cupcake frosting

Our go-to cupcake frosting recipe. This vanilla frosting always gets rave reviews and doubles as a perfect cake frosting!

Cupcake Frosting Recipe

oz cream cheese (at room temperature)

sugar ((confectioners sugar))

heavy whipping cream ((keep chilled until ready to use))

tsp vanilla extract

In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy and spreadable.

In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped, then beat in 1 tsp vanilla extract

Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use.

https://content.jwplatform.com/videos/wOdFG1NB.mp4

This fluffy whipped cream and cream cheese frosting is the perfect cupcake frosting. This vanilla frosting is easy, lightly sweet, pipes beautifully, and keeps well in the refrigerator.

Fluffy Vanilla Frosting is a basic confectioners' sugar frosting that works for spreading, piping, decorating and delicious eating!

Fluffy Vanilla Frosting

unsalted butter (4 sticks) (softened)

confectioners’ sugar

salt

In a mixing bowl or bowl of an electric mixer, beat butter until smooth and creamy, about 2 min. Add confectioners&#x27; sugar ½ cup at a time, mixing well and scraping down sides of bowl occasionally.

Beat in vanilla and salt; stir until smooth. Frosting will keep covered in the refrigerator for up to a week. Bring to room temperature and stir before using, if chilled.

This is the best Chocolate frosting recipe! It’s a homemade chocolate buttercream frosting made with cocoa powder. It’s the perfect consistency for piping and decorating cupcakes and cakes.

Easy Chocolate Buttercream Frosting

(345 grams) unsalted butter, cold

(111 grams) cocoa powder, sifted

(650 grams) powdered sugar

(15 milliliters) pure vanilla extract

Cut butter into pieces, 1 tablespoon size. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter looks light in color and has more volume.

Sift the cocoa powder into mixing bowl. Turn the mixer on slow speed and beat until cocoa power is incorporated. 

Add 2 cups powdered sugar and the vanilla extract and mix on low speed until incorporated. Beat for an additional 2 minutes. 

Continue adding the  additional powdered sugar, 2 cup at a time and alternating with the heavy whipping cream and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 2 minutes before adding more powdered sugar.

After all the powdered sugar has been added, increase speed to medium-high and beat for another 2 minutes to whip additional air into the frosting.

This is the best chocolate frosting! Not too sweet, but plenty of chocolate flavor. I love not having to worry about bringing butter up to room temperature. This is definitely my go to chocolate frosting!

Your recipes are absolutely fabulous. I have done a few of them, with so MANY compliments. Just wondering if you have any tips for me...I only have a hand mixer, along with osteo-arthritis. The cold butter thing takes me forever &amp; hurts my hands. Any ideas? I can’t afford the Kitchen Aid mixer.

I made this tonight and it tastes delicious, only thing is mine is very thick and hard to pipe. More whipping cream?

Delicious! Only issue I had was it was thick and not pipeable. Add more whipping cream? Whip longer? I did use canola oil instead of vegetable oil (it’s all I had) ??

Oops the oil was in the vale not the frosting! ? thank you! My kids devoured your vanill cake with this frosting!

Love this recipe! The frosting is creamy and very chocolatey (is that a word?)!  
Which KitchenAid do you recommend?  I've had a Bosch mixer for 40-some years and now it's time to replace it but there's so many and I really want to get the right one - heavy duty, can do breads as well as cakes &amp; frostings.  Thanks for your help!

Definitely only worth tackling to me if you have a stand mixer.  Couple comments:
1. Don’t skip the several mins of mixing in between adding the dry ingredients.  Just don’t. 
2. If you’re making two 9 inch cakes into a layered cake you have more than enough frosting, so don’t feel the need to skimp on the middle later. 
3.  It’s so so so so easy to spread.  I frost like a toddler with a sharp knife and it came out very well.  I did a crumb coat but honestly didn’t need to do a crumb coat.

Hands down the best chocolate frosting recipe I have made and I have made a lot! I used ghirardelli cocoa and followed the recipe exactly! I have now found my go to chocolate frosting!

I just made this and am so disappointed :( I used less sugar (3 1/2 cups) as I don't like things too sweet and unsweetened cocoa powder and it's soooo sweet. I've added some whipped cream to try and balance out the flavour but it's still really sweet. There is no cocoa powder in the shops atm and it was my pregnancy craving so I'm really sad but also mildly buzzing from licking the whisk. I think this is a good recipe if you like super sweet things. The texture is really nice though.

