Red Velvet Cupcakes with Piped Cream Cheese Frosting

Red Velvet Cupcakes with Piped Cream Cheese Frosting from #recipe

When it comes to red velvet cupcakes with cream cheese frosting, three things are certain:

  1. The only reason anyone eats red velvet cupcakes is for the cream cheese frosting.
  2. Cream cheese frosting can, in and of itself, be a meal. (See Exhibit A.)
  3. Tiny slathers of frosting are out. Luscious swirls are in.

Number 3 is perhaps of the most importance, as I’ve recently been on a mission to discover a cream cheese frosting with enough body to hold its piped shape way longer than it takes to polish off a dozen or two of these red velvet beauties. Today, I’m happy to report that my mission went from impossible to accomplished. So what’s the secret?

Red Velvet Cupcakes with Piped Cream Cheese Frosting from #recipe

Kick the butter to the curb and stock up on heavy cream.

After much research and several test batches, I came across Joy of Cooking‘s tutorial for a cream cheese frosting that can be easily piped into swirls, flowers, stars and more. I gave the recipe a spin, adjusted a few elements and voilà! A sturdy, yet fluffy cream cheese frosting that pipes like a dream.

Red Velvet Cupcakes with Piped Cream Cheese Frosting from #recipe

To pipe the frosting above, I used an Ateco #828 star-shaped pastry tip. And despite all of the fawning over the frosting, I’d be remiss not to draw your attention to the extra-moist red velvet cupcake that sits below the swirl. Read on for my tips on how to achieve this rich red velvet color without using an entire bottle of food coloring or a whole bag of beets.

Red Velvet Cupcakes with Piped Cream Cheese Frosting from #recipe

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Red Velvet Cupcakes with Piped Cream Cheese Frosting

Yield: About 2 dozen cupcakes

Prep Time: 20 min

Cook Time: 20 min


For the cupcakes:
1 1/4 cups vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon white vinegar
2 teaspoons vanilla extract
Red food coloring (See Kelly's Notes)
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoon unsweetened cocoa powder

For the frosting:
2 (8-oz.) packages cream cheese, at room temperature
1 cup powdered sugar
2 1/2 teaspoons vanilla extract
1 1/3 cups cold heavy whipping cream (See Kelly's Notes)


Make the cupcakes:
Preheat the oven to 350ºF. Line a cupcake pan with liners.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, buttermilk, eggs, white vinegar, vanilla extract and enough red food coloring until the mixture is well combined and reaches your desired color.

In a separate medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.

Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter.

Fill each cupcake liner about 3/4 full with batter and bake for 18 to 20 minutes until a toothpick inserted comes out clean. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.

Make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Sift the powdered sugar into the bowl, beating to combine, then add the vanilla extract.

Remove the paddle attachment and attach the whisk attachment. Scrape down any cream cheese from the sides of the bowl, and then with the whisk beating at medium-high speed, stream in the cold heavy cream until the frosting is thick enough to pipe. Please watch this video from Joy of Baking, which features the frosting recipe and addresses potential issues to prevent the frosting from being too thin.

Transfer the frosting to a piping bag fitted with your desired pastry tip. Pipe the frosting onto the cooled cupcakes and serve immediately.

Kelly's Notes:
To get the deep, dark red color in the photos, I use a gel-based food coloring. Regular water-based food colorings are less concentrated and thus require more to achieve the same rich color. If you are using the water-based food coloring in this recipe, you'll need about 3 tablespoons to achieve a good color. If you're using the gel-based food coloring, start with 4 to 5 drops and add more as needed.

This frosting recipe makes enough to pipe tall, thick swirls onto the cupcakes. If you'd rather slather the cupcakes using less frosting, divide the frosting recipe in half.

You must use a brand of heavy cream that whips easily into stiff peaks. If you're uncertain your heavy cream whips easily, whip the heavy cream separate from the cream cheese (until it reaches stiff peaks) and then fold it into the cream cheese. View the video of this frosting recipe being made on Joy of Baking.

Cupcake recipe adapted from Kiss My Bundt. Frosting recipe adapted from Joy of Baking.

Disclosure: There are Amazon affiliate links in this post.


  1. Carmen fischer says

    So adorable and they look delicious! Love the cupcake liner and how the cake doesn’t show through, is it foil on the inside? Do you have a good source for good quality lines?
    Thanks or sharing your tips, will be making these for Valentines day! :)

  2. says

    I made a strawberries and cream cake a few weeks ago with a similar cream cheese frosting and I was in love, so delicious. I have been yearning to make something with that frosting again and this might just be it! These cupcakes are stunning, the frosting swirls couldn’t be more perfect!!

  3. Noma says

    Piped perfection, Kelly! These look delicious. Love the whipped cream ingredient in the
    frosting…who would have thought?

