This fluffy whipped cream and cream cheese frosting is the perfect cupcake frosting. This vanilla frosting is easy, lightly sweet, pipes beautifully, and keeps well in the refrigerator.
This is our go-to frosting for our Perfect Vanilla Cupcakes. A single recipe will frost 24 cupcakes but it’s easy to double the recipe if you’re making a big batch for a birthday party.
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Watch Cupcake Frosting Video Tutorial:
This frosting pipes so beautifully onto cupcakes, cakes and even cookies! I used the Wilton 1M Tip with a large piping bag. These 3 piping tips are the only ones I use for frosting cupcakes. Watch the video below. If it doesn’t load, be sure your ad blocker is turned off.
Homemade Cupcake Frosting is Best!
Flashback: as a child, I used to hide in the pantry and sneak spoonfuls of canned frosting [gross]; there’s something about the store-bought one that was just terribly 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
How to Make the Cupcake Frosting:
Cooks Tip: For best results with whipped cream, freeze your mixing bowl and whisk attachment 10-15 minutes before using. Also, keep the heavy whipping cream refrigerated until ready to use.
- Whip the cream on high speed with an electric hand mixer (1-2 minutes) until thick, fluffy and spreadable.
- In a second mixing bowl, using a hand mixer, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in 1 tsp vanilla extract.
- Fold the whipped cream into the cream cheese mix.
That’s it! Just three steps and you’ve nailed it! Keep it covered in the fridge until ready to use on these Vanilla Cupcakes, our moist Chocolate Cupcakes, or even these super fluffy Pumpkin Cupcakes.
Tips for Making the Best Cream Cheese Frosting:
- Use a full-fat cream cheese for the best taste and texture (avoid low-fat). Soften cream cheese inside of it’s packaging at room temperature for 1 to 2 hours.
- Heavy whipping cream which has a higher fat content and will whip much easier. Avoid “whipping cream” or “light cream.”
- Make Sure Heavy Cream is Chilled until ready to use. Cold cream will whip up better.
- Don’t cut the sugar too much. We have tested with 1 1/2 cups powdered sugar which works but if you take out more, the texture will be affected.
Can I Use this to Frost A Cake?
You’ll fall in love with this frosting and naturally, you’ll want to use it on all your desserts. This makes enough frosting for a 2-layer, 9-inch cake. If you want a super generous amount of frosting, or if working with a 4-layer cake, you can make 1 1/2 times the recipe.
More Frosting Recipes:
If you love to change up your cupcake frosting, try these top-rated frosting recipes. We have everything from rich chocolate frostings to marshmallow-soft creams.
- Swiss Meringue Buttercream Frosting – the flavor and texture are heavenly
- Chocolate Frosting – decadent but light with cream cheese
- White Chocolate Frosting – adding melted white chocolate is genius
- Chocolate Ganache – use it as a glaze or whip it into the best frosting
Cupcake Frosting Recipe
Ingredients
- 8 oz cream cheese, at room temperature
- 2 cups powdered sugar, (confectioners sugar)
- 1 1/2 cups heavy whipping cream, (keep chilled until ready to use)
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
- In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped, then beat in 1 tsp vanilla extract
- Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use.
Nutrition Per Serving
Filed Under
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.
This frosting is sooo good! I used it to top the Easy Pumpkin Cake from your website (cutting the amount of ingredients of frosting in half though). Turns out amazing!! 😋
So glad to hear Alena! Thanks for sharing 🙂
Hello, Is there a way I can use food coloring with this frosting? since you fold the two combinations in I don’t know how the color would be even. Any help is appreciated.
Thanks,
Hi Ines, yes you can add food coloring. I would recommend a gel coloring so you don’t water down the frosting.
I’ve made this recipe with the perfect vanilla cupcakes many times and every one that tries it, adults or children, say it’s the best vanilla cupcakes they had!!!
Thank you for sharing it!
I wanted to ask if this frosting will hold inbeetween the layers of a birthday cake. One I plane to cover with fondant.
I was thinking if putting this frosting between the Kaye’s and to use a buttercream recepie for the outside. This way it will be lighter.
What do you think?
I’m so glad you all enjoy the recipe! 🙂 I think it would work the way you’re describing 🙂
I cannot stress enough how important it is to chill the bowl and mixers prior to use. I spent a good 20 minutes attempting to whip the heavy cream in a room temperature bowl and it wouldn’t work. Once I chilled the bowl and mixers it whipped perfectly
Hi Makenzie, it does help for sure, but it still should have whipped even in a room temperature bowl. Did you have your cream chilled? Also did you make sure to use HEAVY whipping cream, which usually has a higher fat content than regular whipping cream and the higher fat content makes it easier to whip.
Can you add flavor, such as chocolate, etc? if so you have suggest a certain amount?
Hi Annette, I haven’t experimented with different add-ins with this one. I just use it as-is. For chocolate frosting, I would highly recommend this recipe.
Hi! Hi! For some strange reason I can’t seem to leave a comment in the Perfect Vanilla Cupcake recipe post, so I can only comment on an unrelated post. So sorry about that!
As most regular muffin pans make 12 cupcakes, how do you handle recipes that serve 15? Do you use 2 pans instead? I’ve only got one so thats not quite feasible for me, and I don’t want to bake twice as that would waste electricity. It’s also a hassle to cut ingredients like 2 eggs by a fifth. Can I distribute the extra 3 servings worth of batter among the 12 cupcakes?
