Cream Cheese Frosting

The recipe, step by step

Sweet, tangy and beautifully smooth, this cream cheese frosting is one of those recipes I come back to again and again. It has a soft, velvety texture, plenty of vanilla flavour and just enough sweetness to balance the slight tang of the cream cheese.

It is particularly good with my Carrot Cake, Mango Passion Fruit Cake and Maple Date Banana Bread. It also works beautifully on cupcakes, traybakes and muffins.

The most important thing is getting the consistency right. Use full-fat cream cheese, make sure the butter and cream cheese are properly softened, and add the icing sugar gradually. Once chilled, the frosting becomes firmer and easier to pipe.

Recipe Highlights

• Easy to make: It takes around 10 minutes from start to finish.
• Sweet and tangy: Cream cheese balances the sweetness of the icing sugar beautifully.
• Smooth and creamy: Perfect for spreading over cakes or piping simple swirls onto cupcakes.
• Versatile: Add citrus, chocolate, spices, freeze-dried fruit or different extracts to change the flavour.
• Make ahead: Prepare the frosting in advance and keep it chilled until required.
• Quantity: The recipe is intended for approximately 8–10 cupcakes or muffins with a swirl of frosting, or a two-tier 24 cm (9½ inch) cake.

Ingredients and Substitutions

• Full-fat cream cheese: Use 150 g, softened to room temperature. A firm, full-fat cream cheese gives the frosting a much better consistency than a low-fat version.
• Unsalted butter: Use 150 g, softened to room temperature. The butter should be soft enough to beat easily but not melted.
• Fine sea salt: Add a pinch. It balances the sweetness and helps the vanilla and cream cheese flavours stand out.
• Icing sugar: Use 300–375 g, sifted. Begin with the lower quantity and add more until the frosting reaches the consistency you need.
• Vanilla: Use 1 vanilla pod or ¼ teaspoon pure vanilla paste.
• Cornflour: Use 1 tablespoon if required. This is optional and can help firm the frosting without adding more icing sugar.

Nigel recommends

Vanilla Bean Paste

Nielsen-Massey vanilla bean paste works particularly well in cream cheese frosting, adding a rich vanilla flavour without introducing much additional liquid.

Ingredient

Nielsen Massey

Vanilla Bean Paste

Rich vanilla bean paste with a concentrated vanilla flavour and visible vanilla seeds, ideal for cakes, biscuits, custards, creams and glazes.

Why I recommend it → Shop at Amazon UK

Some retailer links may be affiliate links. Recommendations remain editorially independent.

How to Make Cream Cheese Frosting

1. Beat the cream cheese and butter: In a large mixing bowl, beat the cream cheese, salt and softened butter until well combined and smooth. Alternatively, use an electric hand whisk or stand mixer to make this easier.

2. Add the first half of the icing sugar: Sift in about half of the icing sugar and mix until completely combined and smooth.

3. Add the vanilla: Mix in the vanilla until evenly incorporated.

4. Adjust the consistency: Gradually add the remaining icing sugar until the frosting reaches the consistency you need. Continue mixing until it is silky smooth.

5. Use or chill the frosting: The frosting can now be spread or piped onto cakes, cupcakes or muffins. It will firm up further once chilled. If you are not using it immediately, transfer it to an airtight container and refrigerate.

Variations

Chocolate Cream Cheese Frosting

Add 25–35 g of unsweetened cocoa powder for a rich chocolate version. This works particularly well with chocolate cakes and muffins.

Citrus Cream Cheese Frosting

Add finely grated lemon or orange zest for a fresh citrus flavour without adding unnecessary liquid.

Freeze-Dried Fruit

Finely ground freeze-dried strawberries, raspberries or other berries can add both flavour and natural colour.

– Freeze dried fruit recommendations include: strawberry, passion fruit, raspberry, wild blueberry, blackcurrant, mango, pineapple or kiwi.

Almond or Coconut

Replace the vanilla with a small amount of almond or coconut extract. Add liquid flavourings cautiously because additional liquid can soften the frosting.

Spiced Cream Cheese Frosting

Cinnamon works particularly well with carrot cake and banana bread. Chai or pumpkin spice can also be used for a warmer flavour.

Coloured Frosting

Add food colouring a drop at a time until you reach the colour you want. A concentrated gel colouring is particularly useful because only a small quantity is required.

I recommend these edible food colour gel pastes by Rainbow Dust Pro Gel available as a set of yellow, orange, blue, green, pink, red, purple.

Nigel’s Recipe Tips

Use softened ingredients. Bring both the cream cheese and butter to room temperature before mixing. This helps them combine smoothly without lumps.

Do not melt the butter. You want it soft and pliable, not liquid. Melted butter will make the frosting much looser.

Sift the icing sugar. This makes a noticeable difference to the finished texture and prevents stubborn little lumps.

Add the sugar gradually. Start with 300 g and add more only when necessary. This gives you much more control over the sweetness and consistency.

Chill soft frosting. If the frosting becomes difficult to spread or pipe, refrigerate it until it firms up.

Keep the piping simple. Cream cheese frosting is naturally softer than traditional buttercream, so it is ideal for swirls and simple piping rather than elaborate shapes.

Cool cakes completely. Never frost a warm cake or cupcake, as the heat will soften the frosting.

Frequently Asked Questions

Why Is My Cream Cheese Frosting Runny?

The cream cheese or butter may have been too warm, or the frosting may simply need more time to firm in the refrigerator. Adding the icing sugar gradually also makes it easier to control the consistency.

Can I Make Cream Cheese Frosting Less Sweet?

Begin with the lower quantity of icing sugar and only add more if the frosting needs it for consistency. Reducing the sugar substantially will also make the frosting softer.

Can I Make It Ahead?

Yes. Prepare it in advance, transfer it to an airtight container and keep it refrigerated. Before using, allow it to soften sufficiently to spread and give it another brief mix.

Does Cream Cheese Frosting Need to Be Refrigerated?

Yes. Cakes and other desserts containing cream cheese frosting should be refrigerated because the frosting is perishable. FDA guidance also recommends not leaving perishable foods at room temperature for more than two hours, or one hour when the temperature is above 32°C/90°F.

Can I Freeze Cream Cheese Frosting?

The existing recipe guidance allows the frosting to be frozen in an airtight container for up to two months. Defrost it in the refrigerator, allow it to soften sufficiently and then whip it again before using.

Tools You’ll Need

• Large mixing bowl
• Sieve
• Spatula
• Electric hand whisk or stand mixer
• Digital kitchen scales
• Piping bag and nozzle, when piping the frosting

Storage and Freezing

Storing

Keep cream cheese frosting refrigerated in an airtight container. Once used on a cake or cupcakes, the finished bake should also be refrigerated.

Making Ahead

The frosting can be made 2–3 days ahead and kept refrigerated until needed.

Freezing

Freeze the frosting in an airtight container for up to two months. Defrost it in the refrigerator, then allow it to soften sufficiently before giving it a good whip to restore its smooth texture.

Nutrition

Serving: per 100 g

Calories: 553.55 kcal (28%)

Total Fat: 34.66 g (50%)

Carbohydrates: 61.54 g (24%)

Sugars: 59.83 g (66%)

Protein: 2.1 g (4%)

Sodium: 256.03 mg (13%)

Fibre: 0 g (0%)

% Daily Values based on a 2,000-calorie diet.

Nutrition information is provided as an estimate and may vary depending on the ingredients and quantities used.

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