The Best Cream Cheese Frosting Recipe

A cream cheese frosting recipe that's quick and easy! If you love cream cheese frosting but hate when it feels heavy, this is the one for you. A light and fluffy whipped cream cheese frosting for cakes, cinnamon rolls, and bakes.

This easy cream cheese frosting recipe is light, sweet, and whipped to perfection. I find it to be the perfect balance of tangy cream cheese and just the right amount of sweetness. This cream cheese frosting recipe is my go-to for cinnamon rolls, cakes, cupcakes, and even a spoon straight from the bowl (no judgment here!).

Sourdough Cinnamon Rolls with Whipped Cream Cheese Frost

Ingredients you’ll need for Cream Cheese Frosting

• 4 oz (112g) cream cheese (softened)

  • dairy-free version: I use the DF cream cheese (any brand should do the trick) from the stores

• 1 cup (120g) heavy whipping cream

  • dairy-free version: I use the DF (any brand should do the trick) heavy cream from the stores

• ½ cup (60g) powdered sugar

• 1 tbsp honey or maple syrup (use good quality for the best flavor)

• 2 tsp vanilla extract

• 1 tsp milk (I use almond milk, but any works)

Instructions for Cream Cheese Frosting Recipe

1. Whip the cream cheese

   In a mixing bowl, beat the softened cream cheese until it’s smooth and fluffy (no lumps).

   
   

2. Add sweetness & flavor

   Mix in the powdered sugar, honey (or maple syrup), and vanilla extract until fully incorporated.

   
   

3. Fold in the cream

   With the mixer on low, slowly pour in the heavy whipping cream. Once mostly combined, increase the speed and whip until it’s light, fluffy, and spreadable (about 2–3 minutes).

   
   

4. Adjust texture

   If it’s too stiff, drizzle in the milk (1 tsp at a time) until you hit your desired consistency.

   • For extra stability, chill the frosting in the fridge 15 minutes before using.

   • If you want it sweeter, add 1–2 Tbsp more powdered sugar—but go slow (you can always add more, you can’t take it out).

   • Want more tang? Use 6 oz cream cheese instead of 4 oz to up the tang and richness.

cinnamon roll big bites only here

Tips & Best Practices

• Use full-fat cream cheese (brick style, not tub/spread) for best texture.

• Make sure cream cheese is properly softened (too cold → lumps, too warm → runny)

• Don’t overmix—once the frosting is smooth and fluffy, stop. Overwhipping can break the emulsion.

• If the frosting softens too much at room temperature, chill briefly and rewhip.

• To make it lighter (less dense), whipping in cream helps aerate it.

a morning spent baking and journaling

Usage & Best Pairings

This frosting works beautifully on:

• Cinnamon rolls

• Layer cakes

• Cupcakes

• Sweet breads

• Or just on cookies

  
  

It’s light yet flavorful, and people always tell me it doesn’t feel too sweet or heavy, just right.