Home > Dessert > Cupcake Frosting Recipe (VIDEO)

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.

Vanilla Cupcake with Vanilla frosting decorated with a strawberry

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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 irresistible. Maybe all those fabulous chemicals? Well, take that irresistible 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

Cream Cheese frosting on cupcake garnished with strawberry and basil

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 with an electric hand 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 tsp vanilla extract.
  3. Fold the whipped cream into the cream cheese mix.

Steph by step photos How to Make Cupcake Frosting in a bowl with a mixer

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.

Folding whipped cream into cream cheese mixture to make cupcake frosting

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.

Vanilla Cupcake Frosting Piped onto a cupcake

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.

Cupcake Frosting Recipe

4.95 from 206 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Cupcake with Vanilla Cupcake Frosting

Our go-to cupcake frosting recipe. This vanilla frosting always gets rave reviews and doubles as a perfect cake frosting!

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $4
Keyword: Cupcake Frosting, cupcake icing, vanilla frosting
Cuisine: American
Course: Dessert
Calories: 123
Servings: 24 frosts 24 cupcakes or 1 cake

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

  1. 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.

  2. 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

  3. 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.

Nutrition Facts
Cupcake Frosting Recipe
Amount Per Serving
Calories 123 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 31mg10%
Sodium 36mg2%
Potassium 24mg1%
Carbohydrates 11g4%
Sugar 10g11%
Protein 1g2%
Vitamin A 346IU7%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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. 

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Laurie Cowan
    September 7, 2022

    Can these be frozen with icing and decorated so they are ready for an event a week later?

    Reply

    • Natashas Kitchen
      September 7, 2022

      Hi Laurie, I haven’t tried freezing this with frosting, so I’m not 100% sure, but I think it may work to pipe it onto cupcakes and then freeze it. If you experiment, let me know how you liked the recipe.

      Reply

  • Kristina
    July 22, 2022

    Fantastic recipe. I used almond extract in place of vanilla and it was amazing!

    Reply

    • Natashas Kitchen
      July 22, 2022

      Thank you so much for sharing that with me, Kristina! I’m happy you loved it!

      Reply

  • Raj
    June 14, 2022

    This frosting tastes great but it always turns out soupy for me. I’ve made it twice and same thing happens. I’ll give it a third try.

    Reply

    • Natasha
      June 14, 2022

      Hi Raj, that is typically due to either having the softened ingredients over-softened or using a lighter cream. Make sure you are using COLD HEAVY whipping cream and only softeneing your ingredients for no longer than 1 1/2 hours at room temperature.

      Reply

    • Mary
      July 11, 2022

      Mine was soupy as well but Natasha’s chocolate cupcakes are incredible! Next time I’ll make frosting without the whip cream

      Reply

  • Gaby
    June 3, 2022

    I did it and it turned out so good! Thank you!
    I did use 1 tbs of Wilton meringue powder to stabilize it because I had to make it the night before the event…

    Reply

    • NatashasKitchen.com
      June 3, 2022

      Hi Gaby! So glad to hear you enjoyed this frosting. How did the meringue powder work for stabilizing?

      Reply

  • Erin
    May 28, 2022

    Do you think I could add the blackberries from the blackberrie frosting recipe to turn this into a black berrie recipe? I like the idea of the combo of whipped cream and black berries… 🙂

    Reply

    • NatashasKitchen.com
      May 28, 2022

      Hi Erin, you’d have to expirement with it. This frosting is not very stable so I worry that adding fruit puree will leave it watery.

      Reply

  • Linda Brook
    May 23, 2022

    I made these cupcakes with my four year old grandson. We love the recipe. The frosting is amazing. I will use it again and share it with my friends. Thank you.

    Reply

    • NatashasKitchen.com
      May 23, 2022

      So glad to hear that, Linda! Thank you for the feedback.

      Reply

  • Camila Hernandez
    April 9, 2022

    Can I use food coloring if so what kind of food coloring can I use for this recipe ? Which one do you recommend

    Reply

    • Natashas Kitchen
      April 9, 2022

      Hi Camila, I imagine that should work fine. I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting.

