The best Cream Cheese Frosting

This is hands down, the best cream cheese frosting you will ever make because it gives you so much control over the texture and sweetness. It is made with brown sugar, the quantity of which you can control. This gives the star of the recipe – the cream cheese to really shine, giving your baked goods the tangy, cheesy and mildly sweet flavour that we love. This is perfect for piping, frosting, and using as a filling for layer cakes, cookies and so much more!


the best cream cheese frosting - the cupcake confession-1


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I’ve always loved cream cheese icing on baked goods. The iconic red velvet cake itself is such a stunner, and a huge reason for its success is the creamy icing that elevates the taste and flavour of the cake. There are numerous recipes available on the internet and one quick google search will give you thousands of results for the best cream cheese frosting recipe. Then why should you consider making my version? Let me break this down for you in detail.


No need of icing sugar or butter in making this cream cheese frosting:

Have you ever felt that icing sugar or powdered sugar in frostings just absolutely kills the actual flavour you’re trying to achieve for it? I love icing sugar for dusting over madeleines and even when making macarons. But put that in my frosting and I’m just going to chuck the cake / cupcake/ whatever you put it on into the bin! It’s way to cloying. Keeping icing sugar out puts the spotlight back on to the cream cheese, which is evidently our star here.


Similarly, we also skip the butter in this frosting. I have tried adding the butter when testing the recipe and I found that it adds a buttercream like flavour, which does not let our hero, the cream cheese, to reach its full potential. So, to give you the best cream cheese frosting, I’ve skipped the butter.


Use the boiled milk technique and swap caster sugar with light brown sugar:

What if I told you that the magical boiled milk buttercream frosting technique could be followed to the T and you would get this silky smooth, stable cream cheese frosting? I mean, look at that piped cream cheese frosting in the image below! Every ridge created with the Wilton 6B tip stays the way it is after several hours of being at room temperature! One of the only two things I’ve changed here has been mentioned above, a.k.a, replacing the butter with pure, full fat cream cheese.

The second change that creates the magic is the use of light brown sugar. I’ve swapped the caster with this variety. The resulting frosting has very mild caramel notes because of the brown sugar and it just pairs so well with the tangy creaminess of the cream cheese frosting! By all means, you can use caster sugar as well and the results will be just as delicious because you let the cream cheese shine in this frosting!


the best cream cheese frosting 02 - the cupcake confession

Some points to keep in mind when making the best cream cheese frosting for your desserts:

  1. The frosting stays stable at room temperature for several hours ( 4 – 5). Refrigerated, the frosting can last for up to 4 days.
  2. You can flavour this as you wish, do so when beating the cream cheese and pudding mix together. Add vanilla extract, zest of lemon or orange, rose water, orange blossom water, cinnamon / cardamom powder and so much more.
  3. Once you refrigerate the frosting and wish to use it to pipe cupcakes or use to cover layers cakes the next day, let it sit at room temperature until softened and then quickly beat it on medium speed for 30 seconds until smooth again.

I hope you give this recipe a go and the next time you need cream cheese frosting for your red velvet cake or your cinnamon roll macarons, don’t forget to make the best cream cheese frosting recipe to give your loved ones the best experience they deserve.



The best Cream Cheese Frosting

Yield: Makes enough to pipe 6 cupcakes

Serving Size: Makes enough to frost 8 - 9 cupcakes


  1. 120 grams full fat milk
  2. 40 grams light brown sugar
  3. 2 tablespoons all purpose flour
  4. 80 grams full fat block cream cheese


  1. In a saucepan, add the milk and brown sugar.
  2. Cook on medium heat until the sugar has dissolved.
  3. Lower the heat, add the all purpose flour and whisk rigorously to ensure all the lumps have gone.
  4. Increase heat to medium and bring the mix to a boil.
  5. Cook for 3 minutes. It will have thickened considerably.
  6. Transfer to a plate and let it cool down to room temperature.
  7. Once cooled to room temperature, add the room temperature cream cheese in a clean bowl and use electric beaters on medium speed to soften it.
  8. Add the cooled pudding mix in 2 parts, mixing well between each addition.
  9. Initially, the frosting will look a bit grainy. Keep beating on medium speed for 2 -3 minutes, scraping the sides and bottom of the bowl with a spatula occasionally.
  10. The frosting will start to smoothen out and get creamy.
  11. Use as needed.


If you don't wish to use brown sugar, you can use caster sugar instead.

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    1. Hi Jyoti, I’ve used Mooz cream cheese. I would recommend using block cream cheese like Mooz or Philadelphia. The cheese spread cream cheese is much softer, so you’d need to substitute half of it with butter to ensure it is stable. Hope this helps, if you have any questions, please feel free to ask away! Happy to help! 🙂

    1. Hi Salwa, depending on how many layers you’d like to bake, the quantity will vary. For 2 6-inch layer cakes, the quantities will have to be multiplied by 4 (if using generously). So, I’d say, you would need:
      480 grams full fat milk
      160 grams sugar
      8 tablespoons flour
      320 grams block cream cheese
      I hope this helps! If you have any questions at all, please do let me know, I’ll be happy to answer them! 🙂

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