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Why You’ll Love This Recipe
When I think about frosting that truly makes a cake, my mind always goes to cream cheese. Sure, buttercream is the classic go-to—it’s versatile, it’s sweet, and it can be flavored a hundred ways—but when you’re baking something bold, like red velvet or pumpkin bundt cake, you need something with a little more personality. Something tangy. Something dreamy. Something like… cream cheese frosting.
This frosting is my secret weapon for elevating desserts that already have a rich flavor on their own. I’m talking banana cake for a birthday, pumpkin bundt cake on Thanksgiving, or even red velvet cupcakes when you’re feeling fancy. That little tang from the cream cheese cuts through the sweetness and brings the whole dessert to life.
And here’s the best part: it’s fast. Like frost-your-cake-in-under-10-minutes fast.
Watch how I make this recipe
Tools That Make It Easier
You do not need a ton of fancy gadgets to make this cream cheese frosting, but having the right basics definitely helps things go smoother (and cleaner—looking at you, powdered sugar cloud).
You do not need a ton of fancy gadgets to make this cream cheese frosting, but having the right basics definitely helps things go smoother (and cleaner—looking at you, powdered sugar cloud).
- Glass mixing bowl I love using clear glass so I can see that everything’s properly combined. Plus, it looks pretty in photos.
- Hand mixer A must for getting that smooth, fluffy texture. You can use a stand mixer too, but I usually grab my hand mixer for small batches.
- Spatulas Makes scraping down the bowl easier and gets every bit of frosting into the piping bag.
What You’ll Need From Your Pantry
Let’s be real—frosting can make or break a dessert. This one is smooth, pipeable, spreadable, and has just the right balance of creamy and sweet. It’s also super reliable and comes together with just a handful of ingredients I almost always have on hand:
- 8 oz Cream Cheese – softened
- ¼ Cup Butter – room temperature
- 2 tbsp Sour Cream
- 2 tsp Vanilla Extract
- 16 oz Confectioners Sugar
That’s it! No weird ingredients, no stovetop steps, no drama. Just whip it all together in a bowl and you’re done.
Before You Start: My Quick Tip
If there’s one thing I’ve learned (the hard way, of course), it’s that room temperature ingredients make all the difference. Cold cream cheese straight from the fridge? It will clump, no matter how hard your mixer tries. Cold butter? Just as stubborn.
So here’s what I do: I take the cream cheese and butter out about 30–45 minutes before I start. Letting them soften naturally ensures you get that silky-smooth frosting texture without any lumps or overmixing. If you’re in a rush, I’ve got a few tricks in my How to Soften Butter Quickly post that might save the day.
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Let’s Make It Together
- Measure and prep all ingredients.
- In a glass bowl, beat softened cream cheese, room-temp butter, sour cream, and vanilla with a hand mixer until light and fluffy.
- Add powdered sugar in thirds, mixing well after each addition until smooth and creamy.
- Frosting is ready to use once fully blended and lump-free.
Recipe variations
Once you master the base cream cheese frosting (and trust me, you will), it’s super easy to give it a little twist depending on what you’re baking—or just what you’re craving.
Here are a few of my favorite ways to mix it up:
- Lemon Zest – Add a teaspoon of fresh lemon zest for a bright, citrusy kick. Perfect with lemon cupcakes or spring cakes.
- Cinnamon Spice – Mix in ¼ tsp ground cinnamon for cozy fall vibes. Try it on pumpkin bread or apple cupcakes.
- Chocolate Version – Stir in 2 tablespoons of unsweetened cocoa powder for a tangy chocolate frosting that pairs beautifully with chocolate bundt cake.
- Maple Syrup – Swap 1 tablespoon of powdered sugar for 1 tablespoon of maple syrup for a slightly earthy sweetness. Amazing on banana muffins or spice cake.
I love using this same frosting base across different bakes—it saves time and gives me so much flexibility to get creative without starting from scratch each time.
Cut, Serve, and Store It Like a Pro
If you have leftovers (rare, but it happens), here’s what to do:
- Fridge: Store in an airtight container for up to 3 days. Label the date—you’ll thank yourself.
- Freezer: Scoop into a zip-top bag, seal, and freeze for up to 1 month. When you’re ready to use it again, thaw to room temperature and whip it up again.
- On a cake: It’ll stay fresh as long as your cake or pastry does.
Dreamy Desserts That Love Cream Cheese Frosting
Here’s where this frosting really shines. I love pairing it with bold, warm flavors. If you’re baking any of these, do yourself a favor and frost generously:
- Red Velvet Bundt Cake
- Red Velvet Cupcakes
- Pumpkin Pancakes
- Pumpkin Pie Mug Cake
- Pumpkin Bread
- Pumpkin Bundt Cake
Want More Frosting Ideas?
Sometimes you want to change it up. That’s why I’ve got a whole collection of frostings and glazes that will take your baked goods from good to unforgettable.
Try these next:
- Chocolate Glaze for Bundt Cakes
- Homemade Whipped Cream
- Meringue Frosting
- Homemade Strawberry Buttercream Frosting
- Chocolate Ganache
- Toffee Glaze
- Easy Bundt Cake Glaze
- Easy Bundt Cake Frosting
Cream Cheese Frosting
Ingredients
- 8 oz Cream Cheese Softened
- ¼ Cup Butter room temperature
- 2 tbsp Sour Cream
- 2 tsp Vanilla Extract
- 16 oz Confectioners Sugar
Instructions
- Start by measuring out all of your ingredients so everything is ready to go.
- In a glass mixing bowl, beat together the softened cream cheese, butter at room temperature, sour cream, and vanilla extract using a hand mixer until the mixture becomes light and fluffy.
- Gradually add the powdered sugar in thirds, mixing well after each addition to keep the texture smooth.
- Once all the sugar is fully incorporated and the frosting looks smooth and creamy, it is ready to use.To decorate: Use a cake spatula, silicone spatula, or piping bag to apply the frosting.To pipe the frosting: Spoon it into a pastry bag fitted with a metal tip, twist the top, and trim any extra bag length before piping.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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