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This easy cream cheese frosting is the thick, creamy frosting I spread on my family’s favorite Pumpkin Bars. It takes just four ingredients (plus optional pumpkin pie spice) and comes together in about 10 minutes in a stand mixer. It’s delicious on so much more than pumpkin bars, too.
Cream Cheese Frosting
I first shared this cream cheese frosting as the topping for my Pumpkin Bars, the dessert I typically make for Thanksgiving and other fall holiday parties. Those bars are a family favorite, and the frosting is a big part of why everyone always loves them.
It’s an all-purpose frosting, though, and it works on all kinds of cakes, breads, bars, and muffins. I make it in my KitchenAid stand mixer with the whisk attachment. The method is simple: beat the cream cheese and butter until they’re completely smooth, then add the powdered sugar and mix. That one step, getting the base smooth before the sugar goes in, is the secret to a creamy frosting with no lumps.
You don’t need any special brands, either. Use whatever cream cheese and butter you like.
Equipment You’ll Need
To make this cream cheese frosting, you’ll need:
How Much Frosting Does This Make?
This recipe makes enough cream cheese frosting to cover one 9×13 pan of my Pumpkin Bars with a thick, generous layer, about 24 servings.
Pumpkin Spice Cream Cheese Frosting
For pumpkin desserts, I add 1 teaspoon of pumpkin pie spice along with the vanilla. It gives the cream cheese frosting a warm, cozy flavor that matches the spiced bars underneath. For everything else, leave it out and you have a classic vanilla cream cheese frosting.
You can make your own pumpkin pie spice, too. My recipe is coming soon: Homemade Pumpkin Pie Spice
Why I Choose Organic Ingredients
Organic cream cheese and grass-fed butter are easy swaps that work beautifully in this frosting. They’re the base of the whole recipe, so it’s nice to know a little more about how they’re produced.
Use whatever brands fit your family and your budget. This cream cheese frosting is delicious either way.
Ingredients for Cream Cheese Frosting
Exact amounts are also in the recipe card below.
- 8 ounces cream cheese, softened – One standard block. Any brand works. Let it soften on the counter first.
- 1/2 cup unsalted butter, softened – One stick. Beaten with the cream cheese for a rich, smooth base.
- 5 cups powdered sugar – Sweetens the frosting and makes it thick enough to spread in a generous layer.
- 1 1/2 teaspoons vanilla extract – Adds warm vanilla flavor.
- 1 teaspoon pumpkin pie spice (optional) – Add it when you’re frosting pumpkin desserts, like my pumpkin bars. Leave it out for a classic cream cheese frosting.
Step by Step: How to Make Cream Cheese Frosting
- Set the cream cheese and butter out on the counter until they’re softened.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and butter together until smooth and creamy, with no lumps.
- Add the powdered sugar about 1 cup at a time, mixing on low speed after each addition so it doesn’t fly out of the bowl.
- Mix in the vanilla extract, and the pumpkin pie spice if you’re using it.
- Beat until the frosting is fluffy and spreadable.
- Spread it over your completely cooled bars, cake, or bread.
Tips for Making Cream Cheese Frosting
Soften the cream cheese and butter first. Room-temperature cream cheese and butter blend together smoothly. Cold ones leave little lumps that won’t beat out.
Beat the base until smooth before adding sugar. This is the most important step. Once the cream cheese and butter are completely smooth, the powdered sugar mixes in evenly.
Add the sugar gradually on low speed. Adding about 1 cup at a time keeps a cloud of powdered sugar from coating your kitchen.
Use block cream cheese. Cream cheese from a block gives a thicker frosting than whipped cream cheese from a tub, which has more air and moisture.
Frost completely cooled treats. Even slightly warm bars or cake will melt the frosting. For my pumpkin bars, I let them cool until they’re cool to the touch, about 1 hour.
Chill it if it gets too soft. If your kitchen is warm and the frosting starts to feel loose, pop the bowl in the fridge for 15 to 20 minutes, then give it a quick stir.
Mistakes to Avoid When Making Cream Cheese Frosting
Using cold cream cheese. It won’t blend smoothly with the butter, and you’ll end up with lumps.
Adding all the powdered sugar to a lumpy base. Beat the cream cheese and butter smooth first, then add the sugar.
Overbeating once the sugar is in. Beating for a long time on high speed warms the frosting and can make it runny. Mix just until it’s fluffy and spreadable.
Frosting warm desserts. The frosting will melt and slide off. Let everything cool completely first.
Leaving it out too long. Cream cheese frosting isn’t shelf stable. Don’t let frosting, or anything frosted with it, sit out for more than 2 hours.
What to Put Cream Cheese Frosting On
This cream cheese frosting is my go-to for pumpkin bars, but it’s delicious on so many other treats. Here are 8 great ways to use it:
- Pumpkin Bars – My family’s favorite, and the reason I make this frosting. Add the pumpkin pie spice.
- Banana Bars – Soft banana bars and cream cheese frosting are a classic pair. Recipe coming soon.
- Pumpkin Cake – Spread it over a pumpkin sheet cake for a fall party. Recipe coming soon.
- The Best Pumpkin Bread – Spread a layer on top of a cooled loaf, or on individual slices.
