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Cupcake Frosting Recipe

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

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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

4.88 from 74 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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  • Carre
    April 1, 2014

    This looks amazing! Going to try this tomorrow night. Natasha, can i make the icing if I don’t have a mixer? Reply

    • Natasha
      natashaskitchen
      April 1, 2014

      Yes, absolutely! You can use a hand-held electric egg beater/mixer just as well 🙂 Reply

  • Amanda
    March 27, 2014

    This icing is delicious. Seriously. Reply

    • Natasha
      natashaskitchen
      March 28, 2014

      Thanks so much! I’m so happy you loved it 🙂 It’s also super good on the chocolate cupcakes. Have you taken those for a spin? They’re wonderful! Reply

  • Elizabeth
    March 9, 2014

    Do we have to use the cheese ? Reply

    • Natasha
      natashaskitchen
      March 9, 2014

      It would be a completely different frosting if you took out the cream cheese. You’d just have a whipped cream and you’ll want to cut the sugar down quite a bit or it will be way too sweet. Reply

  • Maria
    March 4, 2014

    Hi Natasha!
    I want to make this frosting along with the vanilla cupcakes for my daughters birthday this Sunday 🙂 Everything looks so delicious.
    I am though not very familiar with frosting. I was planning to make the cupcakes the night before, frost them after they cool down and then cover and refrigerate them until 5pm the next day. Can I do that? Will the frosting still look nice on top of the cupcakes or will it get ruined in any way? Reply

    • Natasha
      natashaskitchen
      March 4, 2014

      Yes, you can do that! I’ve done it before and it worked great! I hope you love these!! 🙂 Reply

      • Maria
        March 4, 2014

        Oh I will love these for sure, since everything I have tried so far from your site is delicious!!! Thank you so much for responding 🙂 You are Awesome!!! Reply

  • Oksana
    February 18, 2014

    Hello dear. Since you are an experienced food blogger, I thought you could help me create a perfect recipe. Do you think I could use this recipe (doubled or tripled) for a 9×13 cake pan? Then, cut it in half and add your raspberry filling from your roulette recipe. Finally coat the cake with this frosting? Do you think the flavors would work? Or instead just make the cake and coat it with just the frosting? Thanks for everything! Reply

    • Natasha
      natashaskitchen
      February 18, 2014

      I haven’t tried making this in a 9×13 pan so I can’t really say for sure how it would work, but what you are describing sounds really tasty. The flavors would work well together. Let me know what you end up doing! 🙂 Reply

  • Patty
    February 1, 2014

    This looks great! Is it possible to make this frosting without an electric mixer? Reply

    • Natasha
      natashaskitchen
      February 1, 2014

      Do you have electric hand mixer? I don’t think you can whip out the cream by hand like that. What kind of mixer are you planning on using? Reply

  • Carrie
    January 28, 2014

    WOW!!!! I made this (and your vanilla cupcakes) today as part of our Mission: try-to-keep-the-kids-busy-during-the-second-round-of-2-polar-vortex-days-off-in-a-row (haha). I added just a bit (maybe 1-2T, at most) of strawberry jelly to give it just a hint of strawberry flavor. Everyone in my family – myself included – says this is the best frosting we’ve ever had! My 4-year-old son came up and said, “Mom, that frosting was FANTASTIC!!” This will be my one and only frosting recipe from now on, with tweaks (like the jelly) as needed/desired. Thanks!! Reply

    • Natasha
      natashaskitchen
      January 28, 2014

      AAAAAAWWWWWEEEEESSSSOOOMMMEEE! < --- that strangely took a long time to write. ;) Thanks so much for such a fantastic review. You rock! Reply

      • January 30, 2014

        I can’t wait to try this recipe for my son’s miami dolphin birthday party!! Thank you for taking the time. Reply

