How to Make Smooth Cream Cheese Frosting – Not Too Sweet
My secret to making Cream Cheese Frosting that is perfectly smooth, fluffy, tangy, creamy and not overly sweet is milk powder! It’s this magic ingredient that helps give you a cream cheese frosting that is stable enough to fill cakes or pipe on top of cupcakes!
You can use this to fill cakes like my carrot cake and red velvet cake, or pipe it on top of cupcakes or eat it with a spoon!
My Cream Cheese Frosting recipe is
- Creamy, because of the milk powder
- Perfectly pipeable because of the same magical ingredient!
- Not overly sweet – I use half the amount of sugar and still get a stiff frosting
- Tangy because I don’t add too much sugar or butter, and
- Fluffy! It’s like cream cheese mousse!
My secret ingredient: MILK POWDER!
Ok, so I’m going to get stuck into the ingredients further down, but I wanted to have a quick chat about the milk powder first. It’s used in this recipe for 2 reasons:
- It helps stabilize and give structure to the frosting making it pipeable instead of just spreadable.
- It makes the frosting ultra-creamy.
Milk powder is dried milk. It was commonly used in ye olde days when fridges weren’t common in kitchens. It was an easy way to make milk without it spoiling. These days, you can find it in the long-life milk isle of your supermarket. You can also use the skim or full fat one. It doesn’t matter.
Just a note though. Not all milk powder is the same texture wise. It should be as fine as powdered sugar. If it’s courser than that, put it in the food processor and get it as fine as you can before using. Otherwise it will make your frosting gritty.
Tip: make sure your milk powder has not passed its used by date otherwise it will not disolve into the frosting.
Ingredients You Need To Make Cream Cheese Frosting
This recipe heavily relies on really good quality ingredients at the right temperature!
- Butter – I used unsalted butter for this recipe. It’s really important to use really good quality butter and to make sure it’s softened. Usually, butter made in New Zealand and France is good quality butter. Using cheap butter can cause your frosting to split. You also want to make sure your butter is softened. If you keep your butter in the fridge you can soften it by adding it to the microwave for 10 seconds at a time, turning over each time until softened. It usually takes about 2 goes.
- Cream Cheese – Use block-style cream cheese, not spreadable, for structure. In the UK, Philadelphia works well. Soften it by leaving it out for 30-60 minutes until it’s cool but leaves an indent when lightly pressed.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
- Milk Powder – See above for more details. Milk powder is what people used to use to make milk before fridges were widely used in kitchens. It can be found in the long-life milk isle of your supermarket. Skim or full fat can be used. To learn more about Milk Powder, take a read of the post I wrote up!
- Powdered Sugar – Also known as icing sugar, I use less sugar than most recipes. Which gives you a nice tangy cream cheese frosting. You don’t want to use less sugar than what’s listed in the ingredients as it will affect the stability of your frosting.
- Cocoa powder – I used Dutch processed cocoa powder. You want to make sure you sieve your cocoa powder into the frosting at the same time you add the powdered sugar to avoid there being lumps in your frosting.
- Dark Chocolate – It’s important to use good quality chocolate here. You don’t want to use eating chocolate; you want to use cooking chocolate found in the baking isle of your supermarket with at least 70% cocoa solids. You also want to make sure your chocolate is cooled to room temperature after it’s been melted so that it doesn’t melt your frosting.
How to make the BEST Cream Cheese Frosting!
This frosting couldn’t be easier to make. You can make it with a stand mixer fitted with a paddle attachment or an electric hand mixer. Just an important note though, ALWAYS MIX ON HIGH SPEED! Lol. You never want to mix on low speed because the cream cheese over softens. The only time you don’t beat on high speed is when you’ve added the dry ingredients. Ok, now that I’ve yelled at you, let’s move onto the method!
- Add the softened butter and cream cheese to your mixing bowl and beat on high speed until the two ingredients are well combined. About 2 minutes. Scrape down the bowl.
- Add the milk powder and powdered sugar (add the cocoa powder if making chocolate cream frosting) .Mix on low speed to begin with until the dry ingredients are mixed in.
- Turn back up to high speed and continue beating for 5 minutes.
- Scrape down the bowl and add the melted chocolate if making chocolate frosting Beat on high speed for a final 2 minutes.
PRO Tips and Tricks For Recipe Success!
