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.

Natasha's Kitchen Cookbook

Cupcake Frosting Recipe

4.96 from 331 votes
Author: Natasha Kravchuk
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!
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients 

Servings: 24 frosts 24 cupcakes or 1 cake
  • 8 oz cream cheese, at room temperature
  • 2 cups powdered sugar, (confectioners sugar)
  • 1 1/2 cups heavy whipping cream, (keep chilled until ready to use)
  • 1 tsp vanilla extract

Instructions

  • In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
  • In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped, then beat in 1 tsp vanilla extract
  • Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use.

Nutrition Per Serving

123kcal Calories11g Carbs1g Protein9g Fat5g Saturated Fat31mg Cholesterol36mg Sodium24mg Potassium10g Sugar346IU Vitamin A1mg Vitamin C19mg Calcium1mg Iron
Nutrition Facts
Cupcake Frosting Recipe
Amount per Serving
Calories
123
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
31
mg
10
%
Sodium
 
36
mg
2
%
Potassium
 
24
mg
1
%
Carbohydrates
 
11
g
4
%
Sugar
 
10
g
11
%
Protein
 
1
g
2
%
Vitamin A
 
346
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
19
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Cupcake Frosting, cupcake icing, vanilla frosting
Skill Level: Easy
Cost to Make: $
Calories: 123

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

We first published this recipe in June 2012. We re-photographed and added new photos. After much testing, we now use 2 cups of powdered sugar instead of 1 1/2 since it gave the cream a better structure. 

Natasha Kravchuk

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

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Recipe Rating




Comments

  • 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

      • Olga's Flavor Factory
        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

  • Amy
    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

    Reply

    • Natasha
      natashaskitchen
      April 9, 2013

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

      Reply

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