      Reply

  • Gina Sanchez
    April 1, 2022

    I would love to have you give me Tips for making it ahead of time?

    Reply

    • Natashas Kitchen
      April 1, 2022

      Hi Gina, you can totally make these ahead! We store this in the refrigerator! They will last a couple of days in the fridge.

      Reply

  • Tracy
    March 11, 2022

    Hi,
    I freaking LOOOOOOVE this frosting. It was a big hit at my granddaughters birthday party. I did it with 1 1/2 cups of powdered sugar, came out great. I was wondering if this could be a chocolate frosting also.
    Thank you
    Tracy

    Reply

    • NatashasKitchen.com
      March 11, 2022

      Hi Tracy! I’m glad you enjoyed this frosting. I’m pretty sure you could make it chocolate but haven’t tested it. Check out this recipe for chocolate cake as well, the frosting used here is similar.

      Reply

      • Tracy
        March 19, 2022

        Thank you!
        I’ll try the chocolate one. I love the texture the whipped cream adds to the frosting. I think I’m going to experiment this weekend.😀

        Reply

  • Valerie Studenroth
    March 10, 2022

    I am looking for a frosting that is not so sweet but great to do a smash cake for his first birthday cookie monster cake & his cupcakes .can you plz contact me on the one to use .thank you . Valerie .p.s. your tomato soup is Banging …

    Reply

    • Natashas Kitchen
      March 10, 2022

      Hi Valeria, I haven’t made a smash cake before, but you can find all of my frosting recipes HERE. I don’t care for overly sweet recipes myself. I hope you love this recipe!

      Reply

  • Cheryl
    February 21, 2022

    This frosting was tasty, but not stable enough for me…literally slid off my cooled cupcakes and I followed the recipe. Not sure what happened. Maybe will try again sometime.

    Reply

    • NatashasKitchen.com
      February 21, 2022

      Hi Cheryl, I’m sorry to hear that. Cream cheese frosting is softer than some other frostings but it should have still kept its shape, not slid off your cupcakes. The cream cheese should be soft but not overly soft. I found it best to leave it at room temp for about 1 1/2 to 2 hours and no longer. Also, be sure to beat the heavy whipping cream adequately. If it’s loose going into the frosting, the overall frosting will be loose. Hopefully, you find this helpful and I hope you do try again sometime.

      Reply

      • Cheryl
        February 23, 2022

        My cream cheese was way too soft and I live in Texas and it was a warm day….so there is problem! Will certainly try again. Thanks Natasha! 🙂

        Reply

  • Angela
    February 7, 2022

    So sorry, I forgot to review this recipe! Thank you so much and I will use this recipe in he future for a dessert or a Tea Party!

    Reply

  • Angela
    February 7, 2022

    Hey, Natasha! I made these for a friend and I am so excited to give her this recipe!

    Reply

    • Angela
      February 7, 2022

      So sorry, I forgot to review this recipe! Thank you so much and I will use this recipe in he future for a dessert or a Tea Party!

      Reply

      • NatashasKitchen.com
        February 7, 2022

        You’re very welcome. Thank you for the review.

        Reply

  • Jeanne
    January 16, 2022

    I followed your recipe exactly. This was the most delicious cream cheese frosting I have ever made, or tasted!! My family went absolutely wild over it. It’s perfect just as it is, but I’m just wondering if I try making it with low fat cream cheese instead of full fat, would I need to adjust any other ingredients? Thank you Natasha for this wonderful recipe!!

    Reply

    • Natasha's Kitchen
      January 16, 2022

      You’re most welcome! I’m happy to read your good comments and feedback. I haven’t tried using low-fat cream cheese yet to know the difference but feel free to do an experiment. We would love to know how it goes!

      Reply

  • Rifa
    December 14, 2021

    hi ,

    my frosting just got a little thick , it was still runny even though i whipped it a lot …..i dont think there is a problem with the recipe though
    happened last time too when i was making a simple one with only heavy cream, vanilla essence and powdered sugar.

    Reply

  • Phi
    December 13, 2021

    Very runny icing. Followed all the instructions and it still came out runny. Love all the recipes I’ve tried so far by Natssha, but this was bad.

