Cupcake Frosting Recipe

The perfect cupcake frosting. Easy and so much better than store-bought!

This whipped cream and cream cheese frosting is a perfect cupcake frosting! I doubled the recipe and (generously) piped it onto 45 cupcakes for my sisters baby shower with some left over. Click here for the recipe to perfect vanilla cupcakes. It would also work for a cake. You can’t really go wrong with this list of ingredients.

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 (-) chemicals (x) 1000 and you get this frosting. Oh and it 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! P.S. Use a higher quality cream cheese like Philadelphia and you’ll have a smoother frosting.

Ingredients for Perfect Cupcake Frosting:

1 (8 oz) pkg cream cheese, softened at room temp
1 1/2 cups powdered (confectioners) sugar
1 1/2 cups cold heavy whipping cream
1/2 tsp vanilla extract

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.

1. Whip the cream on high speed in your stand mixer (1-2 minutes) until thick, fluffy and spreadable.

2. 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 1/2 tsp vanilla extract.

Cupcake Frosting Recipe

3. Fold the whipped cream into the cream cheese mix.

Cupcake Frosting Recipe-1

That’s it! just three steps and you’ve nailed it! Keep it covered in the fridge until ready to use on these perfect vanilla cupcakes (or any cupcakes really!).

This recipe was adapted from a recipe that my sister shared with me. She received it from my other sister, who received it from a gal in our church; Tanya. It may have experienced a case of broken telephone along the way so I’m not sure how close it is to the original recipe, but it turned out great!

The perfect cupcake frosting. Easy and so much better than store-bought!

Cupcake Frosting Recipe

4.87 from 69 votes
Prep Time: 15 minutes
Total Time: 15 minutes
The perfect cupcake frosting. Easy and so much better than store-bought!
Our go-to cupcake frosting recipe. This one always gets rave reviews and doubles as a perfect cake frosting!!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4

Ingredients

  • 1 8 oz pkg cream cheese, at room temp
  • 1 1/2 cups powdered confectioners sugar
  • 1 1/2 cups cold heavy whipping cream
  • 1/2 tsp vanilla extract

Instructions

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.

  1. Whip the cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
  2. In a second mixing bowl, 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 1/2 tsp vanilla extract
  3. Fold the whipped cream into the cream cheese mix. Keep it covered in the fridge until ready to use on these cupcakes.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Brittanny
    January 12, 2019

    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 ? Reply

    • Natashas Kitchen
      January 12, 2019

      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. Reply

  • Margarita
    January 2, 2019

    Great flavor I just cut the powdered confectioners sugar to almost half and it was perfect. We don’t like too sweet. Reply

    • Natashas Kitchen
      January 2, 2019

      I’m so happy you enjoyed that Margarita! Reply

  • Alisa
    December 30, 2018

    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! Reply

    • Natashas Kitchen
      December 31, 2018

      You’re so welcome! Thank you for that great review! Reply

  • Cynthia Mcgee
    December 19, 2018

    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. Reply

    • Natashas Kitchen
      December 19, 2018

      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. Reply

  • Emma
    November 24, 2018

    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? Reply

    • Natashas Kitchen
      November 25, 2018

      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? Reply

      • Emma
        November 28, 2018

        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 Reply

  • Yelena
    September 25, 2018

    Hi Natasha,

    How many cupcakes does this frosting frost? Reply

    • Natashas Kitchen
      September 25, 2018

      Hi Yelena! When I made it I doubled the recipe and (generously) piped it onto 45 cupcakes. So about 22 cupcakes for one batch. Reply

  • Nerissa
    August 10, 2018

    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? Reply

    • Natashas Kitchen
      August 11, 2018

      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. Reply

      • Nerissa
        August 12, 2018

        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 Reply

        • Natashas Kitchen
          August 13, 2018

          I’m so happy that worked out for you Nerissa! 🙂 Reply

  • Tatiana
    July 25, 2018

    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? Reply

    • Natashas Kitchen
      July 25, 2018

      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 Reply

  • Courtney
    June 28, 2018

    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. Reply

    • Natashas Kitchen
      June 28, 2018

      Hi Courtney, The leaves are basil 🙂 You can also use mint. Reply

  • Yvonne Tan
    June 23, 2018

    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 Reply

    • Natashas Kitchen
      June 23, 2018

      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 🙂 Reply

  • Nui Justice
    June 16, 2018

    😍Love love love this recipe! 😍 Thank you Natasha! When it comes to cream cheese frosting, I choose yours! Reply

    • Natashas Kitchen
      June 16, 2018

      Thank you for that wonderful compliment! Reply

  • Natalie Bonilla
    May 14, 2018

    How well does the frosting hold outdoors. Reply

    • Natasha
      natashaskitchen
      May 15, 2018

      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. Reply

  • Gladys
    May 4, 2018

    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! Reply

    • Natasha's Kitchen
      May 4, 2018

      I’m glad you love the recipe Gladys! Thanks for sharing your fantastic review! Reply

  • ami
    March 13, 2018

    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! Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      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 🙂 Reply

  • Carolina
    March 13, 2018

    Can i freeze The frosting? Reply

    • Natasha
      natashaskitchen
      March 13, 2018

      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. Reply

    • Natasha
      natashaskitchen
      March 13, 2018

      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 🙂 Reply

  • Ania
    March 6, 2018

    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. Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      Hi Ania, we do this frequently. Refrigeration will keep the frosting firmed up and it will hold it’s shape well. Reply

  • Letty
    February 8, 2018

    Can you add coloring to this frosting recipe? Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      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. Reply

      • Letty
        February 8, 2018

        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!! 😀😁 Reply

        • Natasha's Kitchen
          February 8, 2018

          I hope they turn out fabulous! Please let me know what everyone thinks! Reply

  • Sophie
    January 10, 2018

    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 😉 Reply

    • Natasha
      natashaskitchen
      January 10, 2018

      Hi Sophie, absolute! This works well on cakes 🙂 Reply

  • Medic1990
    December 18, 2017

    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. Reply

    • Natasha's Kitchen
      December 18, 2017

      Yum, that’s a great suggestion! Thanks for sharing your great review with other readers! Reply

  • Sadie
    October 7, 2017

    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. Reply

    • Natasha
      natashaskitchen
      October 7, 2017

      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! Reply

  • Katya
    September 16, 2017

    Hi Natasha. I was wondering of i can use cool whip instead of heavy whipping cream to make this frosting? 16 oz? Reply

