Comments on: The Best Cream Cheese Frosting Recipe

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 29 Jul 2026 13:50:59 +0000

In reply to Wes. So glad you enjoyed it, Wes!

By: Wes

Wes — Tue, 28 Jul 2026 21:47:11 +0000

I prefer a strong creamcheese flavor so the sugar was reduced to 2 1/2 cups. the texture was thick and creamy with a fabulous flavor.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 18:41:03 +0000

In reply to Donna. Hi Donna! We're so happy he loved the frosting--hopefully it firmed up after a stint in the fridge. If not, double check to make sure you are using real butter (no margarine) and full fat, brick-style cream cheese. You may also need to add just a bit more sugar. Hope that helps!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 18:24:02 +0000

In reply to Brett. So glad you discovered our recipe, Brett!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 18:23:31 +0000

In reply to Hannah. Hi Hannah! You can just make our vanilla frosting or buttercream :)

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 18:22:12 +0000

In reply to Sara Blocker. Hi Sara! Unfortunately margarine will not work here :(

By: Sara Blocker

Sara Blocker — Sun, 26 Jul 2026 22:09:56 +0000

Love this icing but I wonder if I could use regular margarine instead of unsalted butter

By: Donna

Donna — Sun, 26 Jul 2026 20:45:33 +0000

My picky son has a birthday coming up. I found your other post on making the perfect cake which led me here to the cream cheese frosting. We decided to do a test run today to make sure he likes it. HE LOVES THE TASTE! That’s a win in my book. I made it exactly to recipe, but it seems a little thin to pipe. It is hot and humid here today (even in the AC) so I just popped it in the fridge to let it set a little before I do a piping test. Oh, and it was tasty spread on graham crackers for our taste test. Thanks again for the recipe and cake tips!

By: Brett

Brett — Sun, 26 Jul 2026 13:21:10 +0000

I am not a baker at all, but lately I’ve been making mug cakes from scratch (I found a good recipe for them) and I was using the icing that comes in the tubs in the baking aisle, but I realized that 1.) I don’t like the icing that much and 2.) they are all made with oil and artificial flavoring. So, I decided to make my own and I found this recipe by googling.

It’s so, so good and so much better than any store-bought icing I’ve ever had. I couldn’t believe how much better homemade icing is!

By the way, I used my Braun food processor with the standard blad0 to make this, and it seemed to work great. Although maybe if you’re using this icing to decorate, the texture might be off. But for me and my mug cakes, it was fine!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 24 Jul 2026 19:00:33 +0000

In reply to Katie. Hi Katie! Either will work. If you add it the day before, we'd recommend refrigerating the cupcakes.

By: Katie

Katie — Fri, 24 Jul 2026 18:49:17 +0000

If I am making it the day before, should I wait to put it on the cupcakes or put it on the evening before? Thanks!

By: Hannah

Hannah — Thu, 23 Jul 2026 09:05:17 +0000

can i leave the cream cheese out and make a vanilla buttercream instead? Thanks your recipes are sooooo good!

By: Sam Merritt

Sam Merritt — Tue, 21 Jul 2026 01:59:52 +0000

In reply to Awen. Hi Awen! You can certainly frost the cake the night before and store it in the refrigerator. This will make enough frosting to do the outside of both layers and the middle of the two cakes. :) You shouldn't have any issues with your cakes sliding off of each other. :)

By: Awen

Awen — Mon, 20 Jul 2026 11:41:12 +0000

hi! I’m making a layer cake for a birthday, and I was wondering if I can frost my cake completely the day before, or will it move during the night in the fridge ? I don’t really need to make swirls, just need to frost the cake.
also is the recipie good for the inside of the layer as well (it’s only a 2 layers)? or will it just crumble under the weight of the cake?

thanks!

By: Sam Merritt

Sam Merritt — Fri, 17 Jul 2026 01:27:07 +0000

In reply to Noemi H.. Thank you so much for trusting my recipes, Noemi! I think adding an extra half a brick of cream cheese will work just fine. :)

By: Noemi H.

Noemi H. — Thu, 16 Jul 2026 17:27:46 +0000

Hi Sam, I really enjoy your recipes. My family really likes the cream cheese flavor, do you think it would still work if I added another 1/2 brick or so to this recipe keeping everything else the same? I need a recipe that pipes well. I appreciate your input.

Thank you,

By: Sam Merritt

Sam Merritt — Mon, 06 Jul 2026 19:53:57 +0000

In reply to Wendy Krueger. Hi Wendy! Humidity can cause an issue. Did you make any substitutions? Did you use the full amount of sugar? Did you use brick style cream cheese?

By: mallory

mallory — Sat, 04 Jul 2026 02:09:47 +0000

in my opinion, it’s too sweet. 2 cups of sugar was good to me. other than that, great!!

By: Wendy Krueger

Wendy Krueger — Fri, 03 Jul 2026 00:54:56 +0000

This came out soupy. I tried it 3 times and I don’t understand why. Is humidity an issue?

By: Sam Merritt

Sam Merritt — Thu, 02 Jul 2026 16:30:39 +0000

In reply to Marcey. Hi Marcey! I do recommend refrigeration of this frosting. :) I love she is getting into baking so early! I bet that cake turns out beautiful! :)

By: Marcey

Marcey — Thu, 02 Jul 2026 14:51:43 +0000

My 14 year old is wanting to get into the kitchen on her own now (with her Mama’s help). I love to bake, but I am awful at icing cakes. Always make my own frosting, but lately I feel like they seem to separate on the cake. My carrot cake cream cheese recipe I love, but saw yours and wondered … will I need to refrigerate the cake when iced? She is wanting to make a red, white and blue layered cake for our July 4th party. Thank you so much for your help, and sharing your recipe! – Marcey

By: -

Thu, 02 Jul 2026 14:13:21 +0000

Great recipe!

By: Mare

Mare — Wed, 01 Jul 2026 05:10:46 +0000

In reply to Kayla Drake.

I love a sweet cream cheese icing. I appreciate that we are all different in choosing a flavor of icing. I like mine sweet, others may not. This is a wonderful yummy recipe.

By: Melissa W.

Melissa W. — Mon, 22 Jun 2026 02:22:08 +0000

In reply to Sam Merritt. I add lemon juice instead of the vanilla and no salt. I also don't add as much powdered sugar, usually. I just keep adding a little sugar at a time until it becomes the consistency and taste we like. sometimes we like it sweeter and sometimes we don't.

By: Sam Merritt

Sam Merritt — Sat, 20 Jun 2026 02:17:36 +0000

In reply to Fran. Hi Fran! I haven't tried it, but it will likely be very soft. I'm not sure I would recommend it.