        • Natasha
          natashaskitchen
          January 30, 2014

          Cute!! I hope you share photos online somewhere 🙂 Reply

  • taylor
    January 25, 2014

    BEST FROSTING I HAVE EVER EATEN IN MY ENTIRE LIFE
    my rate: 100000000000 Reply

    • Natasha
      natashaskitchen
      January 25, 2014

      Fantastic! Thanks so much for an awesome review 🙂 Reply

  • cindy
    December 10, 2013

    Thank you for your prompt response. I don’t have a lot of experience in decorating cupcakes, but I will post a picture on Pinterest and let you know. 🙂 I am excited to taste it! Reply

    • Natasha
      natashaskitchen
      December 10, 2013

      nice!! I’m excited to see it! Reply

  • cindy
    December 10, 2013

    I am making caramel stuffed chocolate cupcakes for an upcoming baby shower. Would this recipe go well with that? I want a good tasting frosting that will compliment my cupcakes. Reply

    • Natasha
      natashaskitchen
      December 10, 2013

      Yes it would! I’d love to see them when you are done. I hope you post a pic of them somewhere 🙂 Reply

  • chantelle
    November 17, 2013

    I made this frosting and dyed it green for a ‘grass’ base for my son’s jungle birthday. We made fondant animals and put them on top. We also used your cupcake recipe. They were a huge hit! They looked a bit like this: http://www.instructables.com/id/Jungle-Animal-Cupcakes/&nbsp;Reply

    • Natasha
      natashaskitchen
      November 17, 2013

      That’s awesome! You are so creative. Reply

  • irina
    October 5, 2013

    Hi Natasha,
    If I wanted to make a raspberry frosting using this recipe could I just add a couple of tablespoons of puree to it or will it ruin the frosting?
    Thank you,
    Irina Reply

    • Natasha
      natashaskitchen
      October 5, 2013

      You can add purée, just maybe 1 tablespoon at a time to make sure the consistency is still good. I’m not sure exactly how thin your purée is. You can also add some fresh raspberries and let it mix together to break up the raspberries it will turn pink and will taste great. Reply

  • Tweeling
    October 2, 2013

    Is it posible to add food coloring?!
    And do you need to make it at the same day as serving? or is a day before serving ok?
    thanks Reply

    • Natasha
      natashaskitchen
      October 2, 2013

      You can add food coloring and I would recommend gel paste food coloring but even with that one add it slowly so you don’t get a watery frosting but a little bit of color is okay. You can make this frosting a day ahead cover and refrigerate until ready to use. Reply

  • Julia
    September 21, 2013

    Hi Natasha,

    I finally tried the frosting recipe and it’s great! My family and friends loved your cupcakes and the frosting, and no wonder – they are delicious! Everyone asked for the recipe, and I sent them the link to your website. Now you have more admirers! Thank you very much for the yummy recipes! Reply

    • Natasha
      natashaskitchen
      September 21, 2013

      Awww thank you Julia. You’re so sweet! It’s a huge compliment to me that you share my blog with the people you love. You just made my evening 🙂 Reply

  • Julia
    September 8, 2013

    It says “35% Whipping cream”. I had no luck finding any “heavy whipping cream” here in Canada… What about percentage on your whipping cream? Anyway, once we try 35% whipping cream, I’ll let you know. Thanks again for the wonderful website! I am enjoying soooo much! I am Russian – Ukrainian, and your recipes are so similar to my mom’s and babushka’s recipes. Thanks for all your effort and a hard work! Reply

    • Natasha
      natashaskitchen
      September 8, 2013

      You’re very welcome 🙂 Usually heavy whipping cream has a milk fat content between 36 and 40 percent so it is pretty close 🙂 Reply

  • Julia
    September 8, 2013

    Hi, Natasha!
    Thank you for the truly perfect cupcake recipe! We tried it with my daughter and we loved it. Now we are thinking about trying your frosting recipe. Would it be fine if we use 35% whipping cream for the frosting? Thank you! Reply

    • Natasha
      natashaskitchen
      September 8, 2013

      That should work 🙂 Does the bottle say “heavy whipping cream” or just “whipping cream” Let me know what you think. Reply

  • Dorothy
    August 1, 2013

    This sounds great! Without making the entire recipe for 15 cupcake would I be able to just make half? Reply

