Basic Cream Cheese Frosting

This cream cheese frosting is sweet, tangy, and irresistibly rich. What's not to love?

Cream Cheese Frosting Ingredients

It's easy to make this cream cheese frosting recipe with just four ingredients:

· Cream cheese: Of course, you'll need cream cheese!
· Butter: You'll also need a stick of softened butter.
· Vanilla: Vanilla extract enhances the flavor.
· Confectioners' sugar: Confectioners' sugar easily dissolves into the cream cheese frosting.

How to Make Cream Cheese Frosting

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make homemade cream cheese frosting: Beat the cream cheese, butter, and vanilla together until creamy. Gradually beat in the confectioners' sugar until the mixture is smooth. That's it!

What to Do with Cream Cheese Frosting

Cream cheese frosting is the perfect finishing touch for cakes, cupcakes, cinnamon rolls, and so much more. If you want to eat it with a spoon, though, that's OK too! Try one of these delicious ideas:

· Best Carrot Cake
· Red Velvet Cupcakes
· Moist, Tender Spice Cake
· 90-Minute Cinnamon Rolls
· One-Bowl Chocolate Cake

Does Cream Cheese Frosting Need to Be Refrigerated?

Yes, cream cheese frosting should never sit at room temperature for more than a few hours at a time. Store the frosting in an airtight container in the refrigerator for up to three days.

To store a cake frosted with cream cheese cheese frosting, chill the uncovered cake in the fridge for at least 15 minutes so that the frosting hardens slightly. Cover with plastic wrap in the fridge for up to three days.

Learn more: How to Store a Frosted Cake

Can You Freeze Cream Cheese Frosting?

Yes! You can freeze cream cheese frosting for up to one month. The texture might change a little bit, but it'll still be delicious.

Allrecipes Community Tips and Praise

"Classic, tried, and true," according to one Allrecipes community member. "Also great on pumpkin muffins and cinnamon rolls!! Good recipe to have in your file."

"I made the frosting as directed and it is fluffy and delicious," raves Bethann. "I frosted the Easy Pumpkin Bars with it."

"This recipe is great — I added some salt as well which just increased the flavour that much more."

Editorial contributions by Corey Williams