    • Natasha
      natashaskitchen
      September 17, 2017

      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. Reply

      • Katya
        September 17, 2017

        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? Reply

        • Natasha
          natashaskitchen
          September 18, 2017

          Hi Katya, I’m so glad you enjoyed it!! The cream cheese balances the frosting well but should not overwhelm the frosting. Reply

  • Delene Holmes
    September 16, 2017

    Tried your cupcakes today and they are just divine. Thank you got such an easy recipe.
    Delene from Johannesburg Reply

    • Natasha's Kitchen
      September 16, 2017

      You’re welcome Delene! I’m glad you love the recipe as much as I do! Thanks for sharing your excellent review! Reply

  • Vi Strong
    July 26, 2017

    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. Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      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. Reply

  • Beth
    June 15, 2017

    can I add food coloring to tint the frosting and will it change the consistency? I have both liquid coloring and paste…. Reply

    • Natasha
      natashaskitchen
      June 15, 2017

      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. Reply

  • Ginni
    May 31, 2017

    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 Reply

    • Ginni
      May 31, 2017

      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 🙁 Reply

      • Natasha
        natashaskitchen
        May 31, 2017

        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! Reply

    • Natasha
      natashaskitchen
      May 31, 2017

      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. Reply

      • Ginni
        June 1, 2017

        Thank you so much for responding!! I will try it again!! Reply

        • Natasha's Kitchen
          June 1, 2017

          My pleasure Ginni! Reply

  • Alexa
    May 30, 2017

    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! Reply

    • Natasha
      natashaskitchen
      May 30, 2017

      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. Reply

  • Sherry Sulisz
    May 22, 2017

    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? Reply

    • Natasha
      natashaskitchen
      May 22, 2017

      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! 🙂 Reply

      • Sherry Sulisz
        May 22, 2017

        Ha ha! Ok, would love to know what you find out! Thanks! Reply

        • Natasha
          natashaskitchen
          May 22, 2017

          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… Reply

          • Tabitha
            May 24, 2017

            Would this be a good frosting to use instead of like buttercream to make roses on a cake?

          • Natasha
            natashaskitchen
            May 24, 2017

            Hi Tabitha, I have used this to pipe roses and it does work well.

  • Kiran
    May 9, 2017

    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 Reply

    • Natasha
      natashaskitchen
      May 10, 2017

      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. Reply

      • Kiran
        May 10, 2017

        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 Reply

        • Natasha
          natashaskitchen
          May 10, 2017

          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! Reply

          • Kiran
            May 11, 2017

            Thank you Natasha!
            Will let you know how it goes.

          • Natasha's Kitchen
            May 11, 2017

            My pleasure! Please do 🙂

          • Kiran
            May 14, 2017

            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

          • Natasha's Kitchen
            May 15, 2017

            That’s great to hear! Thanks for sharing Kiran 😀

  • PC
    May 2, 2017

    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 Reply

    • Natasha
      natashaskitchen
      May 2, 2017

      Hi PC, powdered sugar is the same as confectioners sugar or icing sugar. Great question and I will clarify in the recipe. Reply

  • Kathy
    April 17, 2017

    Can you use this frosting recipe when using the Russian decorator tips? Reply

    • Natasha
      natashaskitchen
      April 17, 2017

      Hi Kathy, yes that should work fine 🙂 Reply

  • Natalia
    April 9, 2017

    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🌹 Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      Natalia, you are very welcome and thank you for sharing such a great review 😀 Reply

  • Natalya
    February 27, 2017

    The Best frosting I’ve ever tried!!

    Thank you! Reply

    • Natasha's Kitchen
      February 27, 2017

      Awesome! I’m glad you love the recipe Natalya! 😀 Reply

  • Tina
    January 11, 2017

    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!! Reply

    • Natasha
      natashaskitchen
      January 11, 2017

      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 🙂 Reply

  • Alena
    December 22, 2016

    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!! 😋 Reply

    • Natasha's Kitchen
      December 23, 2016

      So glad to hear Alena! Thanks for sharing 🙂 Reply

  • Ines
    November 7, 2016

    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, Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Hi Ines, yes you can add food coloring. I would recommend a gel coloring so you don’t water down the frosting. Reply

  • Gali
    November 5, 2016

    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? Reply

    • Natasha
      natashaskitchen
      November 5, 2016

      I’m so glad you all enjoy the recipe! 🙂 I think it would work the way you’re describing 🙂 Reply

  • Makenzie
    October 15, 2016

    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 Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      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. Reply

  • Annette
    October 4, 2016

    Can you add flavor, such as chocolate, etc? if so you have suggest a certain amount? Reply

    • Natasha
      natashaskitchen
      October 5, 2016

      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 recipeReply

  • Bubbles
    October 1, 2016

    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? Reply

    • Natasha
      natashaskitchen
      October 1, 2016

      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! Reply

  • Anna Z
    August 31, 2016

    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? Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      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 🙂 Reply

  • EMac
    August 19, 2016

    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 Reply

    • Natasha
      natashaskitchen
      August 19, 2016

      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. Reply

      • EMac
        August 19, 2016

        The icing probably sat for 30 min before I used it. I think that was the problem. It’s very hot here. Reply

    • laura
      November 17, 2016

      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!! Reply

      • Natasha
        natashaskitchen
        November 18, 2016

        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. 🙂 Reply

  • Samantha
    August 17, 2016

    Would this be a good frosting to make roses on cupcakes? Would it be stiff enough? Reply

    • Natasha
      natashaskitchen
      August 17, 2016

      Hi Samantha, yes, I have used it that way, just make sure to beat the cream until stiff peaks. Reply

  • vanessa
    July 19, 2016

    If I add gel or liquid food coloring will it water down the frosting? Reply

    • Natasha
      natashaskitchen
      July 19, 2016

      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. Reply

  • Tanya
    June 26, 2016

    Great recipe! I made it for cupcakes and cake and have left overs,how long can I keep it covered in the fridge.Any suggestions on how else to use it..can it be baked. Thanks Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      Hi Tanya, I have frozen the frosting before and it worked (I thawed in the fridge before piping it on anything else). It keeps in the fridge for up to a week. Reply

  • Kristina
    June 17, 2016

    i just made your vanilla and chocolate cupcakes. they are delicious. I am not serving them until sunday. Can i make the frosting today and keep it in the fridge two days? Reply

