Cream Cheese Icing Recipe for Red Velvet Cake
This cream cheese icing recipe for red velvet cake creates silky, tangy frosting that’s perfectly pipeable. Learn the secret to no-fail frosting every time!
This cream cheese frosting for red velvet cake combines full-fat brick cream cheese, softened butter, and confectioners’ sugar to create a tangy, silky-smooth frosting with the perfect pipeable consistency that complements red velvet’s cocoa notes beautifully.
There’s something magical about slicing into a red velvet cake with classic red velvet cream cheese icing dripping down the sides. I’ve made this frosting at least fifty times, tweaking ratios until I found the perfect balance—not too sweet, not too tangy, and definitely not runny.
The secret? Room temperature ingredients and patience. If you loved this recipe’s approach, you’ll want to try our easy chocolate cake one bowl method next.
Table of Contents
Why You’ll Love This Cream Cheese Icing Recipe
This homemade cream cheese icing red velvet deserves its own standing ovation. Here’s why it’ll become your go-to frosting.
It’s ridiculously smooth. Beating the cream cheese and butter together first creates an emulsion that prevents lumps—no grainy texture here.
The tang is perfect. Full-fat cream cheese provides that signature brightness that cuts through red velvet’s sweetness without overwhelming it.
It pipes beautifully. Unlike some cream cheese frostings that slide right off the cake, this one holds its shape for gorgeous rosettes and borders.
You can make it ahead. I’ve refrigerated this frosting for up to three days, then brought it to room temperature and re-whipped it to perfection.
According to King Arthur Baking, using brick cream cheese instead of spreadable makes all the difference in achieving stable, pipeable frosting that won’t weep or separate.
Nutritional Peek
| Per Serving (1/12 of recipe) | Amount |
|---|---|
| Calories | 380 |
| Protein | 2g |
| Carbohydrates | 52g |
| Fat | 19g |
| Saturated Fat | 12g |
| Sugar | 48g |
What You’ll Need for Classic Red Velvet Cream Cheese Icing
For the red velvet cake layers, you’ll need ingredients that create that tender, slightly cocoa-kissed crumb. Here’s your shopping list broken down by component.
For the Cake Layers:
| Amount | Ingredient |
|---|---|
| 3 cups (360g) | Cake flour, spooned and leveled (this creates that signature tender texture!) |
| 1 teaspoon | Baking soda |
| 2 Tablespoons (10g) | Unsweetened natural cocoa powder |
| 1/2 teaspoon | Salt |
| 1/2 cup (113g) | Unsalted butter, softened to room temperature |
| 2 cups (400g) | Granulated sugar |
| 1 cup (240ml) | Canola or vegetable oil |
| 4 large | Eggs, room temperature and separated (this is key—don’t skip separating them) |
| 1 Tablespoon | Pure vanilla extract |
| 1 teaspoon | Distilled white vinegar |
| 1-2 teaspoons | Liquid or gel red food coloring |
| 1 cup (240ml) | Buttermilk, at room temperature |
For the Cream Cheese Frosting:
| Amount | Ingredient |
|---|---|
| 16 ounces (452g) | Full-fat brick cream cheese, softened to room temperature (not spreadable!) |
| 3/4 cup (170g) | Unsalted butter, softened to room temperature |
| 5 cups (600g) | Confectioners’ sugar, sifted if lumpy |
| 1 and 1/2 teaspoons | Pure vanilla extract |
| Pinch | Salt, to balance sweetness |
Pro tip: Leave your cream cheese and butter out for about an hour before starting. They should be soft enough to leave an indent when pressed but not greasy or melted. Check out our easy raspberry and pistachio cheesecake for more cream cheese handling tips.
Essential Equipment
Must-Haves:
- Two 9-inch round cake pans
- Parchment paper rounds
- Stand mixer or handheld electric mixer
- Large mixing bowls (at least 2)
- Rubber spatula or silicone scraper
- Wire cooling rack
- Offset spatula for frosting
- Large serrated knife
Nice-to-Haves:
- Bench scraper for smooth sides
- Cake turntable for easier frosting
- Piping bag with Wilton tip #12
- Cake stand or serving platter
How to Make the Perfect Cream Cheese Icing Recipe for Red Velvet Cake
This cream cheese frosting for red velvet cake comes together in about 15 minutes, but the cake itself needs attention to detail. Let’s walk through it together.