- Always mix on high speed when making this frosting to ensure it comes out fluffy. The only time you don’t mix on high speed is when you’ve added the dry ingredients.
- Make sure you use the right ingredients! Use full-fat, ‘block style’ cream cheese. Don’t use spreadable cream cheese.
- Make sure you sift your powdered sugar and cocoa powder if making chocolate frosting!
Frequently Asked Questions about Cream Cheese Frosting
What does it taste like?
Tangy, creamy and not overly sweet! It’s also fluffy and smooth.
Why is my frosting runny?
- You didn’t beat on high speed! It’s really important to make sure you beat this frosting on high speed. The only time you mix on low is when the dry ingredients have been added.
- If it’s a warm day, like most frosting made mostly of fat, it will soften. Place back in the fridge until semi stiff, about 30 minutes, and beat on high speed until fluffy.
- You added liquid or berries to your frosting. Any additional liquid added to this frosting like frozen or fresh berries will cause it to soften and split. Opt-in for crushed freeze-dried berries or powdered flavorings.
- Make sure you use the right ingredients! Use block style cream cheese, not spreadable cream cheese
How do I store this?
You can store this in an airtight container, in the fridge for up to 3 days. Simply thaw for 30 minutes before beating on high speed until fluffy again. You can freeze this in an airtight container for up to 2 weeks.
How Much Frosting Does This Make?
- For Cakes – This will be enough to fill and coat one 8-inch cake with two layers of cake. Double the recipe for a 4 layer cake.
- For Cupcakes – This recipe makes enough frosting for about 24 cupcakes with a nice medium-sized swirl on top. If you prefer smaller swirls or just a thin layer of frosting, it could stretch a bit further.
Will this hold up on warm days?
In short, no. Like most frostings, this is made mostly of fat. So naturally, fat melts and softens in warm temperatures. If you’re using this for cakes and cupcakes on warm days, keep your desserts in the fridge until you’re ready to serve. Only way to handle the heat!
Looking for recipes to pair with your cream cheese frosting?
A Quick Baking Guide
If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!
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How to Make Smooth Cream Cheese Frosting – Not Too Sweet
This Cream Cheese Frosting is fluffy, perfectly tangy, and ultra creamy. It’s not too sweet, holds its shape, and pipes like a dream. Perfect for cupcakes!
Serves 1
Ingredients
Frosting
- 250 g unsalted butter, softened (see notes)
- 300 g full-fat cream cheese block, softened (see notes)
- 7 g vanilla extract
- 100 g milk powder, see notes
- 310 g powdered sugar, sieved
Chocolate Cream Cheese Frosting
- 50 g Dutch processed cocoa powder, sieved
- 200 g dark chocolate, melted and cooled to room temperature (see notes)
Learn How To Make it! [VIDEO]
Instructions
Frosting
- Cream butter and cream cheese together – 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.
- Add sugar and milk powder – After a couple of minutes, stop your mixer and scrape down the side and bottom of the bowl with a spatula. Add the powdered sugar, milk powder 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, about 5 minutes, until your frosting is fluffy and turns pale in color. Scrape down the bowl and beat on high speed for 2minutes. Your frosting will be fluffy, pale in color and stiff enough to pipe.
Chocolate Cream Cheese Frosting
- Simply add the cocoa powder into the frosting along with the powdered sugar and beat as instructed. Add the melted and cooled chocolate to the frosting when you stop to scrape down the bowl, before the final 2 minutes of beating. Beat for 2 minutes, then stop the mixer and scrape down. Beat for a final 2 minutes.
Notes
Butter – It’s important to use butter that is high in fat and softened. Something that has a butter fat percentage of at least 82%. You also want to make sure your butter is softened. I have a full guide on how to soften your butter properly and easily on the blog!
Cream Cheese – Use block-style cream cheese, not spreadable, for structure. In the UK, Philadelphia works well. Soften it by leaving it out for 30-60 minutes until it’s cool but leaves an indent when lightly pressed.
Milk Powder – is what people used to use to make milk before fridges were widely used in kitchens. It can be found in the long-life milk isle of your supermarket. Skim or full fat can be used. I haven’t tested this recipe without it. I assume the frosting would be softer and not as pipeable.
