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Easy Cream Cheese Frosting

Easy Cream Cheese Frosting

Easy cream cheese frosting made with cream cheese, butter, powdered sugar and vanilla in a stand mixer. Thick, creamy and spreadable, with optional pumpkin pie spice for pumpkin bars and other fall desserts.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 165 kcal

Equipment

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.
    Cream cheese and butter beaten smooth with the whisk attachment in a stand mixer bowl
  • Add the powdered sugar about 1 cup at a time, mixing on low after each addition.
    Adding powdered sugar to cream cheese and butter in a stand mixer
  • Mix in the vanilla extract, and the pumpkin pie spice if using.
  • Beat until fluffy and spreadable. Don't overbeat.
    Fluffy cream cheese frosting on a stand mixer whisk attachment
  • Spread over completely cooled bars, cake, or bread.
    Spreading cream cheese frosting over pumpkin bars in a 9x13 pan with an offset spatula

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 9x13 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

Calories: 165kcalCarbohydrates: 25.5gProtein: 0.6gFat: 7.1gSaturated Fat: 4.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.9gTrans Fat: 0.1gCholesterol: 19.7mgSodium: 30.7mgPotassium: 14.5mgSugar: 24.8gVitamin A: 223IUCalcium: 10.6mg
Keyword cream cheese frosting, cream cheese frosting for pumpkin bars, easy cream cheese frosting, homemade cream cheese frosting, pumpkin spice cream cheese frosting
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