Step 1: Prep Your Pans
Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans generously with butter or cooking spray, line the bottoms with parchment paper rounds, then grease the parchment. This double-layer protection ensures your cakes release perfectly every time.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together cake flour, baking soda, unsweetened cocoa powder, and salt until evenly distributed with no streaks of cocoa. Set this aside while you work on the wet ingredients.
Step 3: Cream the Butter and Sugar
Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat softened butter and granulated sugar on medium-high speed for about 1 minute until just combined. Scrape down the bowl with your rubber spatula—you’ll do this several times, and it matters for even mixing.
Step 4: Add Wet Ingredients
Add vegetable oil, egg yolks (save those whites!), pure vanilla extract, and distilled white vinegar to the butter mixture. Beat on high speed for 2 full minutes until the mixture is pale, fluffy, and well emulsified. This aeration creates that tender red velvet crumb.
Step 5: Alternate Dry and Wet
With the mixer on low speed, add your flour mixture in 2-3 additions, alternating with the buttermilk at room temperature. Start and end with flour. Beat in 1-2 teaspoons of gel red food coloring until the batter turns that signature crimson shade (if the batter looks thin, don’t worry—that’s normal).
Step 6: Whip Those Egg Whites
In a separate clean bowl, vigorously whisk or beat the 4 reserved egg whites on high speed until fluffy peaks form, about 3 minutes. These add incredible lift and lightness. Gently fold the whipped whites into the red batter using a spatula—don’t overmix or you’ll deflate them.
Step 7: Bake the Layers
Divide the silky, slightly thick batter evenly between your prepared cake pans. Bake for 30-32 minutes, checking for doneness when the tops spring back when gently touched and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let cakes cool completely in the pans on a wire rack—warm cake layers will melt your frosting.
Step 8: Make the Cream Cheese Frosting
Here’s where the magic happens. In a large bowl using a handheld or stand mixer with the paddle attachment, beat full-fat brick cream cheese and softened butter together on medium-high speed for about 2 minutes until smooth, creamy, and completely lump-free. This step creates the base emulsion.
Step 9: Add Sugar and Flavorings
Add confectioners’ sugar, pure vanilla extract, and a pinch of salt to the cream cheese mixture. Start beating on low speed for 30 seconds to avoid a sugar cloud, then increase to high speed and beat for 3 full minutes until the frosting is completely combined, fluffy, and silky.
If it’s too thin, add more confectioners’ sugar by the tablespoon; if too sweet, add another pinch of salt (taste as you go).
Step 10: Assemble Your Masterpiece
Using a large serrated knife, carefully slice a thin layer off the tops of both cooled cake layers to create flat, even surfaces. Place the first layer on your cake stand or serving plate. Spread a generous amount of cream cheese frosting evenly across the top, reaching all the way to the edges.
Place the second layer on top, then spread the remaining frosting over the top and down the sides using an offset spatula and bench scraper for smooth, professional-looking results.
Step 11: Chill Before Serving
Refrigerate the assembled cake for at least 30-60 minutes before slicing. This firming time helps the layers stay put and makes slicing cleaner and easier—no squished cake here!
Pro Tips for Classic Red Velvet Cream Cheese Icing Success
Room temperature ingredients are non-negotiable for homemade cream cheese icing red velvet. Cold cream cheese creates lumps that no amount of beating will smooth out.
When ingredients like butter, eggs, and cream cheese are at the same temperature (around 65-70°F), they form a stable emulsion that incorporates air evenly. According to Serious Eats, a temperature difference greater than 10°C can cause batters and frostings to break, resulting in a grainy, separated texture instead of silky smoothness.
Don’t rush the egg white step. I know it seems fussy, but whipping those whites separately and folding them in creates an incredibly light, tender crumb that sets red velvet apart from regular chocolate cake. It’s the difference between okay and outstanding.
Use gel food coloring, not liquid. Liquid coloring adds extra moisture that can throw off your batter’s consistency. Gel gives you that vibrant red without messing with the chemistry. Start with 1 teaspoon and add more if needed.
Level your cakes for stability. Those domed tops might look pretty coming out of the oven, but they make stacking layers wobbly. A quick slice with a serrated knife creates a stable foundation for your frosting masterpiece.
What If Things Go Wrong?
Why is my frosting too runny?
