Homemade Cream Cheese Frosting

easy cream cheese frosting on a beater on a table

5 from 10 votes

Everyone needs a perfect recipe for Cream Cheese Frosting! This classic recipe is essential for so many different kinds of cupcakes, cakes, and cookies. It is sweet and tangy, light and fluffy. I will show you just how to make it so that you get the perfect texture every time. A touch of lemon and vanilla in the frosting really brings out the flavor!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: cups

Calories: 664kcal

Author: The Food Charlatan

Ingredients

8 ounce package full fat cream cheese softened
1/2 cup butter softened (1 stick)
2 & 1/2 cups powdered sugar or up to 4 cups
1 teaspoon good quality vanilla
1 teaspoon fresh lemon juice optional
1/4 to 1/2 teaspoon kosher salt

Instructions

Soften your cream cheese and butter. You can either do this by leaving it out on the counter for an hour or two, or you can speed up the process by putting it in the microwave at a low power level. I like to put the butter and cream cheese I need on a plate or in a bowl, and then microwave on power level 2 in 30-second increments. Keep an eye on it to make sure it doesn't start to melt. When you can easily push your finger into it, it is soft enough.
Add the cream cheese and butter to a large bowl or stand mixer.*
Beat for about 1-2 minutes, taking the time to scrape the bottom and edges of the bowl, to make sure it is all getting smooth. If you have any lumps in your mixture right now, there will be lumps in your frosting. Make sure you beat until the entire mixture is smooth and creamy.
Add 1 cup powdered sugar and beat together. If it is very clumpy, I recommend sifting it to make sure that you don't end up with powdered sugar lumps in your frosting. Make sure you scrape the bottom and edges.
Add another cup of powdered sugar and beat well.
Add 1 teaspoon vanilla, 1 teaspoon fresh lemon juice, and 1/4 or 1/2 teaspoon kosher salt. You don't have to use the lemon juice, but I love how it really brings out the tang in the cream cheese. It doesn't make the frosting taste like lemon.
Add another 1/2 cup powdered sugar and beat well.
Taste your frosting and see what you think. If you are frosting a sheet cake and like the flavor and texture where it's at, leave it as is. If you are piping the frosting onto cupcakes, or using the frosting in a layer cake, you might consider adding more powdered sugar (up to 4 cups total) so that the frosting is more sturdy and will hold up. Remember that the more powdered sugar you add, the less tangy and cream-cheesy your frosting will taste.
Adjust salt, lemon juice, and vanilla to taste as desired.

Notes

Full recipe makes enough for 18 cupcakes

*If you like an ultra-whipped, light texture for your frosting, beat together the softened butter and 1 to 2 cups of powdered sugar first (to taste), making sure to beat out all the lumps. THEN add in the cream cheese gradually, in chunks, beating thoroughly each time. (This only works if it is totally softened!) Add in more powdered sugar as desired.

This method ensures that the fat from the butter bonds with the powdered sugar first, making your frosting super light and airy. The flavor is the same, and in my opinion it pipes and spreads the same, but the texture is lighter and fluffier, and the appearance is more white than the traditional method, which is more off-white.

How to store easy cream cheese frosting

Does it need to be refrigerated?

Yes and no :)

This one is actually kind of up to you! I do not refrigerate this frosting when it is on a cake…at first. I let it sit at room temperature on the counter for up to 2 days. After 2 days, I put it in the fridge. The rest of the internet will tell you the limit for sitting on the counter is one day. I like to live on the edge, what can I say?

That said, some people really prefer the texture and flavor of this frosting when it is chilled. Chilled frosting is going to have a sturdier texture than at room temperature. I love it either way!

If you chill your frosting, take it out of the fridge about 20-30 minutes before serving, for the best texture and to bring out the flavor.

Can I freeze it?

Yes, for up to three months! I like to store it in labeled ziplock bags. Let it thaw for a day in the fridge. Once it’s softened, give it a quick stir to bring back that smooth, creamy texture.

What about freezing frosted cupcakes or cake?

Good news! You can freeze those, too! If your cupcakes or cake are already frosted with cream cheese frosting, place them on a baking sheet (uncovered) in the freezer for about an hour, or until the frosting feels firm. Then wrap each piece individually in plastic wrap and place them all in a freezer-safe container or zip-top bag. This keeps the frosting from smudging and protects them from freezer burn.

When you’re ready to enjoy them, simply move the cupcakes or cake to the fridge and let them thaw for several hours or overnight. The frosting may need a gentle touch-up with a butter knife, but the flavor stays just as delicious.

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