This Cream Cheese Frosting Recipe is smooth, rich, and perfectly tangy! It’s easy to make with just a handful of ingredients, and one little addition makes the flavor especially good.
author’s note
My Mom’s 10 Minute Cream Cheese Frosting Recipe!
I’ve been making this frosting for as long as I can remember! It’s my mom’s recipe, and growing up, I was always happy when she made a dessert that called for it. Especially because that usually meant getting to sneak a few bites straight from the mixing bowl!
It’s the same recipe I’ve continued making in my own kitchen over the years. I love that it’s simple enough to whip together in minutes, but tastes so much better than anything from a container.
And my favorite part? A tiny bit of cinnamon!
My mom’s recipe includes just enough cinnamon to give the frosting a little something extra. You don’t really taste cinnamon, but it makes the frosting taste richer and more flavorful.
I also love that I can adjust the powdered sugar depending on what I’m making. Sometimes I want a softer, tangier frosting to spread over a cake or sugar cookies, and other times I need it firm enough to pipe tall swirls onto cupcakes.
This recipe works for both!
Cream Cheese Frosting Recipe ingredients
| Ingredient | Tips and swaps |
|---|---|
| Cream cheese | Use full-fat, room temp brick-style cream cheese. Avoid whipped, spreadable, or reduced-fat varieties. |
| Butter | Unsalted butter gives you the most control over the flavor. Salted butter works too; just leave out the added salt and adjust to taste. |
| Powdered sugar | Sweetens and thickens the frosting. Use less for a tangier, softer frosting or more for a firmer frosting that’s easier to pipe. |
| Vanilla | Vanilla bean paste adds a richer vanilla flavor, but regular vanilla extract works great too! |
| Cinnamon | My favorite little addition! Just 1/4 teaspoon adds depth without making the frosting taste noticeably like cinnamon. Leave it out if preferred. |
Quick Tip
If you’re new to making this frosting, here’s a word to the wise: don’t dump in all of the powdered sugar at once. You’ll end up with clouds of sugar dust everywhere!
chelsea’s recipe tips
How to adjust this recipe to top different desserts:
One of my favorite things about this cream cheese frosting recipe is how easy it is to adjust for different desserts!
- For spreading: Use less powdered sugar for a softer, tangier frosting that’s easy to spread over spiced carrot cakes, chewy sugar cookies, or easy pumpkin bars.
- For piping: Use the full 3 cups of powdered sugar (or up to 1/2 cup more) for a firmer frosting that holds its shape. I love using piping tips 1M, 2A, or 2D.
- For chocolate frosting: Mix in 1/2 cup unsweetened cocoa powder for a rich chocolate version!
Storage
Store Cream Cheese Frosting in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Thaw overnight in the fridge, then let soften slightly and give it a quick mix before using.
More Ways To Use This Cream Cheese Frosting Recipe:
Desserts
Cinnamon Roll Cupcakes
Desserts
Cake Mix Cupcakes
Cookies
Oreo Whoopie Pies
Desserts
Pumpkin Cake Recipe (BEST EVER!)
Cream Cheese Frosting Recipe
Equipment
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1 (8-ounce) package cream cheese full-fat, at room temperature (do not use low fat)
- 1/2 teaspoon vanilla bean paste or use 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon optional, but heightens the flavor
- 3 cups powdered sugar
Instructions
- Using a hand mixer, cream together the room-temperature butter and cream cheese on medium-high speed until completely smooth.
- Mix in vanilla extract, salt, and cinnamon. With the mixer running at low speed, slowly add powdered sugar and beat until well blended and smooth. Add powdered sugar to preference. (See post—less sugar will yield a tangier, less sweet, and harder to spread frosting; more sugar will yield a thicker, easier to frost, sweeter, and less tangy frosting.)
- Chill the frosting for 15–25 minutes before frosting cake/cupcakes/cookies (optional; I find it easier to work with) or store in an airtight container in the fridge until ready to use. If this is more than a few hours, it will need to sit out at room temperature for 10–15 minutes before frosting.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m Chelseas’ sister and this is probably one of the most common recipes I use for her. I love cream cheese frosting so much and this is the best I’ve ever had.
Hi Chelsea
I was wondering if you have ever added dutch processed cocoa to this cream cheese icing recipe? My brother requested it for his chocolate birthday muffins. I would appreciate a recipe
Hey Lynette! I haven’t added it to this recipe; I’d try this recipe instead: https://www.chelseasmessyapron.com/chocolate-buttercream-frosting/
Hi Chelsea
I was wondering if you have ever added dutched processed cocoa to this cream cheese icing recipe? My brother requested it for his chocolate birthday muffins. I would appreciate a recipe