sweetener and thickener. I use around 4 cups. I recommend having a little extra on hand in case you want to make the frosting thicker.

Vanilla Extract: Pure vanilla extract extract adds a classic flavor to the frosting and pairs wonderfully with the tang of the cream cheese.

Almond Extract (optional): I love a little splash of almond extract in cream cheese frosting. It makes it taste like bakery or wedding cake frosting, it adds a very subtle smooth and sweet flavor. Feel free to leave this out or increase the amount if you prefer a strong almond flavor.

Cream cheese and butter in a glass bowl, vanilla extract, and a plastic container of powdered sugar.

How to make cream cheese frosting fluffy

In order to make frosting fluffy, you need to incorporate air into it. This recipe starts with creaming the cream cheese and butter, which is the first step to getting fluffy frosting.

Then, add the powdered sugar, a cup at a time, beating well (and incorporating air) between each addition. Lastly, beat the frosting on high speed for a minute or two until it is super light and fluffy.

How to thicken cream cheese frosting

This frosting is softer than a typical buttercream-like frosting. If you are having trouble getting the frosting thick enough, you can stick it in the fridge for 30 minutes or so.

If your cream cheese and butter were too warm to start with, it will be difficult to get thickened frosting without chilling.

This frosting firms up beautifully when chilled. Once I have applied the frosting to cake/cupcakes/cookies etc., I like to place the items in the fridge so that the frosting can stabilize.

Chocolate cupcake topped with white frosting and chocolate shavings.

How to use cream cheese frosting

CAKE OR CUPCAKES: Carrot, Lemon, Pumpkin, Apple, Cinnamon, Coconut, Chocolate, or Red Velvet.

COOKIES AND BARS: Oatmeal Chocolate Chip Bars, Sugar Cookies, Sugar Cookie Bars, Carrot Cake Cookies, Cheesecake Cookies.

YEAST BREADS AND QUICK BREADS: Cinnamon Rolls, Banana Bread, Pumpkin Muffins.

Stack of three oatmeal chocolate chip bars topped with white frosting surrounded by four large chocolate chips.

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Recipe

Cream Cheese Frosting

Fluffy, sweet and velvety-smooth Cream Cheese Frosting. The perfect topping for cakes, cookies, cinnamon rolls, quick breads and more.

5 from 7 votes

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Course: Dessert

Cuisine: Dessert

Prep Time: 10

Total Time: 10

Servings: cups approximately (see note)

Calories: 161kcal

Author: Allison Mattina

Ingredients

▢ 12 ounces cream cheese, softened to cool room temp
▢ ½ cup unsalted butter, softened to cool room temp
▢ pinch salt, optional
▢ 4 cups powdered sugar, more or less, based on preference
▢ 2 teaspoons pure vanilla extract
▢ ¼ to ½ teaspoon almond extract , optional
▢ milk, half and half or cream, optional

Instructions

Using a hand mixer, or stand mixer fitted with the paddle attachment, beat cream cheese, butter and pinch of salt until smooth and combined.
Add the powdered sugar 1 cup at a time, beating well between each addition. Periodically scrape down the bottom and sides of the bowl and beater. Add extracts and beat on high speed for at least 1-2 minutes until fluffy and smooth. Adjust the consistency by adding more powdered sugar to thicken or a splash of milk to thin. See note for tips.

Video

Notes

TIPS:

You can easily adjust the consistency by adding more powdered sugar to thicken or a splash of milk/half and half/cream to thin.
Depending on what you are using the frosting for, you might want it thicker or thinner than written. For example: I like the frosting a little thinner if frosting a layer cake and thicker if piping frosting on cupcakes.

Note: This frosting is softer than a typical buttercream-like frosting. If you are having trouble getting the frosting thick enough, you can stick it in the fridge for 30 minutes or so. If your cream cheese and butter were too warm to start with, it will be difficult to get thickened frosting without chilling. This frosting firms up beautifully when chilled. Once I have applied the frosting to cake/cupcakes/cookies etc., I like to place the items in the fridge so that the frosting can stabilize.

This recipe makes about 4 cups of frosting. It is enough to frost a layer cake or 24 cupcakes. You can easily half or double this recipe as needed.