    • Natasha
      natashaskitchen
      June 17, 2016

      Kristina, that’s totally fine 😀 and thank you for the nice review! Reply

  • Nika
    June 7, 2016

    Hi Natasha,
    I made these cupcakes a few weeks ago for Memorial Day and they were a smash hit! I am planning on making them again for a women’s bible study potluck this week. I wanted to know what is the green leaf you used on the outside of the strawberries and rasberries? Reply

    • Natasha
      natashaskitchen
      June 7, 2016

      I’m so glad you enjoyed it! The leaves are basil 🙂 You can also use mint. Reply

      • Nika
        June 7, 2016

        Thanks Reply

  • May 30, 2016

    This frosting is delicious! It tastes like fluffy cheesecake. I used this to top vanilla cupcakes (your recipe) and they were a huge hit! Reply

    • Natasha
      natashaskitchen
      May 30, 2016

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Emily
    May 22, 2016

    hi natasha! will this frosting melt if i make it for a outdoor party in june? around 80 weather. it’ll be in the shade Reply

    • Natasha
      natashaskitchen
      May 22, 2016

      Hi Emily, it depends on how long it will sit at that temperature. It should be ok for about an hour or 2. Keep it refrigerated for as long as possible before taking it outdoors. Reply

  • Mayra
    May 20, 2016

    What can I use if I don’t have heavy whipping cream? Reply

    • Natasha
      natashaskitchen
      May 20, 2016

      I really don’t think there is a substitute that is as good as the cream. You could try cool whip but heavy whipping cream will have better flavor 🙂 Reply

  • Ann
    May 6, 2016

    can i make roses out of this frosting? will it hold up? Reply

    • Natasha
      natashaskitchen
      May 6, 2016

      Hi Ann, I have before and it worked fine. 🙂 Reply

  • Chu
    April 28, 2016

    Hi, I’m new in baking thing and i wanna try make the cupcake and the frosting using your recipe for my mom’s birthday, for the whipping cream, if i whisk the whipping cream and mix with the cream cheese, is the whipping cream can be melt or no? Reply

    • Natasha
      natashaskitchen
      April 28, 2016

      No it won’t melt but if you beat the whipping cream and then try to beat in the cream cheese it won’t be as stiff as following the method that I have outlined above. Reply

  • Gloria
    April 11, 2016

    I rarely make desert and have already made this twice in one month to frost chocolate cake. I added green liquid food coloring to the St. Patrick’s Day cake and it held up perfectly. This is now a family favorite! Reply

    • Natasha
      natashaskitchen
      April 11, 2016

      Green cupcakes – cute!! I’m so glad you are enjoying the recipe 🙂 Reply

  • Cory
    March 11, 2016

    How do I stop this frosting from melting? I put it in the fridge after making and once my cupcakes had finished baking and cooling, about half an hour, I frosted them. After just ten minutes on the cupcakes the frosting started melting. Reply

    • Natasha
      natashaskitchen
      March 11, 2016

      Hi Cory, I’ve never seen it melt before. Did your frosting holds it’s form when you piped it on? I’m wondering if you possibly under-beat the cream? Also, what temperature are you keeping them at that they are melting? Reply

      • Tina
        March 31, 2016

        Same here. The frosting does not hold its shape. It is too runny. I had to add more powdered sugar to at least keep it from dripping on the sides. The cupcake recipe is perfect, though. Reply

        • Natasha
          natashaskitchen
          March 31, 2016

          Hi Tina, are you sure you used heavy whipping cream and beat it until it is stiff and spreadable? Also, what temperature are you keeping it at? Runny frosting is usually due to the following reasons: underbeating whipped cream or using too warm of cream so it doesn’t firm up, over softening your cream cheese (such as partially melting in the microwave or oven to soften it), keeping the frosting in too warm or humid of a place. I hope that helps for next time. Reply

  • Bethany
    March 6, 2016

    Hi I’m just wondering if this frosting tastes like a cream cheese frosting or more like a buttercream? Reply

    • Natasha
      natashaskitchen
      March 6, 2016

      It’s more like a cream cheese frosting. It doesn’t have any butter in it. It doesn’t taste overly cream-cheesy though. Reply

  • Nelly
    February 24, 2016

    Hi Natasha. Do you know of this frosting likes food coloring? I want to try to make colored frosting. Thanks! By the way, HUGE fan of your blogs and recipes! I haven’t had one recipe that didn’t turn out delicious! Thank you! Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      Thank you Nelly! You can use a small amount of food coloring and I’d recommend using the gel food coloring – it works better in keeping frosting from becoming liquid. Reply

  • Jess
    February 19, 2016

    Hi, I was wondering if this frosting would hold up well in a room temperature ranging from 85-90°F.

    Also, I haven’t tried making frosting before, do you think this is a good frosting for beginners?

    If not, is there any other recipe you could recommend which would go well with the cupcake recipe? Thanks! Reply

    • Natasha
      natashaskitchen
      February 19, 2016

      85-90 is pretty warm. I wouldn’t keep it at that temperature for longer than an hour. It is a good frosting for beginners but you definitely want to keep it refrigerated until serving if your room temperature is that warm. Reply

  • Angela
    February 12, 2016

    In refrence to the frosting, are you using whipped cream (cool whip) or heavy whipping cream… Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      Hi Angela, this recipe uses: 1.5 cups cold heavy whipping cream. There is no cool whip, although you could probably use it just fine instead of heavy cream and use a little less sugar to taste 🙂 Reply

  • paula
    February 4, 2016

    I need a frosting I can put on cupcakes then freeze them. Would this frosting work? Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Paula, I have frozen this frosting before in a bag but not sure how it will hold up when piped on the cupcakes. Let me know how they turn out if you decide to give this recipe a try 😃. Reply

  • Firly T.
    January 27, 2016

    Thanks for the recipe! Is this frosting easy to pipe? Does it work well with different tips to get different designs? Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      Yes it pipes really well with various tips. I hope you love it! 🙂 Reply

  • Kim
    January 22, 2016

    Hi! Love this recipe! Do you think it would be okay to ice cupcakes a day before using them for a party? They would be refrigerated! Reply

    • Natasha
      natashaskitchen
      January 22, 2016

      Yes that would be just fine! I’ve done that many times just cover them and refrigerate (I cover them in a cake carrier so they don’t take on other food smells and don’t dry out) Reply

