This is the best vanilla cream cheese frosting—smooth, balanced, and just sweet enough. It pairs beautifully with this sourdough vanilla cake with freshly milled flour, but truly, it’s the kind of frosting you’ll reach for every time.
The blend of butter, cream cheese, and real vanilla is whipped into a dreamy swirl that’s rich, but never too much. Spread it thick over fluffy cakes, swirl it on cupcakes, or save a spoonful for a quiet kitchen moment. We won’t tell.
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This is my favorite vanilla cream cheese buttercream frosting, and once you try it, you’ll know why. It starts with full-fat cream cheese, salted butter (because we love the flavor it brings here at the cottage), and a splash of pure vanilla extract for rich, creamy depth.
The texture is unbelievably fluffy, smooth, and perfectly spreadable. It’s endlessly versatile—I use it on everything from sourdough cinnamon rolls to pumpkin cinnamon rolls, and even our sourdough chocolate cake.
The secret is whipping it with a paddle attachment until it’s light and airy. It pairs beautifully with wedding cakes, chocolate cupcakes, or even a simple sheet cake.
Add a pinch of pumpkin spice or swirl in some vanilla bean paste to make it your own. However you make it, this frosting will have you scraping the mixing bowl clean every single time!
Why You’ll Love This Recipe
- Bold, Balanced Flavor – The mix of cream cheese, salted butter, and pure vanilla extract gives this frosting a perfect sweet-salty richness that complements any dessert.
- Light and Fluffy Texture – Whipped until airy with a paddle attachment, this frosting spreads and pipes beautifully on a layered cake without being too heavy. You can even omit the heavy whipping cream and pipe it on using a piping bag with a cake decorating tip.
- Incredibly Versatile – Use it on wedding cakes, sourdough cinnamon rolls, chocolate cupcakes, or dress it up with pumpkin spice or vanilla bean paste.
- Cottage-Tested Favorite – This homemade cream cheese frosting is our go to icing recipe in our kitchen. It is made often and loved on everything from birthdays to weekend bakes—it’s reliable, cozy, and always gets scraped clean.
Ingredients
- Full-Fat Cream Cheese – This is the heart of the frosting. It gives that signature tangy flavor and creamy texture you just can’t get with low-fat versions.
- Salted Butter – We use salted butter for its rich flavor and balance—it enhances the sweetness without overpowering it.
- Pure Vanilla Extract – A splash of good-quality vanilla brings warmth and depth, tying all the flavors together in the most comforting way.
What is Vanilla Cream Cheese Buttercream Frosting?
Vanilla cream cheese buttercream frosting is a smooth, fluffy blend of butter, cream cheese, powdered sugar, and vanilla. It’s a popular alternative to traditional buttercream because it has a slight tang and a richer, creamier texture.
The cream cheese adds body and a signature flavor that pairs beautifully with cakes, cupcakes, cinnamon rolls, and more. You’ll often see it used in Southern baking, on red velvet or carrot cakes, but it’s just as lovely on a simple sheet cake.
It’s sweet, silky, and incredibly easy to customize with different spices, extracts, or mix-ins.
Creative Twists & Variations
- Pumpkin Spice Version– Add 1–2 teaspoons of pumpkin spice and a tablespoon of pumpkin purĂ©e for a warm, fall-ready frosting. It’s dreamy on pumpkin cinnamon rolls, spice cakes, or even spread over banana bread.
- Maple Vanilla Buttercream– Swap out the vanilla extract for pure maple syrup or add 1 teaspoon in addition to the vanilla. The maple adds a cozy sweetness that’s perfect for brunch cakes and autumn bakes.
- Citrus Cream Cheese Frosting– Add 1 tablespoon of lemon or orange zest and a bit of juice to brighten things up. This version is especially good on carrot cake, vanilla cupcakes, or anything baked for spring gatherings.