Dark Chocolate – It’s important to use good quality chocolate here. You don’t want to use eating chocolate; you want to use cooking chocolate found in the baking isle of your supermarket with at least 70% cocoa solids. You also want to make sure your chocolate is cooled to room temperature after it’s been melted so that it doesn’t melt your frosting.
How Much Frosting Does This Make?
- For Cupcakes – This recipe makes enough frosting for about 24 cupcakes with a nice medium-sized swirl on top. If you prefer smaller swirls or just a thin layer of frosting, it could stretch a bit further.
- For Cakes – You’ll want to double the recipe if you’re filling and frosting an 8-inch, 3-4 layer cake, including a thin crumb coat. The exact amount will depend on how much frosting you like between the layers and on the outside, but doubling it gives you plenty to work with!
- You didn’t beat on high speed! It’s really important to make sure you beat this frosting on high speed. The only time you mix on low is when the dry ingredients have been added.
- If it’s a warm day, like most frosting made mostly of fat, it will soften. Place back in the fridge until semi stiff, about 30 minutes, and beat on high speed until fluffy.
- You added liquid or berries to your frosting. Any additional liquid added to this frosting like frozen or fresh berries will cause it to soften and split. Opt-in for crushed freeze-dried berries or powdered flavorings.
Nutrition
Serving: 20g
Calories : 299kcal
Carbonhydrates: 25g
Protein: 4g
Fat: 21g
Saturated Fat: 13g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 6g
Trans Fat : 0.4g
Cholesterol: 47mg
Sodium: 72mg
Potassium : 233mg
Fiber: 2g
Sugar : 21g
Vitamin A: 557IU
Vitamin C: 1mg
Calcium: 96mg
Iron: 2mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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171 comments
hi nick! what if i add 1/2 cup of cocoa powder to make it chocolate cream cheese frosting ??
You can absolutely do that! 🙂 make sure you sift it though! 🙂
How many cups of icing does this make??
Hi Dija’h! this is enough for 24 cupcakes! N x
Thank u so much for the response but I have one last question. I’m planning on doubling this recipe for an 8 inch 3 layer cake. Is this icing stable enough to use for this cake? I heard cream cheese icing tends to not hold up.
Hey Dija’h! Great question! Yes, this cream cheese frosting is stable enough for an 8-inch, 3-layer cake, especially with the milk powder helping it hold shape. You’ll definitely need to double the recipe to have enough for filling, frosting, and a crumb coat. Just be sure to beat it on high and keep it chilled if it’s warm. You’ll be good to go! N x
Hello Nick! If I use this frosting with fresh strawberries, will these two ingredients work well together? Thank you for the recipe!
Hi Christina! Unfortunately, for this frosting I wouldn’t recommend it. You could however get a great strawberry flavour by using crushed freeze dried strawberries! N x
Hi Nick! I made this frosting to pipe on a dozen funfetti cupcakes 🧁 It’s the most stable cream cheese frosting I’ve ever tried!
We somehow left it on the dessert table all night (it was a cold autumn night) and it stayed on until the next day.
Thank you for sharing this recipe! The milk powder is such a great trick!
Aww, Justine! this makes me so happy! N x
Nick,
Thank you for the cream cheese frosting recipe. I would like to add grated orange and lemon zest to this recipe. Would it work?
Orange zest would be fine, and thanks! N x
Hi I live in Europe and we don’t have block style Philly cream cheese only the softer kind in the tub . Any suggestions since my frosting always comes out runny? Thanks
Hey Joanne, that’s a common issue outside the US and Australia. The soft tub-style cream cheese just doesn’t hold up the same way. I’d suggest draining it first by scooping it into a muslin cloth or clean kitchen towel, tying it up, and letting it sit in a sieve over a bowl in the fridge for a few hours. That’ll help remove some of the extra moisture and give you a thicker base to work with. Hope that helps! – N x
Is there a secret to the powdered milk? It feels gritty after prepping the frosting.
There’s no secret, but the key thing is to add it with the powdered sugar and beat it enough for it to disolve. Hope that helps! N x
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.
Isn’t it so good? I love this recipe! Thanks so much for visiting my website and leaving such a lovely comment!
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 🙂
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
Hi Nick
What do I do to make this a white chocolate cream cheese frosting?? TIA
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
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:)
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
Hello
I have to make a 6” layered cake and frost it , would I have to double this recipe?
