Cupcake Frosting Recipe (VIDEO)
This fluffy whipped cream and cream cheese frosting is the perfect cupcake frosting. This vanilla frosting is easy, lightly sweet, pipes beautifully, and keeps well in the refrigerator.
This is our go-to frosting for our Perfect Vanilla Cupcakes. A single recipe will frost 24 cupcakes but it’s easy to double the recipe if you’re making a big batch for a birthday party.
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Watch Cupcake Frosting Video Tutorial:
This frosting pipes so beautifully onto cupcakes, cakes and even cookies! I used the Wilton 1M Tip with a large piping bag. These 3 piping tips are the only ones I use for frosting cupcakes. Watch the video below. If it doesn’t load, be sure your ad blocker is turned off.
Homemade Cupcake Frosting is Best!
Flashback: as a child, I used to hide in the pantry and sneak spoonfuls of canned frosting [gross]; there’s something about the store-bought one that was just terribly addictive. Maybe all those fabulous chemicals? Well, take that addictive trait, minus the chemicals, and you get this frosting.
It also stays put pretty well in the fridge for, well, mine has been in there a week and I’ll go poke my finger in it. Be right back……… ok that’s just ridiculous. It’s still good!
Ingredients for Vanilla Frosting:
Combining cream cheese and whipped cream creates a soft and airy frosting that keeps its shape when piped. Make it once and you will make it over and over.
- Cream Cheese – should be softened at room temp, but not overly soft. If cream cheese is too soft, the frosting will end up runnier and won’t have that brilliant white color
- Powdered Sugar – also known as confectioners sugar, adds sweetness and helps build texture
- Heavy Whipping Cream – make sure it’s labeled HEAVY which has a 35-38% fat content
- Real Vanilla Extract – the flavor of real vanilla can’t be beat
How to Make the Cupcake Frosting:
Cooks Tip: For best results with whipped cream, freeze your mixing bowl and whisk attachment 10-15 minutes before using. Also, keep the heavy whipping cream refrigerated until ready to use.
- Whip the cream on high speed with an electric hand mixer (1-2 minutes) until thick, fluffy and spreadable.
- In a second mixing bowl, using a hand mixer, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in 1 tsp vanilla extract.
- Fold the whipped cream into the cream cheese mix.
That’s it! Just three steps and you’ve nailed it! Keep it covered in the fridge until ready to use on these Vanilla Cupcakes, our moist Chocolate Cupcakes, or even these super fluffy Pumpkin Cupcakes.
Tips for Making the Best Cream Cheese Frosting:
- Use a full-fat cream cheese for the best taste and texture (avoid low-fat). Soften cream cheese inside of it’s packaging at room temperature for 1 to 2 hours.
- Heavy whipping cream which has a higher fat content and will whip much easier. Avoid “whipping cream” or “light cream.”
- Make Sure Heavy Cream is Chilled until ready to use. Cold cream will whip up better.
- Don’t cut the sugar too much. We have tested with 1 1/2 cups powdered sugar which works but if you take out more, the texture will be affected.
Can I Use this to Frost A Cake?
You’ll fall in love with this frosting and naturally, you’ll want to use it on all your desserts. This makes enough frosting for a 2-layer, 9-inch cake. If you want a super generous amount of frosting, or if working with a 4-layer cake, you can make 1 1/2 times the recipe.
More Frosting Recipes:
If you love to change up your cupcake frosting, try these top-rated frosting recipes. We have everything from rich chocolate frostings to marshmallow-soft creams.
- Swiss Meringue Buttercream Frosting – the flavor and texture are heavenly
- Chocolate Frosting – decadent but light with cream cheese
- White Chocolate Frosting – adding melted white chocolate is genius
- Chocolate Ganache – use it as a glaze or whip it into the best frosting
Cupcake Frosting Recipe
Our go-to cupcake frosting recipe. This vanilla frosting always gets rave reviews and doubles as a perfect cake frosting!
Ingredients
- 8 oz cream cheese at room temperature
- 2 cups powdered sugar (confectioners sugar)
- 1 1/2 cups heavy whipping cream (keep chilled until ready to use)
- 1 tsp vanilla extract
Instructions
-
In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
-
In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped, then beat in 1 tsp vanilla extract
-
Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We first published this recipe in June 2012. We re-photographed and added new photos. After much testing, we now use 2 cups of powdered sugar instead of 1 1/2 since it gave the cream a better structure.
Natasha Kravchuk
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Cherry Surprise Honey Cupcakes Recipe 
Vanilla Cake Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha! Is this frosting recipe good for decorating with? Say I’m decorating a cake. Would this frosting be good for it or would it be too runny or soft?
Hi Audrey, I have used this to pipe roses and it does work well. Also, have you tried our Swiss Meringue Buttercream recipe?
Hi Natasha, I was just wondering if I could add cocoa powder to this recipe? I just love it so much , I would like to try it.
By the way you are the very best!
Hi Rosie, I haven’t tried that substitution and without testing it myself, I can’t say for sure but I assume it would work.