    • Kelly Senyei replied: — January 22nd, 2014 @ 10:46 pm

      Thanks so much, Noma! The heavy cream really does wonders and makes the tangy frosting so light and fluffy :)

  4. says

    Made a Red Velvet Cake for my Mum last year for mothers day or her birthday its one of her favourites
    So l’ll have to try this recipe for her her special day They look so nice love the icing

  5. justine says

    Hi, thanks for the recipt. My daughter always asks for red cake I’m gonna try this one tomm. By the way what is the exact amount of cream cheese needed for the frosting?

    • Kelly Senyei replied: — January 26th, 2014 @ 9:24 pm

      Thanks, Justin! It’s two, 8-ounce packages, so 16 ounces total. Enjoy!

  6. kiran says

    Loved the presentation, it helps beginners a great deal!
    Could you please tell me which brand of cream cheese and heavy cream to use? I tried couple of times with cream cheese spread but it didnt set well.

    • Kelly Senyei replied: — January 26th, 2014 @ 9:58 pm

      Thanks, Kiran! It’s just regular ol’ cream cheese (NOT the low fat version) and I just used basic heavy cream, but make sure it’s cold. You have to whip it long enough to the point where stiff peaks form. Hope that helps!

  7. Shauna says

    is it two 8oz. packages of cream cheese for the frosting or just 8oz of it??? thanks :D ;)

    • Kelly Senyei replied: — February 2nd, 2014 @ 12:08 pm

      Hi Shauna! It’s two 8-ounce packages. Enjoy!

  8. sana says

    This is the love!!!
    When you say powdered sugar, do you mean icing sugar? Or just regular sugar which is finely powered. Sorry I’m fairly new at this.

    • Kelly Senyei replied: — February 3rd, 2014 @ 3:56 pm

      Hi Sana! Powdered sugar is the same as confectioners sugar (a.k.a. icing sugar). Enjoy!

  9. cheryl says

    they look wonderful and I am a big butter/cream cheese icing user and would love to try your recipe, but here is my dilemma. I don’t have a stand mixer with a paddle attachment or whisk attachment :( boohoo. I do have a cheap stand mixer with beaters though!! Do you think it would still work? Thanks for all your insight!

  10. Kassidy says

    Does the frosting HAVE to be served immediately? I am wanting to make the frosting and cupcakes the night before and serve it the next day. Any suggestions?

    • Kelly Senyei replied: — February 12th, 2014 @ 10:50 am

      Hi Kassidy – You can make the cupcakes and frost them but store them in the fridge overnight. Or, make the frosting, store it in the fridge and then frost the cupcakes the next day. Hope that helps!

  11. Aly says

    By the comments it looks to me that you would store the cupcakes in the frig, correct?? I just don’t want spoiled cupcakes! Thanks!

    • Kelly Senyei replied: — February 12th, 2014 @ 3:19 pm

      Hi Aly – Yes, because of the cream cheese frosting, you should store them in the fridge. Enjoy!

  12. Andrea says

    Hi I was just wondering if I were to make the frosting the same day as the cupcakes should I keep them refrigerated or could I leave them on the counter. I usually don’t refrigerate my cakes, so would you recommend just frosting them the day they will be eaten

    • Kelly Senyei replied: — February 12th, 2014 @ 11:13 pm

      Either works! But to make sure the frosting doesn’t soften or melt at all, keep them in a cool, dry place, or just pop them in the fridge.

  13. Megan says

    Tried these for Valentine’s Day. The frosting was more liquidy than any other recipe I’ve ever tried, despite following directions and beat at high speed for several minutes. Pretty disappointed.

    • Kelly Senyei replied: — February 14th, 2014 @ 2:32 am

      Hi Megan – I’m sorry you didn’t like the recipe. I’ve made this frosting many times and it’s never been runny. It’s very thick and stiff. Did you definitely use heavy cream? And was it cold?

  14. Megan says

    Yes, I used heavy whipping cream and it was straight out of the fridge. I thought the “frosting” tasted too much like whipped cream and not enough like cream cheese as well.

    • Kelly Senyei replied: — February 14th, 2014 @ 10:31 am

      Hi Megan – I’m sorry you didn’t like the taste or texture of the frosting. I’ve made this recipe many times, as have countless others who’ve posted here, without any issues. I have a classic cream cheese frosting you’re welcome to try:

  15. says

    I also tried the icing recipe for cupcakes– after “beating with whisks” for 10 minutes, I conceded… A runny icing! I followed the recipe exactly, with cold whipping cream. I may put in fridge, but worry that I it does pipe, when I serve them for a party, the will begin to “melt”. Thoughts?

    • Kelly Senyei replied: — February 14th, 2014 @ 4:26 pm

      Hi Angie – You can put the frosting in the fridge and it’ll definitely firm up. Did you stream in the cold heavy cream and have the whisk attachment on your stand mixer?

