Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Decadent Cream Cheese Frosting

BY Kevin Lee Jacobs | 52 Comments

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Last updated on July 14th, 2024

Cream Cheese Frosting is so delicious it should be illegal. Want to transform an ordinary cake into a decadent work of art? Cream Cheese Frosting is your friend. You can make this bit of poetry in fewer than five minutes.

Like any decadent home-made frosting, this one starts with a stick of unsalted butter. The butter needs to be soft, so let it come to room temperature.

You will also need 8 ounces of cream cheese. This too must be softened to room temperature.

As you can see in the photo above, the store-bought cream cheese was a reduced-fat type.

Obviously I’m watching my weight.

Cream together the butter and cream cheese. If you use a standing mixer outfitted the paddle attachment, this will take you all of 20 seconds.

I love my standing mixer. In fact, I didn’t feel like a real cook until I bit the bullet and purchased one. And that was some bullet too — a standing mixer isn’t cheap. But if you do a lot of baking — I certainly do — the appliance is indispensable.

Next, pour in two teaspoons of  Cointreau (for a lovely orange flavor) or, use pure vanilla extract. Blend for about 5 seconds.

Finally, and in half-cup increments, add confectioner’s sugar. If your intention is to spread — not pipe — the frosting onto the cake, you’ll need 3 1/2 cups of sugar. For piping, which requires a fairly stiff mixture, plan 4 1/2 – 5 cups sugar. I used the greater amount, because I wanted to pipe-out little “peaks” of frosting onto the cake.

Note: Be sure to turn the machine off before each addition of sugar. Otherwise,  an avalanche of white powder will land on your mixer, your counter-top, and your  new black shirt, which, in hind-sight, you probably should not have worn on frosting-making day.

Between additions of sugar, scrape down the bowl with a spatula.

 

The frosting pictured above is clinging steadfastly to the mixing paddle. This means it has the perfect consistency for piping.

How delicious is this frosting? Well, let’s just say that I licked the paddle-attachment clean. And then, after frosting the cake, I stuck my head into the bowl and licked it clean, too.  The bowl-cleaning trick is a little habit I picked up from watching Lily the Beagle.

Print Recipe

Decadent Cream Cheese Frosting

This frosting is sweet, rich, and absolutely satisfying.
Prep Time5 minutes

Ingredients

  • 1/2 cup (113g) unsalted butter, softened
  • 8 ounces (226g) cream cheese, softened
  • 2 teaspoons (10mL) Cointreau OR pure vanilla extract
  • Confectioner's sugar -- 3 1/2 to 5 cups (438g to 625g), depending upon desired consistency

Instructions

  • In the bowl of a standing mixer (or in any large bowl, if mixing by hand), cream together the butter and cream cheese at medium to high speed. Beat in the Cointreau (or vanilla extract). At low speed, add enough confectioner's sugar a little at a time until you achieve the consistency you want: 3 1/2 cups for spreading, and up to 5 cups for piping.

Comments

  1. 1

    Valerie C. says

    I’m using this recipe for my daughter’s August birthday cake. Another fantastic addition to my Kevin recipe file 🙂 Thank you!

  4. 4

    Angie says

    You’ve just inspired me to make my own birthday cake! I can’t bear the thought of another bland store bought cake with tasteless frosting after reading this!

  5. 5

    Brenda from Cape Cod says

    Very much like my mom’s cream cheese frosting, only she didn’t do the piping or the Cointreau. My mouth is watering thinking of her carrot cake with cream cheese frosting, both made from scratch. Thanks for bringing back that wonderful memory! 🙂

  6. 6

    Laurel says

    Oh, I can’t wait to try this, but I’m going to try Lemoncello liqueur and a little lemon zest on a lemon cake. With our intense summer heat, bringing butter and cream cheese to room temperature should be quick! We will probably have to store the cake in the fridge, but cold lemon sounds refreshing.