Hi Natasha I absolutely love your recipes – your beef plov is one I make often. This will be my first time trying your cupcakes and icing as we are mainly a no sugar family but I still make cakes for birthdays 🙂 can I make this recipe with 1/2 the amount of powdered sugar or would that mess up the consistency?
Hi, it would make the consistency more loose using that much less sugar.
I made this frosting twice so far, both times for cakes…once for a birthday and once for a baby shower and everyone LOVED it!!! I have never had so many people rave so much about the frosting for the cakes I made before. Also, I am a huge fan of your genoise cake. I can’t remember how many times I have made that cake and every single time it was a hit. Thank you so much for your amazing recipes!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha!
May i know how long this frosting holds its shape in room temperature?
Hi Kristina, they will hold up for several hours at room temperature (out of the sun) and they should be refrigerated overnight if not eaten the same day. In the refrigerator, they can last for days.
Hi Natasha. I just wanted to know what is the difference between this recipie and a normal butter and icing sugar frosting,like taste texture and sweetness?
Hi Gina, I think this one has a more balanced flavor and lighter feel. It’s not as sweet as a traditional buttercream frosting.
Hi,
Would this frosting harden once placed in refrigerator? Thanks!
Hi Samantha, it does slightly but not as much as a buttercream. It will still seem airy and soft and you don’t have to soften it.
Hello Natasha!
I’m here mostly because you are so kind and I know you will help me out with a doubt that I have concerning why is it that cream cheese spread cannot be used to make buttercream.
I attempted this frosting recipe with a cream cheese spread only because it was the only one I had at hand. However, I could taste the powdered sugar and did not like the outcome that much.
I would like to know the reason behind not using cream cheese spread and using cream cheese in a block please!
Hi Andrea, sometimes the spreads are “whipped” and aerated so they aren’t as dense. I would highly recommend using regular cream cheese as called for in the recipe. If you prefer a buttercream, we have a wonderful buttercream frosting posted.
Hi Natasha.
Can I freeze this frosting and use it a month later?
Hi Andrea, I haven’t tried freezing this frosting so I’m not 100% sure. I think it would work to pipe it onto cupcakes and then freeze, but it might not be the ideal consistency to pipe after it is thawed. If you experiment, please let me know how it goes.
Can you substitute the cream cheese with butter?
Hi Rene, I have not really experimented with that to advise. If you give it a try, please share with us how it goes.
Hi Natasha!
My plan is to make your cupcakes ahead of time (2 days before event) Would you suggest to wait to top them with frosting until day of? Prob will keep them in the fridge!
Could I add crush oreo’s into the frosting?
Thank you!!!
Hi Christina, if it’s just a few days, you can cover and refrigerate the cupcakes. You can even keep them frosted, covered, and refrigerated for a few days and they will taste great. The cupcake frosting and the cupcakes keep really well refrigerated. I haven’t tested the crushed oreo’s but I bet that could work! I would be sure to crush them small enough so they pipe easier.
Should the heavy whipping cream be whipped to stiff peaks?
Hi Julia, that’s correct! Make sure to beat the cream until stiff peaks.
Hi! I’m planning on using this frosting recipe along with the cupcake recipe. I was wondering if it would be ok to use food coloring on it. I wanna do a 2 color swirl. Thank u!
Hi Brianna, I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting.
Hi Natasha!
I’m making your cupcake recipe for 12 cupcakes and want to make this frosting for them. Here it says that this recipe will frost 24 cupcakes but on your video you frosted 12. Should I make the recipe as written or just half? I’m thinking that maybe you were able to frost 12 because you put a lot a frosting on each of them.
Hi Viridiana, for aesthetics and the video I made 12 but the recipe actually makes enough to cover about 22-24 cupcakes per batch depending on how much frosting you use.
Hi Natasha,
Thank you for all your recipe.. I have enjoyed most of your recipe but this cup cake frosting was a failure.. not sure why but I followed exactly as per the recipe but it was thin and could not use the icing pipin… it was bit disappointing…
Hi Latha, it could be two things – either the cream used wasn’t HEAVY whipping cream (or beaten sufficiently), or the cream cheese was over-softened which will create a loose frosting. Both of these could have been the culprit.
Hi Natasha! I’m interested in trying your recipe and was wondering if adding freeze dried fruit would work for flavoring the frosting. I was thinking of food processing the freeze dried fruit with the powdered sugar. Do you have any recommendations on how much freeze dried fruit to add? Thanks so much!
Hi Elizabeth, I’ve never tried freeze dried powered fruit in frosting, but I do love the concept of using a natural flavoring and color rather than food food coloring. I wish I had a good answer for you, but without testing it myself, I can’t say for sure. I’d recommend testing small batches in ramekins so if it doesn’t work out to the color you want, you can still salvage the remaining frosting. I hope that helps!
Once frosted, must cakes be kept in refrigerator?
Hi Candy, yes, we store this in the refrigerator!
I am wondering the same thing.
Hi Carolyn, yes, we store this in the refrigerator!
Hi, I just made the frosting but it seems too soft, like a little runny. How can I fix it?