    • Natasha
      natashaskitchen
      August 1, 2013

      Yes, of course, you can cut it in half 🙂 Reply

  • irina
    July 5, 2013

    Hello is this frosting easy to pipe with? Reply

    • Natasha
      natashaskitchen
      July 5, 2013

      Yes, it’s great for piping! 🙂 Reply

  • Diana
    June 29, 2013

    Hi Natasha,
    I made this frosting today but it didn’t turn out as fluffy as yours, mine was more runny than fluffy but still usable. Do you have any ideas of how I can make it more fluffy? I might have beaten the heavy cream too long… Reply

    • Natasha
      natashaskitchen
      June 29, 2013

      If you beat the heavy cream too long it will turn buttery and then the frosting would be grainy. Did you use heavy whipping cream or just whipping cream? Was your cream very cold when you were beating it? On high speed it really should only take a couple minutes to become fluffy. Also, what was the consistency of your whipped heavy cream before you blended it together with your cream cheese mix? I’ve never had this turn out runny (and I make it often) so I’m not sure what else it could be?? I hope that helps. Reply

  • amy
    June 19, 2013

    i love this natasha Reply

  • amy
    June 19, 2013

    i love you perfect cupcake recipie i am going to make cupcakes for my birthday! and i think your frosting recerie is perfect! oh by the way i am ressian/ukranian to! Reply

    • Natasha
      natashaskitchen
      June 19, 2013

      Pleasure to meet you Amy 🙂 You’re going to LOVE these cupcakes. I dont’ know how many times I’ve made these! 🙂 The frosting is also very very good on the chocolate cupcakes. Make sure to try those next! 🙂 Reply

  • Patsy
    June 2, 2013

    Hi,

    Found your blog when I was searching for THE BEST vanilla cupcake. Was really excited when I saw your frosting recipe as it uses dairy cream instead of the usual butter cream (not a fan of butter). However, when i tried out the frosting, it was very soft and I couldn’t pipe properly, could only smear on the frosting. Even then, it looked like it would melt and drip anytime. 🙁

    Not sure what went wrong. Is it due to the weather? I live in Singapore, a tropical country with room temp at ave 32-34 degrees C (approx. 90-95 degrees F).

    Need help please ! Reply

    • Natasha
      natashaskitchen
      June 2, 2013

      Wow that is a really warm room temp!! This is normally a pretty stiff frosting. It’s important to keep the heavy whipping cream very cold and refrigerated before beating and I normally put the mixing bowl and egg beaters in the freezer about 10 min so everything stays cold; that way the whipped cream gets nice stiff peaks. You might try refrigerating the frosting before piping it on if your room temp is 95 degrees (wow that’s hot!) Reply

      • July 24, 2013

        Yeah, that’s definitely hot, but I think that temperature’s pretty normal in the summer further down in the West Coast, especially in the Bay Area. I would recommend that after piping the whipping cream, they should chill these cupcakes afterwards, for 30 minutes at least. Reply

  • bella
    May 28, 2013

    im 12 and im making theses cupcakes for my little bothers book club… so if I dont use HEAVY whipping cream will it be ok, and if I dont use cake flour for the cupcakes will they be ok too???? Reply

    • Natasha
      natashaskitchen
      May 28, 2013

      You can use all purpose flour but they won’t be quite as fluffy. What are you using for frosting instead? Reply

  • Luda
    May 27, 2013

    This frosting recipe is amazing. You truly are an inspiration to all of us out here that are trying to make new things. Reply

    • Natasha
      natashaskitchen
      May 27, 2013

      Thank you so much 🙂 That means a lot to me! Reply

  • chichi
    May 27, 2013

    I made vanilla cup cake and frosting and it was really moist and so good. I double that recipe for frosting and still have left over. how long can keep in the refrigerator? can I put in freezer? Reply

    • Natasha
      natashaskitchen
      May 27, 2013

      I’ve had it in the fridge for up to a week and a half and it was still great. I haven’t tried freezing it so I can’t really recommend it without testing it first. Reply