  16. says

    Yes– not sure what went wrong? I switched the paddle to the whisk when I added the cold heavy whipping cream. Oh well! I always have some baking crisis when prepping for a party…

    • Kelly Senyei replied: — February 14th, 2014 @ 4:38 pm

      That’s so odd, Angie. Not sure what the issue could’ve been but you could try increasing the speed of the mixer so the heavy cream whips/thickens faster?

  17. Terri says

    I follow the recipe exactly as it’s written and the icing was very runny : (

    • Kelly Senyei replied: — February 15th, 2014 @ 11:57 am

      Hi Terri – Did you use cold heavy whipping cream and also the whisk attachment (at medium-high speed)?

  18. Susan says

    LOVED this recipe! The frosting is especially wonderful. I made it for my son and his friends for Valentine’s Day, and they had a blast sprinkling colored sugars, tiny silver balls, and other V-day sprinkles on top. Thanks for sharing that info about the cupcake liners, too. Mine bled through and looked terrible…

    • Kelly Senyei replied: — February 15th, 2014 @ 11:56 am

      Awesome! So glad you enjoyed the recipe, Susan!

  19. Terri says

    Hi Kelly!! I followed the instructions as written. Not sure what made it so runny but I will definitely try it at least once more : ) Thx for replying!

  20. Macy says

    I’ve debated posting this because I don’t want to seem unappreciative for all the hard work you do sharing your wonderful recipes with us, but the frosting didn’t work for me either. I followed the directions exactly and beat the frosting for 20 minutes before finally giving up. I piped it on the cupcakes anyway but it was liquidy and slid right off. I put them in the fridge overnight and they will be fine to serve but they didn’t hold their shape at all. I wonder if it will only work with a kitchen aid mixer?

    • Kelly Senyei replied: — February 18th, 2014 @ 3:49 pm

      Hi Macy – I’m sorry you didn’t enjoy the recipe. But you should whisk the frosting at medium-high speed for a max of 5 minutes. Was your machine at medium-high? If you whisk it too slowly, the frosting will be too thin, as the heavy cream won’t have a chance to thicken.

  21. Maricar says

    Hi there

    This recipe sounds amazing and planning to use to make cupcakes for my little niece birthday party. Just a quick question, will the icing last if we leave it outside? I’m just imagining that this will be staying in the table and not the fridge during the day.


    • Kelly Senyei replied: — February 20th, 2014 @ 10:10 am

      Hi Maricar – You can leave the cupcakes out for an hour or so, but if it’s warm out, I definitely wouldn’t recommend it. The piped shape will last, but I’d rather be overly cautious on having dairy sit out, especially if little tummies are going to be eating the cupcakes :)

  22. Christine Smith says

    Baked up a batch of these cupcakes and really looked forward to making the icing. Followed your directions to a tee. In spite of whipubg the mixture for over 12 minutes (in total) on my Kitchenaid, it just wouldn’t firm up. Tried all sorts of remedies, including adding for icing sugar and it’s still a runny messy. Even added some butter and cornstarch. Still runny. Totally unsuitable for piping. So, I’m afraid all my xpensive ingredients were wasted. And, my cupcakes are heading to the party naked.

    • Kelly Senyei replied: — February 22nd, 2014 @ 5:31 pm

      Hi Christine – I’m sorry you didn’t enjoy the frosting recipe. I’ve made this recipe many times and always been able to pipe it. Did you stream the cold heavy cream in very slowly?

  23. Ann says

    I live in mexico and cant find heavy whipping cream. Will regular whippimg cream work? Thanks

    • Kelly Senyei replied: — March 1st, 2014 @ 6:45 pm

      Hi Ann – I’ve never tried this recipe with anything but heavy whipping cream, so I can’t say for certainty if that would work.

  24. Jeri says

    I’m with the others, this is unbelievably runny… I need it for tomorrow morning, not sure what I am going to do.

    • Kelly Senyei replied: — March 5th, 2014 @ 7:46 am

      Hi Jeri – Did you have the stand mixer going at medium-high speed while you slowly whisked in the heavy creamy? I think this may be the issue some are experiencing. The heavy cream has to whip quickly in order to hold its shape.

  25. Maria G. says

    Hello –
    I, too, followed this recipe to a ‘T’ and got a runny frosting. :-(
    I have a kitchenaid Professional 550 Stand Mixer. I whipped the very cold heavy whipping cream with my mixer in speed 10. Slowly pouring it on the side of the bowl while the whip mix at high speed.

    Do you have any idea if I can still salvage my current icing or do I just throw them away.

    One thing I want to clarify, do you beat the heavy whipping cream and powdered sugar, in a separate bowl under ice until stiff and then cut and fold the creamed cream cheese?

    Really disappointed.