Hi Lilly, make sure you use HEAVY whipping cream which has a higher fat content than regular whipping cream and also do not oversoften the cream cheese which can cause the frosting to seem runnier. If you have already combined them ingredients, you might refrigerate 15 minutes then beat a little longer.
Hello Natasha! Does this vanilla buttercream withstand Texas heat? It’s a pain to make cakes and cupcakes in the summer even if I lower my thermostat to 68°F I read that an Italian meringue buttercream can withstand heat but I’m not ready to do all the work 🥴. I’ve used your chocolate cream cheese buttercream frosting and it’s absolute goodness! But I have to keep it in the fridge until ready to eat.
Thanks for sharing your talent! Happy 4th!
~Maria
Hi Maria, The best advice I could give is to keep them in a cooler or fridge. The frosting is fairly sturdy, but you don’t want them out in the heat for very long.
Omg!! You seriously have THE BEST recipes Natasha!!! Never fails, they always turn out sooo good. Thank you!!!
YOu’re so nice! Thank you for that great review, Shelley!
Another awesome recipe! Thanks!
You’re welcome Tanya!
Hi! This recipe is amazing. You should try using this frosting on a sponge cake lined with strawberries, its delicious!
Yum! That sounds so good! Thank you for sharing that great suggestion with us!
Yes, I did and it was great!
Keep this up and you will have a TV show. I haven’t tried the recipe yet to rate it.
Good luck
I hope you can try it soon!
This sounds amazing and supper easy! Does it really hold its shape if i want to do rosettes on a cake?
Also, can i substitute some of the cream cheese with butter and by how much?
Thank you
Hi Naty! It sure does! I hope you enjoy this recipe!
Can you half this recipe?
Hi Susan, I imagine that should work. When you half the recipe you would need at least 3/4 cup of sugar to help with the consistency. Hope this helps.
Absolutely love your videos!
You’re so nice! Thank you!
It was delish and very smooth
Awesome! Thanks for your great feedback.
Hi-
I made the frosting and it was really good! I used it on Cherry cupcakes. I think I might add a little Amaretto next time.
Thanks for another hit!!
You’re welcome! I’m so happy you enjoyed it Kym! Thank you for the wonderful review!
How does the icing hold up to freezing once cupcakes are frosted? I want to make cupcakes, frost, freeze them today and then remove in 2 days to serve.
Hi Heather, you can freeze, but if it is just a few days, you can also cover and refrigerate the cupcakes. You can even keep them frosted, covered, and refrigerated for a few days and they will taste great. The cupcake frosting and the cupcakes keep really well refrigerated.
Hi Natasha, I made your vanilla cupcakes and this frosting yesterday. So tasty! I had some frosting left and I tried to use it today but it was too runny. Any idea why and what I can do to fix it in the future as I will be making it again for sure! I stored leftover frosting in the fridge overnight and tried to use it the next day right out of the fridge. Any tips will be highly appreciated! Thanks
Hi Tatiana, that could be due to either under-beating the heavy cream (if it’s too soft when you put it in the fridge, it won’t hold up as well), or oversoftening the cream cheese which will make your frosting looser. Also, make sure to use HEAVY whipping cream as regular whipping cream has a lower fat content and will not beat up properly.
I made the vanilla cupcakes to go along with this frosting and they turned out great! The frosting reminded me of a cheesecake fruit dip that I make. While delicious, I didn’t really care for it on the cupcakes. I will say that it piped beautifully and the end product was very pleasing to the eye. I will definitely make the cupcakes again with a different frosting.
That is so awesome to hear, Sarah. I’m glad you loved it!
What size Wilton tip should I use ?
Hi Lynda, it is a Wilton 1M
I swapped the vanilla for lemon .. they were a great hit … thanks Natasha … love you recipes
You’re welcome, Shana! I’m so glad you enjoyed this recipe!
Is it possible to freeze this recipe if I am making cupcakes a few days in advance of a party? Thank you!
Hi Tricia, I haven’t tried freezing this frosting so I’m not 100% sure. I think it would work to pipe it onto cupcakes and then freeze, but it might not be the ideal consistency to pipe after it is thawed. If you experiment, please let me know how it goes
Hi Tricia, you can freeze, but if it is just a few days, you can also cover and refrigerate the cupcakes. You can even keep them frosted, covered, and refrigerated for a few days and they will taste great. The cupcake frosting and the cupcakes keep really well refrigerated.
Does powdered sugar contain only sugar? Or is it ok to use granulated sugar and mix it to powder form and use it that way?
Hi Hadicha, powdered sugar is a mixture of sugar and cornstarch. Blending together 2 cups sugar + 2 Tbsp corn starch would work well to keep the sugar dry. Here is a tutorial from a friend of mine on making powdered sugar.
So easy to make and so yummy!! Thanks! 🙂 🙂 🙂
Thanks for your great review, Matt!
I love a good cream cheese frosting and this one is so good! Lighter and fluffier than most cream cheese frostings and so good on cupcakes!
So happy to read your comments, Cyd. Thank you for giving this recipe an excellent review!
