Easy Cream Cheese Frosting

Easy Cream Cheese Frosting

live_love_cook 2

"This is a simple recipe for delicious cream cheese frosting. It has less powdered sugar than most recipes. That's one reason it tastes so good."

Ingredients 15 m {{adjustedServings}} servings 161 cals

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Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat butter in a microwave-safe dish in microwave on high for 7 seconds. Transfer butter to a bowl and beat with cream cheese and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes. Gradually stir confectioners' sugar into cream cheese mixture to make a smooth frosting. Store in refrigerator.
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Reviews 21

  1. 27 Ratings


I’ve made cream cheese frosting countless times and have never had any issues doing so – until the last time I made cream cheese frosting. It was considerably gloppier than I wanted it, and this was a big concern because rather than spreading it onto a sheet cake I wanted to pipe it onto cupcakes. I had to do a LOT of doctoring to get it to an acceptable thickness and it wasn’t “a piece of cake” (ha!) to get it there. I’ve been spooked ever since. Today was the day to give it another shot and I was determined not to have a repeat of this. I did some snooping around online and came up with a couple of tricks I was eager to try. I chose to use them on this recipe for its lesser amount of powdered sugar than most. So…tips I tried were to mix the butter and powdered sugar together first, just till the mixture is smooth. Then add the COLD cream cheese, which of course is still malleable, piece by piece, being careful only to mix just till smooth and not overbeating. One last thing I did, just for good measure, was to limit the vanilla to just one teaspoon, as I didn’t want to add any more liquid than necessary. It all worked! The frosting was thick, luscious and perfect for piping – it really held its shape. I love this frosting flavor-wise too - not too sweet, yet not too tangy, but still a good, pleasantly sweet cream cheese flavor. Since I used this to frost lime cupcakes, I infused it with a tablespoon of grated lime zest. This stuff is goooood.

Sarah Jo

One of my favorite frostings EVER. I like to use pure vanilla extract in this recipe and add a pinch of salt only because Grandma always taught me to add a little salt when making frosting. It's so good you want to eat it out of the mixer bowl.

Abigail Cantrell

A good and straight forward start, but you really are going to need more powdered sugar anyway, to get the texture right, unless you just want a sort of glaze.