Cream Cheese Frosting Recipe (VIDEO)
This homemade Cream Cheese Frosting is fluffy and pipes beautifully. We’re sharing our tips for a perfectly thick and whipped frosting. Watch the video tutorial and see how easy it is.
We love this frosting on cakes, cupcakes, and cookies. It’s especially good on Red Velvet Cake, Carrot Cake Cupcakes, and Pumpkin Cake. If you’ve been looking for that perfect and versatile frosting recipe, this is a must-try!
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Cream Cheese Frosting Video
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The Best Cream Cheese Frosting
Hands down, this is our favorite cream cheese icing. Here’s why this will become your go-to recipe:
- Texture – it’s thick enough to pipe onto a cake or cupcakes and isn’t runny like many cream cheese-based frostings tend to be.
- Sweetness – this has just the right amount of sugar and isn’t overly sweet.
- Flavor – the proportion of butter and cream cheese is balanced and it doesn’t taste too much like cream cheese. The vanilla and salt also add great flavor.
- Freezer-friendly – you can make it ahead and freeze or even pipe it onto cakes and cupcakes and freeze an entire dessert (see make-ahead instructions below)
Ingredients
The key to making great cream cheese frosting is in making sure your butter and cream cheese aren’t overly softened.
- Unsalted butter – use an inexpensive, light-colored butter for a lighter-colored frosting.
- Cream cheese – 8oz adds just enough cream cheese flavor and lightens up the frosting.
- Powdered sugar – sweetens up the frosting without being too sweet like many storebought frostings, but you can add more if you prefer.
- Vanilla extract – use a real extract or homemade vanilla for the best taste.
- Fine Sea Salt – a little goes a long way to balance the flavor.
The Best Cream Cheese for Frosting
Make sure to use full-fat, block-style cream cheese. Avoid cream cheese sold in a tub as those can make frosting runny and are intended to be used for spreads rather than frosting.
How long to soften butter and cream cheese? Keep at room temperature (70˚F room) for about 1 1/2 hours, or until you can indent the butter with your fingertip. It should feel cool to the touch and should not feel too soft or squishy.
How to Make Cream Cheese Frosting
- Beat butter with an electric hand mixer until smooth and creamy then beat on high speed for 1 minute until lightened in color.
- Beat in cream cheese pieces just until combined, scraping down the bowl.
- Add vanilla and salt and beat to combine.
- Add powdered sugar 1 cup at a time and mix at low speed until incorporated. Increase to high speed and beat another 2-3 minutes until whipped, thick and spreadable, scraping down the bowl a couple of times to ensure everything is really well blended.
Common Questions
Yes, since it has cream cheese and is dairy-based, it should be refrigerated. See instructions for refrigerating and freezing in the “Make-ahead” section below.
Add more powdered sugar if an even thicker frosting is desired.
Yes, it is a sturdy frosting and perfect for cookies. You can even use gel food coloring at the end to tint the frosting.
It can sit out at room temperature for 6 hours. In a warmer or more humid climate, refrigerate until ready to serve.
Yes, use a spatula to fold in a gel food coloring to the finished frosting to reach the desired color. Gel colors are less likely to thin your frosting.
We love it with butter because it is thicker and easier to pipe and decorate with. It also keeps really well in the refrigerator when using butter.
Use Cream Cheese Frosting for
We love to serve this recipe for cream cheese frosting on all kinds of desserts. These pair really well with the balanced sweetness of this frosting.
- Red Velvet Cake
- Pumpkin Cupcakes
- Strawberry Sponge Cake
- Sugar Cookies
- Fudgy Brownies
- Vanilla Cupcakes
I hope this becomes your go-to Cream Cheese Frosting recipe. The texture is impressive, it pipes beautifully, and best of all, it freezes and keeps really well.
Make-Ahead
- To Refrigerate: Cover frosting and store in the refrigerator for 3-4 days or until ready to use. To use, let sit at room temperature for about 1 hour or just until spreadable or pipeable. If you frost and refrigerate your cake, let it soften at room temperature for 1-2 hours before serving.
