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Cream Cheese Frosting



I love cream cheese frosting. It is always a nice change of pace from a buttercream frosting. And, if you are having a red velvet cake, it is a must. My birthday cake of choice is usually a red velvet. This year, I went with a more simple cake of red velvet with a pink cream cheese frosting.



This a simple frosting to make. The butter, cream cheese and vanilla are whipped together until it is all combined and creamy. The butter can be slightly room temp, but the cream cheese needs to be cold. It helps the frosting hold up and have a stiffer consistency that can be piped. The powdered sugar is sifted right in the bowl and mixed on low. I usually add it about a pound at a time.

I like a thick and creamy cream cheese frosting. You read a lot of things about people having runny frosting. That has never happened to me, but it is definitely softer than a classic buttercream. The tricks that I have found for pipe-able frosting are to use cold cream cheese and don’t over mix the frosting. It needs to be smooth, but over beating the cream cheese will cause it to break down and be runny.



For this frosting, I tinted it pink. After all, pink is my signature color. Because of all of the vanilla in this recipe, it will not be a pure white. If you want a bright white cream cheese, you will need to use a clear vanilla. If I am piping this and I want it stay put, I always start with it straight out of the fridge–nice and cold. This is a super yum frosting. It is my go to cream cheese that always gets rave reviews. Enjoy!!


Cream Cheese Frosting

4 -8 ounces cream cheese bricks
20 tablespoons unsalted butter (2 1/2 sticks)
8 teaspoons vanilla
3-3 1/2 pounds powdered sugar, sifted

Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat. Pipe or spread on your cake or cupcakes. This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.




5 Comments leave one →
  1. 04/27/2012 10:38 pm

    How did you create that design?

  2. 12/04/2012 9:10 pm

    Maybe I’m just over-thinking, but for the powdered sugar, is it 3 to 3 1/2 lbs or is it 3 rounds of 3 1/2 pounds (10 1/2). My cream cheese frosting is always really thin so I’d like to get this one right!

    • 12/09/2012 10:38 pm

      nope…it is just the 3 to 3 1/2 pounds. Don’t whip the cream cheese too much–that can make it too runny. And more sugar will help to stiffen it up. Thanks for stopping by! 🙂


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