Cream Cheese Buttercream

Sometimes everything in the universe aligns just so, and a little piece of perfection is the result.

I could sit here and go through a laundry list of perfect situations/things/people but then my perfection is not necessarily your perfection, so I’ll let your imagination wander as it will.

However, I’m sure there is one thing you and I could agree on.  And that one thing is the cream cheese buttercream frosting I created this past weekend.

On Saturday I took a picture of the epic greatness and shared it on Instagram (I love me some Instagram, by the way):

Isn’t it beautiful? So fluffy, so pure, so…plentiful.  Happy sigh.

I managed through unbelievable amounts of self control to not devour it right that very second.  Seriously, you have no idea the self control I had to practice.

The next day I frosted my carrot cake cupcakes with it:

Don’t you just wanna dive face-first into that? As you can see, the recipe makes puh-lenty of frosting, which made me happy because I wanted it piled sky-high! I frosted 16 cupcakes with this and I’m sure that if you wanted to make 24 (you know, the way the recipe tells you you should) you’d be able to cover them all very well.

But you know what’s sick and wrong? I didn’t even get to eat one on Easter.  I know, right? A crime!

Still, I knew they were good because Rob told me I wasn’t allowed to let anyone else have one.  So there you go.

And you know what? At the risk of being a horrible hostess and terrible overall person, I wish I’d listened to him.  They were just. that. amazing.

The cake? Boxed mix.  I admit it.  But I had enough cooking to do and a mix was an easy out.  Have you ever tried the Duncan Hines “Decadent” Carrot Cake mix? It’s well worth the shortcut, let me tell you.

But the frosting.  The frosting totally took it over the top and then some.

I knew I wanted to make a buttercream with cream cheese and reviewed lots and lots and lots of different recipes before I decided to just wing it and see what I ended up with.  And here’s the ridiculously simple but totally “happy groan worthy” result:

And that’s it! Easy, easy, easy.  And yes, I do feel as though the reminder to not eat it all at once needs to be part of the recipe.  Or else you might forget while taste testing and end up on the floor in a sugar coma.

Plus, just think…if you use it to frost 16 cupcakes, as I did, that’s only like 1 tbs of butter, 1/2 oz of cream cheese and 1/4 cup of powdered sugar per cupcake.  That totally makes it less unhealthy.  Right?


Sharing with Designs by Gollum, Simply Sweet Home,504 Main, Sumo’s Sweet Stuff,  A Southern Fairytale & 33 Shades of Green – I can’t wait to see what everyone else has to share!


That cream cheese frosting recipe is literally exactly the same as mine!! It IS delish!! Anything that starts out with two sticks of butter is bound to be good in my book!


Never have I been a fan of the cream cheese frosting, but this one is a recipe that I haven’t tried. I think it’s the butter. There’s enough buttery goodness to cut into the cream cheese to make it just right.


I need to stop hopping onto your blog when I’m hungry. I LOVE cream cheese, and who in their right mind doesn’t love frosting? So this, to me, is beyond a win-win situation! And? The way you describe your foods makes me want to just eat my computer screen. Which probably doesn’t taste nearly as delicious as your food.


I’m a big fan of the Cake Mix Doctor, aka She Who Says It Is Okay to Use Cake Mix. I agree with her (and you) that canned frosting is a no go. After homemade it is just inedible. She has a cream cheese frosting that uses less butter – I bet this is to die for. I will have to try it!


I just found your blog and am your newest follower. Thanks for creating such an inspiring and fun place to visit. This frosting looks AMAZING and I love your writing style!!


Thank you so much for the recipe! I love cream cheese frosting and homemade is the only way to go. I found you through sumo’s Sweet Stuff linky party. Come and say hi


Oh my yumm! Came over to return the #commenthour visit and this caught my eye! I am always looking for a good frosting recipe… I guess I have no choice but to bake something now, right 😉


This cream cheese buttercream is far to yummy.had a birthday party,I made two chocolate cakes and used the butter cream as filling,all my friends loved the filling,i loved it.great recipe,thankyou.

Mandy Williams

LOVE this…made THREE batches for my daughters birthday cake and cupcakes!! SO YUMMY!!

Latisha Grantham

This frosting was delish!..I used it on my sourcream butter pound family loved it..thank you!


Thanks for the recipe! I’m not much of a baker and now I can’t stop eating these little red velvet cupcakes. This is the first batch of icing that actually turned out good for me. I also posted your link on pinterest and it’s been a major hit!

Thanks again


This frosting is the bomb! I was making buttercream frosting and got the hunch for cream cheese with it and found your recipe! Uhmmmm…..I’m sold!!


I just found your recipe and it looks delish!! Does it have to be refrigerated?


this recipe sounds PERFECT for my daughters first birthday this saturday … can it be made ahead and kept in the refrigerator? Also, will it pipe easily and hold up sitting out for the party? thanks!

Mrs. Jen B

You can definitely make this ahead of time and leave it in the fridge – I first made it a day in advance and it kept beautifully, you may just want to leave it out for a little while before trying to pipe it out in order for it to soften back up. The stiffer the frosting, the better it will hold up over a period of time so you may want to add a bit more sugar in order to get a slightly stiffer consistency. Either way, I piped out all those cupcakes on Easter and they held up very well. Good luck!


This frosting is THE BEST thanks for sharing!! I used it on a white cake and it was delicious, totally made the cake. Thank you!!!


I used this recipe for my moms carrot cake cupcakes and it was delicious! I couldn’t get enough. To make it easier to pipe onto the cupcakes I added more powdered sugar.


This frosting was delicious! I only needed 18 cupcakes frosted & this worked great with some leftover. It was creamy & everyone LOVED it. It’s my go to frosting.


It is in reality a great and helpful piece of information. I’m satisfied that you simply shared this useful info with us.
Please keep us up to date like this. Thanks for sharing.


I’ve used the same carrot cake mix for years because it’s that delicious! I am making this recipe today and with the list of ingredients, how could it go wrong? I do want to add that instead of soaking the carrot/ raisin mix in hot water, I heat up simply apple juice and let them soak in that. Gives this “box” an amazing homemade taste! Thanks for sharing!


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