  • Penelope
    January 18, 2016

    I made these cupcakes yesterday! They are delicious! Not too sweet, light and moist. Followed recipe exactly ( used cake flour) and had no trouble. The frosting was the best I’ve ever had. Different than buttercream. My husband loved them and he is not one to love sweets. I will make these again. Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      That’s so great! Thank you so much for sharing your fantastic review 🙂 Reply

  • Deborah
    January 17, 2016

    Hi, can i refrigerate the frosting overnight to be used in the morning? Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      Hi Deborah, it can be done but it pipes the prettiest when done after it’s made. Reply

  • Ayla
    January 15, 2016

    Thank you Natasha for your amazing frosting. I just have a question. Unfortunately ,I don’t have heavy whipped cream. Can I use something else ? Does milk work ? If yes how much milk should I use instead of whipping cream !?!
    Thank you. Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      Hi Ayla, unfortunately you really do need heavy whipping cream for this frosting to work correctly. Otherwise it would not be thick and spreadable. Reply

  • Phoebe
    January 6, 2016

    This was my first time making frosting from scratch, and I didn’t have a blender at hand, so the frosting came out with small chunks, which clearly was my fault. Other than that it still tasted amazing. I love it! Reply

    • Natasha
      natashaskitchen
      January 6, 2016

      Did you use an electric hand mixer or did you try to whisk it together by hand? It’s very important in this recipe that the cream cheese is at room temp to prevent the small pieces of cream cheese, but it still does need some kind of blender/mixer to really make it super smooth. 🙂 I”m so glad you liked it! 🙂 Reply

  • Tanya
    December 14, 2015

    Hi Natasha! Was wondering can I use Whip Cool instead of whipping cream? Reply

    • Natasha
      natashaskitchen
      December 14, 2015

      Tanya, I haven’t tried it, but I think it would work fine. Please let me know if you test it out. Reply

  • Taylor
    December 9, 2015

    I want to make this frosting recipe for a Christmas potluck party that my boyfriend is going to, but with it being a pot luck the cupcakes w/frosting will most likely be sitting out for a few hours. I won’t personally be there to put them in/take them out of the fridge. Would this frosting still be a good option? Reply

    • Natasha
      natashaskitchen
      December 9, 2015

      If they are initially refrigerated and then left at room temperature for about 2-3 hours, they should still be fine. I wouldn’t leave them out longer then that since they are dairy based. Reply

  • Monica
    November 29, 2015

    Love how easy the cupcakes and frosting are to make!
    I actually added more vanilla to each as I couldn’t really taste it the first time.
    If I use whipping cream rather then heavy whipping cream will it still be okay to use? Reply

    • Natasha
      natashaskitchen
      November 29, 2015

      Heavy whipping cream will beat better than regular whipping cream because of the higher fat content. I only use heavy whipping cream for frostings. Reply

  • Razia
    November 26, 2015

    Could I add a colour to this frosting? And by powered sugar do you mean icing sugar? Here in SA we only have icing sugar. Reply

    • Natasha
      natashaskitchen
      November 26, 2015

      Yes. Powdered sugar, icing sugar and confectioners sugar are all the same thing 🙂 Reply

  • Rachel
    November 9, 2015

    Hello! I actually tried to make this recipe but it was wayyyy to liquid.. Could you tell me a solution to make it thicker? Reply

    • Natasha
      natashaskitchen
      November 9, 2015

      Normally, this is thick and easily spreadable. I wonder if maybe you didn’t beat the heavy whipping cream long enough? Was it thick and fluffy as in step 1’s photo? Did you make sure to use HEAVY whipping cream and not just regular whipping cream. The higher fat content helps with beating the frosting. I hope that helps! 🙂 Reply

  • Ned
    November 4, 2015

    This recipe is AWESOME! It works even with beginners like me 🙂 I’m making cupcakes for a friend and I really wanted a good frosting recipe (I just can’t stand packaged or store bought foods.) This worked out perfectly it’s not overly sweet nor is it bland. I think my buddy is going to LOVE these cupcakes. Reply

    • Natasha
      natashaskitchen
      November 5, 2015

      Hi Ned! I’m so happy you liked the recipe :). Thank you for sharing your awesome review! Reply

  • Lesia
    October 24, 2015

    Can you freeze this frosting? Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      Hi Lesia, I haven’t tried freezing it so I really can’t say if it would work well. Sorry I’m not more helpful. Reply

  • Staci
    September 23, 2015

    I made this and it is very sweet I don’t know what I did wrong. Is there something I can do to save it? Reply

    • Natasha
      natashaskitchen
      September 23, 2015

      I’m surprised that it’s too sweet, since this frosting isn’t really that sweet, especially compared to American frostings. Hmm…. You could beat whipped cream and fold it in. That should do the trick. Reply

  • anna
    September 1, 2015

    Are you kidding me? Why did I not know about this frosting sooner? I made the vanilla cupcake and this frosting and they were a huge hit. Added a little sprinkles on top for my daughter’s first grade classmates on her birthday and they were great. Thank you so much Reply

    • Natasha
      natashaskitchen
      September 1, 2015

      I’m so happy to hear that and happy birthday to your daughter!! 🙂 Reply

  • August 21, 2015

    How long can the frosting sit out of the fridge? Once I frost the cupcakes, do they need to be served right away..or can they sit for a few hours? Reply

    • Natasha
      natashaskitchen
      August 21, 2015

      They would probably be OK at room temperature for up to three hours or so. Reply

  • Nawal
    August 8, 2015

    I would like to add a strawberry flavour to the frosting. Is it possible to do it with fresh strawberries? What is the best method to do it? Reply

    • Natasha
      natashaskitchen
      August 8, 2015

      I would suggest using this frosting for strawberry flavored. Follow the same method as you would for the blackberries, just add the strawberry syrup to taste since strawberries are a little juicier than blackberries and you don’t want to water down your frosting. Reply

  • Angela
    July 23, 2015

    These look great! I’m going to try this frosting on the vanilla cupcakes this weekend. If I frost the cupcakes on Saturday for a party on Sunday would you recommend storing the frosted cupcakes in the fridge overnight or will they keep fine stored in an airtight container in a cold and dry place? Reply

    • Natasha
      natashaskitchen
      July 23, 2015

      I would recommend frosting them the day before and covering them and keeping them in the refrigerator overnight. You definitely want to keep them refrigerated since the frosting has dairy in it. But they do refrigerate really well. Reply