    Reply

    • Natasha's Kitchen
      December 13, 2021

      Hi Phi. If the cream cheese gets over softened, it can be runnier. It should be at room temp for about 1 1/2 to 2 hours and no longer. Also, be sure to beat the heavy whipping cream adequately. If it’s loose going into the frosting, the overall frosting will be loose. I hope that helps.

      Reply

  • Carol
    October 25, 2021

    I would love to see this video, however, all I’m seeing is the rotation of 2 ads. ??

    Reply

    • Natasha
      October 25, 2021

      Hi Carol, make sure if you have an ad blocker on your computer that it is turned off for the video to display. The video should display right after the first image in the post.

      Reply

  • pernilla Ahrnstedt
    October 23, 2021

    Soooo good! Made tons so I will keep some for dessert w fruit salad or w pie!
    Does anyone know if you can freeze it?

    Reply

    • Natashas Kitchen
      October 23, 2021

      Hi Pernilla, I haven’t tried freezing this frosting, so I’m not 100% sure. I think it would work on piping it onto cupcakes and then freezing, 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

  • Lynn
    October 21, 2021

    What adjustments could I make in this recipe to make lemon frosting?

    Reply

    • Natasha's Kitchen
      October 21, 2021

      Hello Lynn, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it turns out.

      Reply

  • Toni
    August 2, 2021

    Excellent easy frosting! Can this be frozen on the cupcakes?

    Reply

    • Natashas Kitchen
      August 2, 2021

      Hi Toni, I haven’t tried freezing this frosting, so I’m not 100% sure. I think it would work on piping it onto cupcakes and then freezing, 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

      • Valerie Walker
        July 27, 2022

        Hello Natasha I have frozen this frosting it came out just fine Love from Northern Ireland

        Reply

        • NatashasKitchen.com
          July 27, 2022

          Hi Valerie. Thank you for sharing with us. 🙂

          Reply

  • sheila
    July 26, 2021

    I love Natasha and all her recipes, but this website is waaaay too difficult to navigate. It is too loaded with commercials, so it freezes a lot. 😩

    Reply

    • Natashas Kitchen
      July 26, 2021

      Hi Sheila! I’m so glad you’re enjoying my recipes! Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.

      I appreciate your feedback, and I hope you love every recipe you try.

      Reply

  • Kay
    July 24, 2021

    I’ve made the heavy cream cream cheese frosting for cupcakes many times. When I hold the frosting for a day before I frost the cupcakes, it becomes too thin to pipe. Comments please!

    Reply

    • Natasha
      July 24, 2021

      Hi Kay, I suggest piping it the same day it’s made for the best stability, but also make sure to use HEAVY whipping cream and avoid over-softening the cream cheese which will make the frosting more loose.

      Reply

    • Natasha
      July 24, 2021

      Hi Kay, I suggest piping it the same day it’s made for the best stability, but also make sure to use HEAVY whipping cream and avoid over-softening the cream cheese which will make the frosting looser.

      Reply

  • Inga
    July 24, 2021

    Just made it! It turned out perfect and light ( not calorie light:). The only negative thing, I made only 12 cupcakes (user Natasha’s recipe) and had extra frosting enough for 20 more cupcakes. Thank you for the recipe!

    Reply

    • Natashas Kitchen
      July 24, 2021

      I’m glad you enjoyed this recipe, Inga. Please see my note on the recipe: “A single recipe will frost 24 cupcakes”. I hope that helps for next time 🙂

      Reply

  • Heather
    July 23, 2021

    Sooo easy to make and delicious! My son is not a fan of frosting but loves whipped cream so it was a perfect match!

    Reply

    • Natashas Kitchen
      July 23, 2021

      Yum! I’m so glad it was a hit with your son, Heather! That’s so great!

      Reply

  • Julie
    July 15, 2021

    Hi Natasha! I wanted to know if I can add light blue gel colors to the frosting? If yes, at what stage? I will be making 24 vanilla cupcakes for a boy birthday party. Thank you.

    Reply

    • Natasha's Kitchen
      July 15, 2021

      Hi Julie, I imagine that should work fine. I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting.

