How to Make Frosting

Co-authored by Quynh La and Jessica Gibson

Last Updated: February 2, 2024 Approved

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Take your desserts to the next level by mixing up your own frosting. For a classic, sweet frosting, beat together softened butter with powdered sugar. If you'd like to cut some of the sweetness with a richer flavor, add cream cheese before you beat it. To make a light frosting that doesn't contain butter, whip heavy cream with powdered sugar. You can customize any of these frostings by adding cocoa powder or trying unique flavor extracts.

Ingredients

Quick Cream Cheese Frosting

1/2 cup (224 g) of cream cheese, softened
1/2 cup (115 g) of unsalted butter, softened
3 cups (360 g) of powdered sugar
1 teaspoon (4.9 ml) of vanilla extract
1/8 teaspoon (1 g) of salt
1/2 cup (50 g) of unsweetened cocoa powder, for chocolate variation
1 tablespoon (15 ml) of heavy cream or milk, for chocolate variation

Makes 3 cups (675 g) of frosting

Simple Buttercream

1 1/2 cups (340 g) of unsalted butter, softened
2 3/4 cups (340 g) of powdered sugar
2 teaspoons (9.9 ml) of vanilla extract
3/4 teaspoon (3 g) of kosher salt
6 tablespoons (85 g) of heavy cream
3/4 cup (75 g) of unsweetened cocoa powder, for chocolate variation

Makes 4 1/2 cups (1.01 kg) of frosting

Whipped Cream Frosting

1 cup (240 ml) of cold heavy whipping cream
¹⁄₂ teaspoon (2.5 ml) of vanilla extract
1 to 4 tablespoons (12 to 48 g) of granulated white sugar
2 tablespoons (14 g) of cocoa powder, for chocolate variation

Makes 2 cups (400 g) of frosting

Method 1

Method 1 of 3:

Quick Cream Cheese Frosting

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1
Put softened cream cheese and butter into a mixing bowl. Use a large mixing bowl or the bowl of a stand mixer and place 1/2 cup (224 g) of softened cream cheese along with 1/2 cup (115 g) of softened unsalted butter into it.^{[1]
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- It's important to use softened ingredients or your frosting will have lumps that are hard to beat out.
2
Beat or whisk the butter and cream cheese on high speed for 3 minutes. You can use a paddle or whisk attachment to beat the ingredients together. Keep mixing until they are completely combined and they become smooth and creamy.^{[2]
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- If you don't have a mixer, you can use a wooden spoon to make the frosting.
- You may want to stop and scrape down the sides of the bowl occasionally.
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3
Mix in powdered sugar, vanilla, and salt on low speed. Turn the mixer down and slowly add 3 cups (360 g) of powdered sugar, 1 teaspoon (4.9 ml) of vanilla extract, and 1/8 teaspoon (1 g) of salt. Beat the ingredients until the powdered sugar is incorporated. This should take about 30 seconds.^{[3]
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- If you forget to turn the mixer down, the powdered sugar will fly out of the bowl.
- Play around with other cream cheese frosting flavors. You could stir 1/2 teaspoon (1 g) of pumpkin pie spice into it, for instance.
Chocolate Variation: To make a rich frosting, add 1/2 cup (50 g) of unsweetened cocoa powder along with 1 tablespoon (15 ml) of heavy cream or milk. Then, continue making the cream cheese frosting.
4
Turn the mixer to high and beat the frosting for 2 minutes. Keep mixing until the frosting thickens up and becomes completely smooth. Remember to stop and scrape down the sides of the bowl a few times.^{[4]
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- If you'd like thicker frosting that you can pipe, you may want to beat in more powdered sugar. Try mixing in 1/4 cup (30 g) to see if it's thick enough.
5
Spread the cream cheese frosting on cake, cupcakes, or quick breads. You can use the frosting immediately or cover the bowl and refrigerate it for up to 5 days. Keep in mind that if you cover a dessert with cream cheese frosting, you should refrigerate the leftovers since the cream cheese could spoil at room temperature.^{[5]
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- For long term storage, freeze the cream cheese frosting for up to 3 months in an airtight container. To thaw it, put the container in the refrigerator for at least 1 day and then whip it again before using it.

Method 2

Method 2 of 3:

