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Vanilla Cream Cheese Frosting

This frosting spreads in soft, neat swirls with just enough cream cheese tang to temper the sugar. Give the butter and cream cheese time to soften first for that smooth bakery-style finish.

Bowl of smooth vanilla cream cheese frosting with a spatula beside a slice of frosted cake.
Recipe link
Prep time10 min
Cook time0 min
Total time10 min
Course
Dessert
Cuisine
American, Granny's Recipes
Difficulty
Easy
Est. calories / serving
95

Ingredients

Cream Cheese Frosting

  • 2 ½ cups powdered sugar — sifted
  • ½ cup unsalted butter — softened
  • 3 oz full-fat brick-style cream cheese — softened
  • 1 tablespoon vanilla extract

Optional Adjustments

  • as needed Milk or cream (optional) — for thinning
  • as needed Extra powdered sugar (optional) — for thickening

Instructions

  1. Cream Butter and Cream Cheese. In a large bowl, beat the softened butter and cream cheese with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, scraping the bowl once, until completely smooth and fluffy.½ cup unsalted butter, 3 oz full-fat brick-style cream cheese
  2. Add Vanilla. Beat in the vanilla extract on low speed just until evenly combined.1 tablespoon vanilla extract
  3. Add Powdered Sugar. With the mixer on low speed, gradually beat in the sifted powdered sugar about 1 cup at a time. Scrape the bowl, then beat on medium speed for 30 to 60 seconds, just until smooth, creamy, and able to hold soft swirls.2½ cups powdered sugar
  4. Adjust the Texture. If the frosting is too thick, beat in milk or cream 1 teaspoon at a time until spreadable. If it is too soft, chill it for 15 minutes; if needed, beat in extra powdered sugar 1 tablespoon at a time.milk or cream, extra powdered sugar
  5. Frost the Dessert. Spread over completely cooled cakes, cupcakes, bars, or cookies. Use immediately, or refrigerate in an airtight container until needed.

Notes

  • Cream Cheese: Use full-fat brick-style cream cheese, not whipped, spreadable, or reduced-fat cream cheese, which can make the frosting too soft.
  • Butter and Cream Cheese: Soften both until pliable but still cool to the touch, not melted, shiny, or greasy.
  • Powdered Sugar: Measure the powdered sugar before sifting. Sifting helps prevent lumps and keeps the frosting smooth.
  • Texture: The frosting should hold soft swirls but spread without pulling crumbs. If the kitchen is warm and the frosting seems soft, chill it before adding more sugar.
  • Make Ahead and Storage: Refrigerate in an airtight container for up to 3 days. Let it soften slightly, then beat briefly before using. Refrigerate frosted desserts.
  • Serving Suggestions: Spread over Cinnamon Zucchini Snack Cake, Pineapple Carrot Cake, Raisin Cake, or Oatmeal Cake.

Nutrition (Approximate Per Serving)

Yield

3 cups — Serving size: About 2 tablespoons

Calories
95
Carbohydrates
12.5 g
Protein
0.3 g
Fat
5 g
Saturated Fat
3 g
Cholesterol
10 mg
Sodium
10 mg
Fiber
0 g
Total Sugars
12.5 g

Equipment

  • Mixing bowl
  • Hand mixer or stand mixer
  • Rubber spatula
  • Sifter