Desperate times take desperate measures… You won’t believe that I made this in my blend tec small blending jar! quarantine has forced some serious creativity in this kitchen. But the cool thing is it worked! Now it wasn’t as firm and as perfect as the original recipe, but was smooth creamy and absolutely delicious on a midweek gluten-free vanilla cupcake! Definitely making this recipe again—the right way someday, saving it and sharing it!

I’ve baked for decades. I have many of my keeper recipes some are my own and some have been shared by others to me. 
I decided to try this “best chocolate frosting” recipe of yours and I have to admit it truly is the best and is titled correctly! This recipe is easy and is second to none! Totally number one on my go list

If you don’t like your frosting that sweet I just reduce the confectioners sugar. I’ve done as little as 2 1/2 cups but also cut back on the butter.. it doesn’t make as much but I don’t mind having the frosting in between the layers and on top.

I made this frosting to go on top of the yellow cake recipe and it was delicious!  The instructions were easy to follow and I was able to easily pipe the frosting for decoration.  A  true win for me was that my husband liked it.   I love all the recipes I've tried from Julianne.   She is pure genius in her creations!

I've made this a number of times for family events, and it's been a big success- I even had a acquaintance ask me to make a chocolate cake for an event she was having after she tasted it!
I use Ghirardelli cocoa powder, added 2 tsp of espresso powder, a sprinkle of salt, and swapped out a half cup of butter for a half cup of crisco to help with stability in the heat.  Truly a go-to recipe, thank you!

Fabulous, so rich and creamy. It got rave reviews from our guests. Instructions are easy to follow. Whenever I want chocolate frosting I will be using this recipe.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1565763104/b24mcmc5n0naquvnjlgj.mp4

The Best Chocolate Frosting
(Edit)

This is the BEST Chocolate frosting recipe! It’s a homemade, rich chocolate buttercream frosting made with cocoa powder. It’s the perfect chocolate frosting for piping cupcakes and for decorating cakes, it’s whipped and airy but very stable and hold its shape. I am sharing all my tips for making the perfect chocolate buttercream.

The Best Chocolate Frosting Recipe

Decorating cupcakes is one of my greatest joys. Follow my simple tips and tricks to make beautiful cupcakes for any occasion! Be sure to use my perfect Cupcake Frosting for the beautiful cupcakes that taste amazing!

Easy Swiss Meringue Buttercream

(220 grams) confectioners sugar

tbsp. McCormick Pure Vanilla Extract

lb (4 sticks or 452 grams) softened unsalted butter

Add pasteurized egg whites and confectioners sugar to stand mixer fitted with paddle attachment.

Turn mixer on low, let ingredients come together. Then turn on high speed for 3-5 minutes, or until egg whites and sugar are fully incorporated.

With mixer off, add in the extract and mix on low speed until just combined.

Now start adding in butter, about 1/2 stick (4 tablespoons) at a time. After each addition, let the mixer run of medium-high speed until the butter is mostly incorporated. It can take about 3-4 minutes just to add in the butter.

Once all the butter is added, turn the mixer on high speed and let it whip for at least 5 minutes. (I have let it go for as long as 10)

This Cream Cheese Frosting recipe is quick and easy and it’s the perfect cupcake frosting because it holds its shape nicely for piping. You need to try this, it's the best frosting! 

Cream Cheese Frosting Recipe

(226 grams) unsalted butter, cold

(452 grams) cream cheese,

(780 grams) powdered confectionary sugar

(10 milliliters) vanilla extract

½ cup (113 grams) unsalted butter, cold

(226 grams) cream cheese,

(520 grams) powdered confectionary sugar

(5 grams) vanilla extract

(15 milliliters) heavy whipping cream (optional)

Cut the butter into 1-inch blocks. Beat the butter for 2-3 minutes until it is light and fluffy and reaches a spreadable consistency.

Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.

Slowly add confectionary sugar 2 cups at a time and alternating adding the vanilla extract and heavy cream. Reserve 1 tablespoon of heavy cream and add only if needed. Beat on low speed until the powdered sugar has combined then increase speed to medium-high and beat for 1-2 minutes. Repeat until all the powdered sugar has been added.

Cream cheese frosting is probably my favorite ever! Looking forward to make this recipe!

