Best Cream Cheese Frosting
This cream cheese frosting is smooth, tangy, and stable enough for piping and decorating. Made with equal parts butter and cream cheese, it holds its shape beautifully on cakes and cupcakes. With just five simple ingredients, it comes together in minutes and works especially well for layer cakes and warmer kitchens.
When I was decorating cakes regularly for my cake business, I quickly learned that not all cream cheese frostings behave the same. Some were too soft for piping, others slid between layers, and a few simply couldn’t handle warm weather.
Over time, I adjusted the ratio and found that using equal parts butter and cream cheese made all the difference. The extra butter gives structure as it chills, making the frosting far more stable — especially for layered cakes or cakes covered in fondant.
This is the version I rely on when I want that classic cream cheese flavor without sacrificing stability. And when I need only the cream cheese goodness without butter, I use my no-butter cream cheese frosting.
Why you’ll love this cream cheese frosting
- Stable enough for piping
- Holds shape better than softer versions
- No heavy cream (no extra softness)
- Perfect balance of sweet and tangy
- Firms beautifully when chilled
- Made with 5 ingredients
4 Ingredients for Cream Cheese Frosting
- Room temperature unsalted butter adds structure and helps the frosting firm up when chilled. This is especially important for using under fondant-covered cakes.
- Full-fat brick cream cheese, room temperature – Use brick-style cream cheese only. Tub or spreadable versions contain more moisture, which makes the frosting soft.
- Powdered sugar, sifted – Provides sweetness and stability. Sifting helps prevent lumps.
- Vanilla extract – For classic flavor. But you can add lemon/orange zest or lemon/orange/rose/almond extracts if desired
- Pinch of salt – helps balance sweetness and enhances flavor.
Step-by-Step: How to Make Cream Cheese Frosting
Step 1: Beat the Butter
In a stand mixer fitted with a paddle attachment, beat the butter until smooth and creamy.
Step 2: Add the Cream Cheese
Add the cream cheese and beat on medium-low just until combined and smooth. Do not overmix.
Step 3: Add Powdered Sugar Gradually
Add the powdered sugar one cup at a time on low speed, mixing well after each addition.
Step 4: Add Vanilla and Salt
Mix just until combined and fluffy. Avoid high speed once the cream cheese is added.
Use immediately or chill briefly if needed.
Storage
Store in the refrigerator for up to 5 days.
Freeze up to 1 month.
Bring to cool room temperature and rewhip briefly before using.
Flavor Variations for Cream Cheese Frosting
This stable cream cheese frosting is easy to customize. When adding flavors, avoid too much liquid so the frosting keeps its structure.
- Maple – Mix in 1–2 tablespoons pure maple syrup and a small pinch of extra salt. If needed, add 1–2 tablespoons powdered sugar to maintain thickness.
- Spiced – Add 1 teaspoon ground cinnamon or pumpkin spice. Perfect for carrot cake, banana cake, or fall desserts.
- Chocolate – Beat in ¼ cup sifted cocoa powder for a rich chocolate version. For deeper flavor, add 1–2 tablespoons cooled melted chocolate.
- Berry – Stir in 2–3 tablespoons finely ground freeze-dried strawberry or raspberry powder. This adds strong flavor without extra moisture.
- Citrus – Add 1–2 teaspoons finely grated lemon or orange zest for a fresh, bright flavor.
How to Make Cream Cheese Frosting Thicker
If you need a firmer frosting for piping:
- Chill for 15–20 minutes
- Add 2–3 tablespoons powdered sugar
- Mix briefly on low speed
This version is already thicker than most recipes because of the higher butter ratio.
Why Is My Cream Cheese Frosting Runny?
- The most common reasons: Using tub cream cheese, Ingredients were too warm, or overbeating the frosting.
- The only way to fix: Chill the mixture for 20–30 minutes, add a few tablespoons of powdered sugar as necessary, and mix gently on low speed to prevent overmixing.
Can You Pipe Cream Cheese Frosting?
Yes — especially this version.
Because it contains more butter and no added liquid, it holds its shape better than softer versions. Chill slightly before piping if your kitchen is warm.
Use gel food coloring if coloring the frosting, as liquid food coloring can thin it.
Can I make cream cheese without butter?
Yes, you can use my No-Butter Cream Cheese Frosting. It’s absolutely delicious and easy to use, but it has its limitations. You can only pipe soft swirls on the cupcake with a round tip. Or spread it on a cake, but you can’t use it for defined piping and definitely not under fondant. Though the flavor of cream cheese is heavenly.
Can You Use Cream Cheese Frosting Under Fondant?
Yes, when used properly.
The extra butter in this recipe helps the frosting firm up, making it better suited to structured cakes.
1. Apply a thin crumb coat
2. Chill until firm
3. Apply final coat
4. Chill again before covering
Pro Tips for the Best Cream Cheese Frosting
- Use Properly Softened Butter – Butter should be soft enough to press with your finger but not greasy or melting. If it’s too warm, the frosting can become loose. Never microwave to soften — cut into cubes and let it sit at room temperature instead.
- Always Use Full-Fat Brick Cream Cheese – Spreadable or tub cream cheese contains more moisture and stabilizers. For a frosting that pipes well and holds structure, use full-fat brick-style cream cheese only.
- Do Not Overbeat After Adding Cream Cheese – Once the cream cheese is added, mix on medium-low just until smooth. Overmixing can cause the frosting to loosen or become slightly grainy.
- Chill When Necessary – If your kitchen is warm or the frosting feels soft, refrigerate it for 15–20 minutes before piping. The higher butter ratio allows this frosting to firm up beautifully when chilled.
