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
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- 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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Hi Veena,
I want to use this cake for my daughter’s birthday. Could you please let me know how to convert this recipe for 3 8×2 pans?
Thank you!
This recipe should you ok for 2 x 8 in layers
Thank you, Veena.
Can I place my cake frosted with this amazingly delicious, creamy, light and fluffy frosting on my fondant covered cake board?
You have provided me with such amazing recipes that I was asked by a friend to make a cake for her granddaughter’s birthday! I’ve never thought twice about a cake board so I glued a couple together for a sturdy base and covered it with fondant. After 3 days of drying I’m thinking uh-oh, I’m making a cake with cream cheese frosting not fondant!!! I know I can’t crumb coat and decorate the cake on the fondant board,, maybe I should use a 9-inch cake base for my 8 inch cake to crumb coat and decorate and then put that on the fondant-covered board? Surely, I am your most challenged student!!! I bake purely for the joy of it and this request is turning into the least joy I’ve ever had baking.
Mraia. Not sure I understand the question… You can put this cake frosted on the fondant cake. You can put a fondant board in the fridge as well.
Thank you Veena. I just wanted to be sure I didn’t need to have a fondant iced cake only on a fondant covered base.. My concern was the Cream Cheese Frosting may be too wet for the fondant board it will be sitting on. Sounds like it is a non issue based on your timely response. Thank you so very much.
The cream cheese frosting will only be to wet if you use cream chees will a lower fat percentage. Otherwise is should be ok
Week 2 day 3 done
Hi. Can I use your cream cheese buttercream frosting on a red velvet cake & cover it in fondant & NOT refrigerate it? It’s for a wedding cake.
Janet. Cream cheese is dairy so it definitely needs to be kept in the fridge (food safety is a priority) You can cover a cake with cream cheese, chill it well before adding fondant. But, it needs to be kept in the fridge at all times. Thaw an hour or two before serving.
OK good to know. Thank you for your reply, I appreciate it!
Hey can u let me know why my buttercream is cracking on the cakes
Sounds like the frosting was too dry which if left to dry further will become dry. This can happen to uncovered frosted cakes in the fridge if left open for long too. All the moisture in the frosting dries out..
Is fresh cream the same as heavy whipping cream? i cant find fresh cream anywhere and i have gone to 5 different super markets. what can i use a a substitute for fresh cream? thank you
No, cream cheese is made from cheese. You can use butter instead of cream cheese and make a buttercream frosting. Thanks
Hi Veena,
I tried this recipe as suggested but my cream cheese was very runny in consistency. Is it because of the humid weather. If yes, then please suggest a hack to work with it.
Thanks
You have to use high-fat cream cheese. If the cream cheese is very soft it will not hold up. You can make buttercream and add the cream cheese. (you may even need to omit liquid in the recipe)
The very best cream cheese frosting I’ve ever made or tasted. Thank you so much.
Thank you, Patricia. So happy you enjoyed it. Thank you so much for coming back to write this feedback.
I made it and the batter was so runny?? why
Hi Veena,
Would you recommend this cake for carving?
Yes if you can actually. But it is delicate so freeze it an hour so it will firm up – and avoid too much crumbs.
Hi veena,
I again tried dis recipe just now since I know u hv tried it n it turns out perfect.. N it turned out perfect for me too…spongy as it shld b…thanks,
Mru