  8. 8

    Donna B. says

    You won’t have to twist my arm for me to make this. Not at all. Nope. Nuh-uh. hehe!
    I’ve told you already that you’re a brilliant madman, right? Mmmm…. I wonder if neufchâtel cheese could be substituted for the cream cheese… I only ask this because I already have it on hand and wouldn’t need to goto the store. Hehe!
    I felt the same way; my boyfriend and I agreed on getting ‘eachother’ a KitchenAid for Christmas last year. We found it’s better to buy gadgets that we’ll both use rather than little things here and there. The year before was a new toilet!
    [I’m easy to buy for: a new computer gadget or gardening tool. I’m good. Him? Not as easy. Haha.]
    And they’re not just for baking! I make a mean smashed potato whipped in the KitchenAid! Yummo.
    Ok, gotta go figure out a healthier dinner so that I have an excuse to make this delicious frosting tonight! d( ^u^ )b

  9. 9

    Kevin Lee Jacobs says

    John, Angie, Brenda & Erin – If you make this frosting, let me know how it turns out for you, okay?

    Laurel – Good idea for hot day!

    Donna B. – By all means try this with neufchâtel. And…loved the idea of you and boyfriend buying each other a mixer. I went into debt to secure my Kitchen Aid!

  10. 10

    badger gardener says

    It seems funny things happen when ever you mention a certain company. I couldn’t post on your latest entry. GO CA!!

  11. 11

    badger gardener says

    How could I miss my opportunity to say it in my last post? A Funny Thing Happened on the Way to the Forum (at a Garden For the House). It was the musical production my high school senior class performed.

  12. 12

    Kevin Lee Jacobs says

    badger gardener – Loved a Funny Thing Happened on the Way to the Forum! Sorry I missed your HS production! As for the comment not coming through, I’ll bet it was because I was in “edit” mode. Try again — please!

  13. 13

    badger gardener says

    I was in set design rather than performance, but still had a great time in our production!

    My post still did not show up on the California entry. I’ll try again later, but will say a few things here too. CA will be able to start a drinking game w/ the number of times they are going to hear the phrase “job killing regulations”. Don’t fall for it CA. If our “job creators” kept interest in our public health there would be no need for regulations. They have proven again and again that they will not independently do this. Look beyond campaign catch phrases. We owe it to our children’s children’s chlidren to put health and Mother Earth first.

  14. 14

    Sheila says

    Kevin, I made this frosting yesterday and spread it on cupcakes (and my fingers). Amazing!!!

  15. 15

    Amanda W says

    Cointreau in your purse… LMAO!! Sounds rockin on a zucchini cake! Oh, the squash fritters are a dream. I didn’t have lemon, so I subbed sage and winter savory and garlic, and dipped sparingly in some lemony homemade mayo I had on hand! Great side with grilled pork chops 😉

  16. 16

    Dianne Rabchak says

    Once again–lovely recipe, great herb drying hints with your usual humor & style.
    Thank you! So enjoyable.

  17. 17

    Kevin Lee Jacobs says

    Amanda W – I should think that cream cheese frosting is a MUST for zucchini cake! So glad you tried the fritters, and gave them a truly-savory touch with the herbs you mentioned. I can only imagine how delicious they must have been.

  18. 18

    Brenda Johnson says

    Oh delicious indeed! Creamy and sweet…. perfect spread on anything! (or just off a spoon!) Cake is good, but frosting is ….. well… the icing on the cake! (And if you’re trying to cut back on calories- just have the frosting and skip the cake!!!! That works right?:) Thanks for letting me indulge Kevin!!! (Did you get to try the Maple Balsamic drizzled over the cake? )

  19. 19

    Beverly says

    I have used a cream cheese frosting recipe for many years, pairing it with a deep chocolate-mayonnaise cake whose moistness is incomparable. I did not know about the Cointreau possibility, though. Interesting variation. Let me go check my p ..p ..pantry.

    Once I made this cake for the garage crew who solved the problem of the dome light flashing on and off all night long in my Chrysler sedan – they didn’t charge me. The receptionist, upon taking her first bite of the cream cheese frosting said “Is this the real thing, Beverly?” “Why yes it is!” The whole cake disappeared in no time flat. My husband did not get a piece, lamenting that I sent the entire cake to the mechanics.

