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Frosting Recipe,

Cream Cheese Frosting

by Katherine Walton on May 18, 2022 7 Comments

This Cream Cheese Frosting is perfect for piping beautiful cupcakes, layering and covering cakes. Try it with my Strawberries and Cream Baileys Infused White Chocolate Mud Cupcakes. Or even with my delicious Red Velvet Cupcakes. My Step By Step Cream Cheese Frosting video recipe.


  • 120 grams  unsalted butter (cool but soft)
  • 255 grams cream cheese (cold but soft)
  • 750 (6 metric cups) grams icing sugar
  • 1 teaspoon of vanilla extract (Flavouring is optional)


  1. Mix butter in stand mixer bowl on medium to highest speed until fluffy and very pale in colour. Scrape off the sides of the bowl as necessary.
  2. Add cold but soft cream cheese into butter and mix on medium-high speed until mixture becomes pale, fluffy and all well combined. Scrape sides of the bowl as needed.
  3. Add sifted icing sugar 1/2 a cup at a time on low speed. Scrape sides of bowl and continue to mix until all well combined.
  4. You may now add flavouring of choice. I opted not to add any flavouring as the frosting was delicious on its own.
  5. Continue to mix from medium to highest speed and finish on highest speed until frosting is fluffy and all well combined. Always scrape the sides of the bowl as necessary.


The key to achieve a stable Cream Cheese Frosting in this recipe is to beat the butter on its own until it is completely pale. The cream cheese must be used straight out from the fridge.

Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of scales to measure ingredients to achieve exactly what the recipe intends.

Icing sugar is also known as powdered sugar.

This frosting is stable enough for piping, if you find that you need it a little firmer you can put the frosting already in the piping bag for 5 minutes in the fridge.

If kept refrigerated, this frosting is suitable to use for up to 3 days and bring to room temperature before serving. Re-whip with a metal spoon before using for piping.


  1. This looks Amazing! I’m going to make this!! I answered my other Questions I had asked! I will let you k ow how it goes! I’m addicted to your blog!!!!

  2. Hi,
    I tried to use a mascarpone and the cream got moisty, was it because of that or something else could have gone wrong?

    1. Hi 😊, it’s likely because it wasn’t cream cheese that you used. I use Philadelphia Block Cream Cheese. It’s firmer than regular spreadable cream cheese.

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