How To Make Red Velvet Cream Cheese Frosting - Great For Cupcakes

CookingWithCarolyn's picture

Mar. 21, 2017

Want to make a perfect cream cheese frosting, look no more.


Unsalted butter 1 Cup (16 tbs) (room temperature)
Cream cheese 32 Ounce (room temperature)
Unsweetened cocoa powder 2 Tablespoon
Pure vanilla extract 3 Teaspoon
Powdered sugar 4 Cup (64 tbs) (preferably sifted)
Red food coloring 5 Teaspoon (Liquid)



1. In a large bowl, mix the butter until smooth.

2. Add the cream cheese and continue to mix until both are well combined. Scrape down the sides and bottom of the bowl.

3. Add the vanilla extract and cocoa powder. Gradually add and mix in the powdered sugar.

4. Lastly, add the food coloring and mix. Use on your favorite chocolate cakes or cupcakes.


5. Leftover frosting can be stored in an airtight container and placed in the freezer for up to 4 months.

6. This is enough frosting for a whole 2 or 3 layer cake or at least 36 to 48 cupcakes. Feel free to cut the recipe in half for a smaller yield.

Recipe Summary

Difficulty Level: Easy
Servings: 40

Nutrition Facts

Serving size

Calories 171Calories from Fat 109

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 73 mg3.04%

Total Carbohydrates 14 g4.7%

Dietary Fiber %

Sugars 12 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet