If you're looking to take your cakes, cupcakes, or cinnamon rolls to the next level, then a good cream cheese frosting is essential. This tangy, creamy, and perfectly sweet frosting is a versatile topping that pairs beautifully with everything from red velvet cake to carrot cake. In this post, I'll walk you through two foolproof ways to make cream cheese frosting: one with butter and one with heavy cream. Both versions are incredibly easy and irresistibly delicious!
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Why cream cheese frosting
What makes cream cheese frosting so special? It's the perfect balance of sweetness and tanginess. While buttercream can be quite rich and sweet, cream cheese frosting offers a more subtle and refreshing taste, which makes it a great complement to dense cakes, cupcakes and pastries.
Ingredients you will need
Cream Cheese: The star of the frosting, it gives that rich, tangy flavor and smooth texture. Use full-fat cream cheese (I use Original Philadelphia cream cheese) for the best results, and make sure it's either cold or at room temperature, depending on the recipe.
Butter: For the butter-based version, unsalted butter adds richness and stability. It also helps make the frosting more spreadable and gives it a silky finish.
Sugar: Powdered sugar is used to sweeten the frosting. It dissolves easily and helps thicken the frosting to the perfect consistency.
Heavy Cream: Used in the heavy cream version, it adds a light, fluffy texture. Make sure it’s cold to help the frosting whip up properly.
Vanilla Extract: A splash of vanilla extract enhances the flavor and adds a warm, sweet note to balance the tanginess of the cream cheese.
Looking for more delicious filling and frosting recipes? Then, you should try making tangy Lemon Curd, rich Peanut butter ganache, or refreshing Raspberry Coulis.
What are the difference between butter bases and heavy cream based frostings
The main difference between the two frostings is stability. The butter-based frosting is rich, smooth, and more stable, while the heavy cream-based version is lighter and fluffier.
I often use heavy cream-based frosting to fill my cakes because it keeps them moist and soft on the inside. However, when it comes to the final frosting, my choice depends on the weather or the situation. If I’m serving a cake on a hot day or displaying it in a crowded room, I prefer butter-based frosting for its stability. But for family gatherings, where the cake or cupcakes will be served right away, I use the cream cheese frosting with heavy cream for both the filling and the frosting.
For example, I used only butter cream cheese frosting for this Matcha cake, and only heavy cream-based frosting for this Chocolate cake. And here's my Red Velvet cake, where I used the softer cream inside and a more stable cream on the outside.
Tips for the best cream cheese frosting
Use room temperature ingredients (for the butter version): This helps ensure a smooth, lump-free frosting. Adding cold cream cheese to room temperature butter can cause the frosting to become grainy and cold butter won’t combine with powdered sugar.
Use cold ingredients (for the heavy cream version): The cold cream cheese and heavy cream will whip up to a light and fluffy texture. If the cream is too warm, it might not whip properly.
Don’t overwhip: Overwhipping can cause the frosting to become grainy, and unfortunately, there's no way to fix it once it happens. Stop whisking as soon as the frosting becomes thick and fluffy.
Adjust sweetness: If you prefer a sweeter frosting, you can add a little more powdered sugar, but keep in mind that adding more sugar makes your final frosting softer.
Adjust the texture: If your frosting feels too soft to spread or pipe, pop it in the fridge for 10-15 minutes to firm it up before using, if it’s too stiff leave it at room temperature to soften a little bit.
How to make cream cheese frosting
With butter
In a stand mixer combine the butter, vanilla, and powdered sugar. Whip until light and fluffy.
Add the cream cheese and whip until fully combined and smooth. Scrape down the sides of the bowl as needed.
Continue whipping on medium-high speed until the frosting is fluffy and stable. Chill before using if needed.
With heavy cream
Place all ingredients into a stand mixer (or use a hand mixer) and whisk on low until the powdered sugar is fully incorporated.
Increase to medium speed and whisk until the frosting is smooth and homogeneous.
Finish by whisking on high until the frosting becomes thick and fluffy. Be careful not to overwhip, especially with the heavy cream.
Possible variations
Citrus: Add a tablespoon of fresh lemon or orange zest to the frosting for a bright, zesty flavor that pairs beautifully with vanilla or lemon cakes like this Lemon curd cake.
Spiced Frosting: Add a pinch of cinnamon, nutmeg, or even pumpkin spice for a fall-inspired cream cheese frosting.
Freeze-dried berries: Blend freeze-dried strawberries or raspberries until resemble powder. Add 1 tablespoon to your frosting and mix well.
How to store cream cheese frosting
To store cream cheese frosting, keep it in an airtight container in the refrigerator for up to 5 days. If needed, let it sit at room temperature for 15-20 minutes to soften before using. For longer storage, you can freeze butter-based cream cheese frosting for up to 2 months and thaw it in the fridge overnight when needed.
Recipe card
Cream cheese frosting
Equipment
- Digital kitchen scale
- Stand mixer with a whisk attachment or hand mixer and a large mixing bowl
Ingredients
Cream cheese frosting with butter
- 150 g unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 60 g powdered sugar
- 300 g cream cheese at room temperature
Cream cheese frosting with heavy cream
- 300 g cream cheese cold
- 1 teaspoon vanilla extract
- 60 g powdered sugar
- 60 g heavy whipping cream cold
Instructions
Cream cheese frosting with butter
- Place the butter, vanilla extract, and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer and bowl). Whip until light, fluffy, and pale in color.
- Add the cream cheese and whip to combine. Scrape down the sides of the bowl and continue whipping on medium-high until the mixture is stable and fluffy.
- Cover the frosting with plastic wrap, making sure it touches the surface, and store in the fridge until needed.
Cream cheese frosting with heavy cream
- Place all the ingredients into the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer). Begin whisking on low speed until the powdered sugar is fully incorporated.
- Increase to medium speed and whisk until the mixture is smooth and homogeneous.
- Scrape down the sides of the bowl, then whisk on high speed until the frosting is thick and fluffy. Be careful not to overwhip the cream.
- Cover the frosting with plastic wrap, ensuring it touches the surface, and store in the fridge until needed.
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