I’d say one batch would be enough depending on how many layers the cake has. I’d say 3 layers would be good. N x
I’m really interested to try this recipe. I have made cream cheese frosting for a long time and never had a problem with it. But over the last year, I have made several and the frosting was runny every time! I’m not sure why all of a sudden. Maybe the cream cheese is more watery from some sort of Covid ingredient shortage or manufacturing issue?
Anyway, I just have one question – your recipe calls for 2 tsp vanilla extract vanilla bean paste. Does that mean you can use extract or paste? Or does it need to be paste? Thanks!
Hi Karen! Hoping you like this recipe. You can use both or just one. Let me know what you think! N x
Hi nick,
I was very interested to try this recipe but I am not able to find block cream cheese or cream cheese that not spreadable is there anything else I can substitute it with or can I still use spreadable cream cheese.
Hi Jenny, you can try using the spreadable cream cheese. but it may not be as stiff a frosting as using block cream cheese. Also, keep in mind if it’s a warm day the frosting is more likely to soften quicker. Block cream cheese is best to use with this recipe. Hope that helps! N x
Hello nick,
Can I use the spreadable cream cream if I can’t find the block cream cheese, if not what should I use?
Hi Jenodith! For this recipe, no. It won’t result in a firm enough frosting to pipe. N x
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?
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!
What would happen if all I can find is nonfat cream cheese and nonfat dry milk? Would it taste terrible if I make it with these?
Hi Jess! Skim milk powder is fine. Be careful with low fat cream cheese. It’s got more water in it. I would recommend adding an extra 175g of butter in the recipe to help stabilise it. N x
Hi Nick, great recipe, thank you. I, too, use cold cream cheese – I never understood the requirement for it to be room temperature… Also, I use a little salt in all of my frosting recipes. This prevents the frosting from being unbearably sweet. I also add milk, in the form of evaporated milk, which gives it a lovely texture… Finally, for a tangy frosting always add a squeeze of lemon juice and, no, the mixture does not split…
Love all of these suggestions Pippa! Love your work btw. The only thing I’d caution againts with this recipe is adding acidic elements like lemon juice. Have you tried it with this recipe? N x
Mine turns out runny every time I try to make it
The instructions, and the ingredients list are very specific and if the wrong ingredients or method are used, it can turn out runny.
Hi Nick,
I’m making a 4 layer 8 inch cake… do I need to double the recipe?
Thanks so much 🙂
Hey Laila! Yep, I’d recommend doubling the recipe for a 4-layer, 8-inch cake. That way, you’ll have plenty to fill, frost, and do a crumb coat. Happy baking! N x
Hi Nick!
Thank you so much for sharing this tip! I’m super excited to try this frosting for my macarons to tone down the sweetness!
I know you’ve answered some questions about cutting the sugar above but I tend to eat my macarons straight out of the fridge and I don’t really need it to have a very solid shape for piping. In this case, how much sugar do you reckon I can reduce before it becomes a soupy cream?
Also, if I wanted to flavour this with pistachios, would you recommend adding them in pistachio flour form or to just use an extract/oil?
Thank you again!
Hey Jo! Thanks for the question! For this frosting, I wouldn’t recommend reducing the sugar, as it helps maintain the structure. Cutting the sugar will make it too soft, especially for macarons. As for pistachio flavor, I’d go with pistachio flour (finely ground) for that nutty texture, but if you want a smoother finish, pistachio extract or oil works great too! Hope that helps! N x
Hello! Thank you for posting. I am looking for powdered milk and found carnation dry milk – is that the same thing? First time trying and excited to see how it goes. My last cream cheese frosting melted down the cake before we ate it.
Thanks so much, Jenna! I’m thrilled you’ve been loving the frosting and recommending it for so long—it really means a lot! So glad it’s been a hit for your cakes too. 10 stars? You’re the best! N x
Best frosting ever! I’ve been using and recommending this recipe for years. I often get asked to make a cake with this frosting! It’s tasty, not too sweet and stable enough to pipe. I’d give it 10 stars if I could 🤩
Thanks so much, Jenna! I’m thrilled you’ve been loving the frosting and recommending it for so long—it really means a lot! So glad it’s been a hit for your cakes too. 10 stars? You’re the best! N x
Best creamcheese frosting ever! I followed your instructions and it turned out perfectt! Not to sweet, creamy and easy to pipe. Thank you so much!!
