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A close up photo of a cupcakes topped with a beautiful piped dollop of cream cheese frosting.

Cream Cheese Frosting

This decadent Cream cheese frosting is perfectly sweet with a bit of tang and whips up in just a few minutes.
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 batch
Calories 137kcal


  • sticks butter  340g, room temperature unsalted
  • 1 ½  lb  confectioners sugar  550g, sifted
  • 16  oz  cream cheese  455g, room temperature
  • tsp  vanilla extract  5mL
  • pinch  kosher salt


  • Cream the butter. Sift confectioners sugar into a large bowl.
  • Add room temperature cream cheese to the creamed butter. Add vanilla and a pinch of salt. Beat together.
  • Add the confectioners sugar in cups. Mix until combined. If you’re wanting a thicker frosting, keep adding more sifted confectioners sugar until it’s stiff.
  • If you're piping it onto a cake or cupcakes, transfer to a piping bag and snip off the tip.



This buttercream should be chilled if not serving within a few hours of decorating as it is filled with dairy, which will not keep at room temperature.
Cream cheese frosting will pipe beautifully but it's pretty soft. I find it works well for cupcakes, and sheet cakes but if you're frosting a layer cake I recommend reducing the cream cheese and increasing the sugar to stiffen the buttercream and give it more structure. 


Serving: 35g | Calories: 137kcal | Carbohydrates: 22g | Fat: 6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 63mg | Potassium: 12mg | Sugar: 21g | Calcium: 1mg | Iron: 0.1mg