- Freezing: Transfer frosting to a freezer-safe zip bag and shape it into an even thickness in the bag. Freeze flat for 1 month. Thaw in the refrigerator overnight then keep at room temperature for 30-60 minutes just until spreadable. You can pipe the frosting over cakes and cupcakes then just thaw the dessert in the fridge overnight before serving.
More Frosting Recipes
These frosting recipes every baker should have in their collection. You will use these again and again.
- Vanilla Buttercream – classic American buttercream
- Chocolate Buttercream – richly chocolatey
- Cupcake Frosting – light, airy and fluffy
- Swiss Meringue Buttercream – wedding cake worthy
- Chocolate Cream Cheese Frosting – silky smooth
- Chocolate Ganache – perfect for glazing or frosting
Cream Cheese Frosting Recipe
Ingredients
- 1 1/2 cups unsalted butter, softened and cut into pieces
- 8 oz cream cheese, softened and cut into pieces
- 4 cups powdered sugar
- 1 Tbsp vanilla extract
- 1/8 tsp salt
Instructions
- Place butter into a large mixing bowl. With an electric mixer, beat butter until smooth and creamy then beat on high speed 1 minute until lightened in color.
- Beat in softened cream cheese, just until combined, scraping down the bowl.
- Beat in vanilla and salt until incorporated.
- Add powdered sugar 1 cup at a time and mix on low speed until incorporated. Once all the powdered sugar is in, Increase to high speed and beat another 2-3 minutes until whipped, thick and spreadable, scraping down the bowl a couple of times to ensure everything is really well blended.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi, Can I double the recipe? We would like to use more than the recipe calls for!!!
Thanks.
Yes, you can! I hope you love the recipe.
Can we use mascarpone cheese?
I adore you way of cooking 🙂
I honestly haven’t tested that to advise. If you do an experiment, we’d love to know how it goes.
When whipped long enough it was easy to put on the cake and definitely a hit when consumed .Thank you for sharing
You’re welcome, great to hear that you enjoyed it!
is it okay if i make the frosting and leave it in the fridge for a few hours before putting it on the cake.
Hi Mimi. It would work best to use this frosting right away. It will harden in the fridge and become harder to spread.
Easy recipe, slightly sweet. I would have added more cream cheese but did not have any. It is very soft and did not pipe well. Maybe It should go in the refrigerator 15 minutes before using. Good Taste, thanks.
Hi Raye! It’s not the most stable frosting but it should pipe fairly well and hold its shape. It can be the temperature of the ingredients so you can refrigerate it to help it harden a bit.
This frosting is sickly sweet – I read that 4 cups of powdered sugar is 1lb… did I make a mistake?
Hi T! It’s 480 grams total which is equivalent to one pound. You can reduce the sugar to your preference but it can affect the texture and stability of the frosting when you pipe with it, it will be softer.
I don’t know if it is because I live in a hot climate but this frosting was not thick and fluffy. It was the consistency of cinnamon rolls icing. I used 4 cups of icing sugar and was afraid adding more would make the frosting sickly sweet.
I’m sorry you did not enjoy the recipe. This frosting is not as stable as buttercream frosting, since this uses cream cheese it is softer but it is still fluffy. Did you mix/beat it long enough to get fluffy? It can definitely have been the temperature where you live.
Should I use an electric hand mixer instead of my Kitchen Aid stand mixer? If I use the stand mixer I seem to get alot of air bubbles in the frosting. I slow it down but it doesn’t seem to whip up as nice.
Hi Peggy, we used an electric hand mixer for this recipe! That will work great here!
Would this frosting taste good with a 3 layer Funfetti cake? And would this frosting be enough for 3 9″ round pans?
Thank you.
Hi Ruth! Yes, this would pair well with Funfetti cake. This recipes makes enough to 24 cupcakes or 2-layer 9″ cake.
Thank you so much for your reply. Love all your recipes and your contagious energy. You are an amazing person. Thanks. Keep doing what you love because we all love what you do naturally.
You’re welcome, Ruth! Thank you for your love and support. It means a lot.
Add marscarpone to your recipe and take it to yet another level.
Thank you so much for sharing that with me, Lee!
Thanks for sharing your wonderful recipes! I plan to make your carrot cake with this frosting for Easter this weekend and was wondering – can this frosting can be used to create mini carrot decorations? I am totally new to cake decorating and wondering if there is a difference between icing that is used to spread on a cake and icing for mini decorations. Thanks again!!
