This cream cheese frosting recipe yields a velvety smooth, perfectly balanced sweet and tangy frosting that pairs perfectly with a wide array of your favorite treats!

Cream cheese frosting is my all time favorite. There’s something about the balance of tangy and sweet that goes well with so many treats! I love to add this to, of course, ooey gooey cinnamon rolls at Christmastime, but also quick bread recipes like zucchini bread, muffins, pancakes and we’ll even swirl it into homemade baked oatmeal on special occasions.

While this isn’t a recipe you’ll probably use often, it’s a great one to have in your back pocket, especially around the holiday season. All you need is four simple ingredients (five if you include salt) and you’ve got yourself the best cream cheese frosting. And even better, it only takes a few minutes to whip up and can stay in the fridge for up to two weeks and can be frozen for up to six months! That means you can make it ahead of time, which is always so nice. Now let’s get into the recipe.!

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HOW TO MAKE CREAM CHEESE FROSTING RECIPE

TOOLS YOU MAY NEED

Stand mixer or hand mixer and bowl
Measuring cups and spoons
Mixing spoon or spatula
Airtight container

INGREDIENTS

12 oz softened cream cheese
8 tablespoons (1 stick) softened butter (salted or unsalted)
3 1/2 cups powdered sugar
Pinch salt
1 tsp vanilla extract
1 tbs milk, half and half or heavy whipping cream (optional)

DIRECTIONS FOR HOW TO MAKE CREAM CHEESE FROSTING RECIPE

In the bowl of a stand mixer beat together softened cream cheese and softened butter until fluffy.

Slowly incorporate powdered sugar until fully incorporated. Be sure to scrape the bowl as needed.

Add vanilla, then half and half until you reach desired consistency.

Keep the cream cheese frosting in an airtight container or frost your baked goods immediately.

NOTES

Keep this cream cheese frosting in an airtight container for up to two weeks or freeze for up to six months.
This cream cheese frosting does crust slightly and works great on cookies.
For a small batch of cream cheese frosting, cut this recipe in half!
This recipe is enough to frost one 9 x 13 sheet cake or a pan of cinnamon rolls.

Equipment

Stand mixer or hand mixer and bowl
Measuring cups and spoons
Mixing spoon or spatula
Airtight container

Ingredients

12 oz softened cream cheese
8 tbs softened butter (salted or unsalted)
3½ cups powdered sugar
pinch salt
1 tsp vanilla extract
1 tbs milk, half and half or heavy whipping cream (optional)

Instructions

In the bowl of a stand mixer beat together softened cream cheese and softened butter until fluffy.
Slowly incorporate powdered sugar until fully incorporated. Be sure to scrape the bowl as needed.
Add vanilla, then half and half until you reach desired consistency.
Keep the cream cheese frosting in an airtight container or frost your baked goods immediately.

Notes

Keep this cream cheese frosting in an airtight container for up to two weeks or freeze for up to six months.
This cream cheese frosting does crust slightly and works great on cookies.
For a small batch of cream cheese frosting, cut this recipe in half!
This recipe is enough to frost one 9 x 13 sheet cake or a pan of cinnamon rolls.

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Easy 5 Ingredient Cream Cheese Frosting Recipe

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