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Cream Cheese Frosting

Cream Cheese Frosting

Serves 20

4.75 from 35 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