18 Creamy Frosting Recipes Perfect for Cakes

There’s no better way to take your cakes from good to unforgettable than with a luscious, creamy frosting. Whether you’re craving classic buttercream, a tangy cream cheese swirl, or a dreamy chocolate ganache, we’ve rounded up 18 irresistible recipes that’ll make every bite pure bliss. Get ready to whip, spread, and swoon—your next showstopping dessert starts here!

Classic Vanilla Buttercream Frosting

Silky, sweet, and endlessly versatile—this vanilla buttercream is the perfect blank canvas for cakes, cupcakes, or even cookie sandwiches.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4 cups powdered sugar, sifted
• 2 tsp pure vanilla extract
• 2–3 tbsp heavy cream or whole milk
• Pinch of salt (optional)

Instructions:

1. In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes until creamy and pale.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low until incorporated. Scrape down the bowl as needed.
3. Add the vanilla extract and 2 tbsp of heavy cream. Beat on medium-high for 3–4 minutes until fluffy. If the frosting is too thick, add remaining cream, 1 tsp at a time.
4. For a balanced flavor, mix in a pinch of salt (optional) and beat for another 30 seconds.

This frosting whips up extra light thanks to the slow sugar incorporation—no gritty texture here! Holds its shape beautifully for piping swirls or smooth layers.

Tip: For pure white frosting, skip the vanilla or use clear imitation extract. Buttercream can be stored airtight at room temp for up to 2 days.

Rich Chocolate Ganache Frosting

Silky, decadent, and impossibly smooth, this chocolate ganache frosting is the ultimate way to elevate any cake or cupcake.

Ingredients:

• 1 cup heavy cream
• 8 oz (1 1/3 cups) semi-sweet chocolate chips
• 2 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles around the edges). Remove from heat immediately.
2. Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes to melt.
3. Gently whisk the mixture until smooth and glossy. Stir in the butter, vanilla extract, and salt until fully combined.
4. Let the ganache cool at room temperature for 15 minutes, then refrigerate for 30–40 minutes, stirring every 10 minutes, until thickened but still spreadable.

The magic of this frosting? It firms up just enough to hold sharp piping details but stays luxuriously soft when you bite in.

Tip: For a darker, more intense chocolate flavor, swap semi-sweet chips for bittersweet—just don’t skip the pinch of salt to balance it out!

Fluffy Cream Cheese Frosting

This dreamy frosting is impossibly light, tangy, and just sweet enough—perfect for slathering on cupcakes or layering into a showstopping cake.

Ingredients:

• 8 oz (1 block) full-fat cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed for 2 minutes until completely smooth and fluffy.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Scrape down the bowl between additions.
3. Add the vanilla extract and salt, then beat on medium-high for 1 more minute until the frosting is airy and holds soft peaks.

The secret to this frosting’s cloud-like texture? Whipping the cream cheese and butter extra-long for maximum fluff before adding sugar. It’s sturdy enough to pipe but melts luxuriously on the tongue.

Tip: For the smoothest results, make sure both the cream cheese and butter are truly softened (leave them out for 1–2 hours). Cold ingredients will leave tiny lumps!

Tangy Lemon Cream Frosting

This bright and creamy frosting is the perfect balance of sweet and zesty—ideal for topping cakes, cupcakes, or even sandwich cookies!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tbsp fresh lemon juice
• 1 tbsp finely grated lemon zest
• 1 tsp pure vanilla extract
• Pinch of salt
• 2 tbsp heavy cream

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
2. Gradually add the 3 cups powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Scrape down the bowl as needed.
3. Add the 2 tbsp lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract, and pinch of salt. Mix on medium speed for 1 minute.
4. Pour in the 2 tbsp heavy cream and beat on high speed for 2–3 minutes until the frosting is light, airy, and holds stiff peaks.

The secret to this frosting’s irresistible tang? Fresh lemon zest—it packs way more flavor than juice alone. Spread it thick or pipe it swirls for a citrusy lift in every bite!

Tip: For extra stability in warm weather, chill the frosting for 15 minutes before using.

Smooth Peanut Butter Frosting

This creamy, dreamy frosting is a peanut butter lover’s delight—perfect for slathering on cakes, cupcakes, or even eating straight from the bowl!

Ingredients:

• 1 cup creamy peanut butter (not natural-style)
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp whole milk
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. In a large bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
2. Gradually add the powdered sugar, ½ cup at a time, mixing on low until incorporated. Scrape down the bowl as needed.
3. Pour in the milk, vanilla extract, and salt. Beat on medium-high for 1–2 minutes until ultra-smooth and spreadable. If needed, add 1 more tbsp milk for a looser consistency.

