Recipe

Smooth Cream Cheese Frosting

Thick, silky, and not-too-sweet cream cheese frosting that spreads like a dream and pipes cleanly for cakes, cupcakes, and cinnamon rolls.

By Matt Campbell

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4.9

A real photograph of a swirl of smooth cream cheese frosting on a vanilla cupcake on a light kitchen counter with a butter knife nearby

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Cream cheese frosting should be rich, tangy, and ridiculously smooth. Not grainy. Not runny. Not the kind that slides off your carrot cake like it is trying to escape the party.

This recipe is my go-to “sweet but balanced” frosting that behaves. It spreads in a clean layer, holds its shape when piped, and tastes like the best part of a bakery cupcake, but made in your own kitchen with normal ingredients.

We are keeping it simple: soften your dairy properly, beat in the right order, and stop mixing the second it looks smooth and fluffy. That last part is the difference between silky frosting and a sad, loose one.

Why It Works

Ultra-smooth texture: sifted powdered sugar mixes in quickly, and creaming the butter first keeps the frosting velvety.
Stable and pipeable: a slightly higher butter ratio helps it hold swirls without tasting like straight butter.
Balanced sweetness: tangy cream cheese plus a pinch of salt keeps it from going flat and sugary.
Flexible thickness: you can make it thicker for piping or looser for glazing with a tablespoon of cream or milk.

Best use: frost a 2-layer 8-inch cake, 12 to 18 cupcakes, or a 9x13 cake in a moderate layer (thicker swoops will stretch it less).

Scaling note: Double the recipe for decorating-heavy cakes, tall layers, or extra piping.

Pairs Well With

Storage Tips

Refrigerator: Store frosting in an airtight container for up to 4 to 5 days. Press plastic wrap directly on the surface for extra insurance against drying out.

Before using again: Let it sit at room temperature for 20 to 30 minutes, then re-whip briefly (10 to 20 seconds) to bring back the fluffy texture.

Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then bring to room temperature and re-whip.

Frosted baked goods: Cakes and cupcakes with cream cheese frosting should be refrigerated. For best texture, let slices sit out 15 to 20 minutes before serving.

Common Questions

Why is my cream cheese frosting runny?

Most often it is one of these: your cream cheese was too warm or too soft, you used tub cream cheese, you added liquid too early, or you did not use enough powdered sugar for the thickness you want. Overmixing can also contribute by loosening the structure, especially once everything is warm. Fix: chill the frosting for 20 to 30 minutes, then beat for just a few seconds. If it is still loose, beat in 2 to 4 tablespoons more powdered sugar.

Brick cream cheese or tub cream cheese?

Use full-fat brick-style cream cheese. Tub cream cheese is softer and often makes frosting watery.

How do I make it thicker for piping?

Use the full amount of powdered sugar, skip the cream, and chill the finished frosting for 15 minutes. If needed, add 2 to 3 extra tablespoons powdered sugar. In a warm kitchen, pipe in batches and re-chill the bowl or piping bag as needed.

Can I make it less sweet?

Yes, but sweetness also provides structure. Start by adding more salt (an extra pinch) and more vanilla or a squeeze of lemon. If you reduce sugar a lot, expect a softer frosting that is better for spreading than piping.

Can I color or flavor it?

Absolutely. Use gel food coloring for the best color without thinning. For flavor, add lemon zest, orange zest, a little cinnamon, or 1 to 2 tablespoons cocoa powder. Mix gently at the end.

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

Hand mixer or stand mixer with paddle attachment
Large mixing bowl
Rubber spatula
Fine mesh sieve (optional, for extra-smooth powdered sugar)
Piping bag and tip (optional)

I started making cream cheese frosting the way a lot of us do: dump everything in a bowl, blast it with the mixer, and hope for the best. Sometimes it worked. Sometimes it turned into a soft, shiny soup that tasted great but refused to stay on a cupcake.

Once I began treating it like a sauce, not just “sweet stuff,” it clicked. Temperature matters. Order matters. And stopping at the right moment matters most. Now it is the frosting I trust when I want a clean swirl on cupcakes and that tangy, bakery-style bite that makes you take a second forkful for “quality control.”