  • Kennedy
    July 16, 2015

    Hey Natasha, so I’m making a dress made of cupcakes for my cousins bridal shower and I was thinking of doing you cupcakes with this frosting. I was wondering if this frosting is good for decorating like for example making a frosting flower Would this frosting work with that? Reply

  • Kennedy
    July 16, 2015

    Hey, so I am making the cake for my cousins bridal shower and it is shaped like a dress with cupcakes. I was thinking of using this recipe for the frosting and I was wondering if this frosting is good to decorate cupacakes with like for example make a frosting flower?? Would it work? Reply

    • Natasha
      natashaskitchen
      July 16, 2015

      Yes, I’ve made roses out of this frosting and it works well. Here is my tutorial :). Reply

  • Judie
    July 2, 2015

    Just made the vanilla cupcakes and this frosting- A PERFECT 10 on both! Since my son and I just discovered your website we will be searching through it to find more great stuff! Thanks for the great explanations and wonderful photos- made it a fun and easy!! Reply

    • Natasha
      natashaskitchen
      July 2, 2015

      Judie, welcome to the site and thank you for such a great review. I hope that you’ll find many more favorite recipes :). Reply

  • Kristina Ashton
    June 20, 2015

    My daughter and I made these cupcakes and substituted oat flour and almond milk, they turned out pretty good, but were excellent once we coated the top of the cupcakes with melted chocolate as the frosting, marshmallow and sugar! I wish I could upload a picture because they were very pretty and yummy Reply

    • Natasha
      natashaskitchen
      June 20, 2015

      I wish there was a way to upload pictures too. I would have loved to see it! I guess you could always upload it on my facebook page ;). That topping sounds fantastic! Reply

  • Julie
    June 17, 2015

    Im still chuckling about your intro…. the canned frosting thing 🙂 so true…. Reply

    • Natasha
      natashaskitchen
      June 18, 2015

      Haha yeah 🙂 Reply

  • Veena
    June 17, 2015

    Hi,

    Can I make these cupcakes on Thursday for Sunday party? I will be leaving out of town on Friday and one of my friend wants the cupcakes on Thursday. Will they dry out? Reply

    • Natasha
      natashaskitchen
      June 17, 2015

      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. Reply

  • jasmin
    June 9, 2015

    My experiences with frosting have been quite weird. Every time I ate cake at a birthday party or some gathering, I always removed the frosting. Store bought frosting is grainy and overly sweet. When I try to make frosting myself, it always turns out so sweet that I would just remove it on the spot. When I found this recipe, I had such high hopes for it, and I’m so glad this exceeded it. This frosting is the BEST FROSTING I HAVE EVER TASTED IN MY WHOLE LIFE. I’m not a fan of frosting, but I just wanted to eat an entire bowl of this frosting by itself. The balance of sweetness was just right. I mean–cupcakes are darn sweet already. Thank you so much for this recipe! I love it!!!! If only I could add more stars to the rating Reply

    • Natasha
      natashaskitchen
      June 10, 2015

      I’m all smiles after reading your review! Thank you so much Jasmin. You’re awesome! 🙂 Reply

  • Dale
    June 9, 2015

    Great cupcake recipe. I have made them twice to rave reviews from the family. Reply

    • Natasha
      natashaskitchen
      June 9, 2015

      Thank you Dale for the great review, I’m happy to hear that everyone loves it :). Reply

  • Kat
    June 5, 2015

    I live in the tropics with constant heat and humidity. Temperatures are normally at 90-93degress. My kitchen isn’t airconditioned but thankfully the party is (packaging and transportation an issue also). I made a trial batch of half cream cheese and half butter today and they completely curdled and turned to water. I need them for carrot cupcakes, badly! We also dont have the option of HEAVY whipping cream here, just the regular ones. Hope you can help!?!? Reply

    • Natasha
      natashaskitchen
      June 5, 2015

      You might try replacing the whipped cream with a cool whip. Do you have cool whip where you live? It’s usually sold in the freezer section of the grocery store. Reply

  • Rebecah
    June 3, 2015

    I want to make these for a birthday party in July. It will most likely be in the 90’s outside. Will the frosting melt outside in the heat? Reply

    • Natasha
      natashaskitchen
      June 3, 2015

      Rebecah, I won’t leave them outside for more than couple hours, especially when they have dairy. You definitely want to keep them out of the sun. Reply

  • Gretchen
    May 8, 2015

    Can you frost the cupcakes the night before you are going to serve? I wasn’t sure with the whipping cream if I could or if I needed to wait until right before serving. Wondering if I could frost and then refrigerate them overnight. Reply

    • Natasha
      natashaskitchen
      May 8, 2015

      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. Reply

  • Julie
    May 3, 2015

    I have trouble with frostings in general, bad luck all around. Your recipes never failed me, so I will be giving this a shot.

    Would this frosting hold up to me adding some caramel sauce or caramel chips into it? (Fingers crossed). Would the consistency change?

    Thanks a bunch!! Reply

    • Natasha
      natashaskitchen
      May 3, 2015

      I think it would be best to drizzle caramel sauce over the top. I’m not sure if it would make the frosting too loose for piping if you mix it into the frosting. Reply

  • andrea
    April 16, 2015

    I was asked to make some cupcakes for a wedding, (never done it before so very nervous!) but I’m limited on time before the event. Would it be okay to make the actual cupcake (with your attached recipe) 48 hours before the wedding and make the frosting and frost, say, 36 hours before, storing in a fridge? Of course they need to be perfect for a wedding! 🙂 Reply

    • Natasha
      natashaskitchen
      April 16, 2015

      I’d be a little nervous to make the cupcakes four days ahead. If you cut back by just one day, I think you’d have a solid plan. 🙂 Reply

    • Natasha
      natashaskitchen
      April 16, 2015

      Hi Andrea, I’d be a little nervous about making the cupcakes that far ahead. If you can push everything forward by at least 1 day, it would be much better. I’d be concerned about the cupcakes getting dry. I think it would work to make the cupcakes and frosting 36 hours or less. Once they are frosted, you’ll want to make sure they are refrigerated since the frosting has dairy. Reply