Hi Rosie! Yes, you can. I hope you love the recipe! 🙂
I love your recipes and the comedic elements you add to your videos. Also the ease in most of your recipes. Where do you get the information to create your Nutritional Label?
Thanks, Karey. When I need a quick answer, I have used the Caloriecount website (their recipe analyzer is free).
Made carrot muffins. Lots of icing left. Can I freeze leftover icing
Hi Colette! You sure can. See my “make-ahead” instructions, above. 🙂
Hello Natasha, can I make this recipe with half the sugar? I always cringe when I see 4 cups of icing sugar to 8 ounces of cream cheese. It just seems like too much.
By the way, I adore you.
Hi Chelayne! You could decrease the sugar if you’d like but it can affect the texture and how the frosting spreads. I hope you love this recipe! 🙂
I used half sugar and half powdered swerve and I saw no difference in taste or texture. I have made it both ways.
Hi Natasha. How do I adjust the recipe for a 3 layer ‘8’ carrot cake pls. Will this amount of frosting be enough?
Hi Charlene! I don’t have the exact measurements. I have not been able to test it with all cake sizes. This frosting recipe is enough for 24 cupcakes or a 2-layer 9″ cake. You may need a little more for a 3 layer cake.
If i want to make ahead of time.when is the best time to add color to frosting
Hi Ramya! You could add color toward the end, right before it’s done then mix until well incorporated and even in color. Gel or powder food color is recommended.
These cookies are amazing. The texture is so light. Thank you so much for the recipe!
You’re welcome, Stephanie! So glad you loved it. Thank you for sharing.
First of all, I love your recipes, you make it look so easy and they are easy to follow👍🏼 I love this cream cheese recipe but I made it a couple of days ago and stored it in the fridge. Today I took it out, let it sit in room temp and then colored it with gel Food coloring. But as I was mixing in the coloring, I noticed the frosting looking grainy……can you help me with that??? I was still able to frost my 6” round, but for next time, how can this be fixed? Thank you!
Hi Melissa, I haven’t had that experience & it’s hard to say without being there, but is it possible your salt was the course? Or any other ingredients substituted?
Hi Natasha. I baked your red velvet cake for one occasion and now ive been asked to make 10 red velvet cakes for one wedding in Dec. Is there a recipe i can use for this amount without changing anything with original recipe?
Hi Sally, I have a Red Velvet Cake Recipe HERE that I hope you try and love. This recipe is for one cake, and I don’t have a specific cake that makes ten cakes, but you’re welcome to use that as a guide.
I just made this frosting 10/23/22. Oooh my gosh it is so good. I used a carrot cake recipe . However tried your frosting because everything I have baked from your recipes are just plain awesome. Thank you Natasha
You’re welcome! I’m so glad you are enjoying my recipes, thanks a lot for sharing!
Going to make your cookies with this cream cheese frosting, and add different colored sugars on top to make it festive.
We are near Halloween, so I’ll be using the orange sprinkles or sugar. Thank you for all of our wonderful recipes!! Joyce
Sounds yummy! I hope you love this recipe! 🙂
Hi, Natasha
Thank you for sharing this recipe.
I will be making this frosting on top of your vanilla cupcake for my son’s birthday party. I wanna color the frosting to make it look more appealing to the kids, but I don’t have gel coloring, just liquid coloring. what should I do if the frosting turns thin ? How can I save it ?
Hi Jeanie, I usually use gel frosting to not thin the frosting. I have not tested it with liquid coloring to advise on how to make that work.
Add more confectioner’s sugar until it is the consistency that you want.
Do you think powdered sugars lend a different flavor to cream cheese frosting? I prefer C&H brand powdered sugar.
Hi Lori, possibly but hard to tell because I normally use the C&H brand.
Hi Natasha,
how long can the cream stay in room temperature?I hope my cream doesn’t melt.
Hi Kaely! This is ok to leave out for 1-2hrs at room temperature but should be refrigerated if longer than that.
Hi Natasha, thank you for your recipe. This was the first time I was able to make cream cheese frosting that I could use for piping. I was able to apply to my carrot cake. Thank you.
