After the time and care it takes you to bake a homemade cake or a batch of soft sugar cookies, you may be tempted to pull out the tub of store-bought frosting lurking in the back of your cabinet. The problem with that high-fructose corn syrup-laden frosting is that its artificial flavor and coloring will ruin the deliciously decadent flavor of your freshly made dessert.
A simple solution? This oh-so-easy cream cheese frosting that’s ready in 10 minutes or less! We love cream cheese frosting because it’s a bit tangier and less syrupy sweet than plain frosting. Because the frosting is made with simple, on-hand ingredients like cream cheese, butter, vanilla and confectioners’ sugar, you’ll be able to pronounce everything in the recipe. (What even is polysorbate 60?) Plus, this quick and effortless cream cheese frosting can be stored in the fridge for later, so you’ll never be tempted to go store-bought again.
Our recipe yields about three cups of cream cheese frosting, which is enough to cover a two-layer cake, a single-layer sheet cake or two dozen cupcakes.
Grab these ingredients (make sure the butter and cream cheese is softened) and get to work.
Cream Cheese Frosting Ingredients
- Cream cheese
- Butter
- Vanilla extract
- Salt
- Confectioners’ sugar
Directions
Step 1: Prep the ingredients
Let the cream cheese and butter soften if they’re hard from the fridge. (In a pinch? Try these tips to soften butter in a snap.) While they sit on the counter, measure out the rest of the ingredients. It’s important to have the ingredients ready to go for this recipe since they all have to come together so quickly.
Test Kitchen Tip: If you need a pure white frosting, use clear vanilla extract rather than a standard vanilla extract. (Ever tried homemade vanilla extract? It’s so good.)
Step 2: Beat
Using a hand mixer or a stand mixer with a paddle attachment, beat the cream cheese, butter, vanilla and salt in a large bowl. Keep beating until the mix is light and fluffy. It’ll already look a little bit like frosting, but will be thicker and glossier.
Test Kitchen Tip: If your confectioners’ sugar is clumpy, sift it with a fine-mesh sieve before adding it to the cream cheese mixture to prevent a lumpy frosting.
Step 3: Add the sugar
Gradually beat the confectioners’ sugar into the mix. We usually add one cup at a time—you don’t want all that sugar to fly up into your face.
Once you’ve added three cups, slow down a bit. Taste the frosting. Is it sweet enough? Is the texture firm but workable? If it’s not sweet enough or if it’s too thin, add more sugar, a tablespoon at a time, until it tastes good and the texture’s just right. If you add too much sugar and the frosting gets stiff, you can thin it out with a dash of milk.
Test Kitchen Tip: While making the frosting, scrape down the sides of the bowl with a rubber spatula frequently, to make sure all of the ingredients are incorporated evenly.
Cream Cheese Frosting Variations
While a straightforward cream cheese frosting is just the thing you need for carrot cake, you might want to amp up the flavors to add more personality to your bakes. Here are some of our favorite icing flavors and how to create them:
- Almond: Add a few drops of almond extract in place of (or along with) the vanilla.
- Coconut:Â Use that bottle of coconut extract in the pantry! Add a teaspoon to the recipe. You can even fold in toasted coconut.
- Lemon: Add a few drops of lemon extract in place of the vanilla. You can even add in a touch of lemon zest.
- Peppermint: Add a few drops of peppermint extract in place of the vanilla. Go easy with peppermint extract—it’s super strong.
- Rum: Add a tablespoonful along with the vanilla. If you prefer rum extract, a teaspoon works.
- Strawberry:Â Make strawberry cream cheese frosting by pureeing three ounces of fresh berries and adding to the basic frosting recipe.
Extracts, especially almond and peppermint, are fairly strong, so start slow and add more to taste.
How do you store cream cheese frosting?
After frosting, be sure to store your goods in the refrigerator until serving. Cream cheese can melt or even spoil if left at room temperature.
This frosting can be made and refrigerated so you can always have some on hand for desserts or a late night treat. Just bring it to room temperature and beat again to fluff it back up before using.
How long does cream cheese frosting last?
Homemade frosting lasts up to one week stored in an airtight container in the refrigerator. Many frostings, including store-bought varieties, can even be frozen for up to a month. If you made more than you need, here’s what to do with leftover frosting.
Cream Cheese Frosting Tips
How do you prevent runny cream cheese frosting?
To prevent runny frosting, make sure you are using full-fat cream cheese—this is not the time to reach for whipped or low-fat cream cheese. Be sure to measure out the recommended amount of each ingredient in your frosting recipe to get the correct ratio and thickness. If you do need to adjust the recipe, follow these guidelines: If your cream cheese frosting is too sweet, add a touch of cornstarch. If it’s too thick, thin it out with a little milk or cream.
What dessert recipes go well with cream cheese frosting?
Spread cream cheese frosting on this moist banana cake. It’s perfect for dessert or a sweet treat at brunch. Of course, cream cheese frosting and carrot cake are always a good match. We love this classic old-fashioned carrot cake with cream cheese frosting.
