This vanilla cream cheese frosting combines salted butter, cream cheese, powdered sugar, and real vanilla extract into a smooth, tangy frosting with a rich, creamy texture that spreads cleanly and pipes beautifully.
It is fluffy enough to swirl onto cupcakes, sturdy enough to layer between cake tiers, and rich enough to finish Sourdough Cinnamon Rolls with that classic cream cheese drizzle.
This frosting pairs beautifully on Sourdough Vanilla Cake with Fresh Milled Flour, Sourdough Discard Carrot Cake with Cream Cheese Frosting, and Chocolate Sourdough Cake Made With Freshly Milled Flour — or swap to Chocolate Buttercream Frosting when you want a richer, deeper finish.
Why You’ll Love This Recipe
Ingredients
Variations & Add-Ins
Recipe Tips
Start with room temperature ingredients – Both the butter and cream cheese need to be fully softened before mixing. Cold ingredients do not blend smoothly and leave lumps in the finished frosting that are difficult to remove once the sugar is added.
Whip the butter first – Beat the butter alone for 2 to 3 minutes before adding the cream cheese. This builds a light, airy base and makes the finished frosting noticeably fluffier than skipping this step.
Add cream cheese one piece at a time – Cut the cream cheese into cubes and add them one at a time, beating well after each addition. This keeps the mixture smooth and prevents the frosting from becoming lumpy or curdled.
Sift the powdered sugar – Sifting before adding removes clumps and produces a silky, smooth texture in the finished frosting. Skipping this step can leave small lumps that do not beat out fully.
Adjust consistency before using – For piping, skip the heavy cream or reduce it to 1 tablespoon. For spreading and layering, add all 3 tablespoons and beat until light and fluffy. Add extra cream 1 teaspoon at a time if you need a softer finish.
Chill before piping – If the frosting feels too soft after mixing, refrigerate it for 15 to 20 minutes before piping. This firms it up slightly and helps it hold a clean shape through a piping tip.
Instructions
- Cream the butter – In a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, beat the softened salted butter on medium-high speed for 2 to 3 minutes until pale and fluffy. This step builds the light, airy base for the finished frosting.
- Add the cream cheese – Cut the cream cheese into cubes and add them one piece at a time, beating well after each addition until fully incorporated and smooth. The mixture should look creamy and uniform before the sugar goes in.
- Sift and add the sugar – Sift the powdered sugar into a separate bowl to remove any clumps. With the mixer on low, slowly add the sifted sugar to the butter and cream cheese mixture. Mix until mostly combined, then increase to medium speed and beat until smooth.
- Add the vanilla and cream – Pour in the vanilla extract. For a spreadable frosting, add the heavy whipping cream now. For a firmer frosting suited to piping, skip the heavy cream or reduce to 1 tablespoon. Beat on medium-high for 2 to 3 more minutes until the frosting is light, fluffy, and holds soft peaks.
- Adjust and use – Taste and adjust as needed, adding cream 1 teaspoon at a time for a softer texture or a tablespoon of powdered sugar for a firmer finish. Use immediately for the fluffiest texture, or store in an airtight container in the refrigerator for up to 5 days.
Freezing and Storage
- Refrigerate for short-term storage – Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before using and re-whip briefly to restore the fluffy texture.
- Freeze for longer storage – This frosting freezes well for up to 3 months in a freezer-safe airtight container. Thaw overnight in the refrigerator, then let it come to room temperature and re-whip before using.
- Frosted bakes can be refrigerated – Frosted cakes and cupcakes keep in the refrigerator for 2 to 3 days. Cover loosely with plastic wrap or store in a cake carrier to keep the frosting from drying out.
- Make a half batch for smaller bakes – This recipe yields about 3 cups of frosting, enough for a 2-layer 8-inch cake, a 9×13 sheet cake, or 24 cupcakes with a generous swirl. Halve the recipe for cinnamon rolls or a small single-layer cake.
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Vanilla Cream Cheese Frosting
Equipment
- 1 stand mixer with paddle attachment or hand mixer
- 1 Large mixing bowl
- 1 flexible silicone spatula
- 1 sifter or fine mesh strainer
Ingredients
- 1 cup salted butter softened, 226 grams
- 8 ounces full-fat brick-style cream cheese softened and cubed, 226 grams
- 4 cups powdered sugar sifted, 480 grams
- 1 tablespoon pure vanilla extract 15 grams
- 3 tablespoons heavy whipping cream 45 grams (reduce or skip for piping)
Instructions
- Cream the butter – In a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, beat the softened salted butter on medium-high speed for 2 to 3 minutes until pale and fluffy.
- Add the cream cheese – Cut the cream cheese into cubes and add one piece at a time, beating well after each addition until fully incorporated and smooth.
- Sift and add the sugar – Sift the powdered sugar into a separate bowl to remove any clumps. With the mixer on low, slowly add the sifted sugar to the butter and cream cheese mixture. Mix until mostly combined, then increase to medium speed and beat until smooth.
- Add the vanilla and cream – Pour in the vanilla extract. For a spreadable frosting, add the heavy whipping cream now. For a firmer frosting suited to piping, skip the heavy cream or reduce to 1 tablespoon. Beat on medium-high for 2 to 3 more minutes until light, fluffy, and holding soft peaks.
- Adjust and use – Add cream 1 teaspoon at a time for a softer texture or a tablespoon of powdered sugar for a firmer finish. Use immediately for the fluffiest texture, or store in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition
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Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