The secret to this frosting’s velvety texture? Whipping the peanut butter and butter first—it traps air for a cloud-like finish that holds its shape beautifully.

Tip: For a richer flavor, use roasted peanut butter or add a pinch of cinnamon with the salt.

Decadent Caramel Frosting

Silky, buttery, and just the right amount of sweet, this caramel frosting is the ultimate crowning glory for cakes, cupcakes, or even spooning straight from the bowl (we won’t judge).

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/3 cup heavy cream
• 1/4 tsp salt
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan over medium heat, melt 1/2 cup (1 stick) of the butter. Add 1 cup packed dark brown sugar and 1/3 cup heavy cream, stirring constantly until the sugar dissolves (about 2 minutes). Bring to a gentle boil, then reduce heat to low and simmer for 2 minutes, stirring occasionally. Remove from heat and let cool for 15 minutes.
2. In a large bowl, beat the remaining 1/2 cup (1 stick) softened butter with 1/4 tsp salt until creamy. Gradually add the caramel mixture, beating until fully combined.
3. With the mixer on low, add 4 cups powdered sugar one cup at a time, followed by 1 tsp vanilla extract. Once incorporated, beat on high for 2–3 minutes until fluffy and spreadable.

The secret to this frosting’s dreamy texture? Simmering the caramel just long enough to deepen the flavor without turning it grainy—resulting in a velvety finish that holds its shape beautifully.

Tip: For extra warmth, add a pinch of cinnamon to the caramel as it simmers.

Light Whipped Cream Frosting

This airy, barely sweet frosting is perfect for topping cakes, cupcakes, or even fresh berries—it’s like a cloud of creamy goodness!

Ingredients:

• 1 cup heavy whipping cream, very cold
• 2 tbsp powdered sugar
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. Chill a large mixing bowl and beaters (or whisk attachment) in the freezer for 10 minutes.
2. Pour the heavy whipping cream into the chilled bowl. Add the 2 tbsp powdered sugar, 1 tsp vanilla extract, and pinch of salt.
3. Beat on medium-high speed until soft peaks form, about 2–3 minutes (don’t overmix, or it’ll turn grainy).
4. Use immediately or refrigerate for up to 2 hours before piping or spreading.

The magic here? Unlike buttercream, this frosting lets the pure flavor of cream shine through—ideal for delicate desserts where you want richness without heaviness.

Tip: For extra stability, fold in 1 tbsp instant pudding mix (vanilla or white chocolate) after whipping.

Zesty Orange Cream Frosting

This bright, citrus-kissed frosting is the perfect balance of tangy and sweet—ideal for elevating cakes, cupcakes, or even sandwich cookies!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4 cups powdered sugar, sifted
• 2 tbsp heavy cream
• 2 tsp pure vanilla extract
• 2 tbsp freshly grated orange zest (from about 2 medium oranges)
• 3 tbsp freshly squeezed orange juice
• 1/4 tsp fine sea salt

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 1–2 minutes until creamy and pale.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Scrape down the bowl as needed.
3. Pour in the heavy cream, vanilla extract, orange zest, orange juice, and salt. Beat on medium-high for 2–3 minutes until fluffy and smooth. If the frosting is too thick, add 1 tsp more orange juice; if too thin, add 1/4 cup more powdered sugar.

The secret here? Fresh orange zest adds bursts of fragrant citrus oil, while the juice keeps the frosting silky—no artificial flavor needed!

Tip: For deeper flavor, let the frosting sit for 30 minutes before using to let the zest infuse.

Velvety Mocha Frosting

This rich, coffee-kissed frosting is like a hug for your favorite chocolate cake—smooth, decadent, and just bitter enough to balance the sweetness.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• 1/3 cup unsweetened cocoa powder
• 2 tbsp strong brewed coffee, cooled
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt

Instructions:

1. In a large bowl, beat the butter with an electric mixer on medium speed until creamy, about 1 minute.
2. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Scrape down the bowl as needed.
3. Sift in the cocoa powder, then add the cooled coffee, vanilla extract, and sea salt. Beat on low until combined, then increase to medium-high and whip for 2 minutes until fluffy and light.

The secret? The coffee deepens the chocolate flavor without overpowering it, creating a frosting that’s luxuriously smooth yet holds its shape for piping.

Tip: For an extra glossy finish, warm the bowl with a kitchen torch for 5 seconds before mixing—it helps the butter blend seamlessly.

