Cream Cheese Frosting

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Ingredients
Instructions
Nutrition

This super easy Cream Cheese Frosting recipe is a family favorite. My boys love it so much that they use it as a dip for strawberries. I thought that was rather inventive of them, and far better than eating it straight up!

I love this lightly sweetened frosting because it’s not as sweet as other cream cheese frosting recipes, and with just 4 ingredients, it’s so easy to make.

Ingredients
Serves:
2cups
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Instructions
  1. Whip heavy cream until stiff
  2. In a separate bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
  3. With a rubber spatula, gently fold whip cream into cream cheese mixture

I’ve made this easy cream cheese frosting recipe many times. For the sweetener I’ve tested maple syrup, agave, and honey. The recipe is incredible with maple syrup, and worked very well with agave too. If you would like to make it with honey, the recipe will work in terms of consistency. However, we think the flavor of the honey overpowers the entire recipe and is simply too strong. When you make this easy frosting recipe, leave a comment to let us know which sweetener you used!

Here are some of my easy gluten-free dessert recipes that are just begging to be topped with this delicious Cream Cheese Frosting:

Nutrition
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Comments

65 responses to “Cream Cheese Frosting”

    • Josephine, thanks for letting me know this is the best cream cheese frosting ever. It’s my younger son’s all-time favorite :-)

    • Tina, thanks so much for your comment! This happens when dairy-free cream cheese is used rather than the cream cheese called for in the recipe :-)

  1. For the cream cheese frosting recipe, it is unusual to see the cream cheese amount shown in terms of a cup measurement instead of ounces. Can you advise how much to buy in terms of ounces? Is an 8oz block the same? Or, do I need to softened a block (or more) and then fill a measuring cup to specifically get the 1 cup called for in the recipe?

  2. Hi Elana, I made your Carrot cake and loved it! One problem I did have was with the creme cheese frosting oozing out of the sides of cake. What is the secret to frost it so it doesn’t ooze out since it is a denser cake than the usual sponge cake? When I was frosting it, the cream looked pretty stiff but over some time it started oozing out of the sides. My heavy cream was a good stiff consistency before I folded it into the creme cheese blend. I am thinking maybe it was because of the Maple Syrup? Perhaps there was too much liquid in the frosting since the usual recipe calls for powdered sugar instead?

    I did prefer the flavor of the cake on the 1st day better than the next day. Thanks for such a great recipe!

    • Inna, thanks so much for your wonderful comment! I haven’t ever had the frosting ooze out of the cake. Probably because I store the cake in the fridge and it hardens and stays in place. Thanks for letting me know this is such a great recipe :-)

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