- Gluten-Free Friendly– This recipe is naturally gluten-free as written, but always check that your vanilla extract and any added mix-ins are certified gluten-free if needed.
Tools You May Need
- Stand Mixer with Paddle Attachment or Electric Hand Mixer – I use my stand mixer almost daily, and the paddle attachment makes whipping this frosting effortless. It helps create that light, fluffy texture we all love.
- Large Mixing Bowl – If you’re using a hand mixer instead, a sturdy large bowl gives you the space to really beat the frosting well without making a mess.
- Flexible Silicone Spatula – This little tool makes scraping down the sides of the bowl (and sneaking a taste) a total breeze. It’s one of those things I always keep within reach.
- Airtight Storage Container – If you have any frosting left (rare around here!), storing it in a tight-sealing container keeps it fresh and ready to use later.
How To Make Your Vanilla Cream Cheese Buttercream Frosting
Step 1: Cream the Butter
In a stand mixer fitted with the paddle attachment—or a large mixing bowl with a hand mixer—beat the salted butter on medium-high speed until it’s soft, pale, and fluffy. This should take about 2–3 minutes and helps give the frosting that light texture.
Step 2: Add the Cream Cheese
Cut the cream cheese into chunks and add it to the butter, one piece at a time. Beat well after each addition until the mixture is smooth, creamy, and fully combined. Don’t rush this step—it’s key to a silky finish.
Step 3: Sift and Add the Sugar
In a separate bowl, sift the confectioners’ sugar to remove any clumps. With your mixer on low speed, slowly add the sugar to the butter and cream cheese mixture. Once it’s mostly incorporated, increase the speed to medium and beat until smooth.
Step 4: Finish with Vanilla and Cream
Pour in the vanilla extract and 2–3 tablespoons of heavy cream. Skip the heavy cream if you’re piping the frosting. Beat on medium-high for another 2–3 minutes until the frosting is light, fluffy, and holds soft peaks. If it feels too thick, add a little more cream,1 teaspoon at a time, until it’s just right.
Step 5: Using the Frosting or Store the Frosting
Use your frosting right away for the fluffiest results, or store it in an airtight container in the refrigerator for up to 5 days. When you’re ready to use it, let it soften at room temperature and give it a quick whip to bring it back to life. This recipe yields approximately 3 cups of frosting, enough to generously cover a two-layer cake or 24 cupcakes.
Tips for Best Results
- Use Room Temperature Ingredients– Ensure both your cream cheese and butter are at room temperature before mixing. This helps them blend smoothly, preventing lumps and achieving a creamy texture.
- Avoid Overbeating After Adding Sugar– Once you’ve incorporated the powdered sugar, mix just until combined. Overbeating at this stage can introduce too much air, leading to a frosting that’s too soft or even runny.
- Adjust Consistency with Cream or Sugar– If your frosting is too thick, add a teaspoon of heavy cream or milk at a time until you reach the desired consistency. Conversely, if it’s too thin, add a tablespoon of powdered sugar gradually.
- Chill Before Piping for Better Stability– If you plan to pipe the frosting, refrigerate it for about 15–20 minutes beforehand. This firms it up slightly, making it easier to work with and helping it hold its shape.
- Store Properly to Maintain Freshness– Store any leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it sit at room temperature for about 30 minutes and re-whip to restore its fluffy texture.
Cozy Pairings
- Chocolate Sourdough Cake Made With Freshly Milled Flour – Deep, rich, and moist—this cake is the perfect base for a generous layer of creamy frosting.
- Sourdough Vanilla Cake with Fresh Milled Flour – A soft, subtle vanilla cake that lets the tangy-sweet frosting shine in every bite.
- Sourdough Pumpkin Cinnamon Rolls – The warmth of pumpkin spice and cinnamon is only made better with a thick swirl of cream cheese buttercream on top.