    • Kelly Senyei replied: — March 24th, 2014 @ 8:27 am

      Hi Maria – Thanks so much for your comment. Based on the split reviews on this recipe, I will be making it again this weekend and provide any updates.

  26. says

    Hi everyone,

    Based on the split reviews with some people saying the frosting worked great and others saying it was too runny, I am sharing a link below to Joy of Cooking, which shows the frosting recipe being made:

    It’s important to use heavy whipping cream, rather than regular or light whipping cream, as the fat is what helps thicken the frosting. Please note how slowly it’s also added to the bowl.

    I hope this helps clarify the technique on the frosting recipe!

  27. Cheryl says

    Hi:) can I use cake flour for this recipe?

    • Kelly Senyei replied: — March 27th, 2014 @ 6:58 pm

      Hi Cheryl – I’ve never tried this recipe with cake flour, so I can’t say for certain if that would work.

  28. Grace says

    Can I put food coloring in the cream cheese frosting to make it pink?
    or can I mix the cream cheese frosting & make a butter cream & mix the 2 together?
    thank you

    • Kelly Senyei replied: — March 27th, 2014 @ 6:57 pm

      Hi Grace! Yes, you can add food coloring to the cream cheese frosting to make it pink. Enjoy!

  29. ping roque says

    Dear Kelly,
    Thank you for sharing your recipe.
    It was a hit, my girls loved the whipped cream cheese, it’s so light and the yummiest version ever. And the cupcake recipe was amazing. Thank you.

    • Kelly Senyei replied: — March 29th, 2014 @ 7:13 pm

      Awesome! So glad you enjoyed the recipe!

  30. laura says

    I made these cupcakes and followed the recipe exactly and the cakes came out really oily, is this normal?

    • Kelly Senyei replied: — March 30th, 2014 @ 8:16 pm

      Hi Laura – No, the cupcake batter doesn’t result in an oily cake. It’s a very moist cupcake but it shouldn’t be oily. Did you follow the recipe exactly?

  31. Angela Ott says

    These actually turned out really well for me! I had to Macgyver a little because I don’t have a functioning stand mixer so I ended up using the dough hook attachments on my hand mixer to whip up the cream cheese :D I was also a little worried since some people had said their frosting turned out runny so I actually whipped up the cream a good amount (until it was forming…I guess what would be called soft peaks) and then mixed it in with the cream cheese and sugar mix. Turned out perfect for my mothers birthday!! Thank you for the recipe!

    • Kelly Senyei replied: — April 7th, 2014 @ 8:50 pm

      Awesome! So glad you enjoyed the recipe, Angela!

  32. Zainab says

    Do i have to use a stand mixer or would a hand mixer be fine?

    • Kelly Senyei replied: — April 11th, 2014 @ 1:11 pm

      Hi Zainab – I’ve never made this recipe with a hand mixer before, so you’ll just want to make sure you follow the instructions for how long to beat everything. Enjoy!

  33. says

    Mine turned out to be really thin and oily! And when I baked it it’s all lumpy and gooey and leaking out! it doesn’t look good at all! What am I supposed to do.?

    • Kelly Senyei replied: — April 18th, 2014 @ 10:51 am

      Hi Milly – I’m not sure why the cupcakes would turned out that way. Did you bake them at the specified temp and for the correct amount of time?

  34. MommZ says

    I tried the frosting also. While I will admit it tastes pretty yummy, it WAS very runny, so I whipped extra cream separately then whisked it into the frosting for fluffiness. But my big disappointment is that it really doesn’t ‘save’. If you aren’t making this frosting recipe for a certain occasion, I do not recommend it. I made the cupcakes for just my family to eat, and there is no way that frosting is going to be good for more than a day or two. So pretty sure it will ruin the remaining cupcakes as it liquifies. It does have some of the classic cream cheese frosting taste to it, but…it just isn’t the same. Good for party day, not good for keeping.

    • Kelly Senyei replied: — April 22nd, 2014 @ 12:14 pm

      Thanks for your note! Because of the cream cheese in the frosting, you would need to store the frosted cupcakes in the fridge if you aren’t serving them until the next day.

  35. Erin says

    I have never really been good with the frosting part of cupcakes, but I followed your recipe and put it on carrot cake cupcakes. It piped on great and the frosting held it’s shape for a week afterwards. (Until they were all gone lol). Everybody loved it!! I will be saving this recipe! :)

    • Kelly Senyei replied: — April 22nd, 2014 @ 1:06 pm

      Awesome! So glad you enjoyed the recipe, Erin!

  36. says

    I get so much orders for red velvet cupcakes. I know the flavor is very popular in the states, but in Canada it has become popular just a few years ago. Cream cheese frosting is the best, but it is also good with vanilla frosting.

