This classic cream cheese frosting is smooth, silky, and perfectly balanced between sweet and tangy. It spreads beautifully and holds its shape well, making it ideal for cakes, cupcakes, and tray bakes. With just a handful of ingredients, it comes together quickly and reliably. This is an easy recipe that takes around 10 minutes from start to finish.
Ingredients
For the Cream Cheese Frosting
- 200g full-fat cream cheese, softened
- 100g unsalted butter, softened
- 400g icing sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How to Make Cream Cheese Frosting
- Prepare the ingredients: Ensure the butter and cream cheese are both softened at room temperature. This helps create a smooth, lump-free frosting.
- Mix the butter: In a large bowl, beat the butter until pale and creamy using an electric mixer.
- Add the cream cheese: Add the cream cheese and beat gently until just combined. Avoid overmixing as this can loosen the frosting.
- Incorporate the sugar: Gradually add the sifted icing sugar, mixing on low speed until fully incorporated.
- Add flavouring: Stir in the vanilla extract and a pinch of salt. Beat briefly until smooth and creamy.
- Chill if needed: If the frosting feels too soft, place it in the refrigerator for 15–20 minutes before using.
Tips
Why is my frosting too runny?
This usually happens if the cream cheese is too soft or overmixed. Chill the frosting briefly to firm it up.
How do I get a thicker consistency?
Add a little more icing sugar, a tablespoon at a time, until you reach the desired thickness.
Can I make it less sweet?
Yes, reduce the icing sugar slightly, but keep enough for structure and stability.
Why is my frosting lumpy?
This happens if the ingredients are not at room temperature. Always soften butter and cream cheese before mixing.
Serving Suggestions
- Spread over carrot cake or red velvet cake
- Pipe onto cupcakes for a neat finish
- Use as a filling for layer cakes
- Pair with cinnamon rolls or tray bakes
Storage
Room Temperature
Keep for up to 2 hours in a cool room. Avoid leaving it out longer due to the cream cheese.
Refrigerator
Store in an airtight container for up to 5 days. Bring to room temperature and rewhip before use.
Freezing
Freeze for up to 2 months. Thaw overnight in the fridge and beat again before using.
Nutrition
- Calories: 280 kcal
- Carbohydrates: 32g
- Protein: 2g
- Fat: 16g
- Saturated Fat: 10g
- Sodium: 120mg
Values are approximate and may vary depending on ingredients used.
FAQs
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture. Low-fat versions can make the frosting too soft.
Can I pipe this frosting?
Yes, this frosting pipes well when chilled slightly. Use a piping bag with your preferred nozzle.
How do I fix overly sweet frosting?
Add a little more cream cheese or a pinch of salt to balance the sweetness.
Can I flavour this frosting differently?
Yes, you can add lemon zest, cocoa powder, or spices like cinnamon to customise the flavour.
Cream Cheese Frosting Recipe
Course: DessertCuisine: InternationalDifficulty: Easy12
batch10
minutes10
minutes280
kcalSmooth, creamy and perfectly balanced cream cheese frosting with a light tang and silky finish. Ideal for cakes, cupcakes and tray bakes.
Ingredients
200g full-fat cream cheese, softened
100g unsalted butter, softened
400g icing sugar, sifted
1 tsp vanilla extract
Pinch of salt
Directions
- Beat butter until pale and creamy.
- Add cream cheese and mix gently until combined.
- Gradually mix in icing sugar on low speed.
- Stir in vanilla extract and salt.
- Beat briefly until smooth, then chill if needed before using.
Notes
- Do not overmix to avoid a runny texture.
- Always use full-fat cream cheese for best results.
- Chill briefly if the frosting becomes too soft.
