Quick, easy cream cheese frosting recipe, homemade with simple ingredients. Fluffy, stable, creamy and bakery style. Perfect for piping and cake decorating. Tastes even better than store bought icing.
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This old fashioned whipped frosting is truly the best! It's just as delicious as my Sour Cream Frosting (Vanilla) and Chocolate Sour Cream Frosting (Cocoa Powder) and has the perfect balance of sweetness and tanginess. I can eat it by the spoonfuls!
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Key ingredients
- Cream cheese- Stick to full fat Philadelphia cream cheese. Nothing else is as good as this. Steer clear from generic brands. They are not as thick, which results in a thinner icing consistency.
How to make easy stable cream cheese frosting recipe from scratch?
1. Cream together butter and cream cheese- Until smooth.
2. add vanilla and mix
add meringue powder, cornstarch and half the powdered sugar and mix.
add remaining powdered sugar and mix.
icing is ready when sugar mixture is smooth and creamy
pipe on top of cupcakes
This icing is:
- Easy to make with simple ingredients
- Stable and holds its shape
- Not runny, not lumpy, not grainy and not too stiff
- Perfect for cake decorating
- Perfect for piping cupcakes
- Rich, creamy, fluffy, sweet and tangy
Tips and techniques
- Use clear vanilla extract for pure white color and no discoloration.
- DON'T use low fat cream cheese. It must be full fat cream cheese. This adds flavor and richness to your frosting.
- Use COLD cream cheese. It should NOT be at room temperature.
- DON'T skip meringue powder and cornstarch since that makes this frosting thicker and and helps stabilize it.
- You will know your frosting is ready when you scoop frosting onto your spatula and it holds its shape without dripping.
- This icing should be colored with gel colors. DON'T use liquid food coloring or else the consistency may change.
- Unsalted butter must be used!
- If you like, you can make this frosting THINNER by adding more milk or heavy cream (only 1 tablespoon or even 1 teaspoon at a time) until you reach the desired consistency.
- Recipe can easily be doubled to make a bigger batch.
Variations
- To make lemon cream cheese frosting, add 1 tablespoon lemon zest and 1 teaspoon lemon extract in this recipe.
- For lime flavor- Add 1 tablespoon lime zest and 1 teaspoon lime extract in this recipe.
- Orange flavor- Add 1 tablespoon orange zest and 1 teaspoon orange extract in this recipe.
- Turn this into a drizzle- Thin it out with milk or heavy cream until you have syrup-like consistency. That's the perfect topping for Easy Homemade Cinnamon Rolls (1 Hour).
- For chocolate flavor- I don't recommend adjusting this recipe. Instead, I want you to make this Chocolate Cream Cheese Frosting with cocoa powder.
- Pairings- Enjoy this in cakes, cupcakes, cookies, brownies and bars. Pair this with my classic Red Velvet Cake (Layer Cake) or Red Velvet Cupcakes. It also tastes incredible with my Carrot Cupcakes and Moist Carrot Cake.
- Crusting frosting- That is different that today's recipe. It is really sweet and made with a high ratio of sugar to butter. Due to this, when it's used to frost cakes, a light sugar crust forms on the cake and creates a very smooth appearance. Perfect for the Viva method. It's great for people don't like the taste of fondant but prefer the look of Marshmallow Fondant. If you keep mixing more powdered sugar to my recipe today, you will end up with crusting buttercream.
Frequently asked questions
- How to make cream cheese frosting from scratch?
Start off by creaming together butter and cream cheese. Add extracts. Then, gradually add powdered sugar, cornstarch/meringue powder and whip until frosting is light and fluffy. The more you whip it, the fluffier it gets. - What does cream cheese frosting take like?
It's silky, smooth, rich and creamy and has the perfect BALANCE of sweetness and tanginess. - Cream cheese frosting vs. buttercream?
They both have different flavors and go well with different cake flavors. Cream cheese icing has a subtle tanginess to it. Buttercream frosting has no tanginess and a strong vanilla flavor. - Cream cheese frosting- butter or margarine?
Never use margarine! It does not work well and the consistency is awful. - How much cream cheese frosting for 24 cupcakes, for 9x13 cake?
The recipe below will yield about 3 cups of frosting. That's enough for icing 24 cupcakes or frosting a sheet cake. However, recipe can easily be doubled to frost bigger cakes or layer cakes. - How to make cream cheese frosting thicker? How to stiffen cream cheese frosting?
Adding more powdered sugar will make it thicker but it will also make the icing more sweeter. I like to add some meringue powder and/or cornstarch to thicken it. - How to store cream cheese frosting? Why does it need to be refrigerated?
It MUST be stored in a sealed container in the fridge for up to 5 days. It's refrigerated because cream cheese is used and that can go bad at room temperature. - Can you make cream cheese frosting without powdered sugar?
Some people like to use Splenda instead of powdered sugar but I prefer the powdered sugar version better. - How to stabilize cream cheese frosting?
Here are some ways to make stable frosting:
- Use a combination of shortening and butter OR just shortening in this recipe.
- Use meringue powder/ cornstarch, which helps to keep the frosting thick. - Why is my cream cheese frosting runny?
There is too much liquid in your recipe and not enough powdered sugar. - Why is my cream cheese frosting lumpy and grainy?
It was not mixed together properly and the ingredients were not combined smoothly. For best results, I suggest using an electric mixer. - Why use cream cheese frosting?
It's a nice change from classic American buttercream icing and the subtle tanginess helps top cut the sweetness.
Storage
- Refrigerate- In a sealed container for up to 5 days.
- Freeze- In a sealed container for up to 1 month. When you are ready to enjoy it, thaw in fridge overnight and whip again.