- Sourdough Carrot Cake Recipe – Earthy, spiced, and full of texture—this cozy carrot cake and frosting combo is a match made in cottage kitchen heaven.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, you can! Just add about 1/4 teaspoon of salt to the recipe to help balance the sweetness. That said, we always prefer salted butter here at the cottage for its richer flavor and ease—no extra measuring needed.
How long can I store cream cheese buttercream frosting?
You can store it in an airtight container in the refrigerator for up to 5 days. Before using, let it sit at room temperature for 30 minutes, then give it a quick whip to bring back its fluffy texture.
Can I freeze this frosting?
Absolutely. Store it in a freezer-safe container for up to 3 months. Thaw it overnight in the fridge, then let it soften at room temperature before whipping it again to restore the texture.
How Much Does This Recipe Yield?
This recipe yields approximately 3 cups of frosting, enough to generously cover a two-layer cake or 24 cupcakes.
Storage Ideas
- Refrigerate in an Airtight Container– Store leftover frosting in a sealed container in the fridge for up to 5 days. Let it come to room temperature and re-whip before using.
- Freeze for Longer Storage– This frosting freezes well. Place in a freezer-safe container and store for up to 3 months. Thaw in the fridge overnight, then re-whip.
- Pre-Frosted Bakes Can Be Stored Too– Frosted cupcakes or cakes can be refrigerated for 2–3 days. Just cover them lightly with plastic wrap or store in a cake carrier to prevent drying out.
- Small Batch for Quick Use– Make a half batch if you just need enough for a few cinnamon rolls or a small cake—this frosting is easy to scale.
More Cozy Recipes From The Cottage;
- Sourdough Vanilla Cake with Fresh Milled Flour
- Easy Chocolate Cream Cheese Buttercream Frosting
- Cherry Hibiscus Tea Blend: A Cozy Springtime Recipe
- Sourdough Cherry Hand Pies with Freshly Milled Flour
Vanilla Cream Cheese Buttercream Frosting
Ingredients
- 1 cup Salted Butter(*use 1/4 tsp salt if using unsalted butter) softened
- 8 oz Full Fat Cream Cheese softened
- 4 cups Powdered Sugar sifted
- 1 tbsp Vanilla Extract
- 3 tbsp Heavy Whipping Cream
How To Make
- Cream the Butter- In a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, beat the butter on medium-high speed for 2–3 minutes until pale and fluffy.
- Add the Cream Cheese- Add the cream cheese in cubes, one piece at a time, beating well after each addition until fully incorporated and smooth
- Sift and Add Sugar- Sift the confectioners’ sugar into a separate bowl to remove any clumps. With the mixer on low, slowly add the sugar to the butter and cream cheese mixture. Mix until mostly combined.
- Add Vanilla and Cream- Pour in the vanilla extract and heavy cream*(dont .add heavy whipping cream if your going to be pipping this icing) Beat on medium-high speed for 2–3 more minutes until the frosting is fluffy and smooth. Add more cream, 1 teaspoon at a time, to adjust consistency as needed.
- Use or Store-Use immediately for best texture, or store in an airtight container in the fridge for up to 5 days. Let come to room temperature and re-whip before using.
Notes
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- Salted vs. Unsalted Butter: I always use salted butter for this recipe. It balances the sweetness beautifully and saves you from needing to measure out extra salt. If using unsalted, add 1/4 teaspoon of fine sea salt.
- Softened Ingredients Are Key: Be sure your butter and cream cheese are at room temperature before starting. Cold ingredients won’t blend smoothly and may leave lumps in the frosting.
- Sift the Sugar: Sifting the confectioners’ sugar helps ensure a smooth, lump-free texture and makes the mixing process much easier.
- Adjust Consistency: For a thicker frosting (ideal for piping), reduce the cream slightly. For a softer, more spreadable consistency, add an extra teaspoon or two of cream.
- How Much This Makes: 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 light swirl.
- Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. Bring to room temperature and re-whip before using. You can also freeze it for up to 3 months.