Troubleshooting Cream Cheese Frosting
| Problem | Cause | Fix |
|---|---|---|
| Too soft | Warm ingredients | Chill 15–20 minutes |
| Too stiff | Butter too cold | Let sit 10 minutes, remix |
| Grainy | Overmixed | Mix on low next time |
| Too sweet | Personal preference | Add pinch more salt |
- Bakery Style Vanilla Frosting or Bakery-Style Chocolate Frosting
- Best Coffee Buttercream Frosting
- Caramel Buttercream Frosting, Butterscotch Buttercream Frosting
- 30 + Buttercream Recipes – Frosting
Frequently asked questions
In most cases, the reason is not using full-fat cream cheese. You must use 38 to 40% cream cheese, which has less moisture that can separate when whipped.
Just like whipped cream, cream cheese becomes fluffy with all the mixing, and a lot of air is incorporated into the frosting. Over time, it loses its volume when kept outside of the fridge for too long, especially in warmer climates. Cream cheese is perishable, so this frosting must be kept refrigerated at all times.
Absolutely! You can use this cream cheese frosting. The extra butter used in the frosting adds stability that works beautifully under fondant. The important thing is to make sure you chill the cake between layers of frosting so the butter has time to firm up. This gives you a firm canvas for draping with fondant. For even better stability use European style butter which has a high fat content of 80% or more.
Stable Cream Cheese Frosting for Piping and Decorating
This stable cream cheese frosting is smooth, tangy, and perfect for piping and decorating. Made with equal parts butter and cream cheese, it holds its shape beautifully on cakes and cupcakes without becoming too soft. Just five simple ingredients and ready in minutes.
Ingredients
- 226 g (1 cup) Butter unsalted, room temperature
- 226 g (1 cup) Cream cheese 38 – 40% fat
- 625 g (5 – 6 cups) Powdered sugar sifted to prevent lumps
- 1 tbsp Vanilla extract
- 1 tsp Salt
Method
- Step 1: Beat the Butter – In a stand mixer fitted with a paddle attachment, beat the butter until smooth and creamy.226 g Butter
- Step 2: Add the Cream Cheese – Add the cream cheese and beat on medium-low just until combined and smooth. Do not overmix.226 g Cream cheese
- Step 3: Add Powdered Sugar Gradually – Add the powdered sugar one cup at a time on low speed, mixing well after each addition.625 g Powdered sugar
- Step 4: Add Vanilla and Salt – Mix just until combined and fluffy. Avoid high speed once the cream cheese is added.1 tbsp Vanilla extract , 1 tsp Salt
- Use immediately or chill briefly if needed.
Notes
Equipment you will need
Nutrition
Tried this recipe?
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This looks like a delicious recipe
Hi Veena
I want to use your frosting recipe for a lemon and poppy seed cake for a baby shower cake.
I based in South Africa and we have the Philadelphia Original Cream, will this suffice to put under fondant?
How would I know if the the fat content is enough?
Can I add lemon juice and lemon rind to the recipe?
Hey Melissa. Use all full-fat cream cheese and butter. For me, full-fat cream cheese here is 40% but anything from 35% over is great. Yes, lemon cream cheese sounds great. Just add lemon juice and lemon rind.
thank you, will the cake be ok left outside the fridge, since I am covering it with Cream Cheese Frosting and fondant?
Yes, even with fondant it still needs to be in the fridge.
Can the CC frosting be kept out of the fridge if covered in fondant?
How much of lemon juice can I add to your CC frosting to create a lemon CC frosting?
No Mellissa. Cream cheese is a perishable frosting and needs refrigeration all the time. Thanks
thanks. how much of Lemon juice can I add to this CC frosting to get a lemon flavour?
I usually add about 4 tbsp but you can taste and adjust accordingly
If I wanted to use food colouring to change the colour of the frosting, would I need to alter the recipe? Thank you!
Yes, use less liquid because food gel coloring is also liquid.
Delicious, but make sure to use unsalted butter. I forgot and the icing was too salty.
Salty? It is always best to use unsalted butter and unsalted cream cheese, and if you do use salted butter, is all you have then omit the salt in this recipe.
Hi Veena, what should be the temperature of cream cheese while using. Can we add cold cream cheese to room temperature butter or the cream cheese needs to be bit warm.
Gina, always use room-temperature cream cheese for frosting. Thanks
I’m making your chocolate cake for a small wedding and using this for the frosting. How will this frosting/cake hold up in the freezer? When do you think I’d take it out to give it enough time to thaw?
Snibb. I have not frozen this frosting on a cake but in ziplock bags it saved very well. I like to keep my cakes in the fridge overnight so it thaws gradually.
Okay got it. I”ll leave in fridge the night before and hopefully it doesn’t get watery.
I really dislike powdered sugar. The grittiness from the cornstarch makes me crazy. What are your thoughts on using Caster sugar and cutting back the amount of sugar? I’m thinking of a 2:1 ratio of full-fat cream cheese to butter. As well as only a ~half cup of Caster Sugar. Is this doable?
Cindy the problem with sugar as compared to powdered sugar is that it can make the frosting grainy. And in the case of cream cheese, it can cause the cream cheese to break down. I suggest you use a less sweet buttercream like Swiss, Italian, German, French.
Hi Veena. I plan to try this frosting for my carrot cake. I could not get cream cheese or whipping cream with 38% fat. I plan to use mascarpone and double cream instead. Should i cream the cheese and butter, first, whip the double cream separately before folding it in instead of whipping together with the mascapone.
Neve, You can use Mascarpone with this process. It is a thick cream cheese so will work beautifully. Also, the double cream can be whipped directly in the frosting.
Thank you so much Veena. I made the frosting as per your suggestion and it turned out very well.
Thank you Never. Happy you enjoyed it.