I made cupcakes with my daughter and we used this frosting recipe. We loved it and it was so scrumptious. Thanks!
That’s just awesome! Thank you for sharing that with me, Beth!
Hi Natasha,
Thank you for sharing your amazing recipes!
A quick question about your cream cheese frosting: will the frosting crust/hardened like regular american buttercream?
Hi Mayco, it doesn’t harden the same way. It remains more fluffy and soft even after refrigeration.
Great cupcakes!
I wanted to make the frosting but realized I don’t have heavy whipping cream is there something I can substitute? Half-and-half? Whole milk?
Hi Karen, those substitutions won’t work and will result in a runny frosting. Try our cupcake frosting from the pumpkin cupcakes instead. It’s awesome!
Hi Natasha, is it possible to replace part (maybe half) of the cream cheese with yoghurt/sour cream? Will it ruin the consistency? Thanks!
Hello, I haven’t tried that to advise, if you will do an experiment, please share with us how it goes.
Hi Natasha! I would like to ask if the frosting are able to fully frost your Vanilla Cupcakes (15 cupcakes) or will there be any leftovers?
Hi Eve, it all depends on how much frosting you like on your cupcakes. I doubled the recipe and (generously) piped it onto 45 cupcakes for my sisters baby shower with some left over.
I’ve been using this recipe for YEARS. It is so light, not too sweet, and beautiful on cupcakes. Holds up pretty well too!
So nice to hear that, Kelly! Thank you so much for the great review
Hi Natasha, I am making cupcakes for my daughters birthday party… Which frosting would you recommend? The Swiss Meringue Buttercream or the Cupcake Frosting? The cupcakes themselves will be vanilla with sprinkles in them…
Thanks!
Hi Natasha, I would say it depends on how you plan on piping these, how sturdy your frosting needs to be, and if it will be out of the fridge for a long time or not. I recommend reading through the comments of bother recipes. There are some great suggestions there.
Do you think this frosting would hold up with fondant over it?
Hi Sherry, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha,
Thank you for sharing wonderful recipes. I tried few cake recipes, and they were awesome. I am naive in frosting the cakes. My question may sound silly. Please can you help me explain if heavy whipped cream and double cream (45% fat) are same. I am in Europe and the Florap whipped cream can available (We get whipped cream in cans with nozzle here) is 27%. We get whole fat cream 35% as well. Many thnks
Hi Meg, Heavy cream generally has 36% fat in it.
Hey! Thanks for your reply. So can I use full fat cream and beat it in this recipe instead of heavy whipped cream?
Thanks
This is the best frosting ever it’s so light and creamy I used to cover a cake and to make the flowers. I added dye, liquid one, and it worked just fine. The only extra thing I did was after I put the frosting on the piping bags I left it in the freezer for maybe three minutes. It was chilly while using it and it allowed to make flowers with no problems.
Thank you so much for this wonderful recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha! I have a party at 5 pm and want to make these cupcakes with the icing but want to try to time it so I don’t have to keep it in the fridge and be able to make them to stay out for a few hours. What would you suggest doing time wise? I have the whole day free before the party. Would you do anything the night before? Thanks!
Hi Lita, they will hold up for several hours at room temperature (out of the sun) and they should be refrigerated overnight if not eaten the same day. In the refrigerator, they can last for days.
Thank you so much! Is it ok to premix the cake flour the night before and leave sitting out to use the next day? And are the ingredients proportional to just triple everything if I need to my 3x the amount.
Hi Lita, I am assuming you are asking about the cupcake batter? I would not combine the wet and dry ingredients ahead of time. It’s best to make the batter and bake right after. I haven’t tried tripling but I assume it should work if you can bake all of the cupcakes at once.
Hi, It’s the first time I tried making cupcakes and they look great but I could taste the baking soda. Have I under mix?
It’s a great recipe and I really hope to get it right next time. Thank you
Hi Meg, are you certain you didn’t accidentally swap baking powder and baking soda? I’ve had that happen before and that would cause it to taste like baking soda, otherwise the buttermilk should activate the baking soda so you shouldn’t be tasting it in the finished cupcakes.
Made those using your beautiful fluffy vanilla cupcakes. It’s a perfect frosting! Although it won’t hold up as good as butt cream ( wouldn’t do it in a hot day!) but people at my son’s party LOVED It! So did I! So light and airy! My pregnant friend was very fond of them 😀thx! Will make again !
I’m so happy you enjoyed that. Thank you for sharing that with us, Vika!
Privet Natasha! So i did make this frosting but for cupcakes…It’s DELIC! So easy to pipe and so light! I made it in 3 color for a swirl effect. Very nice! Thank you!
That’s so great, Vika! Thank you for that awesome review!
Hi,
This might be a strange question, but if I were to make a cake, and I put it in a cake carrier with a few ice packs, could that help the cake stay out longer (such as 5-6 hours) in room temperature? Also, could I add stabilizers such as pudding mix, Dr. Oetker’s “Whip it”, to stabilize the cream even more? Lastly, could this be frosted under fondant?
