How to make cream cheese icing:

  1. Beat 100g very soft, slightly salted butter with 200g icing sugar until smooth.
  2. Add 50g full-fat cream cheese and beat well, then add another 50g.
  3. Spread the icing onto your cake or cupcakes. Can be kept in the fridge for up to five days. Bring to room temperature before eating.
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When you've mastered cream cheese frosting, try these:

Carrot patch cake
Easy carrot cake
Courgette & orange cake
Fruity traybake
Sticky ginger lemon drizzle cake

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What's your favourite cake to decorate with cream cheese frosting? Let us know in the comments...

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Comments, questions and tips (2)

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ygon2323

question

What size of cake will this cover? Also, can you use it between layers as well?

lindsaymuir24uPAES4aR

question

What is the best cream cheese to use?

lulu_grimes avatar
lulu_grimes

Hi, You need to use a full-fat soft cheese for this, most brands will be fine but the higher fat the better. I hope this helps, Lulu

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