Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
Cream cheese icing is that perfect ‘topper’ to so many baked goodies. Smooth, creamy and perfectly balanced with just the right hint of tang, it brings a freshness that cuts through sweet cakes and bakes beautifully.
It’s quick to whip up, very forgiving and easy to amend, and just as happy spread generously over a carrot cake as it is piped onto cupcakes or muffins.
Easy Sweet Baked Treats with Cream Cheese Icing
- Carrot and Walnut Cake
- Banana Cake
- Sweet Carrot and Walnut Bread
- Overnight Cinnamon Scrolls
- Carrot and Ginger Muffins
- Apple Cinnamon Scrolls
This icing recipe has the savouriness of cream cheese, the sweetness of sugar and the tartness of lemon. However, if you are after an icing that pairs with a chocolate treat, try chocolate buttercream.
Also known as cream cheese frosting (depending on where you come from), this topping is primarily made from cream cheese, butter, icing (powdered or confectioner’s) sugar, and lemon rind. I also use lemon juice when I want to make the icing a little thinner. The lemon is not in all cream cheese icing recipes, but it adds a delicious citrus zing.
Tips for Perfect Cream Cheese Icing
Preparation: To make the icing, always beat the cream cheese and softened butter first. This will remove any lumps and make it easier to incorporate the sugar. When adding the sugar, do so gradually and on a low speed with your mixer. This will ensure the icing reaches the correct consistency, while also avoiding a cloud of icing sugar to the face! Finally, add the lemon – feel free to add more or less to reach your desired flavour.
Variations: As mentioned, this perfect cream cheese frosting pairs well with various desserts and treats. However, it can be more versatile by enhancing flavours already in the dessert or cake. If using on orange poppy seed cake, why not substitute the lemon for orange. If icing red velvet cupcakes dust with crushed freeze-dried raspberries.
Storage: Store the icing in an air-tight container in the fridge. It can typically last for several days and up to a week this way. Bring leftover icing to room temperature and re-whip to restore its creamy texture, before spreading onto your baked goodies.
FAQs for the Cream Cheese Icing Recipe
What is the difference between cream cheese icing and buttercream?
Cream cheese icing is softer and has a slight tang, while buttercream is typically sweeter and firmer, making it better for detailed decorating.
What do you use cream cheese icing on?
It pairs beautifully with carrot cake, red velvet cake, banana cake, muffins, cupcakes, and cinnamon scrolls. The slight tang balances sweet bakes perfectly.
Does cream cheese icing need to be refrigerated?
Yes. Because it contains cream cheese, it should be stored in the fridge. For the best texture, let it sit out for a short time before serving.
Can I make cream cheese icing less sweet?
Yes – in addition to lemon juice, add a pinch of salt. This can help balance the sweetness without affecting the overall flavour.
Why is my cream cheese icing too runny?
Runny icing is usually caused by overly soft cream cheese, not enough icing sugar or overmixing. Using full-fat cream cheese and mixing just until combined will give you a thicker, more stable result. If it is still too runny, add a little more icing sugar (noting it will firm up when refrigerated.
Feedback and more: Did you try this recipe? Why not spread the icing on one of my cakes. I’d love to know what you made and how the icing was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
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Cream Cheese Icing (Frosting)
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 250 grams cream cheese
- 100 grams unsalted butter - softened
- ½ tsp vanilla extract
- 475 grams icing sugar
- 1 tsp lemon rind - grated
Instructions
- Using the paddle beater on a stand mixer, beat the cream cheese and butter on medium speed until smooth and creamy. Scrape the sides of the bowl, add the vanilla and stir to combine.
- Add the sifted icing sugar and beating on low until fully incorporated. Stir in the lemon rind. If you want a thinner icing add some lemon juice, 1 teaspoon at a time, until the frosting is the desired consistency.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
