Cream cheese frosting is a classic favorite and for good reason! It’s thick and creamy with a little tang for a frosting that’s not too sweet, complementing decadent desserts like red velvet cake perfectly.
This frosting is an absolute must on carrot cake, red velvet cake, and banana cake!
Why My Recipe
- Easy to make with only a few ingredients.
- Perfect for cakes, cupcakes, cookies, and more!
- Includes both vanilla and chocolate options in one simple recipe.
Cream cheese frosting holds a special place in the world of desserts. It’s creamy, it’s rich, and it pairs beautifully with a variety of baked goods. Whether you’re a seasoned baker or just starting out, mastering this frosting can elevate your desserts from good to unforgettable. It’s the kind of recipe that, once you try it, you’ll find yourself coming back to time and again, not just for its flavor but for its simplicity and versatility.
Ingredient Notes
- Cream Cheese: The star of the show, it gives the frosting its rich, tangy flavor and creamy texture.
- Butter: Adds richness and helps to achieve a smooth consistency. Unsalted butter can be used if you prefer to control the saltiness.
- Vanilla Extract: Pure vanilla extract is recommended for the best taste, but artificial vanilla can be used in a pinch.
- Powdered Sugar: Provides sweetness and structure. For a thicker frosting, simply add more powdered sugar.
Flavor Variations
Don’t limit yourself to just plain vanilla cream cheese frosting. With one or two simple additions, you can turn this frosting into lots of different flavors!
Chocolate: Add 1/2 cup unsweetened cocoa powder along with powdered sugar.
Lemon: Mix in 2 tablespoons lemon juice and 1 tablespoon lemon zest.
Almond: Replace the vanilla extract with almond extract.
Pumpkin Spice: Add 1 teaspoon pumpkin pie spice for fall vibes.
Peppermint: Add 1 teaspoon peppermint extract and a few drops of pink or red coloring for holiday vibes.
How much do I need?
This recipe makes about 2 cups of frosting. How much frosting you’ll need depends on what you are trying to frost and how thick you want your frosting to be.
- 9×13-inch Sheet Cake: 1 batch (2 cups) for a thin layer, 1.5 batches for a thicker layer.
- 12 Cupcakes: 1 batch for piping generous swirls, 3/4 batch for a thin spread.
- 12 Cookies: 1/2 batch for spreading or piping small dollops.
- 3-Layer (9-inch) Round Cake: 2 batches (4 cups) for filling and covering lightly, 3 batches (6 cups) for filling and covering generously.
Adding Color
Want to dye your frosting for different festive occasions? It’s easy and you’ve got several options. Here’s how much to add for each type of coloring to get consistent, beautiful results:
Natural Food Coloring: Start with 1–2 teaspoons of liquid or puree from natural sources like beet juice, spinach powder, turmeric, or blueberry reduction. Add more as needed, but remember colors will be softer and more muted.
Gel Food Coloring: Add 1–2 drops at a time, mixing fully before adding more. Because it’s concentrated, you usually need less than 1/8 teaspoon for vibrant results.
Liquid Food Coloring: Begin with 5–6 drops for pastel shades, adding up to 12–15 drops for deeper color. Avoid exceeding this amount or the frosting may become too thin.
Powder Food Coloring: Start with 1/4 teaspoon, mixing until the color is even. For a richer shade, add in 1/8 teaspoon increments until you reach the desired tone.
Tip: Always color your frosting gradually—deep shades can take a few minutes to fully develop after mixing.
Storage Instructions
Refrigerate frosting in an airtight container for up to 5 days.
Cream cheese frosting can safely sit at room temperature for up to 2 hours.
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