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Cream cheese icing recipe

Cream cheese icing recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Cream cheese icing

Creamy and rich, this icing is also versatile. Delicious on cakes of all kinds, especially carrot cake.

139 people made this

IngredientsServes: 16

  • 6 tablespoons cream cheese
  • 75g butter, softened
  • 200g icing sugar
  • 1 tablespoon double cream
  • 1 teaspoon vanilla extract

MethodPrep:5min ›Extra time:3min › Ready in:8min

  1. Mix all ingredients thoroughly and spread on cooled cake or muffins.

How to ice a cake video

Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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Reviews & ratingsAverage global rating:(133)

Reviews in English (106)

Really easy and tasty. The better the vanilla essence, the better the result. I used about half the sugar, though, and less butter. Still very nice.-12 Dec 2010

Very nice icing and very easy to make-23 Oct 2010

This makes enough to cover a very large cake. It is very sweet and if/when I make it again I think less sugar more cheese.-24 Dec 2013

I split the cake in half (cooked in two tins) and doubled the cream cheese icing recipe so I could layer the middle of the cake with more cream cheese icing, you can never have too much of this icing!

  1. Beat the icing sugar and butter together with an electric mixer until well combined.
  2. Add the cream cheese and beat slowly for 1 minute.
  3. Turn the mixer to medium-high, beating for a further 4 minutes or until icing is light and fluffy.

By Kat – The Organised Housewife

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from

Step 1

In a large mixing bowl, stir together softened cream cheese with the Cool Whip. Add the sugar, vanilla, and pudding mix, if using. Stir until all ingredients are thoroughly combined.

If you would like a colored frosting, add several drops of food coloring and mix. Continue to add food coloring, stirring after each addition, until the frosting is the desired color.

With a spatula, spread the frosting over your desired dessert, several tablespoons at a time. Once the entire surface is covered, use the spatula to smooth out the frosting and make sure it’s evenly distributed over the surface.

For an even more attractive cake, use a butter knife or spatula to create a wave-like design in the frosting. You can also spoon the frosting into a pastry bag (or a plastic storage bag with a small hole cut from one of the corners), and, with a frosting tip, squeeze frosting onto your dessert.

How do you make cream cheese frosting from scratch?

You can make homemade cream cheese frosting with ONLY 4 ingredients. I told you it was easy! Plus,I love knowing exactly what goes into the frosting.

Store bought frosting is loaded with so many ingredients and hard to pronounce words. You won’t find any of that here and I promise it tastes much better too!

I have never been fond of those highly processed store bought frostings. Now that we have this easy recipe, there is no reason to buy it at the grocery store.

You will taste the difference and absolutely love it! I can’t wait for you to try!

Related Video

Made this frosting to go with the coconut layer cake. It was pretty good. Followed the advice of some others and used 1.5 blocks of cream cheese (12 oz) and only 4T (1/4 c) of the Coco Lopez instead of 1/2 cup. And added 3/4 t coconut flavoring. It went well with the cake but not a Do Over.

This is very sweet but delicious frosting. Thanks to the other reviewers, I made some simple modifications to maintain better consistency without sacrificing the coconut flavor. I reduced the cream of coconut to a little more than 1/3 of a cup, added 1/2 tsp. of coconut extract and 1/8 cup sweetened coconut (bended in) for flavor and refrigerated for 15 minutes before frosting. Kids and adults loved it!

This is a very rich and delicious recipe. I changed a couple of things. The original recipe was a little too thin, so I added 1 1/2 more cups of powdered sugar. Also I added 2 cups of coconut to the icing. This is a keeper! Thanks for sharing!

When making this cake, I should have used my better judgement when the recipe said to add flour, then the cream of coconut. I think it would have been a softer more tender cake if they were added alternately. The frosting, 2 8 oz pkgs of cream cheese is overwhelming in the taste. takes away from the coconut flavor. If you are looking or a heavy cake. this may be the one for you. I am looking for something a bit lighter with great flavor.

This is such a good frosting. I can see endless possiblities for it. How about a little lemon zest and juice in place of the coconut cream, and use it on a lemon cake. Just amazed. I didn't find it to sweet with the ingredients just the way they are listed in the recipes. I wish I would have had coconut extract though to give it a more coconut flavor. We'll see how it turns out though after the shredded coconut is placed on the cake. No matter what, it is going to be good.

I made this to go with the Coconut Layer Cake, and it was delicious. The only modification I made was adding 1 tsp. coconut extract other than that, I followed the recipe exactly, and I did not have a problem with the frosting being too soft, runny, or overly sweet. It is very rich.

Based on reviews from others, I reduced the amount of powdered sugar to 1 and 1/4 cups. It was sweet, but not overly sweet imo. And, while it could have been a tad more stiff, it still held together.

