THE BEST Cream Cheese Frosting/Filling (in over a dozen flavors!)

Ultra smooth, luscious cream cheese frosting that literally melts on your tongue. It's creamy, rich and buttery with that perfect not-too-sweet, cream cheese tang.

This is my all time favorite cream cheese frosting recipe ever! It couldn't be more simple to whip up, it pipes like a dream and also doubles as a perfect filling for cakes, cupcakes, pastries or cookies.

This super simple, ultra creamy, homemade cream cheese frosting will make any dessert taste like it's from a gourmet bakery. Even if you are using a box mix, add this cream cheese frosting on top and I promise, everyone will be asking you for the recipe!

The best part is, you can use this as a base for so many fun flavor combinations, from classic vanilla for red velvets, to tangy lemon, sweet strawberry, or even chocolate!

 will take your dessert to the next level! Whether you are frosting and filling a batch of fluffy, tender red velvets...

... topping off a batch of tart lemon bars...

... frosting a fresh berry studded layer cake...

... piping a creamy swirl onto a batch of cheesecake cupcakes...

... or filling thick, chewy red velvet sandwich cookies.


Best part is, it is sooo easy and turns out perfect every time- Ultra rich, smooth and creamy. I could seriously eat this stuff by the spoonful! And all you need are 4 ingredients!

Cream Cheese Frosting 

Yield: About 4 cups (enough to frost 24 cupcakes or a two layer cake*)
*half recipe if desired


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 8oz brick cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups (1lb) powdered sugar (confectioners' sugar), sifted 

With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in cream cheese and vanilla until smooth (make sure it is at room temperature so you don't get any lumps in your frosting). Add powdered sugar, 1 cup at a time on low speed, until fully incorporated. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 2-3 minutes until smooth and creamy.

Flavor Variations
    • Chocolate Cream Cheese: Sift in 1/2 cup unsweetened cocoa powder with powdered sugar
    • Cappuccino: Add 1-2 tablespoons instant espresso powder or instant coffee granules
    • Cookies & Cream: Add 1/2 cup cookie crumbs (6 Oreos)
    • Peanut Butter: Add 3/4 cup creamy peanut butter
    • Cinnamon: Add 1/4-1/2 teaspoon ground cinnamon
    • Coconut Cream: Add 1/4 teaspoon coconut extract and 1/2 cup whipped cream
    • Pumpkin Spice: Add 1/4 cup pumpkin puree and 1/2 tsp pumpkin pie spice
    • Strawberry: 34g/1.2oz pouch (about 2 cups) freeze-dried strawberries, that have been turned into powder in a food processor
    • Lemon/Orange/Lime/Citrus: Add 2 teaspoons of zest + 2 tablespoons fresh lemon juice (may need additional cup of powdered sugar), food coloring to match color of the fruit is optional
    • Candy Cane: 1 tablespoon finely crushed peppermint candies
    • Cherry: 1-2 tablespoons Maraschino cherry juice
    • Honey/Maple: Add 2-3 tablespoons honey or maple syrup
    • Mocha Cream Cheese: Add 1-2 tablespoons espresso powder and 1/3 cup unsweetened cocoa powder
    • Flavor extracts: Add 1/4t.-1/2t. flavor extract of your choice (coconut, almond, mint, etc.)
    • White ChocolateAdd 9 ounces of white chocolate, melted and cooled and reduce sugar to 2 cups

For more tips and tricks for using my frosting and filling, be sure to check out my other videos, by clicking the links below!