I made white chocolate coconut cupcakes for my son and daughter-in-law's shower for this coming Saturday. Your frosting was magnificent. I took some white chocolate chips and melted them added them to the frosting. I also added some raspberry Emulsion and coconut emotion, in place of the vanilla. It was so good. By the way, I double the recipe but only used the 6 to 7 cups of flour for the double patch and it was perfect. Then I took some of that, and put about three cups into a measuring cup and added HR of Knott's pure seedless red raspberry jam, and that's what I'm going to use to fill the cupcakes with. When they're done, I'll let you know how it all went together. But tasting the frosting with that chocolate in it and the additional emotions was so so good! Thank you again for this wonderful recipe and technique

Wonderful finely someone who can explain things so simple and to be a successful outcome thanks so much one ☝️ fan

Terrific cream cheese frosting!  Used it to top a banana cake so I added a little maple with the vanilla and a pinch of cinnamon (no heavy cream needed).  Very happy with this frosting.   Used the amounts recommended for a 13x9 cake - and it was the perfect amount for frosting my cake (and I like a LOT of frosting on my cake)!   Will definitely use again.  Thank you!

I specifically looked for a cream cheese icing I could pipe.  It tasted good but there was no way it could be piped for any kind of design. Will keep searching for a better more stable recipe.

The icing tasted lovely but was runny and seemingly unrescuable. I froze it, in case I can defrost and re whip for another cake.

I followed the direction and the video so I’m unsure why the outcome didn’t work. 

Any tips?

On another note, I made the chocolate one and it was amazing!

This is the second time I have made you frosting. It is absolutely perfect! After I cubed the butter and cubed cream cheese, I put them back in the refrigerator so they'd be cold when it was time to mix. I followed your instructions, and thank you for the pictures, and I flavored it with not just vanilla but some pure orange extract. It was delicious! Consistency was perfect!   The first time I made this this for my daughter-in-law's shower. I made white chocolate raspberry cupcakes, filled with some of your frosting (mixed with some raspberry preserves) and topped with the frosting. I flavored the frosting with raspberry and coconut emulsion.  It was a grand hit 😊

https://mediavine-res.cloudinary.com/video/upload/t_original/v1526272043/fgwygjthahrp56dhvupp.mp4

This Cream Cheese Frosting Recipe is quick and easy and it’s the perfect cupcake frosting because it holds a nice shape for piping. You need to try this, it's the BEST Cream Cheese Frosting

Vanilla buttercream frosting is a simple, four-ingredient frosting that&#39;s sweet, creamy, and smooth. This classic American buttercream is easy to make with a hand mixer and pipes beautifully onto cupcakes.

Vanilla Buttercream Frosting

unsalted butter (room temperature)

confectioner's sugar

vanilla extract

heavy cream (or milk)

In a large bowl, add room temperature butter. With a hand mixer or stand mixer, beat until creamy and smooth, about 1 minute.

Add confectioner&#39;s sugar 1 cup at a time and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.

Add vanilla extract, heavy cream, and salt, then whip until fluffy, another 1 to 2 minutes.

Pipe or spread frosting with a knife onto cupcakes and serve.

Should I make this recipe and separate batches or can I double the recipe without a problem

First time attempting  frosting and this one worked. I didn’t use exact measurements as i cut in half to test first. It held and tasted great with the almond extract. Next time i make it i will use less sugar to my liking but this one is yummy!: thank you

Not sure what I did wrong but mine didn’t come out. I did the smaller recipe. I couldn’t even use it on my loaf cake. I had to trash it :(

Rich, fluffy chocolate buttercream frosting that spreads smoothly and pipes clean swirls. Ready in about 10 minutes with simple pantry staples.

My Favorite Chocolate Frosting Recipe

226 g unsalted butter, softened to room temperature

420 g powdered sugar, sifted if lumpy

75 g unsweetened cocoa powder (natural or Dutch-process)

60 ml heavy cream

corn

Optional (for deeper chocolate: 2 ounces melted and cooled semisweet chocolate)

Place softened butter in a stand mixer bowl (or a large bowl if using a hand mixer). The butter should be pliable but not greasy or melty.

Beat on medium-high for 2-3 minutes, scraping the bowl once or twice, until the butter looks paler and creamy.

Add cocoa powder and salt, then mix on low to avoid a cocoa cloud. Add vanilla and mix until combined. Scrape down the bowl.

With the mixer on low, add the powdered sugar in 2-3 additions, alternating with the cream/milk, until blended.

Increase speed to medium-high and beat for 2 minutes until lighter, thicker, and airy. If too thick, add cream/milk 1 tablespoon at a time; if too soft, add powdered sugar 2-3 tablespoons at a time.

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Top 8 cupcake frosting recipes from across the web

The most viewed cupcake frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cupcake Frosting Recipe

Fluffy Vanilla Frosting

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Easy Chocolate Buttercream Frosting

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Cream Cheese Frosting Recipe

Vanilla Buttercream Frosting

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The most viewed cupcake frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine