This cream cheese frosting is literally THE BEST you’re going to try. It’s rich, creamy, tart and has the perfect level of sweetness. It’s a great stable cream cheese frosting too, making it ideal for piping!
What makes this cream cheese frosting the best?
Okay I know everyone says their version of something is the best. BUT, I have to say that I don’t think I’ve tried a cream cheese frosting that tastes better than this one.
The secret? LEMON JUICE! With the addition of fresh lemon juice (yes – it must be FRESH!), there’s an added layer of tartness. It adds an incredible depth of flavour and is the perfect combo with cream cheese for this buttercream!
Did you know I also have a chocolate cream cheese frosting recipe! It’s equally as good, and you can find it here.
Ingredients for Cream Cheese Frosting
This recipe will require:
– Unsalted butter: You’ll need the butter to be at room temperature, and I would highly recommend using unsalted butter as it results in a less harsh tasting buttercream.
– Icing/confectioners’ sugar (also called powdered sugar)
– Cream cheese: for a more stable frosting you want to use a firm, full-fat cream cheese. They sometimes come in a brick.
– Vanilla essence/extract
– Fresh lemon juice: This is going to add a wonderful tart flavor to the frosting and helps cut through the sweetness.
How to make this frosting
This cream cheese frosting comes together SO EASILY!
You want to start off by creaming your butter in a large mixing bowl for a few minutes using an electric mixer, until it’s light and fluffy. This is going to give your frosting a lighter texture.
Next you want to add in your icing/confectioners sugar in 3 batches, whilst mixing on a low speed. This is going to ensure that our icing sugar doesn’t go everywhere!
Then add in your cold cream cheese, vanilla essence or vanilla extract and fresh lemon juice. Mix on a medium high speed just until the frosting is smooth. Avoid over-mixing as this can result in a less stable frosting.
And that is it! You should end up with a smooth cream cheese frosting 🙂
Commonly Asked Questions
Can I use this frosting for cake decorating and layer cakes?
If you’re making a simple 2 layer cake, then yes it can be used as a frosting for the inside and outside. However, as with most cream cheese frostings it will soften up slightly at room temperature making it less stable. Because of this, for cakes with 3 or more layers, I would recommend using this frosting only as a filling.
Below is an example of my red velvet cake recipe (2 layers), which I frosted with this cream cheese frosting. It held together well as it was only 2 layers, but I imagine if I added more layers then I may run into some problems with layers sliding off!
Can I pipe with this cream cheese frosting?
ABSOLUTELY! So the trick to getting a firm enough consistency is using cold, firm cream cheese (not the spreadable type). This will give you a nice pipeable consistency that’s great for cakes and cupcakes.
If it’s really hot where you live, and your frosting is starting to soften up after some time, simply place it back into the fridge for about 30 minutes, and then rewhip it. It should be back at a nice pipeable consistency.
How do you make cream cheese frosting thicker or more stable?
There are a few ways you can increase the stability of this frosting or make it a bit thicker.
– Add in more icing/powdered sugar (if you don’t mind a little extra sweetness). Add in a tablespoon at a time and taste test as you go.
– Secondly, you can add in some cornstarch to thicken up the frosting. I would add in about 2 tablespoons max, otherwise it can start to impact the taste/texture of your frosting.
– You can also add in meringue powder or arrowroot powder. About 2 teaspoons of each per batch of frosting.
How do you store cream cheese frosting?
Because this frosting contains cream cheese, proper storage is important to maintain its texture and prevent it from spoiling. It will be okay to leave out at room temperature for the day (as the sugar in the frosting prevents the cream cheese from spoiling too quickly), but after that it should be stored in an airtight container in the refrigerator overnight.
Can you freeze cream cheese frosting?
Yes, you can freeze cream cheese frosting to extend its shelf life. Freezing cream cheese frosting is a good way to preserve it for later use, especially if you have leftover frosting that you don’t plan to use immediately. Simply place it in an airtight container and freeze for upto 3 months.
It’s important to note that although cream cheese frosting does generally freeze quite well (due to the high fat content), sometimes freezing can slightly alter the texture, and it may become slightly softer or grainy after thawing. However, re-whipping can usually help improve its texture.
What can I use cream cheese frosting for?
Cream cheese frosting can be used for so many different flavoured cakes! Some of my favourite options are my spice cake recipe, carrot cake recipe and red velvet cake recipe.
