Ah, red velvet cake — tender, slightly cocoa-flavored layers finished with a smooth blanket of cream cheese buttercream. Whether you’re new to baking or comfortable in the kitchen, you can make an impressive cream cheese frosting for red velvet with a few simple ingredients and straightforward steps.
Below is a reliable cream cheese buttercream recipe that pairs beautifully with boxed or homemade red velvet layers. I tested this frosting on a cake I made for my daughter’s birthday and was pleased with how well it held up, even after being refrigerated and briefly frozen.
Best Red Velvet Cake Frosting
I used a boxed cake mix for convenience — sometimes that’s easier when you don’t want to hunt down specialty ingredients. Even with a boxed cake, using a homemade cream cheese buttercream made the dessert taste fresh and homemade. Store-bought canned frostings can’t compare to the flavor and texture of real cream cheese frosting.
This frosting whipped up smooth with a thick, pipeable consistency that held up well when I wrapped the frosted cake in plastic before freezing. If you prefer a looser frosting for spreading, see the pro tips below about adjusting consistency.
How to Make Homemade Cream Cheese Buttercream Frosting
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 4 ½ cups sifted powdered sugar
Directions
- Cream the softened butter, cream cheese and vanilla together in the bowl of a stand mixer or with a handheld mixer until the mixture is smooth and lump-free.
- Add the sifted powdered sugar one cup at a time, mixing after each addition so the sugar fully incorporates.
- After all the sugar is added, whip the frosting on medium speed for about 2 minutes until light and fluffy.
- If the frosting is too thick for your needs, add 1 tablespoon of milk at a time until you reach the desired consistency.
Pro Recipe Tips
- This recipe intentionally omits milk because the thick consistency works well for piping and sturdy layer cakes. If you prefer a creamier, spreadable frosting, stir in 1–2 tablespoons of milk (add one tablespoon at a time so you don’t over-thin the frosting).
- Make sure butter and cream cheese are at the same temperature before mixing to avoid lumps. Soft but still cool is ideal.
- Sift the powdered sugar to prevent graininess and to ensure a smooth texture.
- If you plan to refrigerate or freeze a frosted cake, chill it first for the frosting to set. Wrap the cake securely in plastic to avoid freezer burn; allow it to thaw in the refrigerator before serving.
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Red Velvet Cake and Cream Cheese Frosting
Ingredients
- 2 sticks unsalted butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 4 ½ cups sifted powdered sugar
- Optional: 2 baked 8-inch red velvet cake layers
Instructions
- Cream the butter, cream cheese and vanilla together in the bowl of a stand mixer or with a handheld mixer until smooth and lump-free.
- Add the sifted powdered sugar one cup at a time, mixing after each addition until fully incorporated.
- Once all the sugar is added, whip the frosting on medium speed for about 2 minutes until light and fluffy.
- If needed, thin the frosting with 1 tablespoon of milk at a time until you reach your preferred consistency.
Recipe Expert Tips
- The recipe omits milk by design to keep the frosting thick and stable. Add milk 1 tablespoon at a time only if you want a softer, spreadable frosting.
- For a silky smooth finish, ensure both butter and cream cheese are softened to the same temperature and sift the powdered sugar.
- Chill frosted cakes before freezing or transporting so the frosting sets and maintains its shape.