The perfect cream cheese frosting

A classic recipe from Peggy Porschen for the perfect cream cheese frosting!

Red velvet cake with cream cheese frosting Image credit: Peggy Porschen

A classic recipe for the perfect cream cheese frosting, taken from Peggy Porschen's book 'Love Layer Cakes', published by Quadrille £20.

Makes 1.125kg cream-cheese frosting.

You will need

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  • 250g full-fat cream cheese, softened slightly
  • 250g unsalted butter, softened
  • 625g icing sugar, sifted
  • 1 tablespoon vanilla extract


  1. Place the butter and a third of the sugar in a separate bowl and cream until very pale and fluffy. Add another third of the sugar and repeat.
  2. Add the remaining sugar and beat again, scraping the sides of the bowl to ensure no lumps remain. Add the cream cheese, a little at a time, and mix at low speed until combined.
  3. Chill until firm enough to spread or pipe.
  4. Cream-cheese frosting will keep for up to two weeks in the fridge.


Last updated one year ago

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