I made the Best Cream Cheese Buttercream and it’s insanely silky, ultra-rich, and clings to cupcakes like it owns them.

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I’m obsessed with this Best Cream Cheese Buttercream. I love the ridiculous creaminess and the way 8 oz (225 g) full fat cream cheese, softened to room temp brings a bright tang that keeps things from being cloying.

I adore piping it, it holds edges and still tastes lush. Pipeable Cream Cheese Icing?

Yes please. I dunk cookies, dollop on cupcakes, and sometimes skip the cake altogether and eat it straight from the bowl.

Shameful but true. It’s rich, not fake sweet, and makes every bite feel deliberate.

I want it on everything. Right now.

Seriously, I mean it, always.

Ingredients

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Basically, cream cheese adds tangy creaminess and slight richness, makes frosting feel silky and mild.
Plus, butter gives buttery mouthfeel and stability, helps frosting hold shape without tasting greasy.
Basically powdered sugar sweetens and firms the mix, giving that smooth, pipeable texture.
Plus, vanilla adds warm, round aroma and background flavor, you’ll notice it brightens everything.

Ingredient Quantities

8 oz (225 g) full fat cream cheese, softened to room temp

1 cup (2 sticks / 226 g) unsalted butter, softened

4 cups (about 480 g) powdered sugar, sifted for best texture

1 to 2 tsp pure vanilla extract, taste and adjust

How to Make this

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1. Make sure the cream cheese and butter are truly at room temp so they blend smooth, about 1 to 2 hours out of the fridge if your kitchen is cool.

2. Put 8 oz cream cheese and 1 cup (2 sticks) softened unsalted butter in a large bowl and beat on medium with a hand mixer or stand mixer fitted with the paddle or whisk until creamy and no lumps remain, about 2 to 3 minutes.

3. Add 1 to 2 tsp pure vanilla extract and beat briefly to combine, scraping the sides and bottom of the bowl with a spatula so nothing gets missed.

4. Turn mixer to low and slowly add about half of the 4 cups sifted powdered sugar, let it incorporate before adding the rest, this stops clouds of sugar and keeps the kitchen cleaner.

5. Once all the powdered sugar is in, increase speed to medium low and beat until smooth and silky, about 1 to 2 minutes; if it looks too soft, add a little more sifted sugar by the tablespoon.

6. If frosting is too stiff add 1 tsp whole milk or heavy cream at a time until desired spreadable consistency is reached; if too loose chill in the fridge 10 to 20 minutes then re-whip briefly.

7. Taste and adjust sweetness with more powdered sugar or more vanilla for depth, but don’t overdo either or the texture will suffer.

8. Use immediately to frost cooled cupcakes, cakes or cookies, or store in an airtight container in the fridge up to 3 days; bring back to room temp and re-whip briefly before using.

9. For piping put frosting in a piping bag, chill 10 minutes if it’s soft so the tips hold shape, warm slightly in your hands while decorating to get smooth finishes.

10. Avoid overbeating for long periods or the frosting can get airy and change texture, so mix just until smooth and stop.

Equipment Needed

1. Large mixing bowl (big enough to avoid sugar clouds and splatter)
2. Hand mixer or stand mixer with paddle or whisk attachment
3. Silicone spatula for scraping sides and bottom of the bowl
4. Fine mesh sieve or sifter for the powdered sugar
5. Measuring cups and spoons (1 cup, 1 tbsp, 1 tsp)
6. Kitchen scale (optional but great for accuracy)
7. Piping bag and assorted tips for decorating
8. Airtight container for chilling and storing leftovers

FAQ

Q: Can I use low fat cream cheese instead of full fat?

A: You can, but it will be thinner and less rich, so the frosting might be softer and not hold shape as well. If you must, chill it longer before piping.

Q: Why is my frosting runny?

A: Usually it's because the butter or cream cheese was too warm, or you added too much powdered sugar. Chill the bowl for 15 to 30 minutes, then re-whip, or add a bit more sifted powdered sugar a tablespoon at a time.

Q: How do I get a perfectly smooth texture?

A: Beat cream cheese and butter very well first so they're totally smooth, then add powdered sugar slowly. Sifting the sugar helps, and scraping the bowl often keeps lumps out. If you see air bubbles just let it rest in the fridge a bit before piping.

Q: Can I flavor or color it?

A: Yes, stir in extracts like almond or lemon but use less than vanilla since they're stronger. For color use gel food coloring, a tiny amount goes a long way. Avoid too much liquid or the frosting will thin out.

Q: How long will it keep in the fridge or freezer?

A: In an airtight container it keeps up to 5 days in the fridge, up to 2 months in the freezer. Thaw overnight in the fridge then re-whip to restore texture.