  • April 1, 2015

    Hi Natasha! I really want to try this frosting, unfortunately I couldn’t find any cream cheese here. What’s the best substitute for cream cheese? Is сирок same as cream cheese? I see lots of сирок in the grocery store, some plain others with raisins, vanilla and other flavor. They also have сливочный сыр but it doesn’t look and taste like cream cheese. Can I use quark cheese or farmer’s cheese (творог)instead? Thanks in advance! Oh I made your Apple Sharlotka cake and it was great! I dredge the apples in 1 tbsp flour and 1 tsp. ground cinnamon. Thanks a lot! Can’t wait to try your Keks recipe, a few bakeries here sell Keks with different add-ins: dry cottage cheese and raisins; dried cherries; fresh apples – all covered in powdered sugar! Reply

    • Natasha
      natashaskitchen
      April 1, 2015

      HI Cher, to be honest I haven’t tried anything besides cream cheese. I think the next closest thing would be mascarpone. Farmers cheese wouldn’t have the same consistency and I don’t think it would work. Reply

      • April 2, 2015

        I also can’t find any mascarpone here (in Ukraine). I’ll try with pureed cottage or quark cheese – this would be a whole new recipe, don’t you think?…and less calories! I don’t mind the consistency as long as it tastes great! 🙂 Will report the outcome! Appreciate your time! Reply

        • Natasha
          natashaskitchen
          April 2, 2015

          Do let me know how it works out. Thanks Cher! 🙂 Reply

  • caris
    March 27, 2015

    Cupcake was super moist (I used evoo rather than canola oil), and frosting so light and fluffy! Everyone loved them, thanks so much! Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      Thank you for the great review Caris, I’m happy to hear that everyone loved it :). Reply

  • Raquel
    February 25, 2015

    Oh my God, thank you so much for sharing the best frosting recipe ever! I’m not kidding, it was soo good, my friends who ate the cupcakes are still talking about them! I had sort of a weird question: I’m trying to make a rosette covered cake and I was wondering if you’ve ever tried decorating a cake making shapes with this frosting? It holds so well on the cupcakes that I have a feeling the rosettes will stay but perhaps you have some experience with this. Appreciate any suggestions:) Reply

    • Natasha
      natashaskitchen
      February 25, 2015

      Hi Raquel! Thank you so much for the awesome review! I’m so happy you all loved the frosting :). Good news! Yes, this frosting does pipe well. I’ve even created a little how to video making frosting roses with this very frosting: http://youtu.be/1XP9Yz7QAME Reply

  • Rachel
    February 16, 2015

    Made the frosting today, and it made fine. I guess I am just used to butter, because it tasted like a cousin to cool whip. I might try it again and cut the whipping cream in half and increase the powder sugar and Mabie add a touch of milk. Do you have any buttercream frostings? Reply

    • Natasha
      natashaskitchen
      February 17, 2015

      I’m embarrassed to say that after 5+ years of writing this food blog and about 500 recipes into it, I don’t have a true, simple buttercream. I actually have it on my to-do list already and it will happen one of these days 🙂 I do have a crazy amazing cream cheese chocolate frosting recipe coming soon to the blog 🙂 Reply

  • Laurie
    February 16, 2015

    This frosting is great! So much better than the canned junk! To add a hint of raspberry flavor, I added 2 tbsp. of white chocolate raspberry flavored coffee creamer. Yum Reply

    • Natasha
      natashaskitchen
      February 16, 2015

      Wow that sounds awesome! Where did you buy that kind of creamer? Reply

  • Fabiana
    February 12, 2015

    Can I use regular whipping cream or will it melt? Reply

    • Natasha
      natashaskitchen
      February 12, 2015

      It’s best to use heavy whipping cream or the frosting may not whip up as well. Reply

  • Rachel
    January 16, 2015

    I love your frosting!! I put them on your cupcake recipe and they were wonderful! I am about to make the frosting for my son’s birthday cake for tomorrow but I had a quick question.. is it ok to use heavy cream instead of whipping? Thank you! Reply

    • Natasha
      natashaskitchen
      January 16, 2015

      Heavy Cream and Heavy Whipping Cream will work the same way :). It’s actually the same thing. The one you don’t want to use is jut plain whipping cream – it has a lower fat content and doesn’t whip as well. Reply

  • Chelsea
    December 31, 2014

    Thanks for sharing this recipe! I can’t wait it try it, I need a sturdy frosting to make the “hair” on my thing one thing two cupcakes! Reply

  • Maya
    December 19, 2014

    Just like all your other recipes that I’ve tried – amazing Natasha! I’m not the biggest fan of frosting purely because most places make them far too sweet – this was just too perfect. Had quite abit of it off the spatula. Thank you yet again! Reply

    • Natasha
      natashaskitchen
      December 19, 2014

      Hi Maya! I’m so happy you loved it 🙂 Reply

  • Lucka
    December 19, 2014

    Now this is a keeper. Light, fluffy, not too sweet (best part), holds it’s shape, easy to make, tasty….have I said enough??? This is exactly what I was looking for and I am so glad my search is over. Thank you Natasha! Reply

    • Natasha
      natashaskitchen
      December 19, 2014

      I’m so happy to hear that you loved it! Thanks Lucka for the great review 🙂 Reply

  • Fezi
    October 31, 2014

    This is great. It’s the third time I tried it out and the first it was perfect the second time I think I under whipped the cream so it was running and now I’m afraid to try it again. Any advice? Reply

    • Natasha
      natashaskitchen
      October 31, 2014

      To get the best results with the whipped cream, freeze the mixing bowl for 10-15 min before beating the cream and keep the cream in the fridge until you are ready to use it. Also, make sure you are using HEAVY whipping cream since it has a higher content of fat than standard whipping cream and will whip better. I hope that helps. Don’t quit! 🙂 Reply

  • Harshada
    October 27, 2014

    Love your blog! Just came across it as I’m researching frosting recipes.
    For my daughter’s 1st birthday, i’m making vanilla and chocolate cupcakes and I want to make all natural pink, blue and chocolate frosting. My question to you is, can I add powdered freeze-dried blueberries and strawberis to this recipe of yours to make it blue and pink respectively? Reply

    • Natasha
      natashaskitchen
      October 27, 2014

      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. Where do you buy those? 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! Reply

      • Harshada
        October 28, 2014

        Freeze-dried blueberries and strawberries is available at Trader Joes’s and Whole foods. Will give it a shot in small batches as you’ve suggested and will let you know how it turns out! Thanks! Reply

        • Natasha
          natashaskitchen
          October 28, 2014

          Do you turn them into a powder yourself? Reply

          • Harshada
            November 3, 2014

            Yes. You just grind them into fine powder.

          • Natasha
            natashaskitchen
            November 3, 2014

            Thank you so much!

