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It takes just four simple ingredients to make my simple Homemade Cream Cheese Icing recipe! Not only is it easy, but you can use this tasty frosting for so many favorites, like cakes, cupcakes, cookies, and even gingerbread loaf. It’s creamy, smooth, and ready in 10 minutes or less!
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Easy Cream Cheese Icing
I have been making this foolproof homemade cream cheese icing recipe for years now, and it’s a family favorite. It has the perfect balance of sweet and tangy flavors, with such a smooth and creamy texture!
Cream cheese frosting is especially good with my Starbucks Gingerbread Loaf, but you can use it for everything from carrot cake and cupcakes to cinnamon rolls. Easily make it ahead of time and store it in the refrigerator to use whenever you have a craving!
My cream cheese frosting recipe is easy to make, can be dyed fun colors for holiday treats, and is thick enough to be piped using a frosting tip. You’re going to love it!
This is the best cream cheese frosting recipe I have ever tried! It is a keeper.
Nadine
Cream Cheese Icing Recipe Ingredients
- Unsalted butter: Make sure to use unsalted butter and not salted butter. Salted butter will throw off the balance of flavors.
- Cream cheese: The most essential part of cream cheese icing is of course the cream cheese! Get a regular block of cream cheese and allow it to soften at room temperature before making your icing. This makes it much easier to work with.
- Vanilla extract: A little bit of vanilla goes a long way in making this homemade cream cheese icing taste even more delicious.
- Powdered sugar: Use powdered sugar, not granulated sugar, to sweeten the icing. Powdered sugar mixes into the frosting well and will give it the smoothest texture and sweetest taste. It is so good!
How to Make Cream Cheese Icing
- Add your softened butter and full-fat cream cheese in a medium-sized mixing bowl.
- Using your electric mixer, beat medium speed for 2-3 minutes. Make sure to scrape down the sides of the bowl halfway through!
- Pour in vanilla extract and half of your powdered sugar. Beat with your hand mixer for another 2-3 minutes, using a spatula and scraping down the sides halfway through.
- Add in remaining powdered sugar and beat well.
- Enjoy frosting on cookies, cupcakes, or cake!
Cream Cheese Frosting Tips
- I’d recommend only using flat bricks of cream cheese instead of spreadable or low-fat cream cheese, usually sold in a tub rather than brick form.
- Ensure your butter and cream cheese have fully softened at room temperature before making frosting! This will result in a lump-free frosting.
- Use any leftover frosting sandwiched between two graham crackers and freeze overnight like an ice cream sandwich. So good!
- Use powdered sugar, not granulated sugar, for the best flavor and texture.
Easy Cream Cheese Frosting FAQ
The difference between icing and frosting is that icing is typically thinner and runnier, like a glaze, whereas frosting is usually thick and can be used in a piping bag. However, the terms are often used interchangeably.
You can substitute cream cheese frosting for buttercream; although the flavors are not the same, the taste is incredible! Cream cheese frosted cakes, cupcakes, and cookies are preferred in my household.
Cream cheese frosting typically does not dry hard. It remains creamy and smooth even after setting, although it will firm up slightly when refrigerated. If you need a frosting that dries hard for decorating purposes, consider using royal icing or fondant instead.
How to Thicken Cream Cheese Icing
- Add More Cream Cheese: Mix in extra softened cream cheese until the icing thickens.
- Use Powdered Sugar: Gradually add powdered sugar to thicken and sweeten the icing.
- Chill It: Refrigerate the icing to thicken it naturally.
- Try Cornstarch or Flour: Mix a small amount of cornstarch or flour with water, then add it to the icing to thicken it.
Uses for Homemade Cream Cheese Frosting
- It is amazing on Pumpkin Pie Cookies!
- Gingerbread Loaf is made even better with this frosting.
- Pumpkin Bread
- Crumbl Cookie Recipe
My absolute favorite use of this icing is on my gingerbread loaf, but it’s also amazing on cookies. You can take any cookie and make it over-the-top fabulous by adding this easy frosting.
Cream Cheese Frosting Storage Guide
- Refrigerator: Store frosting in an airtight container and store it in the fridge for up to 1 week.
- Freezer: Store cream cheese frosting in an airtight container in the back of your freezer for up to 2 months. Let your frosting thoroughly defrost before re-whipping with an electric whisk!
My easy cream cheese frosting is easy to make and even more straightforward to store! Although, it should never be left to sit at room temperature for more than 1-2 hours at a time.
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Recipe
Homemade Cream Cheese Icing
Equipment
- 1 Electric whisk
Ingredients
- ½ cup butter softened
- 8 ounces cream cheese softened
- 2 teaspoons vanilla extract
- 3 cups powdered sugar sifted
Instructions
- In a medium-sized bowl, add your softened butter and cream cheese.½ cup butter, 8 ounces cream cheese
- Using your electric whisk, beat for 2-3 minutes. Make sure to scrape down the sides halfway through!
- Pour in vanilla extract and half of your powdered sugar. Beat for another 2-3 minutes, scraping down the sides halfway through.2 teaspoons vanilla extract, 3 cups powdered sugar
- Add in remaining powdered sugar and beat well.
- Enjoy frosting on cookies, cupcakes, or cake!
Video
Notes
- I’d recommend only using flat bricks of cream cheese, instead of spreadable or low-fat cream cheese, which is usually sold in a tub rather than in brick form.
- Ensure your butter and cream cheese have fully softened before making frosting! This will result in a lump-free frosting.
- Use any leftover frosting sandwiched between two graham crackers and freeze overnight like an ice cream sandwich. So good!
- For a lighter, less sweet frosting, I recommend my whipped cream frosting! It’s just as easy and delicious.
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