Thank you
Hi Anna, Without testing that I cannot advise. The ice pack sounds like a great idea however. If you experiment please let me know how it goes!
Ok. Thank you for your reply.
Hello Natasha! I will be trying the Vanilla cupcakes and this frosting on cupcakes and a rainbow cake (made by using buttermilk) do you think i could frost the cake and cupcakes the night before? Party is at 11am the next morning. Or they won’t hold? Thx! Some decorations will be going on the cake too and possible Pinata in the cake 🙂
Hi Vika, you can absolutely frost them the night before and refrigerate overnight. They will hold up really well. I’d recommend keeping them covered with something (like a cake carrier if you have one), so they don’t take on any smells from the fridge.
This recipe, cupcakes and frosting both sound delicious! I am a seasoned baker and cannot wait to try these! Can you tell me, after the frosting is applied to the cupcakes, how long will the frosting hold up before the cupcakes must be eaten, or do they need to be refrigerated if not eaten right away
Hi Lori, they will hold up for several hours at room temperature (out of the sun) and they should be refrigerated overnight if not eaten the same day. In the refrigerator, they can last for days.
Natasha, do you think this recipe would work well with Russian piping tips? Or would you recommend a different, stiffer frosting recipe? I wanted to make cupcakes for Easter but didn’t want to make the frosting too much like traditional buttercream as my family doesn’t like it. Any recommendations?
Hi Tanya, yes that should work fine with this recipe.
Amazing icing!
We had a little left over after cupcakes, and, since my husband was making cinnamon buns we decided to use that extra icing on them too – oh my gosh, it was so lovely on the cinnamon buns. Hubby makes a dang fine bon, and this just elevated then even further. Goodbye old cinnamon bun icing recipe, this is now our go to!
That’s just awesome!! Thank you for sharing your wonderful review with us Laura 🙂 I will have to try this on cinnamon buns.
Great recipe!! We used it for a strawberry valentines cake and works splendid! Highly recommend this recipe for any kind of cake/ cupcakes. Heads up, mix cream cheese & powdered sugar together well then, slowly add cream.
I’m so happy you enjoyed that, Melanie!! Thank you for that awesome review!
Hi Natasha
I would like to use this cupcake frosting to frost your 9″ Chocolate Cake. Should I be doubling the recipe or will the recipe be enough as is? Thank you so much. I’ve been following you on facebook and your website. I love your recipes, they are so easy to follow and foolproof, everything always turns out!
Hi Izabela! This definitely works for cakes! I think this should work for one case granted it isn’t too tall. This makes about 22 cupcakes for one batch.
Thank you! There was plenty! And my bookclub ladies loved it! Will be using this recipe again.
This looks amazing . I went to try this for a 2 year old birthday party however their colors are pink and yellow for a Minnie Mouse theme . What type of dye could I use to color the icing ?
Hi Brittanny, I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting.
Great flavor I just cut the powdered confectioners sugar to almost half and it was perfect. We don’t like too sweet.
I’m so happy you enjoyed that Margarita!
My husband loves your vanilla cupcakes! And he is very picky. My favorite part is the frosting. Combination of both is just perfect. Thank you for this recipe!
You’re so welcome! Thank you for that great review!
I didn’t know if the cream cheese and powder sugar mixture was suppose to be fluffy until I looked again at the picture. The instructions didn’t say beat til fluffy or that it should be fluffy. I think my cream cheese may have been to soft. I added it anyway to the whipped cream to keep from wasting it. Will adding food color break down the consistency? I will be using this recipe again. Thank you.
Hi Cynthia, yes you can add food coloring. I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting.
Made this lots of times but everytime my frosting has so many bubbles. They taste good but don’t look so pretty when piped on the cupcakes. What am I doing wrong?
Hi Emma! The only thing I can think of is if in step 3 the mix wasn’t folded but beaten in allowing too many air bubbles? Did you alter anything in the recipe?
Yes I fold in the whipped cream with a spatula. I didn’t alter anything in the recipe. The only thing I don’t do is put the mixing bowl in the freezer for a few minutes
Hi Natasha,
How many cupcakes does this frosting frost?
Hi Yelena! When I made it I doubled the recipe and (generously) piped it onto 45 cupcakes. So about 22 cupcakes for one batch.
Hi Natasha,
My kids loved the vanilla cupcakes. They were gone in mins.
Making this icing to go with the cupcakes for my daughter’s birthday. She wants me add some nutella to the frosting. Will it hold it’s shape and mix well in this frosting?
That’s so great Nerissa! I haven’t experimented with different add-ins with this one. I just use it as-is. For chocolate frosting, I would highly recommend this recipe.
Thank you Natasha for recommending the Chocolate cream cheese frosting. My daughter, her friends and my family loved the cupcakes. Made a double batch and they were all gone. New family favourite
I’m so happy that worked out for you Nerissa! 🙂
Hey! I just made this frosting and it tastes delicious but it was way too runny to pipe with 🙁 I used heavy whipping cream and froze the bowl and mixing utensils before and everything. I don’t have a standing mixer so i just used my hand mixer for the cream instead could that be the problem?