      Reply

      • Anna
        April 7, 2022

        Natasha if the frosting becomes watered down with the gel coloring, how could I thicken it?

        Reply

        • Natasha
          April 7, 2022

          Hi Anna, make sure you don’t over soften the butter and cream cheese which can cause the frosting to be loose. Also, beating until the frosting is thickened is important. It takes a few minutes. If it thins, you can refrigerate it for 10-15 minutes then beat again if needed.

          Reply

  • Yana
    June 21, 2021

    Hi, I would like be to make this frosting! Would I be able to add gel food coloring to color the frosting a different color or would it alter the consistency? Thanks!

    Reply

    • Natasha's Kitchen
      June 21, 2021

      Hi Yaha, I imagine that should work fine. I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting.

      Reply

  • April
    June 19, 2021

    How long does the frosting keep in the fridge?

    Reply

    • Natashas Kitchen
      June 19, 2021

      Hi April, yes, they will last a couple of days in the fridge. I hope you love this recipe!

      Reply

  • Jenny
    June 18, 2021

    Can’t wait to try this. But how well does it hold up on cupcakes at room temp. I won’t have access to a fridge to store them where I plan on taking these.

    Reply

    • Natashas Kitchen
      June 18, 2021

      Hi Jenny, 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 than that since they are dairy-based.

      Reply

  • Susana Bone
    May 28, 2021

    Love the flavour of this frosting and i marbled your vanilla and chocolate cupcakes together and they came out amazing. 2 out of the 3 times i made this icing its come out a little loose. Is there anyway of fixing that after you have folded in the heavy cream. I’ve kept the cream cheese out for 1.5hrs and only mixed it for 2 minutes but still comes out loose.

    Reply

    • Natasha
      May 31, 2021

      Hi Susana, make sure to use the block-style cream cheese as the spreading or whipped cream cheese will be loose. Also, if you are in a very warm environment, I would leave the cream cheese out for even less time.

      Reply

  • Amy Wonder
    May 26, 2021

    btw my fam loves your recipes

    Reply

    • Natashas Kitchen
      May 26, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Amy. I’m all smiles

      Reply

  • Amy Wonder
    May 26, 2021

    oh forgot to say this thanks in advance

    Reply

  • Amy Wonder
    May 26, 2021

    Your welcome! But my question is it possible to skip the cream cheese

    Reply

    • Natashas Kitchen
      May 26, 2021

      Hey Amy, I have not experimented a cream cheese substitution in this recipe to advise. If you give it a try, please share with us how it goes.

      Reply

  • Amy Wonder
    May 25, 2021

    thanks in advance i love your recipes

    Reply

    • Natashas Kitchen
      May 25, 2021

      Aww! Thank you, Amy!

      Reply

  • Amy Wonder
    May 25, 2021

    So am I able to skip the cream cheese?

    Reply

  • Amy Wonder
    May 25, 2021

    Thanks in advance

    Reply

  • Amy Wonder
    May 25, 2021

    Can I skip the cream cheese my brother is allergic and I’m planning to use this on your vanilla cake for a the fourth of July celebration

    Reply

    • Natashas Kitchen
      May 25, 2021

      Hi Amy, we love it with cream cheese, but here are a few other frosting recipes you can try.

      Reply

  • Rachel Seiler
    May 13, 2021

    Do you sift the powdered sugar before measuring? Or after? Or no sifting at all?

    Reply

  • AJ
    May 2, 2021

    Hi Natasha,

    I would like to try this recipe. Can I pipe it into the center of the cupcakes? If so, how many cupcakes will this fill?

    Reply

    • Natasha
      May 3, 2021

      This recipe normally frost 24 cupcakes, so it really just depends on how much frosting you were adding to the center and the top of the cupcake. You could probably still generously frost 18 cupcakes.

      Reply

      • Jojo
        May 9, 2021

        Does this frosting colour well?

        Reply

        • Natashas Kitchen
          May 9, 2021

          Hi Jojo, I imagine that should work fine. I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting.

          Reply

  • Rissy
    April 25, 2021

    Question for you … followed the recipe exactly and I‘ve already folded the whipped cream into the cream cheese mixture. I’d love for it to be a tad sweeter. Is it too late to add some more powdered sugar and beat it in a bit?

