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Cream Cheese Frosting

Bright white and fluffy cream cheese frosting, perfect for decorating cake or filling macarons! This recipe makes enough to crumb coat and decorate one six inch, three layer cake.
Total Time: 20 minutes
Course: Dessert
Keyword: frosting
Author: Corey Grimsley


  • 226 grams butter unsalted, room temperature
  • 226 grams cream cheese room temp, Philadelphia
  • 480 grams powdered sugar sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk divided


  • Before you begin, make sure the butter and cream cheese are at room temperature.
  • In a stand mixer with a paddle attachment, whip the room temperature butter on medium-high speed for five minutes.  You will see a dramatic change-it will go from yellow to bright white and fluffy.
  • Scrape down the sides of the bowl and add in the cream cheese.  Mix for another two minutes to completely combine. 
  • Sift the powdered sugar and add into the mixer in two batches, scraping the sides of the bowl in between. Let the mixer run for about 4 minutes and the frosting will be thick and velvety.  
  • Add the vanilla extract, 1 tablespoon of milk and mix to combine.  Check the consistency with a spatula.  If you prefer to use a spatula to decorate the cake, you may want to add the reserved 1 tablespoon of milk for a more spreadable consistency.  For best results, use immediately.


  • If you need to refrigerate the icing, place it in an air-tight container.  When you are ready to use it, bring frosting to room temperature, then whip it a stand mixer to get the frosting back to the perfect consistency.
  • Tint the frosting as desired with gel food coloring.  
Did you try this recipe?Let me know how it was!