Hi Tatiana! Possibly! Depending on the power of your hand mixer you will need to mix it longer than the recipe calls for until you get the desired consistancy
I will be trying these tomorrow and LOVE the look of your cupcakes in the photos. What did you use for the green with the strawberries and raspberries? Mint? Basil? Thanks, and I look forward to trying these.
Hi Courtney, The leaves are basil 🙂 You can also use mint.
Hi I half the ingredient and made the frosting just now.
However the frosting is quite soft and not able to pipe.
I uses only 1/2 cup of icing sugr
Hi Yvonne! When you half the recipe you would need at least 3/4 cup of sugar to help with the consistency. Hope this helps 🙂
😍Love love love this recipe! 😍 Thank you Natasha! When it comes to cream cheese frosting, I choose yours!
Thank you for that wonderful compliment!
How well does the frosting hold outdoors.
Hi Natalie, it can hold up for an hour or two in milder weather (75-85˚F or so). I would suggest keeping them chilled as long as possible and keeping them out of direct sunlight.
Will the frosting hold overnight piped on a cupcake?
I’m making 3 dozen cupcakes for my Daughters Birthday.
Thank You
Hi Jessica, They should be fine as long as you store them properly. Do you have a cupcake carrier or something with a lid to cover them in the fridge? You want to cover them to keep from drying out and to keep other food odors from getting to them.
Best.frosting.ever. Just made a batch for my daughter’s first grade class. The consistency is perfection and the sweet/tangy taste is to die for!
I’m glad you love the recipe Gladys! Thanks for sharing your fantastic review!
Hi Natasha, I love this icing and it’s always been a hit! If I wanted to change the flavor to strawberry could I add a couple tablespoons of strawberry syrup or jam? Or how do you suggest I add the flavoring? Thank you!
Hi Ami, I haven’t tested that, but if you experiment using syrup or jam, you might add it to a small batch to see if you like the consistency, also be sure to add a little bit at a time so the frosting doesn’t get too thin. Let me know how it goes if you test that out 🙂
Can i freeze The frosting?
Hi Carolina, I haven’t tried freezing this frosting so I’m not 100% sure. I think it would work to pipe it onto cupcakes and then freeze, but it might not be the ideal consistency to pipe after it is thawed.
Hi Carolina, I haven’t tried freezing this frosting so I’m not 100% sure. I think it would work to pipe it onto cupcakes and then freeze, but it might not be the ideal consistency to pipe after it is thawed. If you experiment, please let me know how it goes 🙂
Can you decorate the cupcakes with frosting a day before and store it in the refrigerator? I am worried about it not holding its shape.
Hi Ania, we do this frequently. Refrigeration will keep the frosting firmed up and it will hold it’s shape well.
Can you add coloring to this frosting recipe?
Hi Letty, yes you can add food coloring. I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting.
Awesome! That’s what I thought but wanted to be sure! Making cupcakes for a baby shower this Saturday! Yay!!! Can’t wait to try this!! 😀😁
I hope they turn out fabulous! Please let me know what everyone thinks!
This is my absolute favourite. Do you think I could use it on a cake? I am not a big fan of buttercream frosting and your recipe is just soooo good, I want to use it everywhere 😉
Hi Sophie, absolute! This works well on cakes 🙂
I ‘ve used this once for frosting a cake and agree it can be thin, so for me I use it right before serving. But what my family really loves it for, is we put it in between two Beth’s Spicy Oatmeal Raisin Cookies ( a recipe I got from allrecipes.com). They taste like oatmeal cream pies but soo much better.
Yum, that’s a great suggestion! Thanks for sharing your great review with other readers!
Hi,
I’m from the U.K… I tried both the vanilla and chocolate cupcake recipes- they were delicious! Thank you!
Unfortunately, the frosting came out too runny to pipe… I followed all your instructions as above… (used philadelphia original cream cheese and whipping cream)… can I just check how many cups of cream cheese/kg and g you used? Has anyone from UK tried this recipe – do we have different fat content in our creams? what did i do wrong or any additional tips? I tried to refrigerate add sugar/cream cheese but made no difference :'(
Thanks – really liked the taste but wish it worked.
Hi Sadie, I wonder if it could be a difference in the fat content of the cream since I used HEAVY whipping cream which has about 36% milk fat while regular whipping cream has 30% milkfat which makes it more difficult to whip and also more difficult for it to maintain it’s shape. An 8oz package of cream cheese is 226 grams. I hope that helps!
Hi Natasha. I was wondering of i can use cool whip instead of heavy whipping cream to make this frosting? 16 oz?
Hi Katya, I haven’t tried that in this particular recipe. I imagine it would work though. Keep in mind cool whip is quite a bit sweeter so add it to taste.
I did go with 16 oz cool whip. I reduced sugar to 1 cup only. The frosting held its shape beautifully even after a couple hours without refrigeration and it was not overly sweet. I will have to make it with heavy whipping cream to see the difference next time. Can you taste cream cheese when you make it?
