Cream Cheese Frosting

A simple cream cheese frosting recipe that has the perfect combination of sweetness with a little tang. Made from just 4 ingredients, this recipe is perfect for carrot cakes, cupcakes, banana cakes and more.

5 from 6 votes

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Course: Cakes

Cuisine: Frosting, sweet

Prep Time: 6

Total Time: 6

Servings: serves

Calories: 259kcal

Author: Lucy Mathieson

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix

Ingredients

250 g cream cheese full fat
115 g butter
360 g (3 cups) icing sugar powdered sugar
2 teaspoon vanilla extract

Instructions

Conventional Method

To make the cream cheese frosting, beat the room temperature cream cheese and butter on high speed until smooth, pale and creamy (approximately 3 minutes).
Add the sifted icing sugar and vanilla and mix on low speed, slowing increasing to high speed for 3 minutes.

Thermomix Method

To make the cream cheese frosting, add all of the frosting ingredients to a clean Thermomix bowl and mix for 30 seconds, Speed 5 or until smooth.

Video

Notes

RECIPE NOTES & TIPS

Use room temperature ingredients for lump-free mixing.
Always use full-fat block cream cheese — it’s the secret to stable, pipeable frosting.
Don’t overbeat after adding icing sugar, or the frosting can become too soft.
If too thin, add more sugar or chill for 20 minutes.
If too thick, mix through 1 tablespoon milk.
For perfect piping, refrigerate before filling your piping bag.
Store frosted cakes in the fridge and bring to room temperature before serving.
Leftover frosting keeps in the fridge up to 5 days or freezes for up to 3 months. Thaw overnight in the fridge and re-whip before using.

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