  37. Kelliebohlig says

    I just made these cupcakes. I have to say that I was disappointed. The cake was extremely dry and not very flavorful at all. The cream cheese frosting was unbelievably runny and needed much more sweetening. When I first made it according to the instructions, it was similar to the consistency of milk. I Then added more powdered sugar, and it was still very runny. Then I added two more cups of powdered sugar- and it was still extremely runny! I finally just refrigerated it for about 90 minutes, and it was slightly better. But when I went to pipe it onto the cupcakes, it all practically fell off of the cake! In the end, we ate the cupcakes that still had some frosting on them and they were mediocre. This could be a really good recipe if you modify the cake and the frosting.

  38. manali says

    Hi Kelly..can I make a cake instead of cupcakes using the same recipe..if yes..then what should be the size of the mould? I have already tried making these cupcakes and they turned out really good…and the cream cheese frosting was just perfect…the swirls were intact for a week till they finally got over..thanks for this awesome recipe.

    • Kelly Senyei replied: — May 10th, 2014 @ 10:33 am

      Hi Manali – I’ve never tried making this recipe as a cake, so I can’t say for certain what size molds you should use. Two 9-inch layers may work best, with frosting spread in between and on top of the cake. So glad you enjoyed the frosting recipe!

  39. Lynne says

    Ive made this twice. The first time, the icing came out perfect – piped like a dream to puffy mounds of deliciousness. The next time, using the same brand of whipping cream, it didnt set. Luck of the draw with the whipping cream, I think.

  40. Sydney says

    Hi Kelly, i tried this recipe for the cupcakes yesterday and it was amazing! Very most and just the right amount of sweetness.

    However, i tried the frosting today but it turned out runny. The whipping cream i used is the same cream i use when making whipped cream icing. I stream the cream and whip for 15 minutes and some more til i just gave up. :(

    But thank u for sharing this wonderful recipe!

    • Kelly Senyei replied: — May 10th, 2014 @ 10:31 am

      Hi Sydney! Thanks so much for your note. I think you may have whipped it too long. Was the heavy cream very cold and your mixer going at medium-high speed?

  41. Olivia says

    Really interested in making these, but need it in grams do you know the conversion measurements?

  42. Danielle says

    This frosting looked so perfect, I had to try it, but I was nervous after seeing so many commenters having problems. The ONLY. Problem with this frosting is that is the most delicious concoction ever and I didn’t wanna put it on my cupcakes… I wanted to pipe it straight into my mouth! Thanks for the recipe! :-)

  43. fatima says

    I made these cakes they look very delicious, however when i made them they turned out very dry:( and not to my taste at all! Not impressed at all, expected way better. I followed the recipe exactly how it had been said in the method but not impressed at all. Too soggy, dry and not to my taste, because i didn’t enjoy the cake at all i didn’t bother with the frosting!

  44. says

    Hi Kelly, I very rarely leave negative/critical comments on recipes, but I do feel the need to chime in here. I tried this frosting recipe over the weekend and like many other commenters, my frosting wouldn’t firm up. I followed all the steps precisely, but it was still very runny. Luckily I had all the ingredients on hand for my normal vanilla buttercream, so the cupcakes for my baby’s first birthday still turned out great. PHEW. I did want to comment for a couple reasons. 1) Let this be a lesson to everyone – DON’T try a brand-new recipe for an important event 3 hours before the event! Stick with a tried-and-true recipe OR test the new recipe a couple days beforehand. 2) I’m a fellow foodblogger and pretty experienced cook/baker, and I still couldn’t get the frosting to firm up. I don’t think it’s necessarily the fault of Kelly’s recipe (and I’ve in fact had a ton of success with many of her other recipes, so I trust her in the kitchen) but rather can be particular to your individual brand of heavy cream, the humidity in the house, etc. Bummed that it didn’t turn out for me (because I’m now still on the search for an easily pipe-able cream cheese frosting), but I do think I’ll try it again in the future. I live in super humid Nashville, so I do wonder if the humidity may have played a part in it?

  45. Gen says

    Thank you for posting this frosting recipe – it’s now a family favorite! The frosting whips right up on high (with a kitchenaid mixer using the whisk attachment) in about 2 minutes. I think it would “break” if I mixed it any longer than 5 minutes at the max. I also watched the video on Joy of Baking, which really helped.

    • Kelly Senyei replied: — June 28th, 2014 @ 5:20 pm

      Awesome! I’m so glad you enjoyed the recipe – thanks for your notes!

  46. says

    I was looking for a cream cheese frosting recipe that wasn’t over-loaded with sugar and this one was great! I frosted one of my sister’s wedding cakes with it and I got quite a few compliments about how delicious the frosting was!

  47. Suzana avalos says

    Does this frosting keep in the fridge? I need frosting for cupcakes for my brothers wedding and I want to make it a couple of days before. Thanks :)

    • Kelly Senyei replied: — July 10th, 2014 @ 9:07 am

      Hi Suzana! I’ve never kept it in the fridge for several days before using. It’ll definitely help firm it up, but you’ll want to test this all out prior to the wedding, of course!