    Reply

    • Natasha's Kitchen
      April 25, 2021

      Hi Rissy, could be too late to add already. You can do that next time though. I recommend trying out and finishing out the first batch that you did first and just adjust it on your next try.

      Reply

  • Greta Kothakota
    April 24, 2021

    Made these and they turned out great. I used Greek cream cheese which is 50% less fat and 40% more protein than regular cream cheese. I stabilized the heavy cream with 3 Tbsp of the powdered sugar. Thanks!

    Reply

    • Natashas Kitchen
      April 24, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Manvir Mahli
    April 24, 2021

    Loved the recipe and how they turned out!!

    Reply

    • Natashas Kitchen
      April 24, 2021

      I’m so glad you enjoyed it!

      Reply

      • Lauri
        May 31, 2021

        Best frosting EVER!! Great fluffy consistency and not overly sweet like buttercream! But, we don’t necessarily like cold cake…do you think I could just keep the piping bag in the fridge and then decorate three or four cupcakes at a time as we need them?

        Reply

        • Natashas Kitchen
          May 31, 2021

          Hi Lauri! I bet that could work! I’m so glad you loved this recipe!

          Reply

  • Mandy
    April 9, 2021

    SOOOOO happy that I found this recipe!! Thank you!! I will never use another recipe! EVERYONE LOVED the cupcakes!!

    Reply

    • Natashas Kitchen
      April 9, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Andrea Romero
    April 7, 2021

    Could I make this for a chocolate icing by adding cocoa powder?

    Reply

    • Natashas Kitchen
      April 7, 2021

      Hi Andrea, I haven’t experimented with different add-ins with this one. I use it as-is. For chocolate frosting, I would highly recommend this recipe.

      Reply

  • Zosia
    March 28, 2021

    Can I use a little of powered Whip Cream stabilizer to help hold shape of decorative piping? Love the icing. Added a little creamed peanut butter to some and used it to fill the inside of cupcake, topped with plain icing. WOW what a nice burst of flavor. Love your videos.

    Reply

    • Natasha's Kitchen
      March 28, 2021

      I think that would work but I haven’t tried that yet. If you do an experiment, please share with us how it goes!

      Reply

    • Sara
      May 15, 2021

      Oh my GOSH! I’ve tried many frosting recipes but this is the best one BY FAR. So delicious and the perfect amount of sweetness so it isn’t overpowering. My go to recipe for all my frosting activities lately. Love it! Thanks for sharing!! Made it for berry filled cupcakes a few weeks ago and trying it on a mango cake today!

      Reply

      • Natashas Kitchen
        May 15, 2021

        That’s so great! It sounds like you have a new favorite, Sara!

        Reply

        • Lynn
          January 3, 2022

          I just tried making this frosting and your vanilla cupcakes and they were delicious! The frosting is light and not too sweet which is perfect!
          The only thing is I need to whip the cream longer than 2 minutes next time, since I followed the exact recipe, but the cream was a bit soft and runny when I folded into the beaten cream cheese. Therefore the frosting was not as firm as I would like.
          I refrigerated the frosted cupcakes. They still tasted great after 3 days in the fridge, just need to let it sit outside for 20 minutes before eating, so the cupcake will be softer. Thanks for a great recipe! I will make it again.

          Reply

          • Natasha's Kitchen
            January 3, 2022

            You’re much welcome, Lynn. Thank you for sharing your experience nad some tips with us, that is so helpful. We’re glad you enjoyed the recipe!

  • Darlene
    March 26, 2021

    Hi. Will a stand mixer work to get the same results?

    Reply

    • Natashas Kitchen
      March 26, 2021

      Hi Darlene, yes, a stand mixer will work great.

      Reply

  • Sherry
    March 14, 2021

    Help, I made this twice and both times was runny? Use organic cream cheese, heavy whipping cream and put bowl and mixer parts in freezer. I love the test but can’t figure out what I did wrong???

