5 from 9 votes
Cream Cheese Icing
Prep Time
5 mins
Total Time
5 mins
How to make the creamiest, richest, tangiest and best cream cheese icing ever! Swirl this on top of red velvet cake, carrot cake and cupcakes galore! 
Course: Dessert
Cuisine: American
Servings: 15 cupcakes
Calories: 148 kcal
  • 1 to 1 1/2 packages of cream cheese ( 12 ounces)
  • 1/2 cup salted butter
  • 3 cups icing sugar
  • 1 tsp vanilla
  1.  Beat the cream cheese until smooth and light textured.

  2. Add in the butter and beat until it's completely combined with the cream cheese.

  3. Add in the first TWO cups of icing sugar, then add in another 1/4 cup at a time, TASTE TESTING until you have reached the perfect tang and sweetness for your tastes! 

  4. Once the icing tastes perfect to you, beat in the vanilla. Frost cupcakes and cakes. This will heavily frost 15 cupcakes and (1) 8-10 inch wide 2 layer cake.

Recipe Notes

This is such an easy recipe to adapt. I used 1 1/2 packages of cream cheese to frost red velvet cupcakes, but if you want just the slightest hint or cream cheese, simply use one 8 ounce package. 

Nutrition Facts
Cream Cheese Icing
Amount Per Serving
Calories 148 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 54mg 2%
Total Carbohydrates 23g 8%
Sugars 23g
Vitamin A 3.8%
Calcium 0.2%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.