          • Harshada
            November 11, 2014

            UPDATE:
            Hey Natasha,
            Had a test run this morning. Used your AHmazzinng frosting as a base; Split it into 4 portions (4-5 tablespoons each). To every individual portion , I added 1 Tbsp strawberry powder, 1-2 Tbsps mango powder, 1 Tbsps Blueberry powder and 2 tbsps Hershey’s Cocoa powder. Got pink, yellow, blue and chocolate frosting. Refrigerated the piping bags for about an hour and VIOLA!!! It piped on perfectly.
            Unfortunately, couldn’t take any pics as I had the almost 1 year hanging onto my ankle the whole time!. But when I make it again for DDay – Nov 22, will definitely take pics and share.

            Thanks for your recipes!

          • Natasha
            natashaskitchen
            November 11, 2014

            What a cute scene of you piping cupcakes and your little one hanging on to your ankle :). I love it! 🙂 Thanks so much for sharing your add-ins with me.

          • Harshada
            November 17, 2014

            Afterthought:
            Hey Natasha,
            I’m wondering if I beat in some butter with the cream cheese in this recipe, it will make it a little bit less tangy. But do you think it might screw up the great consistency of this frosting?

          • Natasha
            natashaskitchen
            November 17, 2014

            Hi Harshada (cool name by the way!), I’m not sure about adding the butter. I haven’t tried it but I’m not sure how it would blended with the heavy whipping cream. If you want it less tangy, I’d just add a little more powdered sugar.

          • harshada
            November 17, 2014

            Thanks Natasha! As the big day approaches, i keep getting “ideas”. i should stop that and just stick to your great recipe. I appreciate your taking the time to replying promptly!

  • dahi
    October 27, 2014

    how much is 1.5 cup sugar?? is it 1 and 1/2 cup??? Reply

    • Natasha
      natashaskitchen
      October 27, 2014

      Yes, 1 and 1/2 cups. 🙂 Reply

  • celia
    September 9, 2014

    natasha, i’ve tried the recipe but the frosting turned out runny. what do you think might be wrong? i’ve followed the instructions and ingridients but it did not become stiff. please help. 🙂 i’m in the philippines. i love your cupcake and i adore the frosting. unfortunately it could not last out of the fridge Reply

    • Natasha
      natashaskitchen
      September 9, 2014

      Celia, I’m sorry to hear that. Have you used regular whipping cream or heavy whipping cream? There is a difference in a fat content and heavy whipping cream will stay firmer. Also, make sure to beat heavy whipping cream until its stiff and spreadable. I hope this helps :). Reply

      • celia
        September 9, 2014

        thank you. your reply means a lot to a newbie like me. :-)God bless you natasha! Reply

  • SVITLANA
    September 3, 2014

    ДОБРЫЙ ДЕНЬ! СПАСИБО, ВАМ, НАТАША, ЗА ТАКОЙ ЗАМЕЧАТЕЛЬНЫЙ САЙТ.
    Я ТАК ЖЕ ЖИВУ В ШТАТАХ И ПЫТАЮСЬ ГОТОВИТЬ “НАШУ” ЕДУ, НО НЕКОТОРЫЕ БЛЮДА НЕ ПОЛУЧАЮТСЯ ИЗ-ЗА РАЗЛИЧИЯ ПРОДУКТОВ. ПРОБОВАЛА БЛЮДА ПО ВАШЕМУ РЕЦЕПТУ У СВОИХ РУССКИХ ПОДРУГ И МНЕ ВСЕ ОЧЕНЬ НРАВИЛОСЬ. ОНИ МНЕ ДАЛИ ВАШ САЙТ, ЗА ЧТО Я ОЧЕНЬ БЛАГОДАРНА И ИМ, И ВАМ!!!! ВСЕ ПРОСТО ЗАМЕЧАТЕЛЬНО ПОЛУЧАЕТСЯ! ХОТЯ Я КОНДИТЕР ТАК СКАЗАТЬ “НЕ ОЧЕНЬ”.:) ЕЩЕ РАЗ СПАСИБО! ВАШИ РЕЦЕПТЫ ПРОСТО СУПЕР!ВСЕ ВСЕГДА ПОЛУЧАЕТСЯ!
    ВСЕ БЛЮДА ОЧЕНЬ ВКУСНЫЕ БЛАГОДАРЯ ВАШИМ РЕЦЕПТАМ!МОИ ДЕТКИ ВСЕ ЛЮБЯТ, ЧТО Я ИМ ГОТОВЛЮ С ВАЕЙ ТАК СКАЗАТЬ ПОМОЩЬЮ 🙂
    С УВ. СВЕТЛАНА. Reply

    • Natasha
      natashaskitchen
      September 3, 2014

      Thank you so much Svetlana 🙂 your comment was so thoughtful and really blessed me this morning. I’m so happy to hear that you and your family are enjoying the recipes 🙂 Reply

  • Tina
    September 2, 2014

    I am making your dark chocolate and vanilla cupcakes for a birthday party, but made a batch of this icing as a test beforehand. It is a very good icing, although I think I will have to stick with a buttercream icing for the kids. Unfortunately, there is too much of a cream cheese flavor in this frosting. Adults would enjoy it much more. I baked in a gourmet cupcakery and your chocolate cupcakes taste a lot like the ones we sold 🙂 Very delicious recipes! Reply

    • Natasha
      natashaskitchen
      September 2, 2014

      I’m so glad you liked the cupcakes! You can always add more powdered sugar if you like a sweeter frosting :). Thanks so much! Reply

  • laura
    September 2, 2014

    I need to make 75 cupcakes for a baby shower. Can I just times all the ingredients by 5 to make it all in one large batch (including the frosting recipe you posted)… or will that adversely affect the cupcakes?? Reply

    • Natasha
      natashaskitchen
      September 2, 2014

      I think it would be really hard to do the frosting unless you have an industrial mixer. Can you imagine how high 7.5 cups of powdered sugar would fly when you turned on your mixer? It’s probably safer to do it in batches; not more than doubling the frosting at one time. Are you referring to these cupcakes? https://natashaskitchen.com/2012/06/29/perfect-vanilla-cupcake-recipe/. When I made triple the recipe, I made it in three separate batches. I haven’t really tested it any other way. I don’t see why it would effect the cupcake recipe, but without testing it, I couldn’t say for sure. Reply

  • Aysha
    August 23, 2014

    Amazing recipe .. Very quick and quite reasonable .. Thank You so much .. x Reply

