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Cream Cheese Frosting II

"This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it."
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10 m servings 140 cals
Original recipe yields 24 servings (3 cups)


  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

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Read all reviews 3555
  1. 4675 Ratings

Most helpful positive review

I give it a 5 star with these changes. I only used 1 - 8 oz. cream cheese, 1/4 c. butter, and 2 c. powdered sugar, 1 1/2 tsp. vanilla. It covered a 9 x 13 carrot cake perfectly.

Most helpful critical review

Not a frosting, more like an icing. Very runny after following the recipe exactly. Had to alter the end product to try and thicken it enough so it wouldn't run off my cupcakes. I wish I would ...

Most helpful
Most positive
Least positive

I give it a 5 star with these changes. I only used 1 - 8 oz. cream cheese, 1/4 c. butter, and 2 c. powdered sugar, 1 1/2 tsp. vanilla. It covered a 9 x 13 carrot cake perfectly.

Note: You need to know that this cream cheese frosting is for the person that wants a REAL cream cheese taste, as if they were eating actual cheesecake. This is not a sweet, sweet, sugary frost...

Oh my goodness, this is a simple and yummy recipe and only took 15 minutes in my mixer. Make sure you start with room tempurature or softened butter and cream cheese. It will make your life a ...

Great recipe! I used a slightly different method: beat softened cream cheese with vanilla until smooth, then add softened butter a little at time, beating until smooth. Finally, add powdered ...

This recipe has both an unusually high proportion of cheese and low proportion of sugar (IMO). I like the resulting flavor, but it isn’t for everyone. For a less 'in your face' cheese flavor, I ...

This frosting could be eaten by the spoonful. Thought it was a tiny bit too tangy, so I used 3 cups of powdered sugar instead of 2. I used it to top a carrot cake, and everyone wanted the reci...

It was the lesser amount of butter and sugar that made me curious to try this recipe over what I've been making since forever. I don't know how this would have held up on a layer cake as it woul...

This was delicious!!!! I cut the recipe in half and it came out perfect. Also everytime I make homemade frosting, I always add a 1/2 cup of cool whip, it makes it so much fluffier, and yummy. It...

This frosting is EXCELLENT! It makes enough to frost two 9" cakes, sides and all! The flavour is delicious and the consistency is perfect!