Cream Cheese Frosting


Our cream cheese frosting recipe is a perfect complement on a moist and delicious red velvet cupcake. Enjoy!

Cream Cheese Frosting Recipe


  • 1 pound cream cheese, softened
  • 4 cups sifted confectioners’ sugar
  • 1 cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract (optional)

Prep Time: 5 min

Cook Time: N/A

Yield: 24

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Mix cream cheese with butter until smooth. Add extracts. Slowly add sugar and blend until light and fluffy! Fill and Ice cake as desired. Pecans can be added to top of cake for decoration. Use a piping bag with a round #8 tip to create fluffy cupcake tops!

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8 thoughts on “Cream Cheese Frosting

  1. I love this recipe!!! The powdered sugar doesn’t overwhelm the taste of the cream cheese. Most rescipes call for 2 pounds…too sweet and gritty for my taste. I use this over and over. thanks!

  2. Hello Anne, I have been enjoying looking through your photo gallery for quite some time, your creations are all so adorable! Too bad I live in Canada, otherwise I will be ordering your cake for each and every of my family event! I have never made a fondant cake or worked with fondant before. It is going to be my husband’s birthday in just few days, I am thinking to try to make a fondant cake the first time in my life!!! Scary…. I am looking for an easy icing recipe to go underneath the fondant, is this cream cheese frosting a doable choose? The buttercream recipes I found on the internet all looked very “fatty”, is there a low fat version exist? Once the cake is done (if I manage to achieve that stage) how do I keep the fondant fresh without drying out for few days? Thank you very much! Koko

    • Hello! Thanks for your comment! I would choose buttercream over cream cheese because it gets harder on the fridge. This makes it easier to cover with fondant. As for a low fat version… Unfortunately not 🙂 but you can just put a think crumb coat so you don’t have too much on there. Hope this helps !

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