- Room temperature- This can stay out for 2-3 hours.
- Make ahead- This can easily be made 1-2 days in advance.
More frosting recipes
- Easy Orange Frosting (Buttercream Icing)
- Chocolate Buttercream Frosting (Ermine)
- Strawberry Frosting (With Fresh Strawberries)
- Mango Frosting (Buttercream)
- Cooked Flour buttercream (Ermine Frosting)
- Coconut Cream Chocolate Frosting
- White Chocolate Buttercream Frosting (2 Ingredients)
- Best American Buttercream Frosting (Easy)
- Seven Minute Frosting (Egg White Icing)
Recipe
Best Cream Cheese Frosting (Stable)
Quick, easy cream cheese frosting recipe, homemade with simple ingredients. Fluffy, stable, creamy. Perfect for piping and cake decorating.
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Ingredients
- 8 oz Cream cheese Full fat, Cold, Please use Philadelphia brand and avoid generic brands
- ½ cup Butter Unsalted, Room temperature. For additional stability, you can use ¼ cup butter and ¼ cup shortening.
- 4 cups Powdered sugar Preferably sifted
- ¼ cup Cornstarch For stability
- 1 tablespoon Meringue powder For stability
- 1 tablespoon Vanilla extract Use clear vanilla extract if you want a pure white color. Regular extract will result in a slightly off white in color.
Instructions
- In a mixing bowl, beat together the cream cheese and butter.
- Add vanilla extract and mix again.
- Add cornstarch, meringue powder and half the powdered sugar. Mix until it's partially combined.
- Add remaining powdered sugar, while continuing to mix until all the sugar is fully incorporated. You will end up with a smooth and creamy mixture.
- If icing is too thick, mix in some milk as necessary. Start with 1 tablespoon or even 1 teaspoon and add more as necessary. Enjoy.
Notes
- Use unsalted butter to prevent this icing from becoming too salty.
- Use full fat cream cheese for maximum richness and creaminess.
- Please note that you must use cold cream cheese and not room temperature.
- Use gel food coloring to tint this icing any color you like.
- This should be enough to fill and frost a round 8x3 cake.
- This should also be enough to ice 24 cupcakes in a simple swirl and not a super high swirl.
- For pure white colored icing, use clear extract. If you use regular extract, you will have a slightly off white color.
- Sift powdered sugar to remove any lumps and this will ensure the smoothest consistency.
- If icing is too thick, mix in some milk as necessary. Start with 1 tablespoon or even 1 teaspoon and add more as necessary.
- Read additional tips and variations above.
- Leftover icing can be stored in a sealed container in the fridge for up to 5 days.
Nutrition
Serving: 1cupCalories: 300kcalCarbohydrates: 173gProtein: 4gFat: 56gSaturated Fat: 34gCholesterol: 164mgSodium: 251mgPotassium: 104mgSugar: 159gVitamin A: 1960IUCalcium: 83mgIron: 0.4mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Tried this recipe?Leave a comment below or rate and tag @cakewhiz on social
Marla Celeri
Is there a way to make it a crusting cream cheese? This is a really great frosting! Thank you
Abeer Rizvi
Unfortunately you can't make this a crusting icing. You will have to add so much powdered sugar that it will become sickly sweet.
Kathy
I’m sure this is the recto used last year for my husband’s birthday cake I know I did not buy meringue powder. Can I leave it out and just use corn starch?
Abeer Rizvi
Yes, some people have omitted meringue powder and had no issues. You cannot omit the cornstarch though. By the way, if you feel it's too soft, just chill it for an hour and then pipe.
Angel Best
IM WORRIED THAT TWO TBSPS OF MERINGUE POWDER ISNT ENOUGH FROM THE CREAM CHEESE FROSTING. BECAUSE MINE IS ALWAYS LOOSE
Abeer Rizvi
This quantity works the best for me.
Kaylee
The best cream cheese frosting I've tried! Absolutely delicious
Ashy
Does the cream cheese need to be cold or room temp? No one ever clarified that in the recipes I find
Abeer Rizvi
Mine is always cold. I feel like the frosting holds its shape better when it's cold and not room temperature. Some people prefer room temperature cream cheese because it's easier to blend. I really don't think that's an issue if you are using a mixer.
Lisa
Hello, can I add caramel sauce to your recipe? If so, how much?
Abeer Rizvi
You cannot add caramel sauce in this recipe because it will affect the overall consistency and make it thinner. For this recipe, if you want a subtle caramel flavor, you can add a little bit of caramel extract. Try my caramel frosting instead: https://cakewhiz.com/caramel-frosting-recipe/
Valerie
If I add a strawberry purée filling in between my layers will the frosting keep it from seeping out?
Abeer Rizvi
That depends on the thickness of the puree filling. If it's like thick caramel sauce or thick preserves, there will be no seeping out.
Cathy
Finally a cream cheese frosting that doesn't melt, is stable & pipes like a dream!
I will definitely use this recipe from now on
Telma
Thanks for the recipe , I will try soon
Kati
Does the meringue powder and or cornstarch change the flavor of this frosting? I want to be able to pipe this frosting using Russian tips...is this possible with this recipe?
Abeer Rizvi
It won't change the flavor and you can use it with Russian tips.
Natasha
Hi there,
Do you think this icing would be stable enough for a 2 tier cake? Each tier with 3 layers of red velvet cake?
Thanks!
Abeer Rizvi
Yes, it should work well.
Teresa R. Johnson
It is the first time I've learn that you should use cold cream cheese that sounds like an awesome idea. Can I double the recipe and all ingredients.
Abeer Rizvi
Yes, you can absolutely double all the ingredients to make a bigger batch.