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Cream Cheese Frosting

by Nick Makrides
Cream Cheese Frosting

Guys this is, hands down my favorite frosting. The best thing about it is that it’s not as sweet as you’d think, because the slight tanginess from the cream cheese helps to break the sweetness. It just tastes amazing, and the addition of powdered milk makes it extra creamy!

Cream Cheese Frosting

Cream Cheese Frosting

Serves 20

5 from 7 votes
Prep Time: 30 mins
Total Time: 30 mins
Course: Dessert, American
Cuisine: American



  • 1 cup full-fat cream cheese block not spreadable, chilled
  • 1 cup unsalted butter softened
  • 2 cups icing sugar confectioners’
  • 1 1/2 cups powdered milk skim or full-fat
  • 2 tsp vanilla extract vanilla bean paste



  • Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Mix on low speed to begin with, to help break up the cream cheese a little, then increase the speed to high for a couple of minutes to help combine the cream cheese and butter.
  • After a couple of minutes, stop your mixer and scrape down the side of the bowl with a spatula. Add the icing sugar, powdered milk and vanilla. Mix on low speed until the dry ingredients are fully incorporated, then bring the speed back up to high. Continue beating on high speed until your frosting is fluffy and turns pale in colour.


It’s important to always mix this frosting on high speed. The only time you mix it on low speed is after you’ve added the dry ingredients. Mixing on high speed helps to aerate the frosting, giving it volume and making it easier to pipe.
For chocolate-flavoured frosting, add 40g (4 tbsp) sifted unsweetened cocoa powder with the icing sugar.
Frosting can be stored in an airtight container for up to two weeks.
To freshen up this frosting simple thaw at room temperature for 1 hour and re-whip using a stand mixer and paddle attachment


Serving: 20g
Calories : 177kcal
Carbonhydrates: 16g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 34mg
Sodium: 37mg
Potassium : 130mg
Fiber: 0.1g
Sugar : 15g
Vitamin A: 373IU
Vitamin C: 1mg
Calcium: 90mg
Iron: 1mg
Nutrition Disclosure

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SHABIAA KHATRI May 8, 2021 - 6:07 pm

hi nick! what if i add 1/2 cup of cocoa powder to make it chocolate cream cheese frosting ??

Nick May 16, 2021 - 10:41 pm

You can absolutely do that! 🙂 make sure you sift it though! 🙂

Maria May 21, 2021 - 4:15 pm

Made it to frost a carrot cake, loved how stable and thick it was and how it was not too sweet as other cream cheese frostings! Couldn’t recommend enough.

Nick Makrides June 5, 2021 - 6:14 am

Isn’t it so good? I love this recipe! Thanks so much for visiting my website and leaving such a lovely comment!

Sophea May 27, 2021 - 2:12 pm

5 stars
Hello from Malaysia nick! If i lessen the sugar by half will it affect the frosting?Can I compensate it with more milk powder?and what milk powder did you use?? Would be happy if you will reply 🙂

Nick Makrides June 5, 2021 - 5:54 am

Hi Sophea. I wouldn’t recommend using less sugar. The sugar is just one of the ingredients that helps stabilise the frosting. Any brand of full cream or skim milk powder will work in this recipe. Hope that helps! N x

Su June 2, 2021 - 11:21 pm

Hi Nick
What do I do to make this a white chocolate cream cheese frosting?? TIA

Nick Makrides June 5, 2021 - 5:50 am

Hi Su! You could add 100g of melted and cooled white chocolate to the cream cheese frosting once it’s been made. Happy baking N x

Lucy June 7, 2021 - 7:29 pm

Hallo Nick,
I‘d like to bake a birthday cake with the frosting for my daughter. She wants a cake with tropical fruits, but I‘m not sure that they taste gut with the cream cheese frosting. Do you have any experience or may be you can suggest another frosting, wich goes very well with the fruits? I will be very happy if you answer:)

Nick Makrides June 15, 2021 - 10:56 am

Hmm…. Tropical fruits. I can’t say I’ve tried it. I think back in my bakery days we added mango to the frosting. But with cream cheese frosting you need to be really careful with adding fruit as it can cause the frosting to become runny if you add too much or it can split. I would instead recommend adding it to the cake or cupcake. Or you could core the centre of your cupcakes and add the fruit filling in that way. Hope that helps! N x

Relina June 8, 2021 - 4:48 am

Hey Nick!
Could I reduce the amount of butter used so as to get a stronger flavour of the cream cheese? Also, would this amount of frosting be sufficient to frost a 3 layer 6” cake?

Nick Makrides June 15, 2021 - 10:54 am

You could. Just keep in mind that the butter helps make the frosting more stable. Especially if it’s a warm day. Give it a go and let me know what you thought!


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