I’m so glad you enjoyed it!
Hi Natasha,
Loved your chocolate cream cheese recipe. Going to make your cream cheese recipe Please clarify: you show in the demonstration what appears to be 3/4 cups of butter, but the recipe says 1 1/2 cups. Thanks
Hi Margaret, I looked back at the video and we don’t mention the measurement of 3/4 cups. Was that possibly from another recipe? We definitely used 1 1/2 cups of unsalted butter for this frosting. I hope that helps!
Hi Natasha. I see that for frosting recipes for cupcakes, you have 1 which includes heavy whip cream. What is the difference in the frosting with and without the whip cream
Hi Alyson, the cupcake frosting that you are referring to with heavy whip cream is light and airy, not very stable whereas my buttercream frostings are sweeter and more stable than both the whipped cream or cream cheese frosting.
Hi Natasha
My question is about “butter” I ran out of unsalted and only have salted. Would it make a difference in the use and how would using salted affect items calling for unsalted? And I love your spirit. God Bless
Hi Patty, thank you! I have not tested this with salted butter to see what the outcome would be. Omit the salt that the recipe calls for if you are using salted butter. Be blessed.
How long can the red velvet cake with butter cream icing stay in the refrigerator??? Thank you
Hi Diane, you can fully assemble and refrigerate the cake for 3-4 days. See make-ahead instructions for tips on freezing if you’d like.
Hi Natasha, can you use this cream cheese recipe in creamhorns?
Hi Dora, yes- you sure can!
Can the cream cheese frosting be kept frozen? If so, for how long?
Hi Colleen, you can make it ahead and freeze or even pipe it onto cakes and cupcakes and freeze an entire dessert (see make-ahead instructions in the recipe)
Hi Natashia
Can I freeze the cream cheese icing? and can I divide it in half?
Do you have recipe just for 2.
Thanks for all the great recipes and hints.
Hi Donna, I have this in the recipe notes, it is freezer-friendly. As for adjusting the servings, I have a fancy little tool built into the recipe card, just hover your cursor over the number of servings listed in red and you can adjust the servings.
You are great Natasha.
I like the way you cook and your
husband does a great job with
the videos! May God bless you and your family. Take good care
of yourselves. Good luck to everything you do!!!!
Thank you for that wonderful compliment, Frene! I’m so glad you’re enjoying my recipes!
Regarding Nutrition Facts
Cream Cheese Frosting Recipe
Amount Per Serving (what is the
amount per serving 1-2 or 3 Tablespoons?) Thanks, Liz
Hi Liz, I didn’t really measure it that way but the serving size for this whole recipe is 24 cupcakes so most likely it could be 2-3 tablespoons.
I really love the simple way you teach us!! Thank you! I’m about to try your cream cheese frosting to use for Easter!!
You’re welcome, Debbie. I hope you will love the frosting and all the other recipes that you will try!
Really good cream cheese frosting! It’s fluffy and flavorful, perfect for cakes!
I’m so happy you enjoyed that. Thank you for sharing that with us, Eden!
Realized that I was short 1/2 cup of butter, but made it anyway. Still perfectly buttery, tangy, and delicious! You can’t beat homemade cream cheese frosting!
I’m so happy it all worked out Kara! That’s so great!
This is the best frosting! Red velvet and carrot cake are favorites in our house and this is the only frosting I’ll use!
Thank you so much for sharing that with me, Dana! I’m so glad you enjoyed it!
Natasza, bardzo dziękuję, że można składniki przeliczać na wartości metryczne.
Przy najbliższej okazji zrobię krem w Twoim wydaniu.
Pozdrawiam Ryszard
Hi Ryszard, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Do you have an idea of how to make this chocolate cream cheese icing? This would be a favorite!
Hi Loris, you can try my Chocolate Cream Cheese Frosting HERE. I hope you love it!
Thank you! Hubby’s birthday is tomorrow and this is his special request 🙂
You’re welcome! Happy Birthday and I hope he enjoys it.
Could I use margarine? I have some unsalted butter, but I meet to double the batch. So I was curious if I could use both for a similar effect.
Hi Ambria, I have not tried using margarine for this recipe to advise. If you do an experiment, please share with us how it goes.