    I adore your photos and your small bits of cleverly injected humor. Getting your newsletter is the high point of my Sunday “computering”. I laughed out loud three times reading this icing recipe! What other recipe writer can compete?

    I am going to the Mall right now to buy my red spatula. :>)

  20. 20

    Loma says

    This sounds delicious! If i wanted to make it my favorite flavor (chocolate), could I just add cocoa powder along with the powdered sugar?

  21. 21

    Kevin Lee Jacobs says

    Brenda – Good idea — cut the calories and just eat the frosting. I drizzled some of your maple-vinegar over the cake, and can report that it was weirdly-wonderful!

    Beverly – What a story! I hope you’ll send me the recipe for your deep-chocolate-mayonnaise cake — I’ll use it to bribe my auto mechanic into installing new brakes on my jeep!

    Loma – You can certainly add cocoa powder to the frosting. I almost did!

  22. 22

    Debra says

    Oh My!! I love Cointreau and I love Cream Cheese Frosting, can’t wait to try this combo!! And I love Lemoncello and I love lemon zest as Laurel suggested! But wait I also have Orangecello and fresh oranges!! Oh my the possibilities are limitless thanks to your recipe Kevin!! Love your site and all that goes on here! Makes my Sunday awesome!

  23. 23

    Noelle Imparato says

    Kevin, that’s the one thing I will never never come close to !!!
    Enjoy it while you can though.

  24. 24

    Beverly says

    Hi again Kevin – here is the cake recipe which goes so well with the cream cheese icing. I have been using this recipe for over 30 years and I can’t remember its source, more’s the pity. I have also served this cake without icing, because of its moistness. Either way, it’s good.

    Chocolate Waldorf Cake

    Preheat oven to 375 degrees.
    Grease and flour a 9 X 13” pan or a smooth tube pan (angel food cake pan).

    Sift together and stir until all one color:
    2 cups flour
    1 cup sugar
    4 Tablespoons cocoa
    Pinch salt
    2 teaspoons baking soda
    ~~~~~~~~~~~~~~~~~~~~~~~~
    Add gradually:
    1 cup Mayonnaise
    1 cup water

    When well mixed, place the batter in the cake pan and level its surface.
    Bake for 25 – 30 minutes, testing with a toothpick.
    (My oven temperature is notoriously un-dependable and this recipe often requires more time, but the original called for 25 – 30 minutes of baking.)

  25. 25

    Janet Sunderland says

    Thank you!!! I have a white cake birthday cake to make tomorrow and didn’t look forward to standing over a pot boiling sugar and milk. This will do fabulously.

  26. 26

    Janet Sunderland says

    PS: to Beverly,

    My mother-in-law called this Mayonnaise Cake. All the kids now call this Grandma’s Mayonnaise Cake when they request a birthday cake. Too funny: Chocolate Waldorf. Sounds so ….. well, not grandma.

  27. 27

    Kevin Lee Jacobs says

    Debra – Yes, this frosting invites much experimentation. Have fun with it!

    Noelle – You wouldn’t believe how much taste-testing I do with these recipes before publishing them. For instance — what’s the consistency of the frosting at 3 1/2 cups sugar…4 cups…5 cups. It’s a wonder I don’t weigh more than I do.

    Beverly – I’ve been thinking about this cake ever since you mentioned it earlier today. Thanks so much for the recipe — can’t wait to try it.

    Janet – So glad this recipe came to you just when you needed it. I can’t imagine making Butter Cream Frosting during the heat of summer. Cream Cheese Frosting is quick and easy. It’s super delicious, too, when lightly infused with booze (even if that booze is vanilla extract).

  28. 28

    Soymoon says

    Since you’ve mention stand mixers, I have a warning to all Kitchen Aid mixer users:
    I was mixing up a batch of cookies and the silver plug popped off the front and fell in the bowl. (The silver plug thing that covers the place for attachments like grain grinder, pasta maker,…)
    I have never used that. Guess it wiggled loose over the years.
    My mixer is now making a clunking noise. Maybe stripped a gear?
    BE WISE – TIGHTEN THE PLUG KNOB occasionally. So sad :-{

  29. 29

    Alice Mae says

    I used to make a very similar recipe. I had rose geraniums growing everywhere then, and I’d pick the leaves and put in the powdered sugar for 2 or 3 days before using it. Lavender lends a more delicate flavor and works nicely too. You can also flavor granulated sugar the same way. For that little something extra!!!

