Cream cheese frosting

Cream cheese frosting is a soft, tangy and lightly sweet topping made by beating cream cheese and butter with powdered sugar. It is the classic partner for carrot cake, red velvet cake and cinnamon rolls, and it works just as well on cupcakes and spiced cookies.

This version uses only four ingredients plus a pinch of salt. It takes 10 minutes and makes about 3 cups, which is enough for 12 cupcakes or a 9x13-inch cake.

Key takeaways

• Use full-fat block cream cheese and butter that is soft but still cool. That is the difference between a thick frosting and a runny one.
• Beat the cream cheese and butter first, then add the sugar, and stop mixing once it looks smooth.
• Cream cheese frosting is perishable. Refrigerate it within 2 hours, and keep frosted cakes in the refrigerator.
• It keeps up to 4 days in the refrigerator, or up to 2 months in the freezer.

Why this recipe works

The ratio is 2 parts cream cheese to 1 part butter to about 3 parts powdered sugar by weight. Cream cheese brings the tang and creaminess. Butter adds richness and makes the frosting firm up enough to hold a swirl. Powdered sugar sweetens it and dissolves fully, so the texture stays smooth rather than grainy.

Cream cheese is high in moisture, so a frosting made with too little sugar or too much beating turns loose. This recipe keeps the sugar high enough to hold its shape, and gives you extra sugar to add if your kitchen is warm.

Ingredient notes

Cream cheese. Use full-fat cream cheese sold in a foil-wrapped block. Tub cream cheese is softer and usually holds more moisture, so it makes a looser frosting. Low-fat cream cheese is also softer.

Butter. Unsalted butter lets you control the salt. If you use salted butter, leave out the pinch of salt.

Powdered sugar. Sift it if it looks lumpy, because lumps are hard to beat out of a thick frosting. Granulated sugar doesn’t dissolve and won’t give a smooth result.

Vanilla. Pure vanilla extract has the best flavor, but any vanilla works.

How soft should the ingredients be?

Take the cream cheese and butter out of the refrigerator about 30 to 45 minutes before you start. They should be soft enough to leave a dent when you press them gently but still feel cool to the touch.

If they get warm, shiny or greasy, the frosting will be loose from the start. Put them back in the refrigerator for 10 minutes before you mix.

Don’t soften cream cheese in the microwave. It melts unevenly and can turn the frosting grainy or runny.

Tips for a thick, smooth frosting

• Beat the cream cheese and butter first until completely smooth. Lumps of cream cheese won’t disappear once the sugar is in.
• Start the sugar on low speed. Adding it all at once on high sends powdered sugar across the kitchen.
• Don’t overbeat. Beating past the smooth, fluffy stage warms the mixture and loosens it.
• Fix a loose frosting by chilling the bowl for 15 to 20 minutes, then stirring, or by adding more powdered sugar a tablespoon at a time.
• Frost cooled baked goods only. Warm cake melts the frosting.
• Thin it only if needed. For a drizzle, stir in 1 teaspoon of milk or heavy cream at a time.

Variations and substitutions

Lemon. Add 1 teaspoon of finely grated lemon zest and 1 teaspoon of lemon juice. Add the juice last, since it loosens the frosting.

Cinnamon. Mix in 1/2 teaspoon of ground cinnamon.

Chocolate. Sift 2 tablespoons of unsweetened cocoa powder with the powdered sugar. You may need 1 teaspoon of milk to loosen it.

Maple. Replace the vanilla with 1 teaspoon of maple extract.

Less sweet. Use 2 1/2 cups of powdered sugar. The frosting will be softer and tangier, so chill it before piping.

Bigger batch. Multiply the recipe by 1 1/2 for a two-layer 8- or 9-inch cake, or double it for a tall layer cake with a crumb coat.

How to store cream cheese frosting

Cream cheese frosting is made with dairy, so treat it like any perishable food.

Out of the refrigerator. The USDA says to refrigerate perishable food within 2 hours, or within 1 hour if the temperature is above 90°F (see the USDA “Danger Zone” guidance). That limit counts all the time the frosting or frosted cake spends at room temperature, including time on the counter while you decorate and serve. Throw out anything left out longer.

In the refrigerator. Keep leftover frosting in an airtight container at 40°F or below and use it within 4 days. Cover frosted cakes, cupcakes and cookies and keep them in the refrigerator as well. Take them out about 30 minutes before serving so the cake loses its chill, and put leftovers back within the 2-hour limit.

In the freezer. Freeze the frosting in an airtight container for up to 2 months. According to the FoodSafety.gov storage chart, freezer times are for quality, because food held at 0°F stays safe. Thaw it overnight in the refrigerator, then beat it briefly on low speed until smooth.

Before using chilled frosting. Let it sit at room temperature for 15 to 20 minutes, then stir until spreadable. Don’t warm it in the microwave.

Frequently asked questions

Does cream cheese frosting need to be refrigerated?

Yes. It contains cream cheese and butter, which are perishable. Refrigerate it within 2 hours of making it, and keep frosted cakes and cupcakes in the refrigerator until shortly before serving.

How long can cream cheese frosting sit out?

No more than 2 hours total, or 1 hour if the room is warmer than 90°F. After that, throw it out.

Why is my cream cheese frosting runny?

The usual causes are tub cream cheese, ingredients that were too warm, too little powdered sugar or overbeating. Chill the frosting for 15 to 20 minutes and stir, or add powdered sugar a tablespoon at a time.

Can I use whipped or tub cream cheese?

It’s not recommended. Both contain more water and air than block cream cheese, so the frosting is soft and may not hold a swirl.

Can I make cream cheese frosting ahead of time?

Yes. Refrigerate it in an airtight container for up to 4 days. Let it sit at room temperature for 15 to 20 minutes, then stir before using.

Can I freeze cream cheese frosting?

Yes, for up to 2 months in an airtight container. Thaw it in the refrigerator and beat it briefly to restore the texture.

How much frosting do I need for a cake?

This recipe makes about 3 cups, enough for 12 cupcakes or a 9x13-inch cake. For a two-layer 8- or 9-inch cake, make 1 1/2 times the recipe.