Hi Katya, I’m so glad you enjoyed it!! The cream cheese balances the frosting well but should not overwhelm the frosting.
Tried your cupcakes today and they are just divine. Thank you got such an easy recipe.
Delene from Johannesburg
You’re welcome Delene! I’m glad you love the recipe as much as I do! Thanks for sharing your excellent review!
I’m elicited to try the perfect vanilla cupcakes and frosting.
In the frosting the powdered sugar and whipping cream calls for 1.5 cups. Is that 1 and1/2 cups?
Thank you.
Hi Vi, yes that is correct. I updated the recipe to read a little more clearly with 1 1/2 cups instead of 1.5.
can I add food coloring to tint the frosting and will it change the consistency? I have both liquid coloring and paste….
Hi Beth, you can but I would suggest using a gel food coloring and adding a small amount at a time so you don’t change the consistency.
Hi!! I made this frosting tonight to practice the rose cupcakes, its taste amazing however mine came out a little runny and my roses didnt look that good, any ideas on what I should do to thicken it a bit? I just love the taste and really wanted to use this recipe for Saturday.
Thank you
Ginni
I also wanted to add, after reading other reviews, I used heavy whipping cream, froze my bowl, and made the cream cheese mixture in a separate bowl then folded the whipping cream in, I absolutely love the taste!! Just wish it didnt turn runny 🙁
Oh ok, got it! Sorry I didn’t see this reply when I answered. I hope the softening tip and using Heavy whipping cream tip helps!
Hi Ginni, I have found that for best results, the cream cheese should be softened at room temperature (not speed softened in the oven or microwave) and the cream must be HEAVY cream and beat until it is stiff and spreadable. If the cream is under-whipped, it will be a softer frosting.
Thank you so much for responding!! I will try it again!!
My pleasure Ginni!
I would like to make this frosting for a work event and I am wondering if it will hold up in the car ride and sitting out for maybe an hour or two.
Other frostings I’ve made with cream cheese get melty if they’re not keep refrigerated.
THANK YOU!
Hi Alexa, I think they would keep well in an air conditioned car for 1-2 hours as long as they are not in the sun. The sun will make them get melty much quicker.
Hello – just a couple of questions about this frosting recipe. When mixing the heavy whipping cream, I’ve read about adding cream of tartar – what are your thoughts on this? Also, you just fold the whipped cream into the cream cheese mixture, but you don’t beat them together, correct?
Hi Sherry, that is correct, I just fold them together. I haven’t tried adding cream of tartar to whipping cream. I usually use it to stabilize meringue. Now I’m curious and I’m off to do some research! 🙂
Ha ha! Ok, would love to know what you find out! Thanks!
Hi Sherry, so far, I’m not finding much. I did read that it adds unwanted flavor I think it was on cooks illustrated or someplace so I’m not sure…
Would this be a good frosting to use instead of like buttercream to make roses on a cake?
Hi Tabitha, I have used this to pipe roses and it does work well.
Hi Natasha,
The last line of the recipe says ‘keep it covered in the refrigerate until ready to use’, so can I prepare the night before and keep it in fridge so that I can frost the cupcakes the next morning?
Should I whip/beat the frosting again just before using ?
How many mini cupcakes we frost with this recipe ?
Thank you,
Kiran
Hi Kiran, you can rewhip to lighten it up if desired. I think this pipes the prettiest when you pipe it after it is made. You can also pipe the cupcakes with frosting then refrigerate those overnight and they keep really well frosted.
Natasha,
How many mini cupcakes will this recipe frost?
I only have space in my freezer, would it be ok to frost the cupckes and freeze them ?
I am not sure how to thaw them on the day of the event. Please advise.
Thank you,
Kiran
Hi Kiran, I haven’t tried that but I think it would work to pipe the cream on and freeze them. If you don’t have a container for them, once they are frozen, I would cover them so they don’t absorb other food smells from the freezer. Let them thaw at room temperature for an hour or so or let them thaw in the fridge overnight (if you have room). Let me know how it goes!
Thank you Natasha!
Will let you know how it goes.
My pleasure! Please do 🙂
Hey Natasha,
I made best vanilla cupcakes and this yummy frosting for my son’s birthday and it was a bit hit.
Everyone loved them.
I frosted the cupcakes in a cupcake container and kept them in the freezer .
I took them out 2 hours before the party and they were perfect .
I can’t Thank you enough for all the suggestions 🙂
Kiran
That’s great to hear! Thanks for sharing Kiran 😀
Hi Natasha , i made the cupcakes sans frosting and they were fantastic , thank you so much ….but i have a question for the frosting recipe – does powdered sugar mean icing sugar or do I need to powder granulated sugar in a mixie ? Please confirm ! Thanks in advance
Hi PC, powdered sugar is the same as confectioners sugar or icing sugar. Great question and I will clarify in the recipe.
Can you use this frosting recipe when using the Russian decorator tips?