  • Susie
    May 12, 2013

    Hi there – the cupcake icing recipe sounds awsome. I think I’ll use it for a strawberry cake. Best, Susie Reply

    • Natasha
      natashaskitchen
      May 13, 2013

      Let me know how it works out Susie :). Reply

  • Veronica
    May 6, 2013

    Hi Natasha,thank you again for this awesome website,I’m a everyday visitor here:)anyways yesterday i made your chocolate cupcakes and they turn out perfect,my husband was very pleased and today i made the vanilla ones i added some mashed bananas to the egg mixture and at the end added some poppy seeds,oh my i have no words they are out of this world:)thank you,thank you….you guys are such a big help and blessing to me,literally here i learn my cooking skills:)Many blessings! Reply

    • Natasha
      natashaskitchen
      May 6, 2013

      That’s awesome! Thanks for sharing your “testimony” 🙂 I’m so happy this blog is a blessing to you! That’s music to my ears… I love your ideas for the mashed bananas and poppy seeds! Reply

  • Monique
    May 2, 2013

    This recipes sounds simply and delicious! I’m going to try this recipe for my nephew’s 1st birthday next weekend. It’s a jungle them so i want to try different colors. Would it be possible to add the coloring to the cream cheese or would it still change the consistancy? Reply

    • Natasha
      natashaskitchen
      May 2, 2013

      You can add small amounts of food coloring. My readers have done it with good results. Just add a drop at a time until you get the color you want. Don’t add too much or it will get runny. Happy b-day to your nephew! Reply

  • YitLing (TheFoodDash)
    April 26, 2013

    Just wanted to say thank you for sharing this recipe! It was beyond amazing! I flavored mine with keylime and it was so perfect with the cupcakes I made! Yay! Reply

    • Natasha
      natashaskitchen
      April 26, 2013

      Ooh my goodness; key lime,… yum! I’m so glad you enjoyed the recipe. Reply

  • alesya
    April 24, 2013

    thank you for a wonderful recipe Natasha! This frosting is perfect! I made it for cupcakes and added some food coloring and it came out awesome! Thanks again! Reply

    • Natasha
      natashaskitchen
      April 24, 2013

      Awesome, I’m glad you like it Alesya :). Reply

  • Nelya
    April 22, 2013

    I also wanted to say how delicious this frosting is. I did a test run before making a few dozens for my daughter’s party next weekend, and my husband, who hates even the idea of cupcakes, had 2 right away. Thank you! Whipped cream makes a huge difference in the taste of cream cheese frosting. Reply

    • Natasha
      natashaskitchen
      April 22, 2013

      Awesome, I’m glad you like the frosting Nelya :). Reply

  • Lisa Garland
    April 20, 2013

    Just had to tell you how great this frosting was! I made it for cupcakes in ice cream cones for my granddaughters 3rd birthday. I made three different colors, piped it on, added sprinkles, and a cherry on each one. I would love to show you the picture, but I don’t know how to add it here. Reply

    • Natasha
      natashaskitchen
      April 20, 2013

      That’s great! If you are on instagram, tag me @natashaskitchenpage, or if you use facebook, tag me @natashaskitchen also. I’d love to see it! You can also upload it to my facebook page: facebook page: facebook.com/natashaskitchenpage Reply

  • Mariely
    April 17, 2013

    This was excellent. Made it for the first time. Great flavour! Reply

    • Natasha
      natashaskitchen
      April 17, 2013

      Thank you Mariely :). Reply

  • kris
    April 14, 2013

    Sounds amazingly good gonna have to try!!! But can you add food coloring to it? I’ve tried with a different whipped frosting and it just turned into runny wattery bally mush… Reply

    • Natasha
      natashaskitchen
      April 14, 2013

      I’d use the gel food colors and go easy on it and add it just a drop or two at a time. I love it white, but several of my readers have had good results with adding food color. Reply

