Cream cheese icing is the perfect topping on red velvet cake, pumpkin cake, and carrot cake. I’m a huge red velvet cupcake person. I had quite a journey coming up with the correct red velvet cupcake recipe that wasn’t too chocolatey. Once I perfected the cupcake, I was then on a journey to find the perfect cream cheese icing recipe. A recipe that wasn’t too sweet and had enough cream cheese that you can taste it with every bite and didn’t have any crisco grease in it.
This icing recipe is always a hit when I serve it on my cakes and cupcakes. I find people love the icing way more than the cake itself!
This is creamy, sweet, and cream cheesy. I found adding a little heavy cream really helps the creaminess of the icing. This icing works well on cakes and cupcakes. Pipe the cupcake with the icing as soon as you finish mixing it or after it sits in the fridge. Don’t pipe the icing at room temperature.
Ingredients:
Serves 24 cupcakes or an 8 inch/9 x13 cake
- 1/2 cup (1 stick) butter at room temperature
- 12 oz of cream cheese (Preferable Philadelphia) cold
- 1 tsp vanilla
- 4 cups powder sugar (sifted is best)
- 1 teaspoon heavy cream (Add up to a tablespoon, if you’re not using it to pipe a cake or cupcake)
- 10 drops of food dye (optional)
- Sprinkles (optional)
Instructions:
Mixer Required.
1. Mix butter and cream cheese in mixer on low.
2. Add vanilla. Mix.
3. Add powder sugar, one cup at a time. Mix between cups. Keep on low.
4. Add heavy cream and food dye (optional)
5. Pipe cooled cake or cupcake immediately.