This frosting is amazing. I made it with Fun Fetti cupcakes and it was super good. I used coconut cream and it was awesome.

this is very easy and not overly sweet. You might use a little less cream of coconut as it makes the icing quite soft.

The frosting and coconut cake meant to accompany it are delicious! I have had repeat requests for this cake (and frosting).

Too much butter and cream cheese - I cut it in half - it worked out well

Be certain to mix the Coco Lopez thoroughly before adding. It separates in the can so you need to scrape the entire contents out to mix the paste from the bottom. Failure to do so will ruin your results. This is true for ANY recipe that calls for canned coconut milk (sweetened or unsweetened).

This, along with the coconut cake recipe recommended to go along with it, is one of the best cake recipes you'll ever have in your collection. Use only the finest and freshest ingredients. The heartburn comment must be a prank or they have a more serious health problem, or perhaps used inferior products. Made this cake 6 times and received dramatic praise!

No forks for this one. Ugh! Coconut? Are you kidding me? This is disgustingly sweet. Unless you love sugar, sugar DO NOT make this recipe! Two days later I still have heartburn.

This is NOT the recipe from the restaurant as stated. There is no coco lopez in the original it's just a cream cheese frosting. It should read: 3/4 lb cream cheese, 1/4 lb butter (softened), 2C confect. sugar, 3/4 tsp vanilla extract.

I've made this many, many times to go with the Coconut Layer Cake recipe from this site (Bon Appetit December 1999) - and I make it exactly per the recipe. AWESOME and DIVINE would be two good words to describe it.

My rating is for the recipe as written. Here's my version of a great coconut flavored (or plain) cream cheese frosting for 24 cupcakes or a two layer cake 16 oz cream cheese, softened 3 sticks (3/4 pound) unsalted butter, softened 1 tsp vanilla 1 tsp coconut extract or any other flavor you like, or just add a little more vanilla if you like 3 cups confec. sugar 2 Tbsp cream of coconut(optional)or a liqueur if you like, just enough for spreading consistency refrigerate at least one hour before using if it is too stiff, let soften a little before frosting the cake, or add just another tbsp or two of liquid

I enjoyed this recipe with carrot coconut cupcakes. I think it could be a little sweeter but is good.

I used this frosting for the "Coconut Layer Cake" that it goes with on this site (which, by the way, is the best cake I've ever made). Based on the reviews, I beat all the frosting ingredients together first, without the cream of coconut, then added 1/2 t. coconut extract and about 2 T. cream of coconut. My batch tasted fantastic and had the perfect consistency!

The directions on how much of the Coco Lopez to put in the cake(coconut layer cake) vs. how much to put in the frosting recipe are horrible! Nowhere does it say exactly how much to put in either. I know I put too much of the Coco Lopez in the frosting and it was really runny and wrong. Next time I would use maybe 1/4-1/3 of the can in the frosting and put the rest in the cake.

This icing is fabulous. Just chill it a little before icing cake if it is too thin. Karen

I have to agree with the other cooks. This "frosting" is more like an icing - it was very loose - I, too, found myself adding more of the other ingredients in hopes that it would thicken - I even tried chilling it - it never set up to the consistency I was hoping for. Also, very disappointed in the flavour - was expecting a more coconut-y flavor - very disappointing.

To make traditional cake frosting, the recipe needs an additional 6-8 cups of confectioners' sugar, resulting in enough frosting for 3-4 double layer cakes! Halve the cream cheese, double the sugar, and you should be okay. This is not a well-thought out recipe.

This is NOT the recipe from the Shubox Cafe. Their recipe has 1/4 lb butter, 3/4 lb creamcheese, 2 C powdered sugar and NO cream of coconut. It is much better than this version. This one is far too sweet.

This frosting recipe is fine as is . thick as the stuff youɽ find in a can! You guys MUST be using "Coconut Milk" instead of "Cream of Coconut" . big difference! Cream of coconut has a very gel-like consistency . not liquidy at all! (Future recipe makers, make note: Take these reviews with a grain of salt . they are not always true!)

Hummingbird Bakery cream cheese frosting recipe

Jessica Dady March 11, 2021 6:00 am

Nutrition per portion

The Hummingbird Bakery’s cream cheese frosting is our go-to recipe for perfect cake frosting every time.

The Hummingbird Bakery’s cream cheese frosting can be used to decorate all of your favourite cakes – from cupcakes to multi-level tiered masterpieces. Although it’s pretty versatile, it’s classically paired with carrot cake and red velvet cake. The Hummingbird Bakery has kept things simple for this recipe, but if you want to add a splash of colour to this cream cheese frosting it would work with food colouring. It’s also very easy to make, requiring just three key ingredients – icing sugar, butter and cream cheese. This recipe is enough to top 12 regular sized cupcakes or one regular sized cake (20cm round).

Mary Berry's carrot and walnut cake with cream cheese icing recipe

For this classic carrot cake recipe, it&rsquos important to use full-fat cream cheese for the icing if you use a low-fat version, the icing will just run off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.

loveFOOD recommends: you'll need two sandwich tins for this recipe: this loose-based tin was developed by Mary Berry for Lakeland.


  • 250 ml sunflower oil
  • 4 large eggs
  • 225 g light muscovado sugar
  • 200 g carrots, peeled and coarsely grated
  • 300 g self-raising flour
  • 2 tsp baking powder
  • 1 tsp ground mixed spice
  • 1 tsp ground ginger
  • 75 g walnuts, shelled and chopped, plus 8 halves to decorate
  • 8.8 fl oz sunflower oil
  • 4 large eggs
  • 7.9 oz light muscovado sugar
  • 7.1 oz carrots, peeled and coarsely grated
  • 10.6 oz self-raising flour
  • 2 tsp baking powder
  • 1 tsp ground mixed spice
  • 1 tsp ground ginger
  • 2.6 oz walnuts, shelled and chopped, plus 8 halves to decorate
  • 1.1 cups sunflower oil
  • 4 large eggs
  • 7.9 oz light muscovado sugar
  • 7.1 oz carrots, peeled and coarsely grated
  • 10.6 oz self-raising flour
  • 2 tsp baking powder
  • 1 tsp ground mixed spice
  • 1 tsp ground ginger
  • 2.6 oz walnuts, shelled and chopped, plus 8 halves to decorate
  • 50 g butter (room temperature)
  • 25 g icing sugar
  • 250 g full-fat cream cheese (room temperature)
  • 3 drops of vanilla extract
  • 1.8 oz butter (room temperature)
  • 0.9 oz icing sugar
  • 8.8 oz full-fat cream cheese (room temperature)
  • 3 drops of vanilla extract
  • 1.8 oz butter (room temperature)
  • 0.9 oz icing sugar
  • 8.8 oz full-fat cream cheese (room temperature)
  • 3 drops of vanilla extract


  • Cuisine: English
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 8


  1. Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Grease two deep 20cm (8in) round sandwich tins and line the bases of the cake tins with baking parchment.
  2. In a large bowl, combine all the ingredients for the cake mixture. Spoon the mixture evenly between the tins.
  3. Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.
  4. Make the icing: measure the butter, icing sugar, cream cheese, and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
  5. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.

This recipe is from Mary Berry's Cookery Course, published by DK. Also available as an eBook to download from the iBookstore and Amazon Kindle Store.

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  • 1 1/2 cups packed pitted prunes (12 ounces), chopped
  • 2/3 cup boiling water
  • 1 2/3 cups (11 2/3 ounces) packed light brown sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 1/2 cup canola oil
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 cups (10 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (4 ounces) walnuts, chopped
  • 1/2 cup (2 ounces) confectioners sugar
  • 1/4 cup cream cheese
  • 1 tablespoon milk

Adjust oven rack to middle position and preheat oven to 350°F. Grease 10-inch tube pan and line bottom with parchment paper. Place prunes in medium bowl and pour boiling water over let sit 15 minutes.

In large bowl, whisk sugar, salt, eggs, oil, sour cream, and vanilla until combined. Stir in prunes and accumulated liquid.

In medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Whisk into wet mixture until almost combined. Stir in nuts until combined.

Pour batter into pan and bake until golden, just set, and a toothpick inserted into the center comes clean, about 45 minutes. Let cool in pan for 30 minutes, then invert onto cooling rack to cool completely.

When cake is cooled, whisk confectioners sugar, cream cheese, and milk, until smooth. Adjust consistency with more milk if necessary to make the consistency loose enough to drizzle (but not too loose). Spoon over cake and serve.


Step 1

1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

1.Allow cream cheese and butter to get to room temperature.

2. Beat butter and cream cheese together in a large bowl with a mixer.

3. Slowly add in the pound of powdered sugar.

4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).

Mixing the Homemade Irresistible Cream Cheese Icing

In a large mixing bowl, beat together the softened butter and cream cheese on medium speed.

Beat in the vanilla extract.

Then, reduce the mixer to the lowest speed and add in the confectioner sugar slowly, a little bit at a time, until fully mixed. This is important, as if you dump all the confectioner sugar in at one time, you will have a cloud of confectioner sugar exploding in your face and all over your kitchen. I don&rsquot like to clean unnecessarily, so I use my mixer&rsquos splash guard attachment and again, add confectioner sugar very slowly a little bit at a time, allowing each small amount to mix fully before adding more powdered sugar.

Use the finished Homemade Irresistible Cream Cheese Icing to top your favorite cakes, breads or whatever you can smear icing on top of! Remember to double the recipe for cakes.

Finished Homemade Irresistible Cream Cheese Icing as topping for Pumpkin Bread


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