- Best Banana Bread – Turns a simple loaf into a dessert.
- Wholesome Cottage Cheese Pumpkin Muffins – A little swirl on top makes them feel like cupcakes.
- Best Devil’s Food Cake – Tangy cream cheese frosting is a fun change from buttercream on rich chocolate cake.
- Carrot Cake – The classic cream cheese frosting cake. Recipe coming soon.
How to Store, Make Ahead, and Freeze Cream Cheese Frosting
To store: cream cheese frosting isn’t shelf stable, so keep it in the fridge. Store leftover frosting in an airtight glass container or jar in the refrigerator for 3 to 4 days. Anything frosted with it, like my pumpkin bars, also goes in the fridge in an airtight container. Don’t leave the frosting, or frosted treats, at room temperature for more than 2 hours (1 hour if it’s hotter than 90°F).
To make ahead: make the frosting up to 3 days before you need it and keep it covered in the fridge.
To freeze: spoon the frosting into a freezer-safe glass container or jar, leaving a little room at the top, and freeze for up to 3 months. Thaw it in the fridge overnight.
To re-whip: chilled frosting firms up. Let it sit on the counter for 20 to 30 minutes until it softens, then beat it in your stand mixer for 30 seconds to 1 minute, until it’s smooth, creamy, and spreadable again.
FAQs for Cream Cheese Frosting
Does cream cheese frosting need to be refrigerated?
Yes. Cream cheese isn’t shelf stable, so keep the frosting, and anything frosted with it, in the fridge. Don’t leave it out for more than 2 hours.
How long does cream cheese frosting last in the fridge?
3 to 4 days in an airtight glass container or jar.
Can I freeze cream cheese frosting?
Yes. Freeze it in a freezer-safe glass container for up to 3 months. Thaw it in the fridge overnight, then beat it for a few seconds to make it creamy again.
Can I make cream cheese frosting ahead of time?
Yes. Make it up to 3 days ahead and keep it covered in the fridge. Let it soften on the counter and re-whip it before using.
How much does this recipe make?
Enough to frost one 9×13 pan of pumpkin bars with a thick layer, about 24 servings.
Why is my cream cheese frosting lumpy?
Usually because the cream cheese was too cold, or the sugar went in before the cream cheese and butter were smooth. Soften them first and beat them smooth before adding the powdered sugar.
Why is my cream cheese frosting runny?
Overbeating, a warm kitchen, or using whipped tub cream cheese can make it soft. Use block cream cheese, mix just until fluffy, and chill the frosting for 15 to 20 minutes if it gets too loose.
Do I have to add the pumpkin pie spice?
No. It’s optional. I add it for pumpkin desserts like my pumpkin bars. Leave it out for a classic cream cheese frosting.
What kind of cream cheese and butter should I use?
Any brand works. I use unsalted butter, softened, and a standard 8-ounce block of cream cheese.
A Frosting for Every Season
I hope this easy cream cheese frosting becomes your go-to, whether it’s spread over a pan of pumpkin bars for Thanksgiving or a loaf of banana bread on a regular weeknight. If you make it, leave a comment and a star rating below, and tag me on Instagram at @our.family.cooks. I love seeing your kitchen creations!
Easy Cream Cheese Frosting
Equipment
- stand mixer
Ingredients
- 8 oz cream cheese softened (block style)
- 1/2 cup unsalted butter softened
- 5 cups powdered sugar
- 1 1/2 tsp vanilla extract
Optional (for pumpkin desserts)
- 1 tsp pumpkin pie spice optional; add for pumpkin bars and other pumpkin desserts
Instructions
- Let the cream cheese and butter soften on the counter.
- In a stand mixer fitted with the whisk attachment, beat the cream cheese and butter until smooth and creamy, with no lumps.
- Add the powdered sugar about 1 cup at a time, mixing on low after each addition.
- Mix in the vanilla extract, and the pumpkin pie spice if using.
- Beat until fluffy and spreadable. Don't overbeat.
- Spread over completely cooled bars, cake, or bread.
Notes
- Softening: soft cream cheese and butter make a smooth, lump-free frosting.
- Method: beat the cream cheese and butter smooth before adding the powdered sugar.
- Pumpkin pie spice: optional. Add it for pumpkin desserts; leave it out for classic cream cheese frosting.
- How much: frosts one 9×13 pan of pumpkin bars with a thick layer (about 24 servings).
- Cream cheese: block cream cheese makes a thicker frosting than whipped tub cream cheese. Any brand works.
- Storage: cream cheese frosting isn’t shelf stable. Keep leftovers in an airtight glass container in the fridge for 3–4 days. Don’t leave it (or frosted treats) out more than 2 hours.
- Make ahead: make up to 3 days ahead; keep covered in the fridge.
- Freezing: freeze in a freezer-safe glass container for up to 3 months. Thaw in the fridge overnight.
- Re-whip: let chilled frosting soften on the counter 20–30 minutes, then beat 30 seconds to 1 minute until creamy.
- Nutrition: estimate per serving (1/24 of the recipe), calculated from USDA FoodData Central data, without the optional pumpkin pie spice.
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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