This is my go-to small batch vanilla cream cheese frosting recipe - thick, smooth, and just sweet enough without being overwhelming. It's the kind of frosting that spreads like a dream over pumpkin bread, clings to carrot cake, or piles high on cupcakes. Honestly, once you make this, you'll wonder why you ever bought a tub from the supermarket.
I use this recipe for my Pumpkin Bread with Cream Cheese Frosting a forever favourite in my house.
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Why you'll love this recipe
There's something timeless about cream cheese frosting. It tends to show up in autumn bakes - think pumpkin bread, spice cakes, or cinnamon rolls - but it's just as at home on spring carrot cake or red velvet cupcakes. Around the holidays, it's the frosting that makes desserts feel instantly festive.
Ingredients - cream cheese frosting
Why these? Cream cheese brings tang and body, butter adds richness, icing sugar sweetens and firms it up, vanilla rounds out the flavour, and just a pinch of salt balances the sweetness so it's not cloying.
Here's what goes into this fluffy, tangy frosting:
- Cream cheese, I use Philadelphia cream cheese
- Unsalted butter
- Icing sugar
- Vanilla extract
- Salt
See recipe card for quantities.
Instructions
Step 1: Beat cream cheese & butter
In a large mixing bowl, beat softened cream cheese and butter until creamy and smooth.
Step 2: Add the sugar & flavour
Mix in icing sugar, vanilla, and salt. Continue beating until the frosting turns light, fluffy, and irresistible.
Hint: For the fluffiest texture, sift your icing sugar before adding it to the bowl. It makes a world of difference.
Variations
- Citrus twist: Add finely grated orange or lemon zest for a bright lift.
- Spiced: Mix in a pinch of cinnamon or my pumpkin pie spice for a warm, cosy vibe.
- Extra luxe: Fold in whipped cream for an even lighter, cloud-like frosting.
Equipment
A hand mixer or stand mixer will give you the smoothest, fluffiest results. You can do this by hand with a whisk, but I don't recommend it unless you want a workout.
Storage
Keep the frosting in an airtight container in the fridge for up to 5 days. Before using, let it sit at room temperature for 15 minutes and give it a quick stir. It can also be frozen for up to a month - just thaw in the fridge and re-whip before spreading.
Top Tip
Always frost on completely cooled cakes or breads. If your baked goods are even slightly warm, the frosting will slide right off.
FAQ
Yes - it stores beautifully in the fridge for several days. Just bring to room temperature and whip it quickly before using.
Usually this happens if the cream cheese or butter is too soft, or if you over-mix. Make sure both are softened at room temp but not melty, and don't skimp on the icing sugar.
Yes! This recipe is stable enough to hold swirls on cupcakes, though it's softer than buttercream.
Related
Looking for other recipes like this? Try these:
Cream cheese frosting
- Total Time: 5 minutes
- Yield: 1 1x
Description
This is my go-to cream cheese frosting recipe - thick, smooth, and just sweet enough without being overwhelming. It's the kind of frosting that spreads like a dream over pumpkin bread, clings to carrot cake, or piles high on cupcakes. Honestly, once you make this, you'll wonder why you ever bought a tub from the supermarket.
Ingredients
- 4 ounces of softened cream cheese
- 2 ounces of softened unsalted butter
- 1 cup of sifted icing sugar
- ½ teaspoon of vanilla extract
- a pinch of salt
Get Recipe Ingredients
Instructions
Beat cream cheese & butter
In a large mixing bowl, beat softened cream cheese and butter until creamy and smooth.
Add the sugar & flavour
Mix in icing sugar, vanilla, and salt. Continue beating until the frosting turns light, fluffy, and irresistible.
Frost & enjoy
Spread generously over cooled pumpkin bread (or whatever treat you're frosting). Slice, serve, and smile.
Notes
For the fluffiest texture, sift your icing sugar before adding it to the bowl. It makes a world of difference.
- Prep Time: 5
- Category: Baking
- Method: Mixing
- Cuisine: American
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