Cream Cheese Frosting
This cream cheese frosting is thick, tangy, and smooth — soft enough to swoop over warm cinnamon rolls and sturdy enough to hold its shape on cakes and cookies. It comes together in one bowl in about ten minutes.
Why you'll want it now — The tangy, thick frosting that makes cinnamon rolls, carrot cake, and cookies irresistible.
Why this recipe works
Beating softened butter and cream cheese before adding sugar keeps the frosting smooth instead of lumpy, and using powdered sugar (not granulated) dissolves cleanly for a silky finish. A pinch of salt cuts the sweetness so the tangy cream cheese flavor comes through.
Ingredients
- 8 ounces cream cheese, softened (226 g)
- 1/2 cup unsalted butter, softened (1 stick / 113 g)
- 3 to 4 cups powdered sugar (360–480 g)
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
Equipment
- Stand mixer with paddle attachment (or hand mixer)
- Rubber spatula
- Sifter (optional)
How to make it
- Beat the softened butter and cream cheese together with the paddle attachment on medium until completely smooth and no lumps remain, about 2 minutes.
- Add the vanilla and salt and beat to combine.
- With the mixer on low, add the powdered sugar 1 cup at a time, starting with 3 cups (360 g), beating smooth between additions.
- Check the consistency: for a thicker, pipeable frosting, beat in more powdered sugar up to 4 cups (480 g); for a softer glaze-style frosting for warm rolls, stop at 3 cups.
- Beat on medium-high for a final 30 seconds until light and fluffy, then spread or pipe.
How you'll know it's ready
The frosting looks smooth, glossy, and holds a soft peak when you lift the beater. It shouldn't look grainy (beat longer) or slump off the spatula (add more powdered sugar).
Frosting, filling & glaze notes
For cinnamon rolls, keep it on the softer side (3 cups sugar) and spread while the rolls are warm so it melts in. For piping on cakes or cookies, use the full 4 cups and chill 15 minutes before piping so it holds sharp swirls.
Troubleshooting
- Frosting too runny? Your cream cheese or butter was too warm — chill the bowl 15 minutes and beat in more powdered sugar.
- Grainy or lumpy? The cream cheese wasn't fully softened. Beat the butter and cream cheese longer before adding sugar.
- Too sweet? Add another pinch of salt and a teaspoon of lemon juice to sharpen the tang.
- Won't hold a piped shape? Add powdered sugar 1/4 cup at a time and refrigerate briefly before piping.
Storage
Refrigerate in an airtight container for up to 1 week. Because it contains cream cheese, keep frosted desserts refrigerated. Let it sit at room temperature 20 minutes and re-whip before using.
Make ahead
Make it up to 5 days ahead and refrigerate. Freeze for up to 2 months, then thaw in the fridge overnight and re-whip until smooth.
Variations
- Brown butter: brown and re-solidify the butter first for a nutty depth.
- Lemon: add 1 tablespoon lemon zest and swap the vanilla for 1 teaspoon lemon juice.
- Chocolate: beat in 1/3 cup (28 g) cocoa powder with the sugar.
- Maple: replace the vanilla with 2 tablespoons maple syrup and reduce the sugar slightly.
- Cinnamon: add 1/2 teaspoon cinnamon for spice-cake and roll toppings.