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    Home » How To » Easy Cream Cheese Frosting

    Easy Cream Cheese Frosting

    Published: Oct 3, 2019 · Modified: Oct 3, 2019 by Emily Bruno · This post may contain affiliate links ·

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    Easy Cream Cheese Frosting with four ingredients only takes a few minutes to make. Perfect as a filling for cookies or cakes.

    cream cheese frosting on a mixing beater

    Have you ever had a cake from Nothing Bundt Cakes?  Their lemon cake with cream cheese frosting is my absolute favorite.  I almost never commit to a hard favorite (like my never ending quest for my favorite chocolate chip cookies), so to say that cake is my favorite is saying something. 

    The lemon flavor is not overpowering or fake tasting and the icing is just the right balance between sweet and tangy.  It's their signature cream cheese frosting that really makes the cake.

    It actually took me awhile to get on board with Cream Cheese Frosting (I think because I've had so many versions that were less than great) but after perfecting this recipe, it just might be tied with my beloved vanilla buttercream.  It definitely reminds me of the infamous soft and creamy frosting from Nothing Bundt Cakes.

    mixing cream cheese frosting with an electric mixer

    How to Make Cream Cheese Frosting

    For this recipe you will only need four ingredients:

    • Cream Cheese
    • Butter
    • Powdered Sugar
    • Vanilla Extract

    There's a few tricks to making sure you get totally smooth and creamy frosting.  First, the cream cheese and butter must be softened.  Softened doesn't mean melted.  It should still be slightly firm to the touch and shouldn't squish in your hands when you pick it up. 

    If I'm using the frosting for a cake, I will set the butter and cream cheese out when I take the cake out of the oven to cool.  By the time the cake is cool and ready to be frosted, the butter and cream cheese should be softened.

    The other thing is to make sure your powdered sugar is fresh.  It shouldn't be hard or lumpy.  If you see clumps, you may want to sift it into the bowl first to make sure your frosting doesn't end up with any lumps.

    bowl of frosting with the beaters in it

    Frosting vs Icing

    Icing is generally thinner, glossier, and more sugary than frosting.  It's mainly used to glaze pastries (like these Pumpkin Cheesecake Rolls) or for cookies (like these Iced Oatmeal Cookies).  Frosting is generally fluffier and thicker, able to be piped onto cupcakes or to coat the outside of a cake.

    Easy Cream Cheese Frosting

    This Easy Cream Cheese Frosting really straddles the line between frosting and icing.  It will pipe, but the frosting is not going to be overly thick and creates more of a soft, loose, swirl.  (Again, think of the way a Nothing Bundt Cakes is frosted.)  It's also great as a filling, like for these Pumpkin Trifles. 

    My favorite way to use this Cream Cheese Frosting is to just add a big dollop right on top, like I do with this Pumpkin Dump Cake.  I mean, if a giant spoonful of frosting is wrong, then I don't want to be right.

    topping pumpkin cake with a big spoonful of cream cheese frosting

    Should Cream Cheese Frosting be Refrigerated?

    Yes.  This Easy Cream Cheese Frosting needs to be refrigerated.  A baked good frosted with cream cheese frosting should also be refrigerated.  

    Continue to Content
    cream cheese frosting on a mixing beater

    Easy Cream Cheese Frosting

    Yield: 2.5 cups
    Prep Time: 5 minutes
    Total Time: 5 minutes

    Easy Cream Cheese Frosting with four ingredients only takes a few minutes to make. Perfect as a filling for cakes or cookies.

    Ingredients

    • 6oz cream cheese, softened
    • ¼ cup unsalted butter, softened
    • 1 tsp. vanilla extract
    • 2 ¾ cups confectioners' sugar

    Instructions

    1. Beat cream cheese, butter, and vanilla until blended.
    2. Gradually beat in confectioners' sugar until smooth.

    Notes

    Make sure the cream cheese and butter are softened to room temperature.

    Make sure your powdered sugar is fresh and free of lumps. Sift if necessary.

    Swap rum extract for the vanilla extract for a delicious boozy flavor to pair with vanilla or spice cakes.

    Add a pinch of cinnamon or nutmeg, if desired.

    Nutrition Information:
    Yield: 1 batch Serving Size: 1
    Amount Per Serving: Calories: 2191Total Fat: 105gSaturated Fat: 63gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 294mgSodium: 547mgCarbohydrates: 312gFiber: 0gSugar: 303gProtein: 11g

    The nutritional information is provided as a courtesy and is an estimate generated by a calculator.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    © Emily Bruno
    Cuisine: American / Category: Desserts

    About Emily Bruno

    Hi, I’m Emily- a wife, mom, and home cook. I believe in simple family favorites, flavorful shortcuts, and teaching the next generation to cook with recipes from the past. Come make delicious memories with me in my Farmette Kitchen!

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    Comments

    1. Andrea Howe

      October 03, 2019 at 11:01 am

      Looks easy enough I think I can tackle this haha! Thank you for sharing 🙂

      Reply
    2. Tawnie Kroll

      October 10, 2019 at 11:43 am

      This was incredible. Saving to make again!!

      Reply

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