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Upclose shot of creamy cream cheese frosting.

Ultimate Cream Cheese Frosting

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.
Total Time 5 minutes
Servings 12 servings
Calories 177kcal
Author Shinee


  • 8 oz (225g) 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 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 into the fridge and  thaw it overnight.


Calories: 177kcal | Carbohydrates: 21g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 86mg | Potassium: 28mg | Sugar: 20g | Vitamin A: 372IU | Calcium: 20mg | Iron: 1mg