Hi Kathy, yes that should work fine 🙂
Perfection! My son is so happy today) He was asking me to make him cupcakes with frosting. I used your recipe for both. And oh my.. They came out so good. I am not a cupcake person, but those are fantastic! Thank you Natasha🌹
Natalia, you are very welcome and thank you for sharing such a great review 😀
The Best frosting I’ve ever tried!!
Thank you!
Awesome! I’m glad you love the recipe Natalya! 😀
How can i make the vanilla cupcakes you posted chocolate. Can i add a tablespoon of cocoa powder and remove a tablespoon of cake flour?
It didnt allow me to add a comment to that posting thats why i am asking here since i will be making this frosting with it.
Thanks!!
Hi Tina, I haven’t tried that substitution and without testing it myself, I can’t say for sure but I assume it would work 🙂
This frosting is sooo good! I used it to top the Easy Pumpkin Cake from your website (cutting the amount of ingredients of frosting in half though). Turns out amazing!! 😋
So glad to hear Alena! Thanks for sharing 🙂
Hello, Is there a way I can use food coloring with this frosting? since you fold the two combinations in I don’t know how the color would be even. Any help is appreciated.
Thanks,
Hi Ines, yes you can add food coloring. I would recommend a gel coloring so you don’t water down the frosting.
I’ve made this recipe with the perfect vanilla cupcakes many times and every one that tries it, adults or children, say it’s the best vanilla cupcakes they had!!!
Thank you for sharing it!
I wanted to ask if this frosting will hold inbeetween the layers of a birthday cake. One I plane to cover with fondant.
I was thinking if putting this frosting between the Kaye’s and to use a buttercream recepie for the outside. This way it will be lighter.
What do you think?
I’m so glad you all enjoy the recipe! 🙂 I think it would work the way you’re describing 🙂
I cannot stress enough how important it is to chill the bowl and mixers prior to use. I spent a good 20 minutes attempting to whip the heavy cream in a room temperature bowl and it wouldn’t work. Once I chilled the bowl and mixers it whipped perfectly
Hi Makenzie, it does help for sure, but it still should have whipped even in a room temperature bowl. Did you have your cream chilled? Also did you make sure to use HEAVY whipping cream, which usually has a higher fat content than regular whipping cream and the higher fat content makes it easier to whip.
Can you add flavor, such as chocolate, etc? if so you have suggest a certain amount?
Hi Annette, I haven’t experimented with different add-ins with this one. I just use it as-is. For chocolate frosting, I would highly recommend this recipe.
Hi! Hi! For some strange reason I can’t seem to leave a comment in the Perfect Vanilla Cupcake recipe post, so I can only comment on an unrelated post. So sorry about that!
As most regular muffin pans make 12 cupcakes, how do you handle recipes that serve 15? Do you use 2 pans instead? I’ve only got one so thats not quite feasible for me, and I don’t want to bake twice as that would waste electricity. It’s also a hassle to cut ingredients like 2 eggs by a fifth. Can I distribute the extra 3 servings worth of batter among the 12 cupcakes?
Hi! We had to turn the comments off on that post because it got too large. It is a tough one to reduce, I agree. when I don’t want to make 2 pans, I just fill 12 and discard the last bit of batter left in the bowl :-O. Fill the cups to half full or they will overflow on top. I’ve tried distributing them before and they just look terrible because they overflow. I hope you love the recipe!
Hi Natasha, these cupcakes are amazing!! I made them many times before, always a hit. My question for you is, can I add raspberries and lemon juice to the frosting?
Hi Anna! Thank you for the wonderful review :). I haven’t tried those add-ins but my guess is that it would soften the frosting since you will be incorporating more liquid. If you try it, let me know how it works out 🙂
I have made this recipe for a big party I am hosting tomorrow.
The cupcakes are a runny, melting disaster. August in DC is too hot for this recipe.
For those asking if this icing melts… YES
Hi, it gets pretty hot in Idaho as well. What temperature did you have the cupcakes sitting in and for how long? Also, did you beat the heavy cream until stiff and spreadable before blending with the cream cheese? If you are planning to serve these outdoors, be sure to refrigerate them prior and keep them chilled as long as possible.
The icing probably sat for 30 min before I used it. I think that was the problem. It’s very hot here.
So, I made these cupcakes and they are fantastic. I also made the Cupcake frosting, which is also delicious and turned out fabulous as well. Silly question, how long can the frosting sit out for? I made these for my daughters birthday and a bake sale, which I may have to forfeit! I didn’t think about how long they might be left on the bake sale table! Thanks!!
Hi Laura, I think they would still work for a bake sale. Keep them refrigerated as long as possible and they can be ok for about 4 hours (probably max 6 hours but that’s pushing it) at room temperature. You might consider keeping some in a cooler and adding them to the bake sale table as they sell. It will make everyone think those cupcakes are the hot commodity if there aren’t very many left on the table! lol. 🙂
Would this be a good frosting to make roses on cupcakes? Would it be stiff enough?
Hi Samantha, yes, I have used it that way, just make sure to beat the cream until stiff peaks.
If I add gel or liquid food coloring will it water down the frosting?
I would add gel since it’s less likely to water down a frosting and add it a little at a time to maintain the consistency you want.