Cream Cheese Frosting


This as a simple but delicious and basic Cream Cheese Frosting. I use it for my Two Ingredient Pumpkin Spice Cake but you can use it on any cake, cookies, muffins etc. There are only four ingredients in this frosting that you probably already have in the house.




Put the butter and cream cheese in a large bowl.


Using a mixer on medium speed, blend to combine.


Add the powdered sugar and vanilla.


Blend on medium speed until smooth and creamy.


Frost and cover the dish with plastic wrap or

foil then store in the refrigerator.

Cream Cheese Frosting



  • 1/2 cup butter (1 stick), softened
  • 8 oz. cream cheese, softened
  • 4 cups powdered sugar (confectioner’s sugar)
  • 2 tsp vanilla extract


  1. In a large bowl cream the butter and the cream cheese with the mixer on medium speed.
  2. Add the powdered sugar and vanilla mixing until smooth and creamy.
  3. Frost your favorite cake, muffins, cookies etc. then serve.
  4. Store, covered, in the refrigerator. Take out 2 hours before serving.

Use 3 1/2 cups powdered sugar if you like the frosting less sweet.


    • Me too! I can eat it just with a spoon. Keep in mind though this frosted a 9” x 13” cake. You can easily cut the powdered sugar to find the taste you would want. That’s what’s nice about this recipe, add some and taste test then add more and taste etc. until you get what you like. Thanks for stopping by Stephen!

  1. Great basic recipe. I cringe when my husband buys a can of cream cheese frosting. It tastes like…sugar. I know the real thing is easy and so much better!

  2. The frosting looks good and the pictures below the blog of the one-bowl chocolate frosting and the pumpkin roll with the cream cheese frosting look delicious too!

  3. FOUR cups of sugar? EGADS! No wonder I love it! I LOVE cream cheese frosting!!! YUM! I love it on carrot cake, but your pumpkin cake looks perfect for it, too . . . 🙂

    • That’s why I said to add a few cups and taste it, that way it can be made to anyone’s taste. It was strange because the longer it sat the less sweet it tasted, like the cream cheese flavor came out the longer it sat. Keep in mind though, it is confectioners sugar not granulated.

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