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Cream Cheese Frosting

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Cream Cheese Frosting Recipe

This frosting is nicely balanced between tangy and sweet, and spreads beautifully. It's the perfect complement for gingerbread, carrot cake, or pumpkin cake. A little chopped candied ginger on top dresses things up nicely.

Our guarantee: This is a spreadable frosting, quick to make and well balanced between sweet and tangy.

At a glance

3 cups
Nutrition information


Choose your measure:

  • 6 tablespoons butter, at room temperature
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 1/2 to 4 cups confectioners' sugar
  • 1 cup chopped nuts (optional)
  • 1/2 cup minced candied ginger (optional)
  • 2-4 tablespoons milk, to make frosting spreadable


  1. Combine the butter, the cream cheese and the vanilla in a medium sized bowl, and beat them together until they are light and fluffy.
  2. Add the sugar gradually, beating well.
  3. Stir in the nuts and/or ginger if desired.
  4. Add the milk a little at a time, until the frosting is a spreadable consistency.

Nutrition Information

  • Serving Size about 3 tbsp (35g)
  • Servings Per Batch 22
Amount Per Serving:
  • Calories 140
  • Calories from Fat 60
  • Total Fat 7g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 55mg
  • Total Carbohydrate 19g
  • Dietary Fiber 0g
  • Sugars 19g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.