  48. Sherry says

    Just tried the cream cheese frosting recipe…it was good. I had no trouble getting it to thicken up (be sure you are using 35% fat content or higher). The only thing I would say is that the cream cheese flavor in this recipe is a little bit overpowering for the delicate flavor of a red velvet cupcake. I will definitely use this recipe for other baked goods but will keep looking for the perfect cream cheese recipe for my cupcakes. Thanks for sharing!

  49. Abigail says

    The frosting worked perfectly for me I put my kitchen aid stand mixer on the highest speed for 3 minutes. Also I just dump all of the heavy whipping cream in at once. These cupcakes are very good!!!!!!!!!!

  50. Alice says

    I made this today to top a carrot cake – best cream cheese frosting I’ve ever made thank you!! Followed your instructions exactly and turned out really thick and beautiful. I think the responses saying just to whip cream I on high for max 2 minutes are spot on

    • Kelly Senyei replied: — August 10th, 2014 @ 4:15 pm

      Awesome! So glad you enjoyed the recipe, Alice :)

  51. Ashley says

    I’ve been using your pipe-able cream cheese recipe since last winter and it is by far a favourite. I had great success with getting a thick, stable frosting the very first time I made it, but since then have ended up with thin, running icing (though we eat it anyway!). I finally figured out what my problem was – I was overbeating the frosting after adding in the whipping cream. I saw the comment that said not to mix more than 5-7 minutes, but I had great success yesterday with only about 2 minutes of whipping. Hope that helps some others:)

    • Kelly Senyei replied: — September 2nd, 2014 @ 12:06 pm

      Thanks so much for this feedback, Ashley!

  52. says

    My husband absolutely loves this!! It has now became my tradition to make this for special occasions. I think with a bit less sugar, it would truly be delicious and taste the cream cheese flavor more. Getting ready to try this again! Thanks Kelly!!

  53. Veronica says

    Hello! I’m super excited to try out this recipe for a surprise birthday party coming up! I just had one question. Can I make the frosting the night before and frost the following day? or will the frosting become too hard in the fridge?



    • Kelly Senyei replied: — October 4th, 2014 @ 11:58 am

      Hi Veronica! This recipe is definitely best when prepared on the day of your event.

  54. Gigi says

    I just tried this frosting on my husband’s birthday carrot cake and it is amazing!!! I have struggled for years trying to get a pipable cream cheese frosting and thanks to this recipe I nailed it! I followed the recipe exactly (including waiting two hours to get the cream cheese to room temp.), but don’t have a standing mixer with a paddle attachment. I followed the above suggestion using dough hooks on my hand held mixer, and that clearly worked. Also since I was a little nervous about my skills whipping double cream, I whipped it separately and then folded into the cream cheese mixture. Viola! Beautiful, thick, piped frosting. Thank you!!!!

    • Kelly Senyei replied: — October 5th, 2014 @ 9:52 am

      Awesome! So glad you enjoyed the recipe, Gigi!

  55. Regeena says

    Can I still make these delicious cupcakes without the white vinegar?

    • Kelly Senyei replied: — October 7th, 2014 @ 6:57 pm

      Hi Regeena – I’ve never tried this recipe without the white vinegar, so I can’t guarantee what results you’ll get.

  56. andreea says

    I want to do a cake with this recipe and i am wondering if i must change the ingredients quantity. I have a 24 cm spring form. If the batter stays in the mixer’s bowl(i need to bake the layers one by one becouse i only have one springform) will it rise in the oven? I worry about the second, the third and the last layer.
    Thank you!

    • Kelly Senyei replied: — October 13th, 2014 @ 2:10 am

      Hi there! I’ve never tried making this recipe in the pans you’ve specified so I can’t say with certainty how the recipe would turn out.

  57. Sam says

    how would the frosting be if it was sitting out for 2 hours?

    • Kelly Senyei replied: — October 19th, 2014 @ 3:31 am

      Hi Sam – I wouldn’t recommend leaving the frosting out, as it’s best served right away or refrigerated.

  58. Candy says

    I tried this recipe and the cupcakes came out horrible! It was too oily and it seems like the center was dropping. I don’t know what went wrong when I followed the directions perfectly

    • Kelly Senyei replied: — October 21st, 2014 @ 1:47 pm

      Hi Candy – I’m sorry you didn’t enjoy the recipe. I have never experienced an oily texture when making this cupcake recipe before so I can’t say with certainty what may have gone wrong.

  59. cindybrown says

    can I freeze these cupcakes with the frosting?

    • Kelly Senyei replied: — October 26th, 2014 @ 7:59 pm

      Hi Cindy – I wouldn’t recommend freezing them, as it’ll negatively impact the texture. They’re definitely best served fresh!