Q: Is this safe to use on cakes that will sit out at room temp?

A: Because it has cream cheese, it should not sit out more than 2 hours at room temperature, especially in warm weather. If the cake needs to be displayed longer, keep it chilled until serving.

Cream Cheese Buttercream Frosting Recipe Substitutions and Variations

Cream cheese: Swap with mascarpone for a richer, silkier frosting; expect a slightly sweeter, less tangy result and chill briefly if it feels too soft.
Unsalted butter: Use European style butter for higher butterfat and deeper flavor, or a neutral-tasting plant based stick butter for dairy-free; if using vegan butter, freeze it 5 minutes first so the frosting stays firm.
Powdered sugar: Make your own by pulsing 1 cup granulated sugar with 1 tablespoon cornstarch until super fine in a blender or food processor; it may be less airy than store bought so sift before mixing.
Pure vanilla extract: Substitute with 1 tsp vanilla paste for flecks and stronger aroma, or 3/4 tsp almond extract for a complementary nutty note; reduce almond if you want a subtler taste.

Pro Tips

1. Let the cream cheese and butter sit out longer than you think, seriously. If one of them is even a little cold you’ll get lumps, and trying to fix them just makes the frosting greasy, so wait it out, or cut them into small chunks to speed things up.

2. Add the powdered sugar slowly, like really slow, or you’ll end up with a cloud of sugar all over the counter and in your mixer, plus it’s easier to judge texture that way. If it looks too soft after mixing, add 1 tablespoon at a time, don’t dump a bunch and ruin the mouthfeel.

3. Taste as you go, but be careful, sugar hides other flavors. A little extra vanilla can make it taste richer without adding more sugar, but don’t overdo it or the frosting can get too loose, so add small amounts and re-whip between tries.

4. For piping and clean edges, chill the frosting 10 to 20 minutes in the fridge, then re-whip for 10 seconds. If you keep it too warm the tips won’t hold shape, and if you overbeat it when cold it can get airy and start to split, so find that sweet spot.

Cream Cheese Buttercream Frosting Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made the Best Cream Cheese Buttercream and it’s insanely silky, ultra-rich, and clings to cupcakes like it owns them.

Servings

servings

Calories

354

kcal

Equipment: 1. Large mixing bowl (big enough to avoid sugar clouds and splatter)
2. Hand mixer or stand mixer with paddle or whisk attachment
3. Silicone spatula for scraping sides and bottom of the bowl
4. Fine mesh sieve or sifter for the powdered sugar
5. Measuring cups and spoons (1 cup, 1 tbsp, 1 tsp)
6. Kitchen scale (optional but great for accuracy)
7. Piping bag and assorted tips for decorating
8. Airtight container for chilling and storing leftovers

Ingredients

8 oz (225 g) full fat cream cheese, softened to room temp
1 cup (2 sticks / 226 g) unsalted butter, softened
4 cups (about 480 g) powdered sugar, sifted for best texture
1 to 2 tsp pure vanilla extract, taste and adjust

Directions

Make sure the cream cheese and butter are truly at room temp so they blend smooth, about 1 to 2 hours out of the fridge if your kitchen is cool.
Put 8 oz cream cheese and 1 cup (2 sticks) softened unsalted butter in a large bowl and beat on medium with a hand mixer or stand mixer fitted with the paddle or whisk until creamy and no lumps remain, about 2 to 3 minutes.
Add 1 to 2 tsp pure vanilla extract and beat briefly to combine, scraping the sides and bottom of the bowl with a spatula so nothing gets missed.
Turn mixer to low and slowly add about half of the 4 cups sifted powdered sugar, let it incorporate before adding the rest, this stops clouds of sugar and keeps the kitchen cleaner.
Once all the powdered sugar is in, increase speed to medium low and beat until smooth and silky, about 1 to 2 minutes; if it looks too soft, add a little more sifted sugar by the tablespoon.
If frosting is too stiff add 1 tsp whole milk or heavy cream at a time until desired spreadable consistency is reached; if too loose chill in the fridge 10 to 20 minutes then re-whip briefly.
Taste and adjust sweetness with more powdered sugar or more vanilla for depth, but don't overdo either or the texture will suffer.
Use immediately to frost cooled cupcakes, cakes or cookies, or store in an airtight container in the fridge up to 3 days; bring back to room temp and re-whip briefly before using.
For piping put frosting in a piping bag, chill 10 minutes if it's soft so the tips hold shape, warm slightly in your hands while decorating to get smooth finishes.
Avoid overbeating for long periods or the frosting can get airy and change texture, so mix just until smooth and stop.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.