I made this cake and it is as delicious as you said it would be! I am so pleased!!!
Great to hear that you loved it!
I just made 72 cupcakes with this recipe this past Saturday for Thanksgiving party for my kiddos at church. It came out so good & l got great comments on it. Thanks for sharing this recipe.
Yay, wonderful to hear that! Thanks for sharing that with us, Ola. I’m really happy to know that the recipe was a huge hit!
Do you have a recipe for cream cheese whipped cream frosting?
Hi Debbi, I bet you’d love this Cupcake Frosting Recipe HERE.
This frosting tasted delicious! Not sure what I did wrong, but it almost melted and looked almost curdled when I was done mixing it.. I didn’t mix it very long so I don’t know what happened. It was good and everyone loved it though!
Hi Nora, that could be due to using cream cheese or butter that are overly softened. Make sure you let it sit at room temperature (70-75˚F) for about 1 1/2 hours and you don’t need longer than that. It will be even faster in a humid or warm location.
Hi Natasha!
Your recipes are definitely my go to!
Anxious to try your pumpkin cupcakes.. wondering though which frosting to try as you have a few cream cheese frostings on your site. My family isn’t a huge cream cheese fan. So which one your cream cheese frostings isn’t too ‘cream cheesy’?
Thx!
Hi Kim, I would go with this cream cheese frosting since it has a good proportion of butter to cream cheese and it won’t taste too much like cream cheese.
Perfect!
Thank you for responding.
Take care .. 😊
You’re welcome, Kim!
This frosting recipe is so good. Tastes divine! Although, my frosting split. I probably over mixed it. Besides that, it tastes so great
Hi Esther, that could’ve been the case but good to know that you liked the taste!
Hi Natasha, I’m wondering if I could use salted butter for this frosting?
Hi Anusha, we prefer it with unsalted butter. Unsalted butter is light-colored butter for a lighter-colored frosting. Also, if using salted butter you may want to add less salt to the recipe.
I really love your recipes. Also enjoy watching the videos.
Recipe rating 95%.
I’m so glad you’re enjoying my recipes and Videos, Margaret!!
Hi Natasha, love your recipes.
For the red velvet cake can I use apple cider vinegar because I can’t find distilled vinegar.
Thank you.
Hi Bebi, I haven’t tried it with apple cider vinegar to advise on the outcome. I can’t say it will work the same.
Hi, Can i used Philadelphia Cream cheese for this recipe pls?
Thanks. Love all your recipe ☺
Hi Valerie! That should work great!
This is delicious but I tried it twice and in the beginning it was perfect but not long after I’m done beating it would start to almost melt and texture is almost like curdled. When I immediately spread on the cake it won’t hold and would start to be watery. I followed exactly the steps and tips. I am in Canada (not hot). I waited till it hardens on the cake in the fridge before I smoothen and put another layer. I follow lots of your recipe but this was a fail for me. I wonder why? Again it was delicious. Thank you.
Hi Jeannie, it sounds like the frosting probably got too soft. Make sure when softening that you leave cream cheese out for about 1 1/2 hours and not longer at room temperature. If the cream cheese or butter are too soft, it will affect the texture. Also, make sure to use block-style cream cheese.
In Germany we don’t have cream cheese in blocks, so ours is softer and not that dry or stiff. That’ s why we have to change the procedure to get a good frosting. First we mix room-temperatured butter with icing sugar until all sugar is very well combined. And only then we add cold cream cheese and we get a perfect stiff frosting. Maybe, it is a help if you have this problem of cream cheese too
You are right on with your comment. My cream cheese frosting, using Natasha’s recipe, always came out soupy until I started mixing the icing sugar with the butter before adding the cream cheese. Makes sense because butter has more moisture and once the icing sugar wraps around the butter, the cream cheese won’t melt into it. It still comes out beautiful and creamy, just not soupy! Also I also add cream cheese right out of the refrigerator. I could never pipe my cream cheese icing until I learned this. I wish Natasha would let people know too.