Simple Buttercream

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1
Put 1 1/2 cups (340 g) of butter into a bowl and sift the powdered sugar over it. Place the softened butter into a mixing bowl or the bowl of a stand mixer. Then, set a fine-mesh strainer over it and put 2 3/4 cups (340 g) of powdered sugar into it. Gently shake the strainer to sift the powdered sugar onto the butter.^{[6]
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- It's important to soften the butter before you make the frosting. If the butter is cold, it will make the frosting lumpy. When the buttercream is like this, it can be very hard to put it on a cake.
Chocolate Variation: Cut the powdered sugar down to 2 1/2 cups (312 g) of powdered sugar and add 3/4 cup (75 g) of unsweetened cocoa powder. You may need to add an extra 1 to 2 tablespoons (15 to 30 ml) of cream when you're beating the frosting.
2
Beat the butter and powdered sugar on low for 30 seconds. Use a beater or paddle attachment to mix the butter and sugar together. Keep mixing until the powdered sugar is incorporated.^{[7]
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- If you don't have a hand or stand mixer, you can use a wooden spoon to mix the frosting.
3
Mix in 2 teaspoons (9.9 ml) of vanilla extract and 3/4 teaspoon (3 g) of salt. Keep the mixer on low and beat the frosting until the vanilla and salt are incorporated. This should take around 10 seconds.^{[8]
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- You can substitute your favorite flavorings for the vanilla extract. For example, try coffee, banana, or lemon extract instead.
4
Beat the frosting on medium speed for 5 to 6 minutes. Continue to beat the frosting until it becomes light and fluffy. You'll need to stop every few minutes and scrape down the sides of the bowl.^{[9]
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- If you don't beat the frosting long enough, it will be thick, heavy, and harder to spread on your cake or cupcakes.
5
Mix in 6 tablespoons (85 g) of heavy cream on low speed. Slowly pour in the cream while you beat the frosting on low. The frosting will loosen up and become airy once the cream is combined.^{[10]
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- You can taste the frosting at this point and add more salt or vanilla extract if you like.
6
Spread the simple buttercream on cupcakes, cake, or cookies. The buttercream should be soft and spreadable which makes it easy to use on most baked goods. If you need to make the frosting thicker, beat in about 1/4 cup (30 g) of powdered sugar to get a firmer consistency.^{[11]
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- Store leftover buttercream frosting in an airtight container in the refrigerator for up to 5 days.
- If you frost a cake with buttercream, you can store it at room temperature unless the cake is filled with a layer of fruit or custard filling.

Method 3

Method 3 of 3:

Whipped Cream Frosting

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1
Chill a mixing bowl and whisk in the freezer for at least 15 minutes. Place a mixing bowl or the bowl for a stand mixer in the freezer. You should also place the beaters for your mixer into the bowl so they get very cold.^{[12]
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- Using a cold bowl and beaters will help the cream whip faster and give your frosting more volume.
2
Remove the bowl and pour the cream, vanilla, and sugar into it. Once you're ready to make the frosting, take the chilled mixing bowl and beaters out of the freezer. Pour 1 cup (240 ml) of cold heavy whipping cream into the bowl along with ¹⁄₂ teaspoon (2.5 ml) of vanilla extract and 1 to 2 tablespoons (12 to 24 g) of granulated white sugar.^{[13]
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- Whipping cream is sometimes sold as heavy cream. Look for a cream that contains at least 35 to 40% fat and avoid using half-and-half or light cream because these don't have enough fat to whip.
Chocolate Variation: Stir a little of the cream into 2 tablespoons (14 g) of cocoa powder until it makes a paste. Add an extra 1 to 2 tablespoons (12 to 24 g) of granulated sugar to the bowl and put the paste with the rest of the cream into it. Then, continue making the whipped cream frosting.
3
Whip the ingredients on high speed for up to 1 minute. Turn your mixer on to high so the cream combines with the sugar and vanilla. As you whip the mixture, the fat in the cream will make it thicken and form stiff peaks. Once the frosting is as thick as you like, turn off the mixer.^{[14]
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- If you accidentally whip the cream for too long, it will start to turn into butter. To fix this, whip a little heavy cream into it until it loosens.
4
Spoon the whipped cream frosting over pie, cake, or fresh fruit. You can easily spread the frosting over your dessert or dollop it into rounded spoonfuls. If you'd like to pipe the frosting, fill a pastry bag with the frosting and pipe it with your favorite pastry tip.
- If you're making the frosting in advance, cover the bowl tightly and refrigerate it for up to 8 hours. If it separates a little, whisk the frosting until it firms up.

Community Q&A

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Question

Do I have to add vanilla extract?

Qamar

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No, vanilla extract only adds flavor. You can consider adding a different extract such as almond or you can leave it out completely.

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What can I use in place of the confectioner's sugar? Can I use regular sugar without boiling the water?

Community Answer

If you have a blender, you can blend granulated sugar and cornstarch into a powder to make confectioner's sugar. Google recipes for homemade confectioner's sugar for exact measurements or ratios.

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What will happen if I overcook the icing? Will it still be edible?

Community Answer

Technically, it will still be edible, but it may not taste very good or spread very well. You may be able to use it as a sort of caramel, but if it is too scorched, it might be better to start over.

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Tips

To make colorful frosting, beat in a few drops of liquid food coloring until it's as vibrant as you like.

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You can stir flaked coconut, crushed peppermints, bits of cookies into the frosting for even more flavor.

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Swap out the vanilla extract for a different extract if you'd like to change the flavor of your frosting. For example, try almond, coffee, coconut, lemon, or peppermint extract.

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