3-Ingredient Cream Cheese Frosting

The BEST Cream Cheese Frosting is creamy, silky, fluffy and delicious! Just 3 ingredients for sweet frosting with a decadent cream cheese base. Goes great on cupcakes, cake, and cookies! Try on pumpkin cake, carrot cake cupcakes, red velvet and more.

this recipe

Growing up, one of my cousins always scooped the frosting off of her cake because she said it was way too sweet. Like, what the heck?? Welp, that all changed when cream cheese frosting came on the scene.

It’s like the clouds parted and there it was.

Just when you thought cake couldn’t get any better, cream cheese frosting entered the scene. Less sweet than buttercream, this cream cheese frosting recipe has a lovely tanginess that’s extra creamy due to the cream cheese, and is wonderfully smooth and thick!

(And it’s less sweet enough that my cousin loves it.)

With just 3 ingredients, we’re going to make the tastiest cream cheese frosting. It’s creamy, silky, fluffy and oh so delicious on red velvet cake, pumpkin cake, carrot cake cupcakes, and more.

Ingredients

• Cream cheese
• Butter
• Confectioners’ sugar
• Optional, but recommended: vanilla extract

How to Make Cream Cheese Frosting

Learn how to make cream cheese frosting with just 3 easy ingredients!

First, get out your stand mixer and fit it with a whisk attachment or a hand mixer and a large mixing bowl.

Second, add cream cheese, butter, and vanilla into the bowl and beat it all together until it’s fluffy and creamy.

Next, gradually add confectioners’ sugar in small increments, beating it into the cream cheese mixture until smooth. Add more confectioners’ sugar for a thicker frosting and less for a thinner frosting.

How to Thicken Cream Cheese Frosting

You may need thicker or thinner frosting, depending on what you’re using it for.

• For thicker frosting for piping, use a greater amount of confectioners’ sugar, around 3-4 cups.
• For thinner frosting for spreading on cinnamon rolls and such, use close to 2 cups.

Tip: always be sure to use brick-style, full-fat cream cheese to make your frosting. Anything with a lower fat content, or even the whipped type of cream cheese will result in runny frosting.

Can You Pipe Cream Cheese Frosting?

Yes, you can! To pipe cream cheese frosting, use a higher amount of confectioners’ sugar for a thicker frosting or less if you like it softer. Also, if you find that your kitchen is too hot or the frosting is too soft, simply refrigerate frosting for about 30 minutes to firm it up.

Storing FAQs

Does Cream Cheese Frosting Need to Be Refrigerated?

Yes because it contains perishable cream cheese. You can, however, keep it at room temperature for a limited time. Refrigerate frosting for 1-2 weeks in the refrigerator. Also try my Chocolate coconut cream frosting (so good!).

How Long Can Cream Cheese Frosting Sit Out?

It can sit out for up to 2 hours at room temperature.

Can You Freeze Cream Cheese Frosting?

Yes, you can! Store icing in an airtight, freezer-friendly bag with any remaining air squeezed out to prevent freezer burn. Freeze for up to 3 months. Thaw in the refrigerator the night before it’s needed.

Tips for the Best Cream Cheese Frosting

• Make sure your butter is softened just enough that pressing a finger into the stick will make a lightly depression. It shouldn’t be so soft (and dare I say, melty) that it’s got see-through edges
• Use brick-style, full fat cream cheese. Anything else will result in runny frosting.
• Start with less confectioners’ sugar and gradually add more to thicken the frosting to your desired consistency.

Tools You Need

• Hand Mixer
• Whisk Attachment
• Stand Mixer

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Sending you all my love and maybe even a dove, xo Demeter ❤️

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