Sweet Strawberry Frosting

This luscious strawberry frosting is bursting with fresh berry flavor and spreads like a dream—perfect for topping cakes, cupcakes, or even sandwich cookies!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/3 cup freeze-dried strawberries, finely ground into powder
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until creamy.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Scrape the bowl as needed.
3. Add the ground freeze-dried strawberries, heavy cream, vanilla extract, and salt. Beat on medium-high for 3 minutes until fluffy and uniformly pink.
4. Adjust consistency with an extra 1 tbsp of cream if needed, then spread or pipe onto cooled baked goods.

The freeze-dried strawberries pack intense fruitiness without watering down the frosting, giving it a vibrant color and irresistible taste. Tip: For extra sparkle, roll frosted cupcake edges in crushed freeze-dried strawberry bits!

Elegant White Chocolate Frosting

Silky, rich, and just sweet enough, this white chocolate frosting is the perfect crowning touch for cakes, cupcakes, or even cookies.

Ingredients:

• 8 oz high-quality white chocolate, finely chopped
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 tsp pure vanilla extract
• Pinch of salt
• 2 tbsp heavy cream (plus more if needed)

Instructions:

1. Melt the white chocolate in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. Remove from heat and let cool slightly (about 5 minutes).
2. In a large bowl, beat the butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, ½ cup at a time, beating well after each addition.
3. Pour in the melted white chocolate, vanilla extract, and salt. Beat on low until fully combined, then increase speed to medium and mix for 1 minute until fluffy.
4. Add the heavy cream and beat for another 30 seconds. If the frosting is too thick, add more cream, 1 tsp at a time, until spreadable.

This frosting sets with a luxurious, velvety texture that holds its shape beautifully—ideal for piping intricate designs or simply spreading with a rustic swoosh.

Tip: For extra flavor, swap the vanilla extract for almond or orange extract!

Spiced Cinnamon Buttercream Frosting

This velvety frosting is like a hug in a bowl—warm cinnamon meets rich buttercream for a cozy upgrade to any cake or cupcake.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4 cups powdered sugar, sifted
• 2 tsp pure vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 3–4 tbsp heavy cream or whole milk
• Pinch of salt

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until creamy and pale.
2. Gradually add the 4 cups of powdered sugar, 1 cup at a time, mixing on low speed to avoid a sugar cloud. Scrape the bowl between additions.
3. Beat in the 2 tsp vanilla extract, 2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp cloves, and a pinch of salt until fully combined.
4. Drizzle in 3 tbsp of heavy cream, then increase mixer speed to medium-high and beat for 3 minutes until fluffy. If needed, add 1 more tbsp cream to reach a spreadable consistency.

The secret here? The spice blend isn’t just cinnamon—nutmeg and cloves add depth without overpowering, making it perfect for snickerdoodle cupcakes or spiced apple cake.

Tip: For extra warmth, toast the cinnamon in a dry skillet over low heat for 30 seconds before adding it to the frosting.

Refreshing Mint Chocolate Frosting

Refreshing Mint Chocolate Frosting

This creamy, dreamy frosting combines cool peppermint with rich chocolate for a treat that’ll elevate any cake or cupcake—no fancy skills required!

Ingredients:

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ¼ cup cocoa powder
• 2 tbsp heavy cream
• 1 tsp peppermint extract
• ¼ tsp salt
• 2 drops green food coloring (optional)

Instructions:

1. In a large bowl, beat 1 cup softened butter with a hand mixer on medium speed until smooth, about 1 minute.
2. Gradually add 3 ½ cups powdered sugar, ¼ cup cocoa powder, and ¼ tsp salt, mixing on low until combined. Scrape the bowl as needed.
3. Pour in 2 tbsp heavy cream and 1 tsp peppermint extract. Beat on medium-high for 2 minutes until fluffy. For a pop of color, mix in 2 drops green food coloring.
4. Use immediately to frost cooled cakes, or cover and refrigerate for up to 3 days (let it soften at room temp before re-whipping).

The secret here? Peppermint extract—just a teaspoon gives this frosting a bright, cooling kick that balances the deep chocolate flavor perfectly.

Tip: For extra texture, fold in ½ cup crushed peppermint candies after mixing!

Nutty Hazelnut Frosting

This rich, velvety frosting is a game-changer for chocolate cakes or cupcakes, with a deep roasted hazelnut flavor that’ll have everyone asking for seconds.

Ingredients:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup finely ground toasted hazelnuts
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until creamy.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low until incorporated. Scrape down the bowl as needed.
3. Add the ground hazelnuts, heavy cream, vanilla extract, and salt. Beat on medium-high for 3–4 minutes until fluffy and light.
4. Use immediately to frost cooled cakes, or store covered at room temperature for up to 2 hours (if chilling, re-whip briefly before using).