Thank you, Firly! So happy to hear the frosting turned out perfect for you—sounds like you nailed it! Appreciate the love! N x
Hey nick 🙂 thanks for the recipe! Cant Wait to try it!!! Could i use it as filling in cake that i will cover with fondant and will be at room temperature for about 3 Days?
Hi Ana! Can’t wait to hear what you think! I’m not sure I would recommend using this frosting to go underneath fondant. Especially if it’s warm. It won’t spoil at room temperature, but the frosting isn’t as nice to eat if it’s left out that long as it develops a crust.
Hi, Nick could you use this frosting to pipe letters onto cakes? its going to be the first time I make a red velvet cake birthday cake so just wanted to save a little time. Thanks 🙂
Hi Gabrielle! Absolutely! Just make sure that if it’s warm where you are, that you keep this frosting chilled if you need to or make it with the aircon on.
Hey nick.. can i use this frosting with oreo crumbs for a cookies and cream cake? For that can i reduce the sugar?
Hi Trina! Yes! this frosting would be so yum with cookie crumbs added to it. I wouldn’t recommend reducing the sugar as it’s one of the ingredients that helps stabilise the frosting, making it pipeable.
Hi, I’ve recently discovered your site and I am in love with it! My question is when you say 1 1/2 cups powdered milk skim or full-fat, do you mean just add it in powdered form and no water? Thanks.
That’s right. Powdered form. it dissolves in the frosting as you mix it through. N x
I’ve never thought of putting powdered milk I’m definitely going to try it out! Could I over whip it? I always have problems with cream cheese frosting and fresh cream frosting they over whip so easy and aren’t stable. At least in my experience…
Hey Mirena! I totally get where you’re coming from—cream cheese frosting can be tricky! While it’s more stable than Chantilly cream, there is a chance of overwhipping, which can make it soupy. Just whip it until it’s pale and fluffy, and you’ll nail it! N x
Hello! Love your videos and recipes. Trying this recipe on Wednesday. May I use heavy cream powder instead of milk powder?
Hi Laura! Unfortunately I never tested the recipe with heavy cream powder so I couldn’t say…
Hi Nick, I used to make Carrot 🥕 cake but lost my recipe. Could you send me one? Your cream cheese recipe sounds heavenly!! I’m so excited about starting back to baking again. Thank you!!!
Hi Barbara, I don’t have one handy right now but I can certainly add it to my list of recipes to make in the spring time 2022? N x
Hi Nick, what can I do if I want to make a caramel frosting for example, is there any way I can make this recipe less sweeter so I can add the caramel, like adding more cream cheese to de mix?
Hi Jerry! The sugar in this recipe is one of the ingredients that helps to thicken it enough for it to be pipeable. So I wouldn’t recommend using less sugar, even with the addition of caramel. Instead I would just add less frosting. Alternatively, you CAN use more butter and see how you go with that, but it will make this less cream chees-y and more buttery. It would help with the sweetness through. Hope that helps! N x
Hi Nick , I am just going to try your cream cheese frosting , I just wanted to know would it be enough for a three layer cake plus crum coat to , or should I Double it up .
Hi Amanda! I would recommend doubling it N x
Hi Nick. The frosting was definitely not so sweet. My question is how can I get the cream cheese taste back? Also I did beat my frosting for a long time but couldn’t get rid of the gritty texture of the milk. What do you suggest?
Hi Yvonne! Great question. I’ve been working on updating this recipe this weekend (10/09/2022). Unfortunately, not all milk powders are the same. Some are grittier than others. So I’m adding a note suggesting that if your milk powder is not as fine as powdered sugar that you process it in a food processor. Hope that helps! N x
Hi Nick, can you omit the powdered milk if adding in cocoa powder?
Thanks again for all of your recipes (Every one thinks I’m great but it’s all you)
Hi Becca! I wouldn’t advise changing this recipe. Leaving out the milk powder would result in a less firm frosting. If you do leave it out, it will still work, but it might be more of a spreadable consistency. Hope that helps! N x
I love baking, I came across your recipes. Thank you for sharing. I wanted a firm frosting. Will make this. I am from India. 🙏🏼
Thanks Vattsala! Hope you got to try this recipe out! N x
The recipes look interesting. Thanks for sharing.
Thanks so much! N x
The recipes look interesting.
Thanks Vattsala! N x