  • April 9, 2013

    I love your vanilla cupcake recipe, and this frosting recipe. I must have made them 20 times! And I liked your decoration so much that I copied it. Imitation is the best flattery, right? 🙂

    http://sassamy.blogspot.com/2013/04/vanilla-cupcakes-frosting.html&nbsp;Reply

    • Natasha
      natashaskitchen
      April 9, 2013

      Absolutely!! Thank you and I’m glad you enjoyed it so much! 🙂 Reply

  • April 9, 2013

    thanks! 🙂 Reply

  • April 8, 2013

    Recently made these and they were GREAT. Thank you! Just mentioned and linked them back from a blog post 🙂 Reply

    • Natasha
      natashaskitchen
      April 8, 2013

      I just saw that. How fun! Thank you! You have a beautiful blog and I’m also happy to be following you on Instagram! 🙂 Reply

  • Sydney
    April 6, 2013

    Hi! I love the cupcakes that go with this recipe, but I’m not a big fan of whip cream frostings. Do you reccomend any other frostings I could use? Thanks. Reply

    • Natasha
      natashaskitchen
      April 6, 2013

      Are you more into butter creams or chocolate? What kind of ingredients do you like to work with? Reply

  • Ana
    April 6, 2013

    I’ll try this recipe in a while, hopefully it will turn out just as nice as it looks in the picture. Reply

    • Natasha
      natashaskitchen
      April 6, 2013

      It is a very good frosting. Hope you love it! Reply

  • Elaine Rhule
    April 1, 2013

    Thanks for getting back to me. It’s only been in the fridge for two days but i will feeze today and let you know how I get on when I take it out for next weekend. Reply

  • Elaine Rhule
    April 1, 2013

    This frosting is amazing and not too sweet. Great for adults who do not like very sweet frosting. It also pipes very well. I made swirls and even had sugar roses that I made on top on some of the swirls. It holds very well. I made frosting the night before, covered well and left in the fridge overnight. It was easy to use the next day. I still have some left. How long will the frosting last in the fridge? Can I freeze it? I love them too much to throw away! Reply

    • Natasha
      natashaskitchen
      April 1, 2013

      I haven’t tried freezing it, so if you do it, please report back and let me know how it worked out. It’s been in the fridge for a week and stayed good 🙂 I’m glad you enjoyed the frosting. Thank you for sharing your experience with it! Reply

  • Rose
    March 30, 2013

    Loved this recipe, and the cupcakes you recommended to go along with were the BEST cupcakes I have tried :)) made three batches and all were gone right away at the party… Gel coloring worked good, but the frosting would start melting a little after holding piping (frosting) bag in hand for a lil while… i just put it in the freezer for 15 seconds and started decorating cupcakes again and that worked good and they stayed well throughout the time out on the tables really good. making some right now for easter 🙂

    Thank you sooo much again for your recipes :)) Im glad I found this website 🙂 Reply

    • Natasha
      natashaskitchen
      March 30, 2013

      Thank you Rose. I’m so glad you enjoy the site and the cupcakes 🙂 I’m happy to have you be a part of my kitchen! Reply

  • Lina
    March 21, 2013

    Thank you!!! Finally a frosting recipe that is easy and tastes great! 🙂 Reply

    • Natasha
      natashaskitchen
      March 22, 2013

      You’re welcome Lina. Glad you liked it 🙂 Reply

  • Krista
    March 19, 2013

    Hello! I have been looking for a cupcake/frosting recipe for my son’s first birthday and am going to give this a shot! I saw that you had talked about trying to dye the frosting…..Did you and how did it turn out? Any tips?? Can’t wait 🙂 Reply

    • Krista
      March 19, 2013

      And do you have any suggestions for cute boy decorations on top of the cupcakes? Reply

      • Natasha
        natashaskitchen
        March 19, 2013

        What is the theme of the party? Honestly I look for the ideas like that on Pinterest :). Reply

    • Natasha
      natashaskitchen
      March 19, 2013

      White color worked great for my sister’s party, so I haven’t added any coloring. When adding coloring, add 1-2 drops at a time to the finished whipped cream and make sure it doesn’t get too liquidy. Reply