Your cream cheese or butter was probably too warm, or you added the sugar too quickly. Pop the bowl in the fridge for 15-20 minutes, then re-beat. If it’s still loose, add more confectioners’ sugar a tablespoon at a time until it reaches spreading consistency.
What if my cake layers are domed in the middle?
This happens when the oven temperature is too high or the pans are too small. Next time, try baking strips around your pans or reducing the temperature by 25°F. For now, just level them with a serrated knife—those scraps make excellent taste-testing material!
Can I fix lumpy cream cheese frosting?
If you catch lumps early, warming the bowl slightly (set it over warm water for 30 seconds) and beating vigorously can help. For stubborn lumps, strain the frosting through a fine-mesh sieve. Prevention is easier though—always start with room temperature cream cheese.
Why did my cake layers sink?
Opening the oven door too early or using expired baking soda are common culprits. Make sure your oven temperature is accurate with an oven thermometer, and don’t peek until at least 25 minutes have passed.
Fun Variations & Creative Twists
For a chocolate cream cheese frosting, add 1/4 cup of unsweetened cocoa powder to the frosting along with the confectioners’ sugar. This creates a mocha-like flavor that’s absolutely dreamy.
Want mini cupcakes instead? This recipe makes about 36 cupcakes. Bake at 350°F for 18-20 minutes. Each one gets a generous swirl of tangy frosting.
Try a naked cake look. Use only half the frosting recipe and spread it thinly between layers and on top, leaving the red sides exposed. It’s rustic, beautiful, and lets that gorgeous red color shine.
For more creative dessert ideas, explore our easy strawberry cheesecake banana pudding for another crowd-pleasing treat.
Make it boozy for adults. Add 1-2 tablespoons of bourbon or rum to the frosting for a sophisticated twist. Just reduce the vanilla extract slightly to compensate.
How to Serve, Store, and Keep Things Fresh
Serving
Let your frosted red velvet cake sit at room temperature for 15-20 minutes before serving. This softens the frosting slightly and brings out all those wonderful flavors. The contrast between the cool, tangy frosting and the soft, cocoa-kissed cake is what makes every bite perfect.
Storage
Cover leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting must be refrigerated—don’t leave it sitting out longer than 2 hours.
Freezing
Both the unfrosted cake layers and the fully assembled frosted cake freeze beautifully for up to 2-3 months. Wrap individual layers or the whole cake tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature before serving for the best texture.
No-Waste Kitchen Magic
Save those cake tops you leveled off! Crumble them over ice cream, blend them into a milkshake, or press moistened crumbs into the bottom of a pan for an instant crust for cheesecake or pudding.
Extra frosting? Pipe it onto parchment paper in small rosettes and freeze them. You’ll have instant cake decorations ready whenever you need them—they thaw in minutes.
Egg whites feeling precious? If you have extra egg whites from another recipe and need to use them, this is your chance. The recipe already calls for separated eggs, so you’re not creating waste.
Cream Cheese Icing Recipe for Red Velvet Cake FAQs
Can I make this cream cheese icing recipe ahead of time?
Absolutely! Make the frosting up to 3 days ahead and store it in an airtight container in the refrigerator. Before using, let it come to room temperature for about an hour, then re-beat it for 1-2 minutes until fluffy and spreadable again.
What’s the best substitute for buttermilk in red velvet cake?
Mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice, let it sit for 5 minutes until it curdles slightly, and use it in place of buttermilk. The acidity is crucial for activating the baking soda and creating that tender crumb.
Why does my cream cheese frosting taste too tangy?
You might be using a brand of cream cheese with higher acidity. Balance it by adding an extra 1/2 to 1 cup of confectioners’ sugar and another pinch of salt. The sweetness will mellow that tang beautifully.
Can I use this frosting on other cakes besides red velvet?
Yes! This cream cheese frosting for red velvet cake works wonderfully on carrot cake, spice cake, chocolate cake, or even vanilla cake. It’s truly versatile and delicious with just about anything.
How do I know when my frosting is the right consistency?
The frosting should hold stiff peaks when you lift the beater, but still spread smoothly with a spatula. If it’s too stiff, add a teaspoon of milk or cream. If it’s too loose, add more confectioners’ sugar a few tablespoons at a time.
