Brown Sugar Cream Cheese Frosting

Prep Time
Cook Time
Ready In

"This frosting is smooth and delicious if you follow the directions and make sure you mix it well (no more problems with curdled frosting). Also, leave your cream cheese out overnight and take your butter out 2-3 hours before making the frosting for best results. (It should be at room temperature, but still a little cool and not completely soft and mush in the package. It should be soft, but still hold its shape). If you make more than 12 cupcakes or want a double layered 8-9" cake, or 1 9x13" cake just double the recipe."

Original is 12 servings


  • Serving Size: 1 (60.6 g)
  • Calories 267.1
  • Total Fat - 13.3 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 35.9 mg
  • Sodium - 184.4 mg
  • Total Carbohydrate - 35.8 g
  • Dietary Fiber - 0 g
  • Sugars - 35.6 g
  • Protein - 2.7 g
  • Calcium - 90.8 mg
  • Iron - 0 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Cream the cream cheese (by itself - Very Important!) with an electric mixer for 1 minute. Scrape down the sides of the bowl.

Step 2

Add room temperature butter, and beat for 1-2 minutes, or until mixed well.

Step 3

Add brown sugar, salt and vanilla. Beat until everything is mixed well.

Step 4

Turn off mixer and add 1 cup of confectionary sugar(on low speed so the sugar doesn’t fly out of the bowl), then mix well again with the mixer.

Step 5

Slowly add more sugar alternately with the milk until you reach your desired consistency. (I like my cupcake frosting to be slightly more thick than cake frosting, so it can hold its shape on the cupcake, but you make it to your liking).


No special items needed.

4 Reviews


Just whipped up a 1/2 batch of this frosting to top a loaf of Banana Nut Bread. After frosting, I topped with chopped walnuts. I say delicious and so does the hub!


review by:
(6 Nov 2019)

Chef shapeweaver

I made this recipe on 10/20/13 for the " Billboard Recipe Tag " in the Games Forum. To me the amount of butter was way too much for the amount of cream cheese but I went ahead with the recipe anyway.Except for just letting the butter & cream cheese sit out for 3 hours,this was made just as it was written. But I had to add way more than 3 cups of powdered sugar to get it to the right consistency. Even though it was pretty good,the brown sugar taste didn't really come through as much as I had expected.I think because I had to add more powdered sugar. If I make this again, I'm cutting the butter back to at least 3 to 4 ounces and leaving the amount of brown sugar the same to see if that will make the taste more pronounced. Thanks for posting and " Keep Smiling :) "


review by:
(21 Oct 2013)


Excellent flavor I used it on cupcakes. I will make this frosting again, thank you AnnJMe


review by:
(2 Oct 2012)


My first Brown Sugar Cream Cheese Frosting but not my last! Made a half a batch of zuchinni muffins and half of the frosting - we loved the cream cheese topped muffins. Put a couple in the freezer and found the topped muffins were freezer friendly ... a big batch coming up using this lovely cream cheese frosting. Can't wait to serve to family and friends.


review by:
(15 Sep 2012)

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