  60. Kristin says

    I leave out the cocoa powder & food coloring and this is the best vanilla cake recipe EVER! Frosting is amazing too!

  61. dmwalker says

    I made these today. They were fantastic. I love the icing; however, I think next time I’ll adjust the cream cheese to whipping cream ratio so that there is more cream cheese. I don’t pipe the frosting, so it shouldn’t affect anything other than the taste. The sweetness is perfect, and I can’t believe how little powder sugar it uses, compared to other cream cheese frosting recipes. Thanks so much for sharing.

  62. Sherry says

    Can i use craft spread cheese on this frosting of red velvet cake.can it work out good or what kind of cheese can i use pls

    • Kelly Senyei replied: — November 24th, 2014 @ 8:03 am

      Hi Sherry – The base of the frosting is cream cheese. Enjoy!

  63. Katie says

    Hi there! I was wondering if the cakes are really greasy and oily since there is a lot of oil in them?

    • Kelly Senyei replied: — January 18th, 2015 @ 6:18 pm

      Hi Katie! Nope :) They are super-moist!

  64. Cristi says

    This cupcake recipe turned out really bad for me!! The cupcakes turned out dry and hard and the frosting was like water! I hope someone will make an improvement to these cupcakes!!!

    • Kelly Senyei replied: — January 31st, 2015 @ 1:14 pm

      Hi Cristi – I’m not sure why you had those results. I’ve never had these cupcakes turn out dry, as they are oil-based and should be very moist.

  65. Olena says

    Terrible recipe. I’ve made cupcakes before and therefore am not a novice to the concept. The batter looked and tasted great, but once in the oven, the cupcakes started burning in the first five minutes. I pulled them out a bit earlier than the suggested time, and they were slightly burned around the edges and turned to charcoal on the bottom. I had to cut off the burnt outside before even attempting to serve to guests.
    I am not even going to try making the cream cheese frosting from this website, since most of the reviewers found it runny. Would definitely not recommend this recipe to anyone. Waste of time and ingredients.

  66. Tania says

    I made these cupcakes yesterday, the taste and the consistency of the is good, but they are too oily!!! I like to eat my cupcakes with my hands, so when I finished it my fingers were too greasy. I didn’t like them :/

  67. Marie says

    Just made the frosting for lemon/blueberry cupcakes and chocolate/chocolate chip cupcakes. It is divine and it pipes perfectly. My cupcakes look professional for once without the frosting tasting like pure sugar.

    • Kelly Senyei replied: — February 15th, 2015 @ 1:31 pm

      Awesome! So glad you enjoyed the recipe!

  68. Amy says

    This so called frosting recipe looked more like cake batter. I followed the recipe but ended up with runny frosting that I can’t pipe at all :-( so disappointed

    • Kelly Senyei replied: — February 18th, 2015 @ 3:24 pm

      Hi Amy – If the frosting was too runny, it was likely overmixed. You can view the video I linked to in the recipe for further instructions.

  69. Dawn says

    We have made this recipe numerous times, and it is nothing short of spectacular!! Either as cupcakes or a layered cake, you can’t beat (haha) your whipped frosting. Thank you from my entire family.

    • Kelly Senyei replied: — February 23rd, 2015 @ 3:41 pm

      Awesome! I’m so glad you are enjoying the recipe, Dawn!

  70. Katrina Weir says

    The first time I made this frosting it turned out perfectly. I just made it again and ended up with the runny consistency that others mentioned. There is no doubt in my mind that I let the cream cheese become too warm. I have it in the freezer right now and hopefully I can get it to fluff up once it gets good and cold.

    • Kelly Senyei replied: — February 25th, 2015 @ 11:25 pm

      Very good to know, Katrina!

  71. Jenna says

    I’ve been searching for a fluffy, tasty cream cheese frosting and finally I’ve found it!! Thank you so much, the cupcake recipe is also fantastic and super easy. I will be making this recipe a lot :)

    • Kelly Senyei replied: — March 26th, 2015 @ 10:53 am

      So glad you enjoyed the recipe, Jenna!

  72. Sam says

    I just made these cupcakes yesterday and have 2 comments. First – the frosting is beyond delicious, its almost like eating light and fluffy icecream. However I made it yesterday and am waiting to pipe it til tomorrow and have a feeling I’ll have problems with its stability.
    Second, for anyone who says the recipe is too oily you can easily swap half the oil for unsweetened applesauce (as I did) and the cupcakes are absolutely moist and perfect.

  73. Chrisanina says

    I Must Say I’m Not A Lover Of Cream Cheese Frosting ~ Well I Wasn’t Until We Tried This! My Daughter Made A Carrot Cake For Her Boyfriends 21st And Used This Recipe And It Was Perfect! Thank You So Very Much! It Certainly Is A Winner In Our House!
    I Love Love Love This Frosting So Much!