Time to Bake Something Beautiful
This cream cheese icing recipe for red velvet cake isn’t just about following steps—it’s about creating something that makes people lean in for a second slice. The tangy-sweet frosting against that tender, slightly cocoa-kissed cake? Pure magic.
I’d love to see how yours turns out! Drop a comment below with your baking adventures, tips, or questions. And if you snap a photo of your gorgeous creation, tag us—we celebrate every single cake around here.
Baked with love by Rebeccah Ellene.
Perfect Cream Cheese Icing Recipe for Red Velvet Cake
Equipment
- Two 9-inch round cake pans
- Parchment paper rounds
- Stand mixer or handheld electric mixer
- Large mixing bowls
- Rubber spatula or silicone scraper
- Offset spatula
- Large serrated knife
- Bench scraper
- Cake turntable
- Piping bag with Wilton tip #12
- Cake stand or serving platter
Ingredients
For the Cake Layers
- 3 cups cake flour, spooned and leveled 360g
- 1 teaspoon baking soda
- 2 tablespoons unsweetened natural cocoa powder 10g
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature 113g
- 2 cups granulated sugar 400g
- 1 cup canola or vegetable oil 240ml
- 4 large eggs, room temperature and separated
- 1 tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- 1-2 teaspoons liquid or gel red food coloring
- 1 cup buttermilk, at room temperature 240ml
For the Cream Cheese Frosting
- 16 ounces full-fat brick cream cheese, softened to room temperature 452g
- ¾ cup unsalted butter, softened to room temperature 170g
- 5 cups confectioners’ sugar 600g
- 1 ½ teaspoons pure vanilla extract
- 1 pinch salt, to taste
Instructions
- Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans generously with butter or cooking spray, line the bottoms with parchment paper rounds, then grease the parchment. This double-layer protection ensures your cakes release perfectly every time.
- In a large bowl, whisk together cake flour, baking soda, unsweetened cocoa powder, and salt until evenly distributed with no streaks of cocoa. Set this aside while you work on the wet ingredients.
- Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat softened butter and granulated sugar on medium-high speed for about 1 minute until just combined. Scrape down the bowl with your rubber spatula—you’ll do this several times, and it matters for even mixing.
- Add vegetable oil, egg yolks (save those whites!), pure vanilla extract, and distilled white vinegar to the butter mixture. Beat on high speed for 2 full minutes until the mixture is pale, fluffy, and well emulsified. This aeration creates that tender red velvet crumb.
- With the mixer on low speed, add your flour mixture in 2-3 additions, alternating with the buttermilk at room temperature. Start and end with flour. Beat in 1-2 teaspoons of gel red food coloring until the batter turns that signature crimson shade (if the batter looks thin, don’t worry—that’s normal).
- In a separate clean bowl, vigorously whisk or beat the 4 reserved egg whites on high speed until fluffy peaks form, about 3 minutes. These add incredible lift and lightness. Gently fold the whipped whites into the red batter using a spatula—don’t overmix or you’ll deflate them.
- Divide the silky, slightly thick batter evenly between your prepared cake pans. Bake for 30-32 minutes, checking for doneness when the tops spring back when gently touched and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let cakes cool completely in the pans on a wire rack—warm cake layers will melt your frosting.
- In a large bowl using a handheld or stand mixer with the paddle attachment, beat full-fat brick cream cheese and softened butter together on medium-high speed for about 2 minutes until smooth, creamy, and completely lump-free. This step creates the base emulsion.
- Add confectioners’ sugar, pure vanilla extract, and a pinch of salt to the cream cheese mixture. Start beating on low speed for 30 seconds to avoid a sugar cloud, then increase to high speed and beat for 3 full minutes until the frosting is completely combined, fluffy, and silky. If it’s too thin, add more confectioners’ sugar by the tablespoon; if too sweet, add another pinch of salt (taste as you go).
- Using a large serrated knife, carefully slice a thin layer off the tops of both cooled cake layers to create flat, even surfaces. Place the first layer on your cake stand or serving plate. Spread a generous amount of cream cheese frosting evenly across the top, reaching all the way to the edges. Place the second layer on top, then spread the remaining frosting over the top and down the sides using an offset spatula and bench scraper for smooth, professional-looking results.
- Refrigerate the assembled cake for at least 30-60 minutes before slicing. This firming time helps the layers stay put and makes slicing cleaner and easier—no squished cake here!
