Perfect for carrot cake and red velvet, our cream cheese icing is light and fluffy with a hint of vanilla.

This recipe makes enough to pipe onto 12 cupcakes, cover a 1 layer 20cm cake, or ice the top of a 20cm x 30cm sheet cake

TIP: avoid over mixing, as the cream cheese will get too soft and lose its shape and firmness. Start with room temperature cream cheese and mix until just combined and smooth.

10 min
12 cupcakes


  1. 200g cream cheese

  2. 2 tsp Queen Vanilla Bean Paste

  3. 75g unsalted butter, softened

  4. 3 cups (450g) icing sugar


  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth.

  2. Step 2

    Add Vanilla Bean Paste and butter and mix until just incorporated.

  3. Step 3

    Add icing sugar and mix on low until combined – do not over mix.

For a 20cm 1 layer cake or medium loaf:
125g cream cheese
1 tsp Queen Vanilla Bean Paste
50g unsalted butter, softened
2 cups (300g) icing sugar, sifted


For filling and icing the side of a 20cm 2 x layer cake, filling a 20cm 3 x layer cake or generous piping onto 12 cupcakes:
250g cream cheese
3 tsp Queen Vanilla Bean Paste
100g unsalted butter, softened
4 cups (600g) icing sugar


For filling and icing the sides of a 20cm 3 x layer cake:
400g cream cheese
4 tsp Queen Vanilla Bean Paste
150g unsalted butter, softened
6 cups (900g) icing sugar

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