Cream Cheese Frosting

It was a genius who decided to cut cream cheese into buttercream. This icing would work on Carrot, Coconut or Spice Cake.


2 cups; enough for one layered cake or one 13 by 9- inch cake or 24 cupcakes



2 cups (226g) confectioners’ sugar
⅛ teaspoon of salt
8 tablespoons (1 stick/113g) unsalted butter, at room temperature
1 cup (225g) cream cheese, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon pure Grade A maple syrup (optional)

Preparation– 10 to 15 minutes

1—Sift the confectioners’ sugar and salt into a small bowl.

2—Using an electric mixer with beaters or a paddle attachment, combine the butter, cream cheese, and vanilla. Add the maple syrup, if desired. Beat for a minute or two on medium speed until well combined and creamy. Stop and scrape the sides of the bowl with a spatula. Continue beating on low speed and gradually add the confectioners’ sugar. Scrape the sides again, then continue to beat until creamy and smooth, about 1 to 2 minutes.


Odette Williams is a cook,
writer & author of best selling
cookbook Simple Cake.

© 2020 OW