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.
Cream Cheese Frosting
Ingredients
- ¾ cup heavy cream
- 1 cup cream cheese
- ¼ cup maple syrup or agave nectar
- 1 tablespoon vanilla extract
Instructions
- Whip heavy cream until stiff
- In a separate bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
- With a rubber spatula, gently fold whip cream into cream cheese mixture
Equipment
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:
Kate says
We used honey instead of agave, and it seemed to be a fine alternative. You become used to the coyingly sweet flavor of the canned frostings you buy at the store, & this one tasted almost un-sweet. As we worked and played with it for frosting Christmas cookies, the flavor grew on us and it was actually nice having a frosted cookie that didn’t make you want to gag from the sugary sweetness after biting into it!
jess says
I have to agree with you. We do get use to all that sugar that is in the canned frosting.
Bernadette says
I want to make this frosting to frost a double-layer cake. Do you think just doubling the recipe will be enough?
Rachia says
Bernadette:
I too am making a double layer carrot cake tonight. Did you end up doubling the cream cheese frosting recipe?
lisa gloria says
Well, there’s no heavy cream in the house, so I made it with half and half and that was a total bust. My fault – I should have added the whipped half and half slower to pay attention to what was happening. Tried again, with a couple tablespoons of half and half instead and it it tastes great, though I wonder if the agave is enough liquid as it is.
Glenda Storm says
Thanks for a FANTASTIC frosting recipe! It holds up really well and tastes delicious!!
Grace says
Has anyone tried any of these recipes with agave necter but instead used splenda? I’m wondering if I use the same amount.
I am insulin resistant and it was recomended to me that I do the South Beach Diet so for now I am not eating any kind of sugar. Before the diet I used agave and will use it again on phase 3 of my diet. Im miss sweets so much but don’t have the budget to mess up too much on recipes.
any input would be greatly appreciated. thanks
Aimee says
Grace, you *might* still be ok with agave. I am diabetic and it doesn’t raise my blood sugar; however, it does for my diabetic mother-in-law. I guess you just have to try to see how it affects you!
I’m super excited to make this. I have your carrot cake recipe in the oven right now for a “test run” for my daughter’s first birthday next month. Ill report back!
Dawn Lee says
Elana, Thank you so much for your site. I just have the most basic question. Which brand of cream cheese is safe for me to use? Thank you so much for your time! Dawn
Stacie says
Hi, I tried this recipe for frosting for my little girl’s 3rd birthday. We absolutely loved it!! It is now my favorite icing recipe. I plan to make it again for my husband’s birthday this weekend. Thank you!
Jenn says
I made this tonight to put on Elana’s Carrot Cake made into cupcakes (which were fabulous!) and it turned out great! I’d suggest beating some of the honey into the cream to make sure it’s stabalized if you’re thinking about keeping it around, but it all blended well and was very tasty. It was a great cream cheese taste with the smoothness of the cream, a keeper to be sure! We actually divided this into thirds and tinted it so the kids could have colored frosting:) Thanks for much for the recipe!
Jenn says
UPDATE:
Beating honey into the cream didn’t seem to make a shelf life difference, so disregard that bit (though I did use honey instead of Avage and it worked fine). I did a test run (and ate it with a spoon, I LOVE this frosting) and waited to see how long it would last before seperating. At about 3 days it started to weep slightly. I made Elana’s carrot cake for a birthday cake, and made this the morning of to give it time to set in the fridge. The frosting held well overnight on the counter, as we had it for breakfast the next day! Maybe shouldn’t have, but we did, and it was fine.
colleen says
Hi Elana,
You have so many great recipes.
I’m going to make your cream cheese frosting for my son’s first birthday “banana bread” cake on Saturday. I wanted to make the frosting ahead of time, but I don’t want it to go bad, knowing there will be leftovers for a few days too eat too. How far in advance would you recommend making the frosting? on Friday? or Thurs? Wed? Thanks so much for your wonderful recipe and for your help too!
Colleen
Bethany says
Hi Elana,
I want to make a carrot cake with this frosting. Should I frost the cake and then leave it in the fridge for several hours to make it really set? Or should I ice it last minute? What do you recommend for this concoction. :)
I love your site! It’s so refreshing to see other people out there using healthier ingredients.