Ina Garten Cream Cheese Frosting

I’ve tried a dozen versions of cream cheese frosting over the years—some too sweet, others too stiff, or just flat. This is the one that finally nailed it. Ina’s formula is balanced, luscious, and smooth enough to glide on cupcakes or cling to layer cakes without sliding off.

Here’s how I keep it cloud-like but rich, every time.

Why This Works So Well

Ina does something smart: she adds almond extract. Just a touch, but it lifts the vanilla and adds that bakery-style flavor you can’t quite name but always notice. It turns a basic cream cheese frosting into something elegant and intentional.

What I Used (And Why)

• Cream cheese (1 lb, room temp) – I use full-fat Philadelphia. Anything else turns out watery or chalky.
• Unsalted butter (¾ lb, room temp) – European-style if I have it (like Plugrá); it blends silkier and tastes cleaner.
• Vanilla extract (1 tsp) – Not optional. I’ve doubled it for spice cakes before.
• Almond extract (½ tsp) – Just enough to round it out. I once skipped it—it wasn’t the same.
• Confectioners’ sugar (1½ lbs, sifted) – Sift it, always. Skipping that gave me little sugar lumps in a batch once. Never again.

Swaps That Actually Worked

• Mascarpone for half the cream cheese – Softer, slightly sweeter, and still stable.
• Coconut extract instead of almond – A fun twist on carrot cake. Subtle but bright.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Frosting turned runny	Ingredients too warm or over-mixed	Use just-soft butter and mix only until smooth
Too thick to spread	Sugar packed too tightly or not sifted	Sift well and add 1–2 tsp milk if needed
Slightly grainy texture	Skipped sifting the sugar	Always sift confectioners’ sugar

How to Make Ina Garten’s Cream Cheese Frosting

1. In a stand mixer with paddle attachment, combine:
   • 1 lb cream cheese (room temp)
   • ¾ lb unsalted butter (room temp)
   • 1 tsp vanilla extract
   • ½ tsp almond extract
2. Beat until smooth—just until fully blended.
3. Add 1½ lbs sifted confectioners’ sugar slowly on low speed.
4. Increase speed to medium and beat just until it’s creamy and spreadable. Do not overmix—it will loosen too much.

Tips I Always Use

• I pull the butter and cream cheese out 30–45 minutes before starting. Any warmer, and the structure softens too much.
• A splash of milk can rescue overly stiff frosting—but just one teaspoon at a time.
• For piping, chill the frosting for 15–20 minutