This cream cheese frosting is wonderfully smooth, rich, and lightly tangy, making it the perfect finish for cakes, cupcakes, and tray bakes. It has a soft, spreadable texture that holds its shape beautifully while remaining silky on the palate. This is a simple, beginner-friendly recipe that comes together in minutes. From start to finish, it takes just 10 minutes to prepare.
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 (optional)
How to Make Cream Cheese Frosting
- Prepare the ingredients: Ensure the cream cheese and butter are both softened to room temperature for a smooth, lump-free frosting.
- Mix the butter: In a large bowl, beat the softened 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 it can loosen the texture.
- Incorporate the sugar: Gradually sift in the icing sugar, mixing on low speed until fully incorporated and smooth.
- Add flavouring: Stir in the vanilla extract and a pinch of salt if using. Beat briefly until the frosting is smooth and creamy.
- Ready to use: Use immediately for spreading or piping, or chill slightly if you prefer a firmer consistency.
Tips
Why is my frosting too runny?
This usually happens if the cream cheese is too soft or overmixed. Chill the frosting for 20 to 30 minutes to firm it up.
How can I make the frosting thicker?
Add a little more sifted icing sugar, a tablespoon at a time, until the desired consistency is reached.
Can I pipe this frosting?
Yes, but for best results, chill it slightly first so it holds its shape when piped.
How do I avoid lumps?
Make sure both butter and cream cheese are fully softened and always sift the icing sugar before adding.
Serving Suggestions
- Spread over carrot cake or red velvet cake
- Pipe onto cupcakes for a decorative finish
- Use as a filling for sandwich cakes
- Top cinnamon rolls or tray bakes
Storage
Room Temperature
Keep in a cool room for up to 4 hours. Avoid warm environments as the frosting will soften quickly.
Refrigerator
Store in an airtight container in the fridge for up to 3 days. Allow it to soften slightly and re-whip before use.
Freezing
Freeze for up to 1 month. Thaw overnight in the refrigerator and beat again before using.
Nutrition
- Calories: 220 kcal
- Carbohydrates: 28g
- Protein: 2g
- Fat: 12g
- Saturated Fat: 7g
- Sodium: 120mg
These 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 and flavour. Low-fat versions can make the frosting runnier.
Can I make this frosting ahead of time?
Yes, it can be made up to 3 days in advance and stored in the refrigerator. Re-whip before using.
Can I colour cream cheese frosting?
Yes, use gel food colouring for best results as it will not affect the consistency.
What cakes pair best with this frosting?
It pairs beautifully with carrot cake, red velvet, chocolate cake, and banana bread.
Cream Cheese Frosting Recipe
Course: DessertCuisine: InternationalDifficulty: Easy12
servings10
minutes10
minutes220
kcalSmooth, creamy and lightly tangy cream cheese frosting perfect 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 (optional)
Directions
- Beat softened butter until pale and creamy.
- Add cream cheese and mix gently until combined.
- Gradually mix in sifted icing sugar.
- Stir in vanilla extract and salt.
- Beat briefly until smooth and ready to use.
Notes
- Do not overmix as it can loosen the frosting.
- Chill slightly before piping for best results.
- Always use full-fat cream cheese for stability.
