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+ servings
Carrot Cake, Cupcakes, Cream Cheese, Frosting

Cream Cheese Frosting Recipe

Arlene Mobley - Flour On My Face
This easy cream cheese frosting recipe comes from a family recipe. This 10 minute carrot cupcake frosting is thick and creamy.
5 from 2 votes
Prep Time 10 mins
Chill 2 hrs
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 24 Servings
Calories 96 kcal


  • 3 ¼ cup powdered sugar
  • 8 ounces cream cheese (softened)
  • 1 stick butter (softened)
  • 1 ½ teaspoons Vanilla Extract
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  • Beat the cream cheese and butter together until smooth.
  • Add vanilla extract and beat for one minute on high.
  • Add powdered sugar one cup at a time. Beating until smooth in between each cup of sugar. After the 3rd cup of powdered sugar check the consistency.
  • Add remaining ¼ cup of sugar if needed.
  • Chill for two hours or overnight before using.

Recipe Expert Tips

  • Cream cheese: Cream cheese should be room temperature.
  • Softened butter: The butter should be room temperature and very soft so it will beat into the cream cheese and powdered sugar lump free.
  • Makes: This recipe makes enough cream cheese frosting to frost 24 cupcakes.
  • Nutritional values: Are for a thick layer of frosting on one cupcake. Does not include the cupcake.


Serving: 1Cupcake | Calories: 96kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 14mg | Sugar: 16g | Vitamin A: 127IU | Calcium: 9mg | Iron: 1mg
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