A four ingredient Thermomix Cream Cheese Frosting recipe that's perfect for icing cakes, cupcakes, loaves, muffins and more!
When it comes to baking your favourite cakes and cupcakes, there's no doubt that cream cheese frosting is the ultimate match made in heaven!
Whether it's smothered over a classic butter cake or strawberry and banana loaf, piped onto your favourite lemon cupcakes or spread over a lemon and poppyseed cake, there's no denying that when it comes to icing cakes and cupcakes, cream cheese frosting is always the winner!
Recipes Using Cream Cheese Frosting
While we all secretly love eating cream cheese frosting straight from the Thermomix bowl, it's also super delicious on top of your favourite recipes!
- Banana Cake - the classic combination of moist, dense banana cake topped with sweet cream cheese frosting just cant be beat!
- Hummingbird Cake - fresh, light an zesty! This delicious cake is perfect for afternoon tea.
- Banana Bread - Smother a layer of Thermomix cream cheese frosting over your favourite banana bread for a decadent treat.
- Lemon Loaf - our simple lemon loaf tastes even better when frosted!
- Lemon & Blueberry Cake - a classy cake that becomes a showstopper once the cream cheese frosting is added.
- Blueberry Muffins - spread cream cheese frosting over your blueberry muffins for a sweet treat.
What You Need
All you need is just a few basic ingredients:
- cream cheese - choose a block of full fat cream cheese (not light, skim or spreadable).
- butter - either salted or unsalted is fine.
- icing sugar - choose pure icing sugar for a firmer frosting or icing sugar mixture for a softer frosting.
- vanilla extract -
- pinch of salt - optional
Step By Step Instructions
It could not possibly be easier to make cream cheese frosting in your Thermomix!
Step 1 - Sift The Icing Sugar
Place the icing sugar into the Thermomix bowl. Remove any lumps by pressing Turbo for 5-10 seconds. Scrape down the sides of the bowl.
Step 2 - Add The Remaining Ingredients
Add the butter, cream cheese and vanilla extract. Mix on Speed 5 for 15 seconds.
Step 1 - Scrape And Mix Again
Scrape down the sides of the bowl and mix again for a further 15 seconds.
Expert Tips
For a smooth result, ensure that your cream cheese and butter are at room temperature before using.
Choose pure icing sugar for a firmer frosting or icing sugar mixture for a softer frosting.
If your frosting is too runny, add extra icing sugar and mix again. If the frosting is too thick, add a tiny splash of milk and mix again.
Keep the frosting stored in the fridge and consume within 3 days.
For a lemony twist, add the grated zest and juice from 1 lemon (optional) and omit the vanilla extract.
Adding a pinch of salt to your frosting will counterbalance the sweetness of the icing sugar.
Related Recipes
When it comes to baking, there's a few essential frosting recipes you need!
Here's our most popular frosting, icing and buttercream recipes:
Classic Buttercream - this is our absolute go-to recipe for birthday cakes!
Chocolate Buttercream - love the classic version but have a craving for chocolate? This is the answer!
Peanut Butter Frosting - this simple frosting is delicious smothered over chocolate cupcakes and mud cakes.
White Chocolate Buttercream - a sweet and creamy buttercream that everyone loves!
Thermomix Cream Cheese Frosting
Equipment
- Thermomix
Ingredients
- 360 g icing sugar
- 250 g cream cheese room temperature
- 115 g butter room temperature
- 2 teaspoon vanilla extract
- pinch of salt optional
Instructions
- Weigh the icing sugar into the Thermomix bowl. Sift by pressing Turbo for 5-10 seconds.
- Add all of the remaining ingredients to a clean Thermomix bowl and mix for 15 seconds, Speed 5 or until smooth.
- Scrape down the sides and mix for a further 15 seconds on Speed 5.
Notes
- cream cheese - choose a block of full fat cream cheese (not light, skim or spreadable).
- butter - either salted or unsalted is fine.
- icing sugar - choose pure icing sugar for a firmer frosting or icing sugar mixture for a softer frosting.
- For a smooth result, ensure that your cream cheese and butter are at room temperature before using.
- If your frosting is too runny, add extra icing sugar and mix again. If the frosting is too thick, add a tiny splash of milk and mix again.
- Keep the frosting stored in the fridge and consume within 3 days.
- For a lemony twist, add the grated zest and juice from 1 lemon (optional) and omit the vanilla extract. You may find that you need to add extra sugar when using lemon juice as it makes the frosting softer.
- Adding a pinch of salt to your frosting will counterbalance the sweetness of the icing sugar.
Nadine says
Perfect consistency and lovely flavour, thank you so much.
Renae says
Such a yummy icing 🤤
Will definitely be making this again (and again)!
Paige says
Hi i was wondering did you need to use vanilla essence or will that completely change the whole recipe
Thanks
Lauren Matheson says
Hi Paige, you can certainly leave the vanilla out if you prefer 🙂
Sam says
Can this be used for piping decorative icing like normal buttercream?
Lauren Matheson says
Yes it can 🙂
Melissa says
This is my go to recipe for cream cheese frosting. Just perfect!
Lucy says
Thank you so much! xx
KAREN DEBENHAM says
This is the best cream cheese frosting recipe I have tried. I substituted lemon juice for the vanilla extract. Also I have successfully frozen cream cheese frosting in the past.
Scarlett says
Is there any way to make this without butter? 🙂
Lauren Matheson says
Hi, I haven't tried to make this without butter before, but I don't see why you couldn't 🙂
Helen says
I am trying to find a marscapone butter cream recipe, can i use this recipe and just swap with marscapone ?
Lucy Mathieson says
That should be fine 🙂
Sam says
Can I add strawberrys to this to colour it please?
Lauren says
You sure can! You may need a little extra icing sugar though in case it's too runny,
Kathy says
Oh, totally yum! It made more than I need, I wonder if it would freeze?! Otherwise, I'll have to eat it with a spoon!
Lauren says
Hmm, I h aren't tried freezing it myself, I don't see why it wouldn't freeze though as long as you stored it in a covered container.
KAREN DEBENHAM says
I have frozen it in the past and it worked out well.