  • Kirstin
    March 14, 2013

    Hey Natasha!
    I’ve been looking forever for a great cupcake recipe that kids will love that for my son’s birthday and this looks great! I plan to decorate with the icing so I need something on the firmer side. Will this one hold up to piping with a star attachment and hold its shape for a few hours? If not can you suggest a recipe that might? Reply

    • Natasha
      natashaskitchen
      March 14, 2013

      Yes, it will hold, make sure to use HEAVY whipping cream :). Reply

  • venessa
    March 14, 2013

    The best frosting I have ever had, hands down. Reply

    • Natasha
      natashaskitchen
      March 14, 2013

      Thank you Venessa :). Reply

  • Taylor
    March 8, 2013

    Definitely! Do you have an IG? I’ll probably end up putting a picture up there! 🙂 Reply

    • Taylor
      March 8, 2013

      Found you and followed, I’ll tag you in a picture when they’re all done! Thanks for all your help! Reply

  • Taylor
    March 8, 2013

    Hi! I want to make this frosting for a party tomorrow at 5pm, if I were to frost them tonight would they keep? Or should I frost them tomorrow? Also, how long can they sit out during the party and still be Okay to eat? I have to try to make a teal color for it as well, I bought gel dye so hopefully it won’t become runny. Cupcake newbie, here! 🙂 Reply

    • Natasha
      natashaskitchen
      March 8, 2013

      Frost today and refrigerate overnight. They’d be fine at room temp for several hours 🙂 I haven’t tried dying the frosting but I might today! Making this frosting for chocolate cupcakes for tomorrow Reply

      • Taylor
        March 8, 2013

        Thank you! They won’t get all moist and weird in the fridge? Awesome. Well hopefully both of our dyed frostings come out good! 🙂 Reply

        • Natasha
          natashaskitchen
          March 8, 2013

          They stay put very well in the fridge 🙂 If you end up posting a picture of your cupcakes somewhere online, drop me a link; I’d love to see them! Reply

  • olya
    March 5, 2013

    I could never find a good frosting that didn’t involve butter and that I really liked. And when I tried this.. Its absolutely delicious!!
    I will most deff will be using this now!!
    Thank you so much! Reply

    • Natasha
      natashaskitchen
      March 5, 2013

      Great, I hope you’ll find lots of new favorites :). Reply

  • Terrilee
    March 1, 2013

    I have to make the cupcakes, with this frosting the night before as the party is at 11am and I won’t have time the next am. How should I store them? I see so much conflicting statements; it the fridge, not the fridge, in an air tight container at room temperature, but not if there is milk product in your icing. I want them to stay fresh and yummy! Reply

    • Natasha
      natashaskitchen
      March 1, 2013

      Cover them so they don’t dry out and refrigerate. They will stay lovely 🙂 Reply

  • Angella
    February 18, 2013

    Natash, it would be awesome if you did a tutorial on how you frosted these, i know its simple. But i need to get mine perfect for a bridal shower and yours look perfect 🙂 Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      I just used the pastry bag without a tip and made about circles working from the outside in. You can see picture here. I will post tutorial eventually :). Reply

  • TrishInFL
    February 15, 2013

    I just made this frosting tonight, and if I didn’t have so many cupcakes to frost tomorrow, I would eat it out of the bowl with a spoon! It’s THAT good!
    This is the first of your recipes that I’ve tried, and I look forward to making one of the many recipes that I’ve bookmarked. Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      February 15, 2013

      Welcome to the site Trish, I’m glad you like the recipe and hope you find many more favorites :). Reply

  • BellaMarie
    February 15, 2013

    Is it okay to substitute powdered sugar for regular sugar or no? by the way this recipe is delicious Reply

    • Natasha
      natashaskitchen
      February 15, 2013

      Yes; it’s been done before, but it seems fluffier (is that a word?) with powdered sugar 🙂 Reply

  • Kyndra
    February 7, 2013

    I’m looking for a good cupcake frosting, I haven’t tried this yet, but can you taste the cream cheese in the frosting or does it taste more like a vanilla frosting? Reply

