I've made a lot of frosting in my life, but this Cream Cheese Buttercream Frosting is actually the best frosting you will ever taste. It is deliciously rich and creamy, and it pipes onto cupcakes or cakes flawlessly. The cream cheese adds a tartness to the buttercream that isn't overpowering but helps to keep the sweetness level at bay, creating the perfect, not-too-sweet cream cheese buttercream.
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- Why You'll Love This Cream Cheese Buttercream 🧈
- Ingredients You'll Need
- Ways To Customize This Cream Cheese Buttercream Recipe
- ⭐️⭐️⭐️⭐️⭐️ Reader Review
- How To Make Cream Cheese Buttercream Frosting
- Expert Tips
- How To Store Leftover Cream Cheese Buttercream
- Frequently Asked Questions
- More Cake Recipes
- 📖 Recipe
- ⭐️ Leave a Review
If you are going to make the best cream cheese buttercream frosting, then you obviously need the best carrot cake ever for it to go on! It is also the perfect cream cheese frosting recipe for these pumpkin spice-flavored cupcakes or this dalgona layered coffee cake!
Why You'll Love This Cream Cheese Buttercream 🧈
- It pipes beautifully and holds its shape, so your cupcakes and cakes actually look like the photos.
- This frosting comes together in 15 minutes with simple ingredients that you probably already have on hand.
- It is made completely from scratch and is super easy to customize. Turn it into a rich chocolate cream cheese buttercream frosting, add a lemon zing, or easily give it an almond flavor.
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Ingredients You'll Need
- Cream Cheese: Use full-fat, brick cream cheese for this cream cheese buttercream recipe. Cream cheese can be substituted with plant-based cream cheese. If substituting with plant-based cream cheese, be sure to use brick cream cheese, not the spreadable kind.
- Butter: I like to use salted butter for my buttercreams, but unsalted butter can be used if you prefer. If you use unsalted, add a pinch of salt when blending in the powdered sugar. Regular butter can also be substituted for plant-based butter if you're making this vegan.
- Milk: Regular whole milk, canned coconut milk, cashew milk or plant-based milk can be used.
- Powdered Sugar: This is what gives the frosting its structure. If you want less sweet, you can use a tiny bit less powdered sugar, but your frosting will be less stable.
- Vanilla Extract: Use pure vanilla extract or vanilla bean paste for the best flavor.
A full list of ingredients and quantities can be found on the recipe card below.
Ways To Customize This Cream Cheese Buttercream Recipe
- Vegan Cream Cheese Buttercream Frosting: To make this recipe vegan, substitute the cream cheese, butter and milk for plant-based alternatives. Be sure to use brick-style cream cheese and not the spreadable kind.
- Almond Cream Cheese Buttercream: Transform this into an almond buttercream frosting by omitting the vanilla extract and using almond extract instead.
- Lemon-Flavored Cream Cheese Buttercream: To make this into a lemon buttercream frosting, omit the vanilla extract and replace it with pure lemon extract (do not use lemon oil). Also add 1-2 teaspoons of freshly grated lemon zest for the perfect lemony zip!
- Chocolate Cream Cheese Buttercream: Create a chocolate cream cheese buttercream frosting by adding 3-4 tablespoons of cocoa powder. You will also need to add 2-3 tablespoons of extra milk to reach the right consistency.
- Pumpkin Spice Frosting: Add 1 Tablespoon of pumpkin pie spice to this recipe to make pumpkin spice cream cheese buttercream!
Make It Ultra Stable (for piping and layer cakes)
If you're using the frosting for detailed piping work or a tall layer cake, you can make it extra sturdy with one of these add-ins along with the powdered sugar.
- 1-2 Tablespoons of cornstarch
- 1 Tablespoon of meringue powder
- ¼ of buttermilk powder (this one also adds a little extra tang)
⭐️⭐️⭐️⭐️⭐️ Reader Review
DELISSSSSSH. Perfect frosting. Had this on my daughter's carrot cake cupcakes for her birthday party, and they were a hit! -Heather
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How To Make Cream Cheese Buttercream Frosting
You will need either a stand mixer or a hand mixer to make this cream cheese buttercream frosting recipe. If you are using a stand mixer, then either the paddle attachment or the whisk attachment can be used.
Beat The Butter And Cream Cheese
Add the softened cream cheese and butter to the bowl of a stand mixer fitted with the paddle or whisk attachment. No stand mixer? A hand mixer and a large bowl work just as well.
Start the mixer on low and slowly work your way up to high speed, beating for 2-3 minutes total. You're looking for a mixture that's completely smooth and free of lumps.
Add The Powdered Sugar
Scrape down the sides of the bowl and add 3 cups of powdered sugar. Mix on medium speed until it is just incorporated. Drop the speed to low, pour in the vanilla extract, and add the last cup of powdered sugar. From there, add the milk one tablespoon at a time, checking the consistency of the frosting as you go.
Note: If you add too much milk, the frosting will turn soupy and runny.
Creamy Cream Cheese Buttercream
Your frosting is ready when it's fluffy, smooth, and holds a stiff peak when you lift the beater out.
Need it thicker or more stable? Head back up to the "ways to customize" section above for my best tips to firm it up even more.