The secret here? Toasting the hazelnuts deepens their flavor, giving this frosting an almost praline-like richness without being overly sweet.

Tip: For extra nuttiness, swap 1 tbsp of heavy cream with hazelnut liqueur—just add it with the vanilla!

Rich Red Velvet Cream Cheese Frosting

This luscious frosting is the crowning glory of any red velvet cake—creamy, tangy, and just sweet enough to balance the cocoa-rich layers.

Ingredients:

• 8 oz (1 block) full-fat cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 1/2 cups powdered sugar, sifted
• 1 tsp pure vanilla extract
• 1/8 tsp fine sea salt

Instructions:

1. In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until completely smooth (about 2 minutes). Scrape down the sides as needed.
2. With the mixer on low, gradually add the 3 1/2 cups powdered sugar, 1/4 cup at a time, until fully incorporated. Increase speed to medium and beat for 1 minute.
3. Add the 1 tsp vanilla extract and 1/8 tsp salt, then whip on high for 2 minutes until fluffy and light. If the frosting is too thick, add 1 tbsp of milk; if too thin, add 2 tbsp more powdered sugar.

The secret here? Whipping the frosting extra-long creates an almost mousse-like texture that holds its shape beautifully when piped. Perfect for dramatic swirls!

Tip: For the smoothest results, make sure both the cream cheese and butter are truly softened (leave them out for 2 hours)—cold ingredients cause lumps.

Silky Coconut Cream Frosting

This dreamy frosting is like a tropical vacation in every bite—light, fluffy, and packed with coconut flavor. Perfect for cakes, cupcakes, or even spooning straight from the bowl!

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 1/2 cup powdered sugar
• 1 tsp pure vanilla extract
• 1/8 tsp salt

Instructions:

1. Prep the coconut cream: Without shaking the can, scoop out the thick cream from the top of the chilled coconut milk into a large bowl (discard the watery liquid or save for smoothies).
2. Whip it up: Using a hand mixer, beat the coconut cream on high for 1 minute until smooth. Add 1/2 cup powdered sugar, 1 tsp vanilla extract, and 1/8 tsp salt, then whip for 2–3 more minutes until fluffy and peaks form.
3. Chill & set: For best results, refrigerate the frosting for 15 minutes before spreading or piping—it’ll hold its shape beautifully.

The magic here? Unlike buttercream, this frosting stays luxuriously silky without feeling heavy. It’s a game-changer for dairy-free desserts!

Tip: For extra coconutty flavor, toast shredded coconut and sprinkle it over frosted treats.

Luscious Maple Buttercream Frosting

This dreamy frosting is like autumn in a bowl—rich, sweet, and just a little bit cozy. Perfect for slathering on cakes, cupcakes, or even sneaking a spoonful straight from the bowl.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1/4 cup pure maple syrup (grade B for bold flavor)
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until fluffy and pale.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low until incorporated. Scrape the bowl between additions.
3. Pour in the maple syrup, heavy cream, vanilla extract, and salt. Beat on medium-high for 3 minutes until ultra-smooth and slightly whipped.
4. If the frosting is too thick, add 1 tsp more heavy cream; if too thin, add 2 tbsp more powdered sugar.

The magic here? The maple syrup caramelizes slightly as it mixes, giving the frosting a subtle depth that’s way more interesting than plain vanilla. It holds its shape beautifully for piping but stays irresistibly creamy.

Tip: For extra maple oomph, brush your cake layers with a thin layer of maple syrup before frosting—it’ll infuse every bite.

Dreamy Pistachio Frosting

Silky, nutty, and just sweet enough, this frosting is the perfect way to elevate cakes, cupcakes, or even cookies with a touch of elegance.

Ingredients:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp pure vanilla extract
• 1/2 cup finely ground pistachios (plus extra for garnish)
• 1/4 tsp salt

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low until incorporated. Scrape down the bowl as needed.
3. Pour in the heavy cream, vanilla extract, and salt, then beat on medium-high for 2 minutes until light and fluffy.
4. Fold in the ground pistachios until evenly distributed, then frost your cooled cake or cupcakes immediately.
5. For a finishing touch, sprinkle extra crushed pistachios on top.

The subtle crunch of pistachios against the velvety frosting makes this a showstopper—ideal for birthdays or anytime you want a little luxury.

Tip: For extra nutty flavor, toast the pistachios lightly before grinding.

Conclusion

With 18 luscious frosting recipes, you’re sure to find the perfect match for any cake! Whether you love classic buttercream, rich chocolate ganache, or a tangy cream cheese swirl, these options will make every dessert unforgettable. Give them a try, then let us know which one stole your heart—and don’t forget to share the love by pinning your favorites. Happy baking!