    • Kelly Senyei replied: — April 3rd, 2015 @ 2:17 pm

      So glad you enjoyed the recipe!

  74. Jolene says

    Hi, I just made the frosting and it turned out beautifully! After reading the comments, I did take the suggestion to whip the heavy cream separately in a chilled metal bowl and then fold it into the cream cheese/sugar mixture.

    But I have an important question. I made the frosting ahead on Tuesday night for a Friday night party for 60. I covered and stored it in the metal bowl. Do you think there will be any problem if I wait to pipe onto my cupcakes on Friday afternoon? I wish I would have waited but it’s too late now! :(

    • Kelly Senyei replied: — April 15th, 2015 @ 7:45 pm

      Thanks for your notes, Jolene! So thrilled you enjoyed the recipe :)

  75. Bev says

    I was so looking forward to these, but they were a disaster! I carefully followed the directions and the batter looked lovely and light, but in the oven they boiled up and ran over everywhere! We do live at high altitude, and added the extra tbsp. of flour that most recipes call for, but they were still awful! I am so disappointed…

  76. Jamie says

    So, so glad I came across this recipe! I only made the frosting and it worked perfectly for me and tastes great. Thanks so much!

  77. Glenda says

    I’m a little disappointed as well. I put the heavy whipping cream in the freezer about an hr before using. Still too liquidity. I think I should have whipped the cream first and then folded it in. Too runny to pipe, but tastes good. I’m freezing the cake with the icing. I’ll serve it really cold on a hot day ;)

  78. Melody says

    Hey! I’m thinking about trying this frosting for a (carrot) wedding cake I’m making this week. Will it hold up for that? I noticed that it said serve immediately, does does that imply that it cannot be kept longer/overnight?

    • Kelly Senyei replied: — May 19th, 2015 @ 4:06 pm

      Hi Melody – I’ve never tested serving this frosting the next day, so I’m not certain how it’d hold up in the fridge.

  79. Julia says

    How does the frosting hold up in heat? Will they melt if the cupcakes are outside? Should I refrigerate them at all?

    • Kelly Senyei replied: — June 21st, 2015 @ 4:19 pm

      You’ll want to keep these cupcakes refrigerated until ready to serve, as it’ll melt in warm weather.

  80. Erin says

    Hi, it may taste like oil for one of 2 reasons: Check to make sure you measured everything correctly and if this is not the case, check the oil you’re using. I haven’t tried this recipe yet, but I tried another one very similar and I tasted oil as soon as I bit into it. Turn out, Publix brand oil has a very heavy taste compared to a name brand oil. Hope this helps!

  81. sara says

    I want to make 1 dozen of cupcakes what should I do???please reply

    • Kelly Senyei replied: — June 24th, 2015 @ 11:25 am

      Hi Sara – You’d have to scale back all of the ingredients to reduce the serving size to 1 dozen.

  82. Kim says

    Can I sub Greek yogart for buttermilk?

    • Kelly Senyei replied: — July 23rd, 2015 @ 11:24 am

      Hi Kim! I’ve never tried that substitution so I can’t say for certainty how the cupcakes would turn out.

  83. Nicola charalambou says

    Hey, I just made these today. I’m in the UK and used plain flour, double cream for the whipped cream. It’s the first time I’ve had perfect pipeable cream cheese frosting. I’m incredibly pleased I stumbled upon your page. My husband bought me a stand mixer and this is the first thing I’ve baked with it. The cream cheese is absolutely stunning, tastes like the regular runny one. Awesome. Job done. Thanks!

    • Kelly Senyei replied: — July 24th, 2015 @ 3:00 pm

      Awesome! So glad you enjoyed the recipe, Nicola!

  84. says

    This looks amazing Kelly! Red Velvet Cupcakes are my absolute favorite cake creation! I’m going to try this new one now and I think I will be converting as well!!

    • Kelly Senyei replied: — August 23rd, 2015 @ 10:56 am

      Awesome! Hope you enjoy the recipe, Amy :)

  85. Tanya Herbert says

    Hi Kelly

    I’m not a big fan of cream cheese frosting; I’ve always found it too sweet. My work colleague’s daughter makes these for the office and we devour them – they’re so moist and light. Unfortunately, she hasn’t wanted to share the recipe with us so I did some snooping on her Pinterest account and I found the recipe which she pinned from your blog! I’m super thrilled and can’t wait to make them!

    • Kelly Senyei replied: — August 27th, 2015 @ 2:28 pm

      Awesome! So glad you enjoyed the recipe!

  86. Tanya Herbert says

    I forgot the point I was making about the frosting hehehe…as I was saying, I find cream cheese frosting overly sweet, but this frosting is just perfect! Thanks for a really lovely recipe:-)


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