Cream cheese frosting

Cream cheese frosting. It’s the frosting that makes everything taste better. I like it on key lime cake, carrot cake, chocolate cake, and of course anything red velvet. I started my baking business on February 14th, 2012. Valentine’s Day!! So of course everyone wanted Red velvet cupcakes and cookies, so I had to learn how to make cream cheese frosting quick. I didn’t get it right the first time, or the second, or third but the moment I nailed it, I knew it in my heart and tastebuds. 

I had two main issues when trying to perfect this recipe. First, because the recipe has so much sugar, I kept losing the cream cheese flavor until I bumped up the cream cheese. That’s why we have 32 ounces of cream cheese in the recipe but it is so worth it. 

The other issue was the texture. I was new at this so I didn’t know how frostings should actually look when they’re done. Rookie mistake. Until one day I let the mixer keep going while I focused on something else and let me tell you, that was the best  move I could’ve made. Turns out the longer you mix or whip the frosting more air gets into the mixture and creates a nice light, airy, and whipped frosting. That is what you want for this recipe!

Let’s get started!

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Cream cheese frosting

  • Author: Jaylynn Little
  • Cook Time: 10
  • Total Time: 10
  • Category: Frostings & Spreads


Easy smooth and creamy cream cheese frosting



  • 4 (8oz) blocks cream cheese, softened
  • 1 cup unsalted butter (2 sticks), softened
  • 1 tbsp vanilla extract
  • 4 cups confectioners sugar


  1. In a large bowl, beat the cream cheese and butter on high until smooth and creamy. Try to get all of the lumps out. Add in the vanilla extract.
  2. Turn your mixer down to low speed and gradually add in the sugar. Mix until everything is combined.
  3. Turn your mixer up to medium high and continue to mix until the cream cheese frosting has a light and whipped texture.
  4. Store in the refrigerator for about an hour so that it can firm up.

Keywords: Cream cheese frosting

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