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–+ servings

Cream Cheese Frosting

A smooth and tangy cream cheese frosting with a rich, creamy texture. Perfect for topping carrot cake, red velvet cake, cupcakes, or spreading between cake layers.
Shared notes will appear here.
Sauces & Spreads
International
Kitchen Pace : 🕒
Servings: 1 batch
Recipe by NAVA Kitchen
Bowl of creamy cream cheese frosting with a spatula showing its smooth, spreadable texture.
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Ingredients:

  • 8 oz cream cheese, softened
  • 4 tbsp butter, softened
  • 1 –1½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt, optional

Method:

Start Cooking
  • In a bowl, beat the cream cheese and butter together until smooth and creamy.
  • Add powdered sugar gradually while mixing until the frosting becomes smooth and thick.
  • Mix in the vanilla extract and salt if using. Beat until light, creamy, and spreadable.
  • Use immediately or refrigerate briefly if the frosting becomes too soft. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Use softened cream cheese and butter for the smoothest texture.
  • Add powdered sugar gradually to control sweetness and thickness.
  • If the frosting becomes too soft, chill it for 10–15 minutes before spreading.
  • For a thicker frosting, add a little more powdered sugar.
 
Make it yours
  • Lemon: Add 1 tsp lemon zest for a bright citrus flavor.
  • Maple: Replace part of the sugar with 2 tbsp maple syrup for a deeper flavor.
  • Less Sweet: Use 1 cup powdered sugar for a more tangy frosting.
  • Chocolate: Mix in 2 tbsp cocoa powder for a chocolate cream cheese frosting.
 
 At the table
  • Spread over carrot cake, red velvet cake, banana cake, or cupcakes.
  • It also works well as a filling between cake layers or as a topping for sweet breads.

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Nutrition:

Calories: 1209 kcal | Carbohydrates: 13 g | Protein: 15 g | Fat: 123 g | Saturated Fat: 75 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 32 g | Trans Fat: 2 g | Cholesterol: 350 mg | Sodium: 1116 mg | Potassium: 328 mg | Sugar: 9 g | Vitamin A: 4446 IU | Vitamin C: 0.02 mg | Calcium: 235 mg | Iron: 0.3 mg
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