    Reply

    • Natasha
      March 15, 2021

      Hi Sherry, if the cream cheese gets over softened, it can be runnier. It should be at room temp for about 1 1/2 to 2 hours and no longer. Also, be sure to beat the heavy whipping cream adequately. If it’s loose going into the frosting, the overall frosting will be loose. I hope that helps.

      Reply

  • Sue
    March 9, 2021

    Hi Natasha,
    Can I add gel good coloring to this frosting? Don’t want it to loose form due to the coloring.

    Reply

    • Natasha's Kitchen
      March 9, 2021

      Hi Sue, I imagine that should work fine. I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting.

      Reply

      • Sue
        March 15, 2021

        I made these cupcakes last weekend and added food coloring to the frosting for a gender reveal party! They came out really yummy and everyone loved them! I’ll definitely be making more in the future and will recommend this recipe to everyone! 🙂

        Reply

        • Natasha's Kitchen
          March 15, 2021

          Sounds wonderful, Sue. I’m happy to know that it was a hit and everyone loved them! Thank you for sharing that with us.

          Reply

  • Venice
    March 7, 2021

    I love the frosting it’s the best. I don’t usually eat frostings on cupcakes because they are too sweet but this one makes me happy especially my daughter and husband loves it. Thank you.

    Reply

    • Natasha's Kitchen
      March 7, 2021

      I’m glad you loved it, Venice!

      Reply

  • Terri K
    March 3, 2021

    Thank you for this recipe! Hands-down my favorite frosting. And I don’t even really like frosting, it’s usually too sweet. However, this frosting is not overly cream cheese tasting and the whip cream makes it so much lighter and less sweet. I use this every year on my kids birthday cakes now. I highly recommend

    Reply

    • Natasha's Kitchen
      March 3, 2021

      I’m glad you liked the frosting, Terri! Thank you for sharing your good comments and feedback with us.

      Reply

  • Susan
    February 14, 2021

    Hi Natasha

    Can you just confirm your oven temperatures are they for fan assisted.fabolous recipes by the way

    Reply

    • Natasha
      February 14, 2021

      Hi Susan, we use an electric conventional oven (not convection).

      Reply

  • E
    February 12, 2021

    Hi. Can you freeze the frosting? Thank you.

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi E, I haven’t tried freezing this frosting, so I’m not 100% sure. I think it would work on piping it onto cupcakes and then freezing, 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

  • Audrey Calm
    February 10, 2021

    I used this frosting with the perfect vanilla cupcakes and it was so goooood. The frosting is super creamy and light. This is good if you like a light frosting than like buttercream for say. The texture of the pillowy, soft frosting and the cupcakes meshes very well together. I think this frosting is also a good substitute for like a regular cream cheese frosting. It is like a lighter version of cream cheese frosting, but not as cheesy. I highly recommend this frosting. This is the best frosting ever coming from a person who doesn’t really like frosting. This recipe is a keeper.

    Reply

    • Natashas Kitchen
      February 10, 2021

      Thank you for sharing this excellent review with me, Audrey! This recipe is popular for a good reason.

      Reply

  • Avril
    February 9, 2021

    Hi, Natasha. I haven’t found any store that carries heavy cream where I live. By the way, I live in Jakarta, Indonesia. Is there no alternative?

    Reply

  • Ayesha Babar
    February 8, 2021

    Hey Natasha. Made your cupcakes it was amazing. I wanted to know if we can add gel colours to the vanilla frosting.. if yes at what stage.

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Thank you, Ayesha. That should work, I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting.

      Reply

  • Narlene Tiu
    January 31, 2021

    Hi Natasha! You’re recipes are great, easy to follow. Started following you last year and I made your chocolate cake with buttercream frosting. It was so good, the cake was soft and moist and no eggs and just use the olive oil. I’m wondering if this good for a 10 inch round pan? And what’s the temp if I’m using a convection oven. Also I guess I have to double my recipe for the ganache? Your beef and pork meatball are delicious, same with the chicken egg noodle soup. Awesome

    Reply

    • Natashas Kitchen
      February 1, 2021

      Hi Narlene, I’m so glad you’re enjoying our recipes. I’d be happy to advise on a cake pan size. Which recipe are you asking for?

