cream cheese frosting 2
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Cream Cheese Frosting

This Cream Cheese frosting recipe is simple and quick and perfect for piping. It tastes sweet and creamy and rich yet tangy - all the right boxes!
Keyword cream cheese frosting
Prep Time 15 minutes
Author Noopur


  • 125 g Cream cheese cold (just out of the refrigerator)
  • 125 g unsalted butter softened at room temperature
  • 175 g sifted icing sugar
  • 1 teaspoon Vanilla extract
  • 40 g Milk Powder equivalent to 2 small sachets of Nestle milk powder


  • In a bowl, beat softened butter till light and pale.
  • Add sifted icing sugar little at a time and beat till everything is mixed together. 
  • Add milk powder, vanilla essence and mix well.
  • Add cream cheese and mix until just combined and no lumps remain. Don't overmix. The frosting is ready.
  • Store unused cream cheese frosting in the fridge for 4-5 days or freeze in an airtight container for 2-3 months.


  • Use full-fat block style cream cheese and not cheese spread.
  • If you don't have any milk powder, skip it and replace it with more icing sugar.
  • Icing sugar should be added in small batches, else they’ll fly off everywhere adding to your cleaning woes 🙂
  • Make sure you scrape down the sides of the bowl each time you add a new ingredient.
  • If the frosting is still soft at the end, chill it for 15 minutes before piping.