Cream Cheese Frosting Recipe

Name: Cream Cheese Frosting Recipe
Prep time: 15 min
Ingredients: 200g full-fat cream cheese, chilled; 100g unsalted butter, softened; 350g icing sugar, sifted; 1 tsp vanilla extract; Pinch of salt

This cream cheese frosting recipe is smooth, rich, and wonderfully creamy with the perfect balance of sweetness and gentle tang. It spreads beautifully over cakes, pipes neatly onto cupcakes, and holds its shape well when chilled. Ideal for beginners, it comes together quickly with only a few ingredients. Total time is around 15 minutes, making it a reliable choice whenever you need a classic frosting.

Ingredients

For the Frosting

200g full-fat cream cheese, chilled
100g unsalted butter, softened
350g icing sugar, sifted
1 teaspoon vanilla extract
Pinch of salt

How to Make Cream Cheese Frosting Recipe

Prepare your equipment: Place a large mixing bowl and electric mixer or hand whisk ready. Make sure the butter is softened, but keep the cream cheese chilled until needed.
Beat the butter: Add the softened butter to the bowl and beat for 2 to 3 minutes until pale, smooth and creamy.
Add the icing sugar: Add the sifted icing sugar gradually, beating well after each addition. This helps keep the frosting smooth and lump free.
Mix in flavouring: Add the vanilla extract and pinch of salt, then beat briefly to combine.
Add the cream cheese: Add the chilled cream cheese and beat on low speed just until smooth and fully blended. Do not overmix or the frosting may loosen.
Cool if needed: If the frosting feels soft, chill for 15 to 20 minutes before spreading or piping.
Use and serve: Spread over cooled cakes, swirl onto cupcakes, or use as a filling for sandwich cakes.

Tips

How do I make the frosting thicker?

Add a little more sifted icing sugar or chill the frosting for 20 minutes before using.

Why is my frosting runny?

This usually happens if the cream cheese was warm or beaten for too long. Use chilled cream cheese and mix only until combined.

Can I make it less sweet?

Yes, reduce the icing sugar slightly, though the frosting will be softer and less firm for piping.

How do I get smooth frosting?

Sift the icing sugar first and beat the butter thoroughly before adding the remaining ingredients.

Serving Suggestions

Spread over carrot cake or red velvet cake
Pipe onto vanilla or chocolate cupcakes
Use as a filling for sponge cakes
Top cinnamon buns or sweet rolls
Serve with banana loaf or tray bakes

Storage

Room Temperature

Because of the cream cheese, do not leave out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 5 days. Stir gently before using again.

Freezing

Freeze for up to 2 months in a sealed container. Defrost overnight in the fridge, then beat briefly to refresh the texture.

Nutrition

Calories: 185 kcal
Carbohydrates: 24g
Protein: 1g
Fat: 10g
Saturated Fat: 6g
Sodium: 95mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use low-fat cream cheese?

You can, but the frosting will be softer and less stable. Full-fat cream cheese gives the best texture.

How much frosting does this recipe make?

This recipe makes enough to frost 12 cupcakes or fill and cover one 8-inch cake.

Can I pipe this frosting?

Yes, chill it first for 15 to 20 minutes so it holds its shape better when piped.

Can I flavour cream cheese frosting?

Yes, add lemon zest, orange zest, cinnamon or a little cocoa powder for different flavours.