When it comes to finishing off a cake, nothing beats a luscious swirl of cream cheese frosting. Smooth, creamy and just the right balance of sweet and tangy, it's the kind of topping that takes any cake from good to unforgettable. Best of all, this easy cream cheese frosting recipe is ready in just 10 minutes and works beautifully on everything from a classic Carrot Cake to a moist Banana Cake.
Lovely addition to any cake or slice
- Dianne
It's no surprise that cream cheese frosting is the classic choice for hummingbird cake, lemon and poppyseed cake and lemon loaf. The tangy cream cheese cuts through the sweetness of the sugar, giving you a frosting that's rich, decadent and perfectly balanced - never too heavy or sickly.
With just four simple ingredients - cream cheese, butter, vanilla and icing sugar - this recipe proves that sometimes the easiest things really are the best. Whether you're after a soft swirl for cupcakes or a generous filling between cake layers, this easy cream cheese frosting recipe is one you'll come back to again and again.
And if you've got a Thermomix, making frosting doesn't get any easier. Simply pop all the ingredients into the bowl, mix for 30 seconds, and you've got silky smooth frosting ready to spread or pipe.
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Why You're Going To Love This Recipe
✅ Only 4 simple ingredients - nothing fancy, just pantry basics.
✅ Quick & foolproof - ready in under 10 minutes.
✅ Perfect texture - creamy, smooth, and just the right amount of tang. This is the BEST cream cheese frosting recipe you'll ever taste!
✅ Versatile - use on cakes, cupcakes, cinnamon rolls or even pumpkin bars.
✅ Both conventional & Thermomix methods included - whatever works for you!
Frosting Ingredients
Here's what makes this frosting perfectly sweet, creamy and pipeable:
- Full-fat cream cheese - always use block (Philadelphia is the best type of cream cheese). Avoid light/low-fat cream cheese or spreadable tubs as they'll make your frosting runny.
- Butter - salted cuts the sweetness, but unsalted works fine. Just make sure it's room temperature.
- Icing sugar (powdered sugar or confectioners' sugar) - sifting is non-negotiable if you want a silky frosting with no lumps.
- Vanilla extract - go for a good quality pure vanilla extract or vanilla bean paste, not essence, as it really shines through in such a simple recipe.
Variations
Switch things up with these easy twists:
- Chocolate Cream Cheese Frosting - add ½ cup cocoa powder and 1-2 tablespoon milk for a rich chocolate version.
- Lemon Cream Cheese Frosting - mix in 1 tablespoon lemon juice + zest for a zesty tang that's gorgeous on cupcakes.
- Cinnamon Roll Frosting - stir through 1 teaspoon ground cinnamon for the perfect topping for scrolls or buns.
- Gluten & Dairy-Free Option - use a dairy-free cream cheese (like a vegan alternative) and plant-based butter.
How To Make Cream Cheese Frosting
You won't believe how easy it is to make homemade cream cheese frosting - it's the kind of recipe you'll know by heart after one go.
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Step 1: In a large bowl, beat the cream cheese and butter together on high speed for 3 minutes, until smooth, pale and fluffy.
Scrape down the sides of the bowl with a spatula.
- Step 2: Add sifted icing sugar and vanilla. Start mixing on low speed (to avoid sugar clouds!) then increase to medium-high speed for another 2-3 minutes, until light and creamy.
- Step 3: Chill for 20 minutes if you want a firmer, pipeable frosting.
Top Tip
Always use full-fat block cream cheese - it's the secret to stable, pipeable frosting.
Recipe Tips
- Use room temperature ingredients for lump-free mixing.
- Don't overbeat after adding icing sugar, or the frosting can become too soft.
- If you have runny cream cheese frosting, add more sugar or chill for 20 minutes.
- If too thick, mix through 1 tablespoon milk.
- For perfect piping, refrigerate before filling your piping bag.
- Store frosted cakes in the fridge and bring to room temperature before serving.
- Leftover frosting keeps in the fridge up to 5 days or freezes for up to 3 months. Thaw overnight in the fridge and re-whip before using.
Cream Cheese Frosting FAQs
Yes - you can, but it won't be as stable. Try a 3-ingredient cream cheese frosting (cream cheese, icing sugar, vanilla) for a softer spreadable option.
Most often it's because spreadable cream cheese or overbeating was used. Stick to Philadelphia block (brick) cream cheese and chill if it's too soft.
Absolutely. Store in an airtight container for up to 3 months. Thaw in the fridge and give it a quick whip before spreading.
Yes! For best results, chill for 20-30 minutes first, then pipe. It will hold its shape beautifully.
It's perfect for Carrot Cake, Banana Cake, Red Velvet Cake, Hummingbird Cake, Cinnamon Rolls and cookies.
More Cake Recipes
If you can't get enough of this frosting, you'll love these recipes too:
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Cream Cheese Frosting
Ingredients
- 250 g cream cheese full fat
- 115 g butter
- 360 g (3 cups) icing sugar powdered sugar
- 2 teaspoon vanilla extract
Instructions
Conventional Method
- To make the cream cheese frosting, beat the room temperature cream cheese and butter on high speed until smooth, pale and creamy (approximately 3 minutes).
- Add the sifted icing sugar and vanilla and mix on low speed, slowing increasing to high speed for 3 minutes.
Thermomix Method
- To make the cream cheese frosting, add all of the frosting ingredients to a clean Thermomix bowl and mix for 30 seconds, Speed 5 or until smooth.
Notes
- Use room temperature ingredients for lump-free mixing.
- Always use full-fat block cream cheese - it's the secret to stable, pipeable frosting.
- Don't overbeat after adding icing sugar, or the frosting can become too soft.
- If too thin, add more sugar or chill for 20 minutes.
- If too thick, mix through 1 tablespoon milk.
- For perfect piping, refrigerate before filling your piping bag.
- Store frosted cakes in the fridge and bring to room temperature before serving.
- Leftover frosting keeps in the fridge up to 5 days or freezes for up to 3 months. Thaw overnight in the fridge and re-whip before using.
Dianne says
Lovely addition to any cake or slice