    • Natasha
      natashaskitchen
      August 23, 2014

      So glad you liked it 🙂 Reply

  • Elisheva
    August 22, 2014

    Hi Natasha! I hope you can get back to me sooner than later! I made the vanilla cupcake recipe of yours and now the frosting. Taste and looks delish! Only thjjk is I don’t know how to store them. I made them last night ( 10pm Thursday evening) and the frosting around midnight. Frosted around midnight and out into pretty cardboard boxes!now they are out on the counter frosted. They are only being eaten Saturday afternoon!what tondo with them?Does the sugar in frosting preserve the cheese sont doesn’t have to be refrigerated???will they become stale in the freezer? The boxes aren’t air tight… Help pls! To refrigerate or not to refrigerate? What’s the best way to keep cupcakes that are already frosted?? Reply

    • Natasha
      natashaskitchen
      August 22, 2014

      They should be refrigerated with the dairy in the frosting. They do refrigerate well. 🙂 Reply

      • Elisheva
        August 22, 2014

        Ok but there is no dairy in it. Cream cheese and heavy cream are both soy based… Like non dairy. They were out for about 8 hours and now in front of the air conditioner! I don’t have fridge room didn’t thing I needed it 🙁 can i in frost and re frost with something else? Or remake the frosting? Leave as is??? I’m bringing it somewhere that does have fridge space in about 6 hours but before there not sure how to manage them! Any idea??? Will Will they go bad? Can I in frost? Should I? Reply

        • Natasha
          natashaskitchen
          August 22, 2014

          I have no idea about how long soy based products can be left out at room temp. I just don’t have enough experience with them. You might google it to see if your specific ingredients will be ok at room temp. Sorry I don’t have a great answer for you. The cupcakes themselves will be fine overnight at room temperature; I’ve left them out before without any problems. I just don’t know for sure about the frosting you’re using. Reply

  • Kristina
    August 11, 2014

    I tried this recipe for a vanilla cupcake that I had and though it tasted dreamy, it just didn’t work for me! 🙁 I think it was too hot that day and I couldn’t get it to stand up on my cupcakes. However, I’ll tell you what it did do! I put it in a tub and was going to put it in the fridge because I didn’t want to toss it, when I decided to freeze it. The next day I checked it and to my delight, found that it turned into the most delicious cheesecake icecream ever. I’m actually using the recipe for icecream again with the addition of raspberries that I reduced into a syrup. Maybe this will work for frosting on a cooler day! Reply

    • Natasha
      natashaskitchen
      August 11, 2014

      Cheesecake ice cream? Wow that sure does sound good! What a brilliant discovery! I’m bummed to hear that it didn’t work though. I imagine if it’s warmer than room temp, it would need some refrigeration before piping it on. Reply

  • Rebecca
    July 23, 2014

    This seems to be the perfect frosting for the cup cakes I’ll bake for my son’s first birthday party in a few days! One question though – how much is a “cup”?… I live in France so I’m used to ml, cl, kg and such 🙂 Reply

    • Natasha
      natashaskitchen
      July 23, 2014

      All the way from France, wow! There are several calculators available online for easy conversions. I just googled “powdered sugar conversion.” For liquid measurements, 1 cup = 240mL, 1 cup powdered sugar is about 125 grams. Reply

  • Laura
    July 22, 2014

    I’m wondering if anyone has tried freezing the cakes with the frosting on? I know you can freeze buttercream and regular cream cheese frosting, but not sure about the whipping cream. Reply

    • Natasha
      natashaskitchen
      July 22, 2014

      I don’t, but I can try to find out who made them. They were little korzinki (tartlets) filled with green frosting and little mushrooms on top. They were adorable! Reply

  • Leesa
    June 24, 2014

    Hi Natasha! This recipe looks fabulous. I’m doing cupcakes for my friends wedding (Actually using your vanilla cupcake recipe!)and it’s going to be outside in September. Will this frosting hold up to warm outside temperatures? Thanks!

    Leesa Reply

    • Natasha
      natashaskitchen
      June 24, 2014

      The frosting should be fine outdoors. How warm do you think it will be and how many hours will they be in the sun? You definitely want to have them in the shade unless you’re ready to serve them though. Keep them refrigerated as long as possible before setting them outside. Reply

  • June 20, 2014

    Hi, I had a question. I made this a couple of weeks ago and it was delicious. I was wondering if I leave it to sit in the fridge for a couple of hours will it stiffen? It was a little runny but it stayed up. I would just have liked the consistency a little more thicker. Reply

    • Natasha
      natashaskitchen
      June 20, 2014

      It will stiffen up a little if you refrigerate it 🙂 Reply

  • Rori
    May 22, 2014

    This is a great alternative to the heavier cream cheese frostings! It’s one of our new favorites. I made a chocolate version by adding 1/3 cup cocoa and 1 T milk along with the powdered sugar (needed the milk or the mixture was too thick). It was sweet enough and very delicious! Reply

    • Natasha
      natashaskitchen
      May 22, 2014

      At what point did you add the cocoa? that sounds wonderful and now I really want to try it! thanks so much for the tip 🙂 Reply

  • Diane
    May 18, 2014

    Great recipe!!! Definitely a keeper. I just made a double batch and frosted a double layer cake beautifully. Frosting nice consistency & I was able to pipe some details with extra frosting. Tastes wonderful!! Reply

    • Natasha
      natashaskitchen
      May 18, 2014

      Thank you so much Diane! I’m so happy you liked the recipe 🙂 I would love to see your cake! Did you post it somewhere? Reply

  • Melissa
    April 21, 2014

    Haven’t tried it yet, but am wondering if I could use it to pipe roses on a 12×18 lemon birthday cake? Thanks in advance! Reply

    • Natasha
      natashaskitchen
      April 21, 2014

      Yes I don’t see why not! 🙂 You should have enough for the top; I can’t guarantee the sides, but maybe. Reply

  • Rosanna
    April 15, 2014

    How much is 1.5 cups???? Is it 1 1/2 cups. Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      Yes, 1 1/2 cups. 🙂 Reply

  • April
    April 4, 2014

    OMG! This is seriously the best frosting ever! It’s not super sweet like regular cream cheese frosting but the taste is amazeballs! Reply

    • Natasha
      natashaskitchen
      April 4, 2014

      ha ha! I couldn’t have said it better myself… ‘amazeballs’ lol Reply

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