Over the past couple of weeks, I’ve shared my Fluffy Peanut Butter Frosting and my Vanilla Buttercream Frosting, and now it’s time for my absolute go-to cream cheese frosting that will make all of your cake, cinnamon, muffin, bread, and cookie dreams come true.
This easy cream cheese frosting recipe is luscious, perfectly sweet, and has that delicious cream cheese tang that makes it ever so slightly different from a traditional buttercream frosting. I love using it on all of my carrot cake-flavored recipes (you can check them all out here!) and even dipping fresh fruit, pretzels, and graham crackers when I have a little left over.
Oh, and I use a slightly tweaked, glaze version as the perfect topping for my internet-famous cinnamon rolls, so you know it’s legit. Whip this up soon and tell me your fav way to use it!
Everything you’ll need to make perfect cream cheese frosting
As I mentioned, this delicious, silky cream cheese frosting requires just 5 simple ingredients. Here’s what you’ll need:
- Butter: I like to use salted butter because it adds a boost of flavor to the sweet frosting.
- Cream cheese: you’ll, of course, need some plain cream cheese!
- Powdered sugar: this frosting is sweetened using powdered sugar (aka confectioners’ sugar).
- Vanilla: a little vanilla extract brings out that extra sweetness. Learn how to make your own vanilla here!
- Milk: you’ll just need a little milk to thin the frosting. I typically use unsweetened almond milk, but feel free to use any milk you’d like.
Easy vegan & dairy free substitutes
Yes, this cream cheese frosting can easily be made vegan and dairy free! Simply use a vegan butter stick like Earth Balance in place of the butter, and your favorite dairy free cream cheese like Miyokos for the cream cheese. Then be sure to use a dairy free milk as well.
Can I make it refined sugar free?
Feel free to use my paleo powdered sugar instead of regular powdered sugar in this cream cheese frosting recipe to keep it refined sugar free. Note that it will likely turn the frosting a darker color because it’s made with coconut sugar.
How to make the best cream cheese frosting
- Whip the butter. Add softened butter and room temperature cream cheese to the bowl of your electric mixer. Whip them together on high until they’re light and fluffy.
- Mix the frosting. Add in the powdered sugar, vanilla, and milk and beat together slowly at first, then increase the speed to high and beat for 2-3 minutes. That’s it!
No stand mixer? No problem.
If you don’t have a stand mixer, feel free to whip up this cream cheese frosting in a large bowl using a hand mixer.
The key to fluffy frosting
To get the perfect fluffy consistency, you’ll want to whip together all of the ingredients using an electric mixer on low speed and then increase to medium-high speed. This will create beautiful peaks in the frosting and make it easy to frost your favorite treats. Don’t forget to add a little bit of milk at a time to reach your desired consistency. This will also help to make the frosting easier to spread.
Add a hint of cinnamon
I LOVE making a cinnamon cream cheese frosting by adding 1/2 teaspoon cinnamon to the frosting. You can use it on my Blow Ya Mind Pumpkin Cake, my Pumpkin Zucchini Muffins, and my Spiced Apple Zucchini Bread! You may have some frosting left over, so see below for more delicious ways to use it.
How much frosting will you get?
This recipe will make enough frosting to frost 3 6-inch round cakes or 2 8-inch round cakes. If you’d like to frost cookies, muffins, a bread, or an 8×8 or 9×9-inch square cake, I recommend halving the recipe.
Delicious ways to use cream cheese frosting
Each of these incredible recipes (besides my Healthy Carrot Cake) uses a slightly tweaked version of this cream cheese frosting, so be sure to check out the full recipe when you click over!
- On my best-ever Healthy Carrot Cake, or try the cinnamon version on my Healthier Carrot Cake Banana Bread or an orange version on my Spiced Zucchini Sweet Potato Cake
- On my world-famous Cinnamon Rolls, or try the maple version on my Pumpkin Cinnamon Rolls
- As a dip for fresh fruit, graham crackers, pretzels, or sandwiched between two cookies like these Healthy Carrot Cake Cookies!
Storing tips
- At room temperature: this cream cheese frosting will stay good at room temp for about a day on a cake.
- In the fridge: feel free to keep the frosting in the fridge for up to a week if you’re looking to prepare it ahead of time. Let the frosting come to room temp before using it. After you’ve frosted your cake or another dessert, I also recommend storing the cake in the fridge after one day.
Freeze it for later
You can freeze this cream cheese frosting for up to 3 months in an airtight container or freezer-friendly bag. When you’re ready to use it, simply let it thaw in the refrigerator, let it come to room temp, and then re-whip it in your electric mixer.
Cake recipes you’ll love
- Healthy Birthday Cake
- Almond Lemon Raspberry Poppy Seed Cake
- Grain Free Tahini Chocolate Chip Cookie Cake
- Damn Good Peanut Butter Banana Cake
- Inside Out Chocolate Covered Strawberry Cake
Get all of my cake recipes here!
I hope you love this easy cream cheese frosting recipe. If you make it be sure to leave a comment and a rating so I know how you liked it (and how you used it). Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Cream Cheese Frosting
Ingredients
- ½ cup salted butter, at room temperature (or sub vegan buttery stick)
- 8 ounces cream cheese, at room temperature (or sub dairy free cream cheese)
- 3 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsweetened almond milk (any milk will work)
Instructions
- In the bowl of an electric mixer, add the softened butter and cream cheese and whip on high until light and fluffy. Add powdered sugar, vanilla extract, and milk, and beat slowly at first, then increase speed to high and beat for 2-3 minutes. Use on cinnamon rolls, cakes, breads, and more!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Very Delicious frosting! Came out perfect for my Zucchini Chocolate cake. Definitely will use this recipe again for some future cinnamon rolls.
Amazing! Yes, this is perfect on cinnamon rolls 🙂
I’ll be using this frosting on my great grandmothers Maine Maple Syrup cake for Christmas. I’ll substitute 1/4 tsp maple extract for the vanilla
Amazing! I hope everyone loved it!
Easy to make and soo delicious!!
I have read your blogs and it found me help full.
i also right on such blogs.
Cant wait to make this and your cake recipes soon for me will use vegan butter and cream cheese instread i never had cream cheese frosting before perfect for snacks love your recipes as always brightens up my day everyday after work