Cream cheese frosting

Difficulty: Easy Prep Time: 15 Mins

This cream cheese frosting is smooth and not overly sweet. I’ve tried other cream cheese brands, but I think Philadelphia gives the best result in respect to the consistency and texture I attain from this recipe without having to adjust measurements. This recipe easily frosts 18-20 cupcakes and is also enough to frost an 8inch cake.



0/3 Instructions
  • Make sure all the ingredients are room temperature.
  • In your stand mixer, or hand mixer or with a whisk. Mix butter and cream cheese until smooth and fluffy.
  • Gradually add icing sugar. Mix until smooth.


  1. Philadelphia cream cheese gives the best result when making this frosting. Use the block one, not the spreadable version.
  2. I use plain icing sugar not icing mixture.
  3. Before using the icing sugar, sift it or blend it in your food processor quickly to get rid of lumps, this gives you a smooth frosting.
  4. The consistency of this frosting is thick and very easy to pipe. If you need to loosen it, add 1 tablespoon of milk at a time. If you need it thicker, add 1/2 cup of icing sugar gradually, until you get to your desired consistency.

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