Recipe

Cream Cheese Icing

Smooth, tangy, bakery-style frosting that mixes up fast and plays nice with cakes, cinnamon rolls, and cupcakes.

By Matt Campbell

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4.9

A thick swirl of cream cheese icing generously spread over a single-layer carrot cake on a white cake stand on a bright kitchen counter

Cream cheese icing is the friend who shows up to every dessert party and somehow makes everyone look better. It is tangy, creamy, and just sweet enough to feel like a treat without turning your teeth numb. This is my go-to version for cinnamon rolls, carrot cake, red velvet, pumpkin bars, and cupcakes when I want that soft, swoopy finish that sets up nicely but still stays plush and creamy.

Cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt arranged on a bright kitchen counter before mixing

It comes together in about 10 minutes with basic pantry ingredients. The only real rule is this: start with softened (not melty) cream cheese and butter, and you are very likely to get a smooth, lump-free frosting.

Why It Works

Balanced flavor: The tang from cream cheese keeps the sweetness in check, so it tastes rich instead of sugary.
Silky texture: Creaming the butter and cream cheese first makes it smooth and spreadable, with no gritty pockets of powdered sugar.
Easy to adjust: Thicker for piping, looser for drizzling, with simple tweaks you can do in seconds.
Chill to set: It firms up in the fridge for tidier slices, but it will soften again at warm room temperature.

Pairs Well With

Storage Tips

Refrigerator: Store leftover cream cheese icing in an airtight container for 3 to 5 days (best within 3 to 4 for the freshest flavor). Press a piece of plastic wrap directly onto the surface if you want extra insurance against drying out.

Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.

To use again: Let it sit at room temperature for 20 to 30 minutes, then re-whip with a hand mixer for 10 to 20 seconds to bring back the fluffy texture.

On frosted desserts: Because this is cream cheese-based, treat it like a perishable food. Follow the general food-safety guideline: do not leave it out longer than 2 hours, or 1 hour if the room is warm.

Common Questions

How do I keep cream cheese icing from being runny?

Use block-style cream cheese (not whipped or spreadable), and make sure your butter and cream cheese are softened but still cool. A good benchmark is when your finger leaves a dent, but it still feels cool to the touch. If your kitchen is warm, chill the bowl and beaters for 10 minutes first. If it is already loose, beat in more powdered sugar 2 tablespoons at a time, or chill the icing for 15 to 20 minutes to firm up.

Can I pipe this icing?

Yes. For piping, use the full amount of powdered sugar listed (or add an extra 1/4 cup) and chill the icing for 10 to 15 minutes before filling your piping bag. A paddle attachment also helps keep it thick and smooth without whipping in a ton of air.

How do I make it thinner for drizzling cinnamon rolls?

Beat in 1 to 2 teaspoons milk, cream, or even a splash of coffee at a time until it pours easily. Warm cinnamon rolls will also naturally loosen it once it hits the surface.

Do I need to sift powdered sugar?

Not required, but if your powdered sugar is lumpy, sifting makes the frosting extra smooth. If you skip sifting, just add the sugar gradually and scrape the bowl well.

Can I make it less sweet?

You can reduce the powdered sugar slightly, but the sugar helps with structure. My favorite move is keeping the sugar close to the recipe and adding an extra pinch of salt plus a little more vanilla or lemon to make it taste less sweet without making it loose.

Will it hold up at a hot outdoor party?

Cream cheese icing firms up nicely in the fridge, but it softens faster than buttercream in warm weather. If it is going to sit out in heat or direct sun, keep the dessert chilled as long as possible and bring it out right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer with paddle attachment or a hand mixer
Medium mixing bowl
Rubber spatula
Measuring cups and spoons
Fine-mesh sieve (optional, for sifting powdered sugar)

I did not grow up thinking about frosting technique. I just wanted something creamy to slather on whatever was coming out of the oven. Cream cheese icing was the first one that made me feel like I had a real home-baker superpower, because it is forgiving. If you taste it and want more tang, you can fix it. If you want it fluffier, you can whip it. If you want it to look a little rustic and swoopy, it actually looks better that way. It is the kind of kitchen chaos I can get behind.