Cream Cheese Buttercream Frosting
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) powdered sugar - also known as confectioners/icing sugar. Use more for a thicker frosting (see note 1)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
Instructions
- To a large bowl add in unsalted butter and using an electric mixer (hand or stand mixer are both fine - use the paddle attachment if using a stand mixer) cream for a few minutes on a medium high speed until it's light and fluffy.
- Add in the powdered sugar in 3 batches while mixing on low. Ensure that each batch of powdered sugar is mixed into the butter well before adding in the next batch.
- Next add in your cold cream cheese, vanilla and fresh lemon juice and mix on a medium speed just until the frosting is smooth. Avoid over-mixing (see note 3). If using a stand mixer, you may need to mix on a high speed to get everything nice and smooth (see note 4 if your frosting is lumpy).
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
158 Comments
hi! planning on making this with your red velvet cake this weekend! does this have a really buttery taste to it?
Hi Jasmine! 🙂 Personally I don’t find that it’s very buttery because of the cream cheese 🙂 hope you enjoy the recipe!
Hi
Thank you for the wonderful recipes and the videos really help!
I have been using a recipe that creams the butter and cream cheese first. Can you advise the difference with yours as I see you mix the butter and icing together first?
Hi Taryn! 🙂 So the reason I leave the cream cheese till the end is because cream cheese has a lot of liquid in it, and the more you mix it with the sugar, the runnier your frosting will become. I like to mix the icing sugar and butter first to get it light and airy, then add the cream cheese in the end so the cream cheese doesn’t over mix 🙂
Hi! I love watching your videos. I want to make your red velvet cake along with this cream cheese frosting for Eid. I just have a quick question. Can I substitute mascarpone for the cream cheese in this recipe as cream cheese is not available in my area?
Hi Raisa! So happy to hear you’re enjoying the videos 😀 and I haven’t tried that substitute myself for this recipe but I imagine it shouldn’t be a problem 🙂 you may just want to adjust the level of icing sugar though to make sure it isn’t too sweet 🙂 alternatively I have a stabilised whipped cream frosting that has mascarpone in it too if you wanted to check that out! Here is the link: https://cakesbymk.com/recipe/stabilized-whipped-cream-frosting/
That’s a lovely recipe for cream cheese buttercream frosting! I’m just wondering if you can add food colouring in the buttercream. Would that be okay?
Thank you Yoana! And yes adding colouring in will be fine (gel colours as liquid colours may make the frosting too loose). I would add it in when you add in the cream cheese 🙂
I tried making half of this recipe. Everything was good but my cake sank in the middle. Any idea how to correct this?
Hi there! Check out this post to help with troubleshooting sinking cakes 🙂 https://cakesbymk.com/recipe/why-did-my-cake-sink-in-the-middle/
I followed the directions buts when I put the cold cream cheese, lemon, and vanilla extract in my mix became lumpy and quite liquid. any ideas as to where I went wrong?
Hi Laura 🙂 Sorry to hear your frosting became quite thin in the end! It could be the type of cream cheese used. Did you use a firm cream cheese that’s smooth? It may also help to whip the cream cheese separately first so it’s nice and smooth and then add it in to help with the lumps. Maybe also try with just adding in the cream cheese first and then once that’s nice and smooth add in the vanilla and lemon juice. Also remember not to overmix the frosting as this will break down the cream cheese too much causing the frosting to be on the softer side 🙂
I can’t get hold of cream cheese that’s firm in UK. Could I use mascarpone instead?
Hi Jennie! I haven’t tried mascarpone myself with this recipe but it should work fine just keep in mind the frosting will be a bit softer and you may need to adjust sugar levels 🙂
Hi. I don’t think we have the firm cream cheese in the UK, I’ve checked various websites and can only find the spreadable ones. Would that still be ok? Thank you 😊
Hi Afshan! Yes that should be okay your frosting may just be a little softer 🙂 you can add extra cornstarch or icing sugar at the end to thicken it up a little more (just keep tasting to make sure it isn’t getting too sweet). Hope that helps!
Hi .. is lemon juice necessary for this
Hi Arthi! It’s not necessary but it does add a great tart flavour to the frosting 🙂 you can leave it out though if you prefer!
Pls do tell me how to make buttermilk
Hi Arthi! Here is the link for how to make buttermilk at home 🙂 https://cakesbymk.com/recipe/how-to-make-buttermilk/
Is lemon juice necessary to add?
Hi Arthi! It’s not necessary but it does add a great tart flavour to the frosting 🙂 you can leave it out though if you prefer!