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Upclose creamy smooth cream cheese frosting.

Ultimate Cream Cheese Frosting

Total Time: 5 minutes
Servings: 12 servings
Calories: 177kcal
Author: Shinee
Learn to make the best cream cheese frosting with my proven tips and troubleshooting guide for light and fluffy frosting that's thick enough to pipe.
Print Recipe


  • 8 oz (225g) full-fat cream cheese at room temperature
  • ¼ cup (55g) unsalted butter at room temperature
  • 2 cups (260g) powdered sugar
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1/8 teaspoon coarse kosher salt


  • In a mixing bowl with paddle attachment, beat cream cheese and butter on medium high speed until fluffy, about 1 minute.
  • Add powdered sugar and beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes.
  • Stir in vanilla extract and salt. Whip again until incorporated, 30 seconds.


Yields: about 2.5 cups of frosting, enough frosting for 12 cupcakes.
Make-Ahead Tip: Keep cream cheese frosting in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Re-whip before using. To thaw frozen frosting, transfer to the fridge and thaw it overnight.


Calories: 177kcal
Carbohydrates: 21g
Protein: 1g
Fat: 10g
Sugar: 20g
Sodium: 86mg