    • Natasha
      natashaskitchen
      February 7, 2013

      The cream cheese does not have a notable taste in this recipe. Reply

  • Inna
    February 5, 2013

    Thank you so much for this wonderful recipe by the time I got done baking them only three were left. They are very delicious! Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      You are welcome Inna, I have the same “problem” sometimes as well :). Reply

  • Inna
    February 5, 2013

    Natashenka what kind of whipping cream do you use and were do you get it? Reply

    • Natasha
      natashaskitchen
      February 5, 2013

      Heavy whipping cream (the liquid form); I usually buy it at Costco, but any grocery store will carry it right next to the half and half 🙂 Reply

  • sameera
    January 24, 2013

    H Natasha,

    Your recipe looks amazing… Can I substitute the Whipping cream with Cool whip? If I can Then How much Cool whip should I add? Reply

    • Natasha
      natashaskitchen
      January 24, 2013

      You probably could with an 8oz tub of cool whip, but I think the whipping cream is better; it makes the frosting seem very light and airy and the flavor is great 🙂 Reply

  • Deb in VA
    January 11, 2013

    Frosting looks so light and delish! Allthough I love cream cheese, my DH dislikes it in any form. I wonder if I could sub with Mascarpone cheese instead? Sometimes I replace in other recipes because the flavor isn’t as strong as cream cheese but have never tried to sub in a frosting or when baking anything. Reply

    • Natasha
      natashaskitchen
      January 11, 2013

      I know that people use Mascarpone cheese in Tirmisu cakes, although I have not tested it my self although it should work. The cream cheese does not have a notable taste in this recipe. Reply

  • Susan Slocter
    January 6, 2013

    I like to stir in about 1/2 to 1 package of instant pudding, depending on how thick you like it (my favorite is White Chocolate) I have also tried it with chocolate( I use a whole box), lemon, and cheesecake flavored instant pudding. Reply

  • Maria N.
    December 19, 2012

    I’ve read on other sites that if you want the frosting to be more thicker (for decorating) to add more powdered sugar. Do you think this will ruin your frosting? Reply

    • Natasha
      natashaskitchen
      December 19, 2012

      I haven’t experienced with powdered sugar on this recipe before. But besides making it more sweet, it should not ruin it :). Reply

  • Erin
    November 12, 2012

    I just made for my daughter’s 1st birthday cupcakes yesterday and it turned out great, not as firm as the stuff on store bought cakes, but luscious all the same. The cream cheese was perfect, not overwhelming, and the powdered sugar was not too sweet. I did not try to add food coloring, but did airbrush the cupcakes after piping on the frosting, the frosting took color very well.

    I will deffinately be using this recipe again! Reply

    • Natasha
      natashaskitchen
      November 12, 2012

      Awesome! 🙂 I’m glad that you like them Erin. Reply

  • Elina
    November 6, 2012

    Your frosting seems perfect. I really do hate cream cheese frosting, but now this is what I will always use for frosting. Thank you so much! Reply

    • Natasha
      natashaskitchen
      November 6, 2012

      You’re welcome. I’m glad you loved it 🙂 Reply

  • danielle
    October 27, 2012

    Not sure Hawaii temperature changes Reply

  • danielle
    October 27, 2012

    Is it going tobe good if i keep it in the shade Reply

    • Natasha
      natashaskitchen
      October 27, 2012

      For how long and at what temp? 75 is going to be better than 90 degrees 🙂 Reply

  • danielle
    October 27, 2012

    I live in Hawaii so its a lil hot Reply

    • Natasha
      natashaskitchen
      October 27, 2012

      You live in Hawaii? Awesome!! The best advice I could give is to keep them in a cooler. The frosting is fairly sturdy, but you don’t want them out in the heat for very long. Reply

  • danielle
    October 25, 2012

    If i am making them for a party and not going to eat them when there freshly make will they melt….give in a kind of humidplace Reply

    • Natasha
      natashaskitchen
      October 26, 2012

      They won’t melt if refrigerated. It’s a fairly sturdy frosting, enjoy the party 🙂 Reply

      • danielle
        October 27, 2012

        Its going to be at the beach and i have no way to refrigerate them Reply

        • Natasha
          natashaskitchen
          October 27, 2012

          Just try to keep them out of the heat. What is the weather going to be like? Reply

  • britta
    October 15, 2012

    Hello!