This should be illegal! So good! I followed your instructions (butter at room temp 2 hrs and did the poke test) the first time and icing was lumpy. The second time the butter was still not smooth when I was beating it so popped it into microwave for 20 sec. That did the trick! I wonder if our butter in Canada is made different and that’s the reason or if our house is too cool lol. Anyways I made notes for next time as this is a great recipe for cream cheese icing!
That could be the case but I’m glad you were able to make it work and you enjoyed it!
Thank you for this great advise. I added the cream cheese right out of the fridge after I had combined the butter and icing sugar. I added the cream cheese in about 1/4 cup at a time ( approximately). Turned out perfect. Wonderful recipe
Hi Ms. Natasha! Can i reduce the number of cups of powdered sugar?
Thank you for this recipe, may family loves cream cheese, and i want to try this frosting in my Chiffon Cake.
More power!
Hi Pam, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Excellent recipe – as usual!! Not too sweet, but perfectly balanced.
I made the cream cheese frosting from your carrot cake recipe yesterday. Turns out I need more frosting! (We may have eaten a little too much while waiting for the cake to cool)
I’m just wondering – when you use a hand mixer, is it ok to use my stand mixer? I’m just wondering. Thanks again!
Hi Lilli, it’s totally ok to use a stand mixer. That would work great as well. I”m so glad you loved the recipe.
THIS WAS THE BEST FROSTING RECIPE I’VE EVER USED!!! It’s soft and fluffy but maintains its shape. In addition, it’s not overly sweet cuz the cream cheese cuts the sweetness by a bit. This frosting is BUSSIN. <3
Love it! Thank you so much for your awesome comments and feedback.
This is my first time attempting a cream cheese frosting and it was delicious! I did edit the recipe to suit our tastes so the original recipe I rated as 4 star. I used much less butter (1/2 cup) and 2 cups sugar and this was perfect for us! It went lovely with your red velvet cake.
Super fluffy and I very much appreciate the fact that the frosting isn’t too sweet.
Thank you for that great review! I’m glad you enjoyed this recipe!
This is by far the best recipe I’ve tried for a red velvet cake! So moist and delicious. The frosting adds the perfect sweetness and your tip about not having the ingredients soft worked wonders for me! Thank you so much ❤️❤️
That is so awesome! I’m so glad to read your wonderful review, thank you so much for sharing that with us, Salma!
I had two tabs open one for the red velvet cake and the other for the cream cheese frosting and my comment was meant for the red velvet cake post sorry about that! 😃😃
Hi Natasha! can I use frozen cream cheese for this recipe? I still have 500 gram of frozen cream cheese. Do you think I need to buy a new one?
Hi Rachel, I haven’t tried using frozen cream cheese. I imagine you would need to defrost it, but I can’t speak to it working or not.
I made this one to decorate my cake but it was too sweet .
Hi Tatyana, did you make sure to use the correct amount of cream cheese and salt to balance the frosting? Normally this one isn’t overly sweet with those two ingredients but you can add less sugar to taste, but keep in mind it does help with keeping a thicker frosting. If you love a less sweet frosting, you might really enjoy our Swiss Meringue Buttercream.
Can it be use for cakes, is it stable enough?
Hi Paulina, this goes well with our red velvet cake!
How would you adapt this for a lemon flavour for poppy seed cake
Hi Dianne, I imagine you can add some lemon zest in here. Have you tried our lemon poppy seed cake?
Love this icing. A big hit with my family and friends.
Love all your videos and recipes.
I’m so glad you’re enjoying our videos, Rosalie! Thank you for that wonderful review.
Morning! Being allergic to ‘things with a hoof’ I substitute marscapone cheese for cream cheese in recipes, but when I try in frostings it’s so runny. Do you know of a way to thicken it so I may indulge in this yummy frosting? Thank you so much!
Hi Catherine, I haven’t tried that in this one so I’m not sure I can make an adequate recommendation for it.
Hi Natasha, love you recipe and cant wait to try. But could u pls first help me with this
– how to make buttermilk?
– substitute of eggs ?
Lemme know soon so i can make it. Thanks alot. Lots of love
It is just delicious! Soft, spreadable and yummy!
Thank you for your good comments and feedback!
Which piping tip do you use for cupcakes? Thank you!!
