If you’re anything like me, you think cream cheese frosting should go on everything!
Forget that grainy, overly sweet stuff; this recipe is the one I’ve perfected over years of holiday baking, and honestly, once you try it, you’ll never use another. It’s perfectly smooth, tangy, and fluffy—the ideal texture for just about any dessert. This is the exact frosting I use year-round for all my favorite recipes:
- It’s the decadent, classic topper for my famous Carrot Cake and my seasonal Carrot Cake Bread.
- It’s the gooey, melt-in-your-mouth filling for my stuffed cookies.
- And it’s the finishing touch that takes a batch of warm, gooey Cinnamon Rolls to the next level (seriously, try it!).
What makes this recipe “the best”? It’s all about the balance! We use unsalted butter and a touch of fine salt to ensure the flavor is perfectly balanced, letting that classic cream cheese tang shine through. Plus, I’ll walk you through the secret to getting it perfectly lump-free every single time.
This easy, six-ingredient recipe is a must-have in your baking arsenal.
Tips for Flawlessly Smooth Cream Cheese Frosting
Making cream cheese frosting is easy, but achieving that perfect, lump-free, fluffy texture requires attention to a few small details. Follow these four essential tips for guaranteed success every time:
- Cream Cheese and Butter Must Be Softened
This is the most critical step! If your cream cheese and butter aren’t truly at room temperature, they won’t incorporate smoothly, and you’ll end up with frustrating little lumps of cream cheese in your final frosting. Take them out of the fridge about an hour before you plan to mix. If they’re cold, stop what you’re doing and let them warm up! - Beat the Fats First
Do not dump all the ingredients in at once! For the creamiest frosting, you must beat the softened cream cheese and butter together until the mixture is completely smooth before adding the powdered sugar. This ensures you crush any remaining cream cheese lumps early on. Aim for at least two minutes on medium speed until the mixture is uniform and airy. - Sift the Powdered Sugar (Seriously!)
Powdered sugar often packs down or develops tiny little hard knots. If you skip sifting, those lumps will never dissolve and will leave your frosting grainy. Take the extra minute to sift the powdered sugar into the bowl; it’s the easiest way to guarantee a light, fluffy, and perfectly smooth texture. - Adjust Consistency with Liquid Last
The amount of powdered sugar you use can vary based on humidity and how well you packed your cups. That’s why we save the liquid for the end! Add the heavy cream (or milk) one teaspoon at a time. You might only need a tiny bit, or you might need a little more, but adding it slowly gives you complete control over whether you get a thick, pipeable frosting or a soft, spreadable glaze.
Can I use this frosting for piping decorations?
Yes, but you may need to adjust the thickness. For intricate piping, the frosting needs to be quite stiff. Follow the recipe exactly, but skip the milk/cream altogether. If it’s still too soft, add another 1/4
cup to 1/2 cup of sifted powdered sugar until it holds its shape firmly.
Why is my cream cheese frosting runny?
The most common reason for runny frosting is using too much liquid (milk/cream) or not enough powdered sugar.
- Fix: If your frosting is too thin, try mixing in another 1/2 cup to 1 cup of sifted powdered sugar until it reaches your desired thickness.
- Prevent: Always add your liquid (milk or cream) one teaspoon at a time until the consistency is right.
Can I use low-fat or whipped cream cheese?
No, I strongly recommend using full-fat block cream cheese. Low-fat or whipped cream cheese varieties have a much higher water content, which makes the frosting too loose and runny. For the best, creamiest, and most stable frosting, stick to the full-fat blocks.
Can I make this frosting ahead of time?
Yes, you can! Cream cheese frosting stores very well.
- Refrigerated: Store it in an airtight container in the refrigerator for up to 5 days.
- To Serve: When ready to use, let it stand at room temperature for about 30 minutes to soften. Then, place it in your mixer and whip it for 1-2 minutes to restore its light and fluffy texture before spreading.
I want to know what You think, Please review the recipe card!
The Best Cream Cheese Frosting Recipe – Perfectly Smooth and Fluffy!
Equipment
- 1 medium bowl
- 1 mixer I use an electric hand mixer
Ingredients
- 1/2 cup Unsalted Butter 1 stick Softened to room temperature.
- 8 ounces Cream Cheese Full fat is best, Softened to room temperature
- 1 1/2 teaspoons Vanilla Extract Use pure vanilla for the best flavor.
- 1/4 teaspoon Fine Salt Added for balanced flavor.
- 4 cups Powdered Sugar SIFTED, if desired, to prevent lumps.
- 1-2 tablespoons Heavy Cream or Milk Add last to achieve desired consistency.
Instructions
- Cream Fats: In a large bowl, use an electric mixer to beat the butter and cream cheese together until the mixture is completely smooth and no lumps remain (about 2 minutes).
- Add Flavor: Beat in the vanilla extract and salt.
- Add Sugar: Gradually add the powdered sugar, mixing on low speed until fully incorporated.
- Adjust Consistency: Increase the mixer speed to medium and beat until light and fluffy. If the frosting seems too stiff, add the heavy cream or milk, 1 teaspoon at a time, until it reaches your ideal spreading consistency.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