Expert Tips
- If your frosting turns out too soft, add more powdered sugar, ½ cup at a time. To make it ultra-stable, you can also add 1-2 tablespoons of cornstarch or meringue powder with the powdered sugar. This will thicken the frosting without making it sweeter.
- If your workspace is on the warmer side and your frosting becomes too runny, pop it into the refrigerator for 15 minutes until it is stiff enough to pipe.
- Skip the spreadable cream cheese. Use full-fat, brick-style cream cheese here. The spreadable kind that comes in a tub has too much moisture and will turn the frosting soupy.
- Don't overmix the frosting. It can go from perfectly whipped to a runny mess in under a minute. As soon as it is smooth and holds its shape, stop mixing.
How To Store Leftover Cream Cheese Buttercream
Prepared cream cheese buttercream frosting can be stored in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before using it so it's spreadable and pipeable again.
This frosting can also be frozen for up to 3 months in an airtight container. Thaw it in the fridge overnight, then bring it to room temperature and give it a quick re-whip in the mixer before using. Please note that the texture can change slightly and turn grainy after freezing, depending on your cream cheese brand.
Frequently Asked Questions
Yes! Freeze it in an airtight container for up to 3 months. When you are ready to use it, let it thaw in the fridge, come up to room temperature and give it a quick re-whip before using.
Note: Cream cheese has a high moisture content, and freezing causes the water to expand, creating tiny ice crystals that can alter the texture, making it grainy or gritty. This will all depend on the ingredients and brands used, as every brand makes food slightly differently.
A few culprits of runny frosting are using spreadable tub cream cheese instead of brick-style (the most common), the bowl or temperature in your house being too warm, or the frosting being overmixed. If it's already runny, pop the bowl into the fridge for 15 minutes, then carefully whip it again on a low speed. You can also mix in a tablespoon or two of cornstarch or meringue powder to thicken it up without adding extra sweetness.
Absolutely, that's exactly what this recipe is built for! As long as you use full-fat, brick-style cream cheese and keep the frosting at room temperature (on the cooler side), it will hold clean lines and swirls beautifully.
Add more powdered sugar, ½ cup at a time, until you reach your desired thickness. Or stir in 1-2 tablespoons of cornstarch or meringue powder for a thicker frosting without adding extra sweetness.
Yes, because of the cream cheese. Store any leftover frosting (or a frosted cake or cupcakes) in the refrigerator, and let it sit at room temperature for 20-30 minutes before serving so it's easy to slice.
More Cake Recipes
Looking for more cake recipes to pair with this frosting, try these:
If you made this Cream Cheese Buttercream or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
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Cream Cheese Buttercream Frosting
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Print Recipe Pin RecipeIngredients
- 8 ounces Cream Cheese softened
- ½ cup Butter softened
- 4-4 ½ cups Powdered Sugar
- 1 ½ teaspoons Pure Vanilla Extract
- 2-3 Tablespoons Milk
Instructions
- Beat the softened cream cheese and butter together in a stand mixer fitted with the paddle attachment, starting on low speed and working up to high. Beat for 2-3 minutes, until smooth and lump-free.
- Beat in 3 cups of powdered sugar on medium speed until just combined. Reduce the mixer to low, add the vanilla extract, then mix in the remaining 1 cup of powdered sugar. Increase to high speed for 1 minute, then add the milk, 1 tablespoon at a time, until the desired consistency is reached.
- For a thicker frosting, add more powdered sugar, ½ cup at a time. For a more stable, pipeable frosting, add 1-2 tablespoons of cornstarch, meringue powder, or buttermilk powder along with the sugar.
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Notes
- Cream Cheese: Full-fat, brick-style cream cheese is what you need to use for this recipe. Spreadable cream cheese will not work.
- Butter: I use salted butter in my frostings, unsalted will work, but you will have to add a pinch of salt to balance the sweetness.
- Vanilla Extract: Use pure vanilla extract or vanilla bean paste. Vanilla can also be substituted for almond extract.
- Make It Vegan: Use brick-style plant-based cream cheese, plant-based butter sticks, and any plant-based milk.
- See the above post for additional flavour options, including almond, lemon, chocolate, or pumpkin spice cream cheese buttercream.
- This is a stiff cream cheese buttercream frosting for decorating cakes and cupcakes. It will become firm once refrigerated.
- Store extra frosting in an airtight container for up to 4 days in the refrigerator. For freezing instructions, refer to the notes above.
- Use cream cheese buttercream frosting on moist carrot cake, dalgona coffee cake, or pumpkin spice cupcakes.
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Eddie says
This frosting recipe is a must have when it comes to topping off. Amazing
Maei says
How much butter do I use?
Jessica says
1/2 cup of butter. Please refer to the recipe above for all specific ingredient measurements.
Thank you!
Jessica
Heidi says
Hi. I would like to use this recipe to decorate my daughters’ birthday cupcakes. I’ve never tinted icing before. What is the best product to use to color the frosting and how do I accomplish this without making it runny or changing the flavor? Thank you for your help!
Jessica says
Hi Heidi,
The best food coloring to use is a gel based food coloring. Wilton has some good ones!
-Jessica
Heather says
DELISSSSSSH. perfect frosting. Had this on my daughters carrot cake cupcakes for her birthday party and they were a hit
Jessica says
Yay!