      Reply

  • Kim
    January 24, 2021

    I absolutely love your recipes! These look amazing and that frosting looks scrumptious.
    However, I don’t normally care for cream cheese frosting. Does this frosting have a strong cream cheese taste or is it lighter? Thx!

    Reply

    • Natashas Kitchen
      January 25, 2021

      Hi Kim, I believe this is lighter, but it has cream cheese in it to have some taste of that. This recipe gets rave reviews for taste and texture. I hope you give it a try!

      Reply

  • Snow
    January 24, 2021

    The best vanilla cupcake recipe hands down!

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Fantastic! Thank you so much.

      Reply

  • Lala Rukh
    January 22, 2021

    Hey Natasha, can I store the frosting in the refrigerator or the freezer for future uses?

    Reply

    • Natashas Kitchen
      January 22, 2021

      Hi Lala, yes, we store this in the refrigerator! They will last a couple of days in the fridge.

      Reply

  • Jody
    December 18, 2020

    Can I frost the cupcakes and place in fridge or should they be frosted just before eating?

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Jody, yes, we store this in the refrigerator! They will last a couple of days in the fridge.

      Reply

  • Kulwinder
    December 10, 2020

    Hi Natasha I love this frosting! But I was wondering can I use it to decorate a cake with tips? I find when I use the tips the design does not hold. Any tips will be great! Thanks.

    Reply

    • Natashas Kitchen
      December 10, 2020

      Hi, I have tried piping it and it does really well with various tips.

      Reply

      • Kulwinder
        January 6, 2021

        Thanks Natasha! When I make it it the piping rose doesn’t hold on my cake. I wonder what I am doing wrong. It seems to be more watery. Any tips will be helpful.

        Reply

        • Natasha
          January 7, 2021

          Hi, most likely it is due to using a frosting that is too thin. Be sure if you are using this frosting that the ingredients aren’t overly softened.

          Reply

  • Rachel
    November 23, 2020

    I really love it, actually, all your recipes are fantastic. Thank you for sharing it with us.

    Reply

    • Natashas Kitchen
      November 23, 2020

      Thank you for that wonderful compliment!

      Reply

  • Helen
    October 31, 2020

    Hi Natasha can you use food coloring in this frosting. It’s Halloween and I would like to color the frosting.

    Thank you,

    Helen

    Reply

    • Natashas Kitchen
      October 31, 2020

      Hi Helen, that should work! I recommend the gel kind!

      Reply

      • Kassandra
        January 16, 2021

        At what step would you add the food coloring…at the end or when combining cream cheese and powdered sugar?

        Reply

        • Natashas Kitchen
          January 16, 2021

          Hi Kassandra, I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting

          Reply

  • Audrey
    October 19, 2020

    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?

    Reply

    • Natashas Kitchen
      October 19, 2020

      Hi Audrey, I have used this to pipe roses and it does work well. Also, have you tried our Swiss Meringue Buttercream recipe?

      Reply

  • Rosie
    October 15, 2020

    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!

    Reply

    • Natasha's Kitchen
      October 16, 2020

      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.

      Reply

  • Shaylynn
    October 11, 2020

    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?

    Reply

    • Natasha
      October 12, 2020

      Hi, it would make the consistency more loose using that much less sugar.

      Reply

  • Lali Kesiraju
    October 7, 2020

    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!

    Reply

    • Natashas Kitchen
      October 7, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Kristina
    September 26, 2020

    Hi Natasha!
    May i know how long this frosting holds its shape in room temperature?

    Reply

    • Natashas Kitchen
      September 26, 2020

      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.

      Reply

  • Gina
    September 12, 2020

    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?

    Reply

  • samantha
    August 17, 2020

    Hi,
    Would this frosting harden once placed in refrigerator? Thanks!

    Reply

    • Natasha
      August 18, 2020

      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.

      Reply

  • Andrea
    August 10, 2020

    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!

    Reply

    • Natasha
      August 12, 2020

      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.

      Reply

  • Andrea Caballero
    July 31, 2020

    Hi Natasha.
    Can I freeze this frosting and use it a month later?

    Reply

    • Natashas Kitchen
      July 31, 2020

      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.

