Vanilla Cream Cheese Frosting

Are you looking for a pipe-able cream cheese frosting? This recipe uses real butter for amazing flavor and meringue powder for stability.

I’m not a fan of crisco or any other shortening in my frosting. I understand that shortening is a good stabilizer for piping with. Since I love the superior flavor of butter and cream cheese together, I experimented with this recipe for a mother’s day cake I made that uses meringue powder as the stabilizer and crusts very well. The resulting flavor of real butter and cream cheese was amazing and the meringue powder made it so versatile to pipe with.

Vanilla Cream cheese Frosting


  • 8 Tbs of butter (1/2 stick), room temperature
  • 4 ounces of cream cheese (1/2 block), room temperature
  • 5 cups confectioner’s sugar, sifted
  • 2 tsp vanilla
  • 3 tbs of meringue powder
  • 4 tbs milk (more if too thick)


  1. Blend butter and cream cheese together until light and fluffy.
  2. Add 1/2 of confectioner’s sugar a half cup at a time.
  3. Add vanilla, then add remaining sugar.
  4. Add meringue powder and milk and blend well, add more milk if frosting is too thick.

Comments (7)


That sounds like a great recipe. You can pipe with it, but can you make roses with it? I need a cream cheese frosting that I can make decorations with. Mine seemed stiff enough until I added color, then no amount of powdered sugar is making it the right consistency.


This was my first time making cream cheese frosting. Your recipe instructions were simple to understand. My frosting turned out amazing and tasted fantastic! I put it on red velvet cake. My hubby specifically asked for this cake. He was astounded with the flavor. This recipe is a 'keeper'. Thanks for sharing it!


THANK YOU for this recipe!! I made it with your ratios- but quadrupled the recipe- and it was great! (to chellebell70- it is 4 tbs not 8 tbs- it works just as it is written- I just doubled each and made it 1 stick of butter, 1 pkg of cream cheese, and 10 cups of powdered sugar, etc.).

I have been trying to find a cream cheese frosting that will hold up and not wilt- this did the trick perfectly- and the meringue powder added a very nice texture that was great for piping. Plus it didn't dilute the cream cheese flavor and it wasn't overly sweet (despite the massive quantities of powdered sugar :) ).


Please clarify the amount of butter in the recipe.  You call for 8 Tbs, but that is a whole stick.  Do you really mean 4 Tbs, for the 1/2 stick you mention?  Thank you.


can't wait to try this recipe! will the frosting hold up on the sides of a cake that is out a room temp for several hours? thank you!