Cream Cheese Buttercream Frosting

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Total Time: 10


A light and creamy frosting made of butter, cream cheese and sugar.



  • 1 package cream cheese, softened, 8 ounce
  • 2 sticks real butter, room temperature
  • 2 teaspoon pure Vanilla extract
  • 5 cups powdered sugar
  • 1 teaspoon milk, if needed


  1. Place cream cheese in the bowl of a stand mixer, or use a hand mixer. Using the whisk attachment, if using a stand mixer, mix the cream cheese on medium speed for about one minute until light and creamy.
  2. Add the butter and vanilla and mix on medium speed for about one more minute until combined and light and creamy again.
  3. Add the powdered sugar, one cup at a time, on low speed until incorporated. Mix on medium speed for about one minute until real light and fluffy. If you add a little too much sugar, just add a tiny bit of milk to thin to the right consistency.
  4. Use immediately or refrigerate until ready to use.


  • Yield: Frosts 24 cupcakes or up to a three layer 9″ cake.
  • Frosting will keep for at one week in a refrigerator. Whip again for about one minute before using.
  • Refrigerate if not eating the same day.