      Reply

  • Rene C Sexton
    July 28, 2020

    Can you substitute the cream cheese with butter?

    Reply

    • Natasha's Kitchen
      July 28, 2020

      Hi Rene, I have not really experimented with that to advise. If you give it a try, please share with us how it goes.

      Reply

  • Christina
    July 24, 2020

    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!!!

    Reply

    • Natashas Kitchen
      July 24, 2020

      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.

      Reply

  • Julia
    July 20, 2020

    Should the heavy whipping cream be whipped to stiff peaks?

    Reply

    • Natashas Kitchen
      July 20, 2020

      Hi Julia, that’s correct! Make sure to beat the cream until stiff peaks.

      Reply

  • Brianna
    July 20, 2020

    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!

    Reply

    • Natashas Kitchen
      July 20, 2020

      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.

      Reply

  • Viridiana
    July 19, 2020

    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.

    Reply

    • Natashas Kitchen
      July 20, 2020

      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.

      Reply

      • Shoma
        December 9, 2020

        Hello Natasha
        For 12 cupcakes what is the ratio for frosting? Should I make this frosting recipe half?

        Reply

        • Natasha's Kitchen
          December 9, 2020

          The serving size of this recipe is 12 cupcakes so you can make half of the frosting or add a little bit more just in case.

          Reply

  • Latha
    July 18, 2020

    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…

    Reply

    • Natasha
      July 20, 2020

      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.

      Reply

  • Elizabeth
    July 10, 2020

    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!

    Reply

    • Natashas Kitchen
      July 10, 2020

      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!

      Reply

  • Candy Von Brook
    July 9, 2020

    Once frosted, must cakes be kept in refrigerator?

    Reply

    • Natashas Kitchen
      July 9, 2020

      Hi Candy, yes, we store this in the refrigerator!

      Reply

    • Carolyn Goodspeed
      July 14, 2020

      I am wondering the same thing.

      Reply

      • Natashas Kitchen
        July 14, 2020

        Hi Carolyn, yes, we store this in the refrigerator!

        Reply

  • Lilly Hilland
    July 4, 2020

    Hi, I just made the frosting but it seems too soft, like a little runny. How can I fix it?

    Reply

    • Natasha
      July 4, 2020

      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.

      Reply

  • Maria B.
    July 4, 2020

    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

    Reply

    • Natashas Kitchen
      July 4, 2020

      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.

      Reply

  • Shelley Hessdorfer
    July 3, 2020

    Omg!! You seriously have THE BEST recipes Natasha!!! Never fails, they always turn out sooo good. Thank you!!!

    Reply

    • Natashas Kitchen
      July 3, 2020

      YOu’re so nice! Thank you for that great review, Shelley!

      Reply

  • Tanya
    July 3, 2020

    Another awesome recipe! Thanks!

    Reply

    • Natashas Kitchen
      July 3, 2020

      You’re welcome Tanya!

      Reply

  • LittleChef18
    July 3, 2020

    Hi! This recipe is amazing. You should try using this frosting on a sponge cake lined with strawberries, its delicious!

    Reply

    • Natashas Kitchen
      July 3, 2020

      Yum! That sounds so good! Thank you for sharing that great suggestion with us!

      Reply

    • Wendolyn
      October 24, 2020

      Yes, I did and it was great!

      Reply

  • Ed Grensky
    June 23, 2020

    Keep this up and you will have a TV show. I haven’t tried the recipe yet to rate it.

    Good luck

    Reply

    • Natasha's Kitchen
      June 23, 2020

      I hope you can try it soon!

      Reply

  • Naty
    June 23, 2020

    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

    Reply

    • Natashas Kitchen
      June 23, 2020

      Hi Naty! It sure does! I hope you enjoy this recipe!

      Reply

  • Susan
    June 20, 2020

    Can you half this recipe?

    Reply

    • Natasha's Kitchen
      June 21, 2020

      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.

      Reply

  • Teresa Rosario
    June 20, 2020

    Absolutely love your videos!

    Reply

    • Natashas Kitchen
      June 20, 2020

      You’re so nice! Thank you!

      Reply

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