  30. 30

    Jeanne Collins says

    My 60th birthday is this coming Saturday Kevin, and I see a spice cake with this decadent cream cheese frosting for it!! Thank you!

  31. 31

    Riversana says

    I grew up with cream cheese frosting. But we skip the butter, use neufchatel cheese, powdered sugar, a little vanilla and a little lemon juice. There’s nothing better! We use butter and powdered sugar with a little splash of liquor (currently cognac or whatever’s on hand) and lemon juice as a “hard sauce” for mincemeat pie in the winter. mmmm…. I’ve got to make a cake for hubb’s birthday next week..gonna lick some beaters myself!

  32. 32

    sara swift says

    kevin
    I love your extra commentaries about the ghost threaded through your how to freeze broccoli
    and the part about licking the bowl when making that wicked sinful frosting tickled my funny bone ( only wish I could have been there while you made the cake and frosting so i could have given you a personal critique while nibbling and nibbling…)

  33. 33

    Kevin Lee Jacobs says

    Soymoon – After reading your comment, I checked my Kitchen Aid and sure enough, that knob was loose! Good thing it’s easy to tighten. Like you, I’ve never used the attachment.

    Alice Mae – Funny you should mention rose geraniums. Back in 2010, I made Rose Geranium Icing for my partner’s birthday cake. You can see pictures here. Was delicious!

    Jeanne Collins – A happy 60th to you! You deserve something decadent, so a spice cake with boozey cream cheese frosting is a must!

    Riversana – Good to know that neufchatel works as well as cream cheese. Happy birth to your hubby!

    sara – Believe me, this stuff is finger-lickin’ good.

  34. 34

    Angie says

    Kevin,

    I decided to treat my family to cupcakes just so I could try your frosting (waiting until my birthday in September was just too long to wait!) and WOW! What a hit! I had to pry the bowl out of my four year old’s hands, he grabbed it and ran when my back was turned after I gave him a taste. Instead of Cointreau I used a combination of vanilla extract and almond extract like I do for my buttercream frosting, what a difference that cream cheese makes! This is a keeper said by all. I also made your zucchini fritters with sour cream sauce and those were a hit too! I have so much zucchini in my garden a new way to make it is wonderful!

    Thank you again for the delicious recipes, keep them coming!

    Angie

  38. 38

    Deana Godek says

    I am certainly going to try this recipe, it looks delicious. My son always likes for me to make his birthday cake, I think I will use this frosting this year. The zucchini fritters look amazing as well.
    Did you use the DCD pastry bag for the frosting recipe?

  40. 40

    Deana Godek says

    I thought it looked like it, so glad you liked it. I would love to send you some things to try and a giveaway for your fans. How can we set that up?

  41. 41

    Marilyn Elliott says

    The term is “hind sight” , meaning to look back or behind. Not hand sight….unless that’s a pun or joke I didn’t get.

  45. 45

    Arizona Dabbler says

    I have always used an ol’ stand by cream cheese frosting but this one sounds absolutely yummy. I will have to try this one on the next cake I make for my hubby. He does love his cakes!!

  46. 46

    marj says

    This is delicious on a jello poke cake.
    However, decreased the amount of conf. sugar, used only 1/2 cup which was plenty. Plus I folded in an 8 oz. container of Cool Whip.

  47. 47

    Jennifer says

    This looks like exactly what I’m looking for – a cream cheese frosting that can be piped! Here’s my question: once the cake is frosted and piped, can it sit a room temperature, or must it be refrigerated? Desperately want this to work for my 50th this weekend!

  49. 49

    Deborah Schultz says

    Mmmmm….I did not have Cointreau so I substituted juice of 1 lime, also added a pinch of salt. It was delicious!!!

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