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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 minutes
Chill 2 hours
Total Time 2 hours 10 minutes
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: 1CupcakeCalories: 96kcalCarbohydrates: 17gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 10mgSodium: 31mgPotassium: 14mgSugar: 16gVitamin A: 127IUCalcium: 9mgIron: 1mg
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