Homemade Cream Cheese Frosting

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Last Updated on February 5, 2026 by Kiersten James

Thick, smooth homemade cream cheese frosting that isn’t overly sweet and works for piping, decorating, cakes, cupcakes, and bars.

This is the cream cheese frosting I use for almost everything I bake.

Carrot cake. Pumpkin bars. Red velvet cake. Cupcakes. Sheet cakes…basically everything.

It’s thick, smooth, and not overly sweet. It spreads cleanly, pipes well, and doesn’t melt or slide once it’s on the cake.

I don’t rotate frostings depending on the dessert (who actually has time for that) because this one works across the board.

If you want a cream cheese frosting that behaves like a bakery frosting, this is it.

Why You’ll Love This Homemade Cream Cheese Frosting

• Holds its shape when piped
• Spreads superrrr smooth without tearing up your cake
• Isn’t overly sweet
• Works for cakes, cupcakes, and bars
• Can be made ahead and frozen
• It’s dependable, which matters more than anything else.

Ingredients You’ll Be Using:

Cream cheese: Use full-fat, brick-style cream cheese only. Tub cream cheese is too soft and will make the frosting loose.

Unsalted Butter: Gives the frosting structure so it stays thick and pipeable instead of soft and slippery.

Sour cream: This is the little trick that makes the frosting taste fuller and smoother. It adds a slight tang and helps the texture feel more “finished” especially on carrot cake and red velvet.

Powdered sugar: This recipe uses less than most. Enough to thicken and sweeten without overpowering the cake.

Vanilla extract: Adds flavor and rounds everything out.

Salt: Balances the sweetness and sharpens the flavor.

Tips for the Best Cream Cheese Frosting Ever

1. Use brick cream cheese straight from the fridge, not tub cream cheese
2. Butter should be soft but not greasy
3. Beat the butter and cream cheese until completely smooth before adding the sugar
4. If the frosting feels too soft for piping, chill it briefly before using
5. Re-whip after chilling to restore texture

How to Make Homemade Cream Cheese Frosting

Equipment I Use:

• Stand Mixer
• Paddle Attachment

Ingredients:

• 18oz full-fat brick cream cheese, slightly softened
• 12 tablespoons unsalted butter, softened
• 2 tablespoons sour cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 1/2 cups powdered sugar

Overview:

First Mix: To a stand mixer bowl, add the cream cheese, butter, sour cream, vanilla, and salt. Connect the paddle attachment and beat on medium-high speed for about 3 minutes until smooth. Scrape down the sides as needed.

Second Mix: Add the powdered sugar in three different portions on low speed. Keep the mixer on low-medium speed for about 3 minutes until the sugar is well combined. Scrape down the sides as needed.

Third Mix: Turn the mixer up to medium-high speed and beat the mixture for an additional 3 or 4 minutes, until it is light and fluffy. Chill briefly if piping.

Make Ahead and Storage

This frosting can be made up to 3 days ahead and stored in the refrigerator in an airtight container.

Before using, let it sit at room temperature for about 30 minutes, then re-whip with a mixer until smooth.

Freezing Instructions

Homemade cream cheese frosting can be frozen for up to 1 month.

Thaw overnight in the refrigerator, then re-whip until smooth before using.

Where I Use This Frosting

This is the same frosting I use for:

One frosting. No switching recipes!

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