Hummingbird Bakery cream cheese frosting

(147 ratings)

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Red velvet cupcakes
Red velvet cupcakes
  • Makes: Tops 12 cupcakes or 1 cake

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Top your cakes or cupcakes with this delicious and easy cream cheese frosting recipe. This simple recipe is from the famous Hummingbird Bakery. Using only three ingredients, you can make this delicious in a matter of minutes. This recipe tops 12 regular sized cupcakes or 1 regular sized cake (20cm round). The sweetness of the icing sugar and softness of the cream cheese balance each other out to make a smooth, sweet and tasty cream cheese frosting. This frosting would be perfect spooned or piped on top of carrot cake or red velvet cake. If you'd like to pipe this icing onto cupcakes or a cake, we'd recommend using a large nozzle. If you have any cream cheese frosting leftover, store in an airtight container in the fridge for up to 2 days. We'd recommend giving it a quick whisk or stir before adding to your cupcakes.


  • 300g icing sugar, sifted
  • 50g unsalted butter, at room temperature
  • 125g cream cheese, cold

Do not overbeat, as it can quickly become runny.


  1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
  2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins.
  3. Spoon or pipe the cream cheese frosting on top of a cold cake(s).

The Hummingbird Bakery Cookbook, Recipe text ©Tarek Malouf & The Hummingbird Bakers, Photography Peter Cassidy © Ryland Peters & Small.

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Average rating

  • 3
(147 ratings)

Your comments

Maria Hunt

Followed this recipe and it's ruined my cake. It was so runny and it just tastes of cheese! Will definitely be looking elsewhere next time.


60 g unsalted butter (room temperature), 300 g icing sugar and 180 g cream cheese make a great combo of a balance of cream cheese and sugar and icing sugar.


Totally agree with the other comment, this was incredibly sweet, sugary butter icing and tasted very little like "proper" cream cheese icing. Possibly a UK/USA thing.


Not enough of a cream cheese taste for me, it was essentially just very sweet butter!


it's tough to get the icing sugar and butter together to a good consistency but if add the icing in batches you'll get there, even mine was a bit crumbly when i added it all in. but when you add the cream cheese and whisk it in everything combines great and the frosting is yummy on top of the red velvet cakes!

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