Hi Jan, These 3 piping tips are the only ones I use for frosting cupcakes
I make cream cheese frosting all the time and thought I would try your recipe. Mine is 1 block cream cheese to 1 stick butter. Yours is 3 sticks of butter, is that correct? It was kinda greasy.
Hi Mary, that is correct. We believe we found the perfect balance for this recipe.
This was the best cream cheese frosting we’ve made and tried so far. It wasn’t too sweet, it just had the right amount of sweetness in it. It was perfect on top of your red velvet cake. Thanks for the recipe Natasha!
You’re welcome, Zoie! I’m so glad you enjoeyd this with your red velvet cake.
Wonderful website and videos, thanks. If this frosting needs to be refrigerated then does that mean that a frosted cake needs to be stored in the fridge?
Hi Robert, that’s right. Since it has cream cheese, it will need to be refrigerated.
Made this cream cheese frosting today…its ABSOLUTELY yummy!! Loved it!!! I am a great fan of yours Natasha, always follow your recipes which are so easy and great 🙂
Thank you for making cooking so much fun 🙂
Thank you for your awesome review, Sue. I’m so glad you loved it!
Hi Natasha, Your recipes are just amazing!! I just loveeee them. Quick question. I wanna try the red velvet cake with cream cheese frosting.. but I live in the UK and I have not seen unflavoured cream cheese nor cream cheese sticks 🙁 .. Any substitutes I can use. Thank you loads.
Hi Dee, you might try our buttercream frosting instead.
You could try making your own. Just Google ‘how to make cream cheese.’
What about plain Philly, Dee?
I just love all your recipes. Thank you. My happy place is in my kitchen. Been 👩🍳 my 60 years and still learning. You’re fun to watch🤗
Lovely to hear from you JoAnne. Same here, my kitchen is my favorite and happy place at home. Thanks for watching my videos and I hope you’ll love each recipe that you will try.
This frosting is perfect for just about anything! I frosted some cupcakes with it. Then I just couldn’t resist eating the leftovers on graham crackers!
Glad you are enjoying the frosting! Thanks for your great feedback.
This is our go-to frosting! Adding the cream cheese gives it such great flavor!
I’m happy to hear that, Suzy!
Adding at least one or 2 tablespoons of frozen orange juice into your cream cheese frosting makes it a little better.
Thank you for sharing that suggestion with us, Bob!
I use lemon juice instead vanilla
Thank you for sharing that with me.
I have enjoyed many of your recipes! Thank you for being there for us. There are many more I want to try! Once I made this cream cheese icing I will never make any other! It is creamy and delicious! Keep on giving us your awesome and delicious culinary miracles!
I’m so happy to hear that, DaWanda! Thank you for that wonderful feedback.
Try using brandy instead of vanilla. I would use 2 tsps
That sounds really yummy using brandy instead of vanilla. Thanks for sharing!
This is the type of frosting that you really are tempted to eat by the spoonful! It’s so delicious!
I’m so happy to hear that! Thank you for sharing your great review, Jen!
Hi Natasha,
Thanks for the amazing recipe!
I live in a country where cream cheese is only sold in tubs and not brick-style. I tried a frosting recipe once but it turned out runny. Any suggestions on how to mitigate this problem? Maybe you have an alternative or a few tricks to get a thick fluffy form?
Thanks for the help and all the delicious recipes!!
Hi Khaled, you might stick with the Buttercream frosting that we have posted. That is a common problem with tub cream cheese. Also, it definitely helps to make sure the butter is still cool to the touch and softened as instructed above.
Under “Ingredients” you mention that 1/2 cup of cream cheese adds just enough flavour yet the recipe calls for 1 cup (8 ozs). Can you clarify?
Hi, 8 oz is correct. I corrected that in the written portion above. Thank you for pointing that out and I hope you love the frosting and the cake that is coming tomorrow to go with it.
I think waiting for me next Friday hehehe waiting for your cake 😂😂😂
WOW! This frosting is SO delicious!!
Thank you for your awesome feedback!
This is the perfect cream cheese frosting!
Thank you for your great feedback!
Cream cheese frosting is my absolute favorite! I will add it on so many desserts! This recipe makes the creamiest frosting!
Thank you Kristyn, I’m so glad you enjoy our Cream Cheese Frosting Recipe.