    Love this recipe. I tried it the other day and its great! One question…do you know if you can refrigerate it over night and use it the next day? Thanks! Reply

    • Natasha
      natashaskitchen
      October 15, 2012

      It’s best if you frost them when the frosting is freshly made but you can refrigerate them after they are frosted and they will sit great overnight in the fridge. The frosting still tastes great but is much prettier and smoother when piped on freshly. Reply

  • Michelle Villanueva
    September 17, 2012

    If I add food coloring, will it make it too runny? how much should i use Reply

    • Natasha
      natashaskitchen
      September 17, 2012

      I’d add it slowly, a couple drops at a time watching to make sure it’s not getting too runny. You probably won’t be able to get it very dark without it changing consistency since it is a very light and airy frosting. I bought a gel food coloring that seems to keep frostings from getting too runny. Is yours gel or liquid? Reply

  • August 15, 2012

    OMG, this turned out amazing! I HATE cream cheese frosting. I work in a luxury bakery with people who went to amazing schools and bring in homemade cakes with cream cheese frosting and I turn up my nose. I just.don’t.like it. So when we decided to have a joint birthday Shabbat dinner for my BF and my Dad, and my dad requests Red Velvet Cake, I’m at a loss. Thank you so much for this recipe. It’s not only a cream cheese frosting I can tolerate, I actually really, really love it!

    I will be sure to blog about this and site your website. 🙂 Reply

    • Natasha
      natashaskitchen
      August 15, 2012

      Thank you so much Miri, you made me smile. Frosting is one of my favorites 🙂 Reply

  • Zhanna
    July 27, 2012

    The heavy whipping cream is the liquid kind or like cool whip? Reply

    • Natasha
      natashaskitchen
      July 27, 2012

      Its the liquid kind that you whip yourself. 🙂 Reply

  • Tanya
    July 25, 2012

    Any idea how much cocoa powder I would need to add to make this chocolate flavored? Reply

    • Natasha
      natashaskitchen
      July 25, 2012

      I don’t know Tanya…yet. Without testing it, I cant’t give you the amount. Reply

  • Karen
    July 1, 2012

    Thanks for this recipe, Natasha. I have been on the lookout for a good frosting recipe for ages and this looks pretty and seems easy to make as well. And I love less sweet 😉 most frosting is too sweet so this is perfect 😀 Reply

    • Natasha
      natashaskitchen
      July 1, 2012

      I don’t like overly sweet frostings either ;-). This one is easy to adjust either way by changing the amount of powdered sugar. Reply

  • Mag
    June 30, 2012

    Will the frosting become “runny” if I cut down the powder sugar? Reply

    • Natasha
      natashaskitchen
      June 30, 2012

      It won’t be runny, just less sweet 🙂 Reply

  • June 29, 2012

    I have a similar recipe saved but haven’t tried it–it sounds just perfect! Does the frosting melt at room temperature or is it stable? Reply

    • Natasha
      natashaskitchen
      June 29, 2012

      It is stable and wont melt. The cupcakes stayed perfect for the life of the party (until they were devoured!) Reply

  • Sveta
    June 29, 2012

    I’ve had bad luck with cupcakes so far in my cooking career 🙁 My cakes, pies, cobblers, etc. all turn out really good…but not cupcakes, I have no idea why. I suspect that I may suffer from a cupcake curse. I am excited to try this recipe out! May be this will be the one that works…crossing fingers. Reply

    • Natasha
      natashaskitchen
      June 29, 2012

      I made three batches back to back and not a single ugly cupcake! I hope this is the recipe that jump starts your cupcake making 🙂 Reply

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