This easy 2-Ingredient Cream Cheese Frosting is the easiest frosting recipe ever, perfect to spread on top of cupcakes or cakes.
Plus, the recipe is gluten-free, and a keto-friendly option is provided.
We all love frosting on top of cakes and cupcakes, but it doesn’t have to use butter or be overly complicated.
Here I am sharing an easy spreadable frosting recipe using only 2 ingredients and no butter. It’s not a frosting for piping as it’s very slimy and won’t hold its shape in a piping bag.
How To Make 2-Ingredient Cream Cheese Frosting
You only need 2 ingredients to make this light and fluffy Cream Cheese Frosting.
- Cream Cheese – make sure you softened the cream cheese at room temperature before beating with the stand mixer.
- Powdered Sugar – or you can use sugar-free powdered erythritol or allulose for a keto-friendly option.
First, cut the block of cream cheese into small pieces or cubes, and keep for 30 minutes at room temperature to soften.
Next, place the cream cheese into a large mixing bowl, or the bowl of your stand mixer. Using the paddle attachment of the stand mixer, or a hand beater, start beating the cream cheese on low speed.
Then, increase speed and beat for about 1 minute until light and fluffy. If your cream cheese is too thick, add 1 to 2 tablespoons of milk or cream to soften.
Finally, stop the beater, add powder sugar, and beat again on low speed first. Then, when the sugar starts to incorporate well, increase speed and beat until the frosting is fully combined and fluffy.
You can add flavor to the frosting by adding one teaspoon of natural extract you love like:
- Vanilla extract
- Almond extract
- Strawberry extract
Depending on the recipe you are frosting, you may want to add some color to your frosting.
You can add a few drops of food coloring or powdered food coloring to color this vanilla frosting recipe.
This easy frosting recipe achieves its best texture after spending one hour in the fridge.
Cover the bowl with plastic wrap to prevent the frosting to dry on top and keep one hour in the fridge before frosting cakes or cupcakes.
This cream cheese frosting must be refrigerated and can be stored for up to 2 days in the fridge.
Like most frosting recipes, you can freeze it in an airtight container for up to 3 months. Thaw the day before in the fridge before using.
Decorate cakes and cupcakes
This frosting doesn’t pipe very well. It’s a spreadable frosting perfect to spread on top of my healthy vanilla cupcake recipe or carrot cupcakes. It’s also an easy to spread frosting for layers of carrot cake.
The amount of the recipe frost a one-layer 8-inch cake. If you are making a two-layer cake, double up the recipe to have enough frosting to cover it.
Frequently Asked Questions
Below I listed the answers to your most common questions about this frosting recipe.
Can I Make It Sugar-Free?
Absolutely! Cream cheese is low-carb and keto-friendly and if you use a low-carb powder sweetener like erythritol, allulose, or xylitol. It turns this recipe into a 2 ingredient keto frosting recipe.
Can I Make It Dairy-Free?
Sure, there are many dairy-free or lactose-free cream cheese options at the grocery store.
Use them as a swap to cream cheese and follow the same recipe instructions.
Can I Save A Frosting That Is Too Thick Or Has Split?
Frosting splits or gets too thick when your cream cheese is too cold.
That’s why you must bring cream cheese at room temperature for 30 minutes before beating with the paddle attachment.
However, if this happens, you can fix the frosting by adding 1-2 tablespoons of lukewarm milk or cream – think bath temperature.
If your milk is straight out from the fridge, simply microwave for 20 seconds. It shouldn’t be too hot ever or it will melt the cream cheese.
2-Ingredient Cream Cheese Frosting
- 8 ounces Cream Cheese softened, at room temperature for 30 minutes
- 1 ¼ cup Powdered Sugar
- Before you start, note that this is a spreadable frosting. It doesn't pipe well because the texture is a bit slimy and not fluffy. It won't hold its shape if pipped on cupcakes.
- Cut the cream cheese block into small cubes and place it in the bowl of your stand mixer.
- Using the paddle attachment, beat cream cheese until smooth. If too thick, add 1-2 tablespoons of milk.
- Add powdered sugar and keep beating to incorporate until the frosting is fluffy.
- Add vanilla extract if desired.
- Store for one hour in the fridge to thicken.
- Spread on top of cupcakes or cover an 8-inch cake.
- Store the frosting for up to 2 days in the fridge in an airtight container.