Cream Cheese Buttercream Recipe

pipeable cream cheese buttercream
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I am so excited to share this Cream Cheese Buttercream recipe with you because it is one of my most requested frosting recipes of all time! Although I include it with my recipes for Red Velvet Cake, Pumpkin Layer Cake, Lemon Layer Cake, and Pumpkin Cupcakes, I finally decided to create a standalone post just for this frosting. It’s the perfect consistency for piping, frosting cakes smooth, and decorating cupcakes, all without being too sweet or complicated to make. It’s become my go-to and I hope you love it as much as I do! 

cream cheese buttercream recipe by sugar and sparrow

Before this recipe, I dreaded working with Cream Cheese Buttercream because it’s usually so soft (unless you add way too much powdered sugar). After lots of experimenting and researching though, I found some ways to thicken it up for cake decorating and now it’s a joy to work with! To make it the perfect consistency, I like to add cornstarch in with the powdered sugar. It helps thicken and stabilize the frosting without adding any flavor – basically like adding powdered sugar without the sweetness! You can certainly skip the cornstarch and still have a great Cream Cheese Buttercream as well – it’ll just be a little bit softer. 

cream cheese frosting recipe

Another important ingredient in this frosting is brick-style full-fat cream cheese. It’s critical that you don’t use low-fat or spreadable cream cheese, as these variations contain way more water than the full-fat brick kind. That means your frosting will be extra soft, liquidy, and overall frustrating to work with. I always use the Philadelphia brand, but feel free to experiment with other brands as long as they meet the general requirements. 

cream cheese buttercream for cake decorating
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One more tip for working with Cream Cheese Buttercream: if you find that your kitchen environment is humid or the frosting is still a bit soft, pop it in the refrigerator for 10-15 minutes, then re-mix it on low in your stand mixer. The butter in the recipe will solidify a little bit in the refrigerator, so the overall buttercream should feel a bit thicker afterwards. 

cream cheese frosting for cake decorating

Here’s a quick video to show you how to make this Cream Cheese Buttercream before you read all about it below:

If you love recipe videos like this one, be sure to check out my YouTube channel! I’ve got a growing collection of recipes, decorating tutorials, and Cake Basics over there. Hit the subscribe button on my page so you never miss a new video.

pipeable cream cheese buttercream
5 from 1 vote

Cream Cheese Buttercream

A delicious, borderline addicting cream cheese frosting that's the perfect consistency for piping, filling and stacking layer cakes, and decorating cakes and cupcakes.

Prep Time 15 minutes
Servings 3 Cups


  • 4 Cups (480g) powdered sugar
  • 1/4 Cup (32g) cornstarch optional*
  • 1/2 Cup (113g) unsalted butter, room temperature
  • 8 Oz (226g) full-fat cream cheese, room temperature brick-style, not the spread
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp salt


  1. Sift together the powdered sugar and cornstarch (if using) and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on medium-high until light, fluffy, and uniform (no lumps), about 5 minutes.

  2. Turn the mixer to low speed and add the powdered sugar and cornstarch mixture a few cups at a time, mixing thoroughly after each addition and scraping down the bowl and paddle as needed. Add the vanilla and salt and mix on low for another minute, until fully combined and smooth.

Recipe Notes

*Cornstarch helps thicken the consistency of the cream cheese buttercream without adding any flavor. I highly recommend it if you’re using this frosting to pipe intricate details.

Yield: This recipe makes enough to frost 24 cupcakes, or fill and crumb coat a triple layer 6-inch cake or double layer 8-inch cake.  

To Make Ahead: You can store this Cream Cheese Buttercream in an airtight container and keep it in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix it with your stand mixer on low speed until it’s smooth and uniform. 

Storage: Decorated cakes and cupcakes with Cream Cheese Buttercream should be stored in the refrigerator until an hour before serving.

Did you make this Cream Cheese Buttercream? I want to know how it went! Let me know in the comments below or feel free to tag @sugarandsparrowco on Instagram. I’d love to see how you used it!


  1. I am excited to try this recipe. Could I make this into a chocolate cream cheese frosting using cocoa? If so, would I use Dutch processed or regular cocoa?

    • Hi Rachel! I’m so excited for you to try this recipe and you can absolutely make it into chocolate cream cheese buttercream. It won’t matter if you use Dutch processed or regular for the frosting since it doesn’t require baking. I would add up to 1/2 Cup of cocoa to make it chocolate flavored. Let me know how it goes!

  2. 5 stars
    Best cream cheese buttercream I’ve ever worked with! Pipes beautifully and tastes amazing!

  3. Sharon McDowell

    Hi Whitney, thank you for this recipe, looks great. Quick question about the cheese. Cannot get brick style, only the spreadable type. Will it retain its structure?

    • Hi Sharon! You can certainly try it with the spreadable kind, but from what I’ve read it will be a lot softer.

  4. Christina

    Could you add strawberry preserves to make a strawberry frosting? How much would I need? I’m also wondering about peanut butter, if that could be used and how much.

    I’m looking forward to trying this recipe!

    • Hi Christina! I’ve never tried adding strawberry preserves or peanut butter to cream cheese frosting, so it would definitely be an experiment. If you’re wanting a strawberry buttercream I would try adding 17g of freeze dried strawberries per batch (ground into powder) instead of preserves. That will give the frosting powerful flavor without adding any liquid. And if you want to try peanut butter, I’d add 1/4 Cup in with the butter and cream cheese at the beginning. Hope that helps!

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