Hi! We had to turn the comments off on that post because it got too large. It is a tough one to reduce, I agree. when I don’t want to make 2 pans, I just fill 12 and discard the last bit of batter left in the bowl :-O. Fill the cups to half full or they will overflow on top. I’ve tried distributing them before and they just look terrible because they overflow. I hope you love the recipe!
Hi Natasha, these cupcakes are amazing!! I made them many times before, always a hit. My question for you is, can I add raspberries and lemon juice to the frosting?
Hi Anna! Thank you for the wonderful review :). I haven’t tried those add-ins but my guess is that it would soften the frosting since you will be incorporating more liquid. If you try it, let me know how it works out 🙂
I have made this recipe for a big party I am hosting tomorrow.
The cupcakes are a runny, melting disaster. August in DC is too hot for this recipe.
For those asking if this icing melts… YES
Hi, it gets pretty hot in Idaho as well. What temperature did you have the cupcakes sitting in and for how long? Also, did you beat the heavy cream until stiff and spreadable before blending with the cream cheese? If you are planning to serve these outdoors, be sure to refrigerate them prior and keep them chilled as long as possible.
The icing probably sat for 30 min before I used it. I think that was the problem. It’s very hot here.
So, I made these cupcakes and they are fantastic. I also made the Cupcake frosting, which is also delicious and turned out fabulous as well. Silly question, how long can the frosting sit out for? I made these for my daughters birthday and a bake sale, which I may have to forfeit! I didn’t think about how long they might be left on the bake sale table! Thanks!!
Hi Laura, I think they would still work for a bake sale. Keep them refrigerated as long as possible and they can be ok for about 4 hours (probably max 6 hours but that’s pushing it) at room temperature. You might consider keeping some in a cooler and adding them to the bake sale table as they sell. It will make everyone think those cupcakes are the hot commodity if there aren’t very many left on the table! lol. 🙂
Would this be a good frosting to make roses on cupcakes? Would it be stiff enough?
Hi Samantha, yes, I have used it that way, just make sure to beat the cream until stiff peaks.
If I add gel or liquid food coloring will it water down the frosting?
I would add gel since it’s less likely to water down a frosting and add it a little at a time to maintain the consistency you want.
Hi Natasha.. I’ve been doing this frosting for a year and everybody loves it, but my daughter is been asking me to make a chocolate one so I want a know the adjustments I have to make to this recipe because I love the cream cheese and heavy whipped combination. Thanks
Hi Sandra, 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.
Great recipe! I made it for cupcakes and cake and have left overs,how long can I keep it covered in the fridge.Any suggestions on how else to use it..can it be baked. Thanks
Hi Tanya, I have frozen the frosting before and it worked (I thawed in the fridge before piping it on anything else). It keeps in the fridge for up to a week.
i just made your vanilla and chocolate cupcakes. they are delicious. I am not serving them until sunday. Can i make the frosting today and keep it in the fridge two days?
Kristina, that’s totally fine 😀 and thank you for the nice review!
Hi Natasha,
I made these cupcakes a few weeks ago for Memorial Day and they were a smash hit! I am planning on making them again for a women’s bible study potluck this week. I wanted to know what is the green leaf you used on the outside of the strawberries and rasberries?
I’m so glad you enjoyed it! The leaves are basil 🙂 You can also use mint.
Thanks
This frosting is delicious! It tastes like fluffy cheesecake. I used this to top vanilla cupcakes (your recipe) and they were a huge hit!
I’m so happy to hear that! Thank you for sharing your great review!
hi natasha! will this frosting melt if i make it for a outdoor party in june? around 80 weather. it’ll be in the shade
Hi Emily, it depends on how long it will sit at that temperature. It should be ok for about an hour or 2. Keep it refrigerated for as long as possible before taking it outdoors.
What can I use if I don’t have heavy whipping cream?
I really don’t think there is a substitute that is as good as the cream. You could try cool whip but heavy whipping cream will have better flavor 🙂
can i make roses out of this frosting? will it hold up?
Hi Ann, I have before and it worked fine. 🙂
Hi, I’m new in baking thing and i wanna try make the cupcake and the frosting using your recipe for my mom’s birthday, for the whipping cream, if i whisk the whipping cream and mix with the cream cheese, is the whipping cream can be melt or no?
No it won’t melt but if you beat the whipping cream and then try to beat in the cream cheese it won’t be as stiff as following the method that I have outlined above.
I rarely make desert and have already made this twice in one month to frost chocolate cake. I added green liquid food coloring to the St. Patrick’s Day cake and it held up perfectly. This is now a family favorite!
Green cupcakes – cute!! I’m so glad you are enjoying the recipe 🙂
How do I stop this frosting from melting? I put it in the fridge after making and once my cupcakes had finished baking and cooling, about half an hour, I frosted them. After just ten minutes on the cupcakes the frosting started melting.
Hi Cory, I’ve never seen it melt before. Did your frosting holds it’s form when you piped it on? I’m wondering if you possibly under-beat the cream? Also, what temperature are you keeping them at that they are melting?
Same here. The frosting does not hold its shape. It is too runny. I had to add more powdered sugar to at least keep it from dripping on the sides. The cupcake recipe is perfect, though.
Hi Tina, are you sure you used heavy whipping cream and beat it until it is stiff and spreadable? Also, what temperature are you keeping it at? Runny frosting is usually due to the following reasons: underbeating whipped cream or using too warm of cream so it doesn’t firm up, over softening your cream cheese (such as partially melting in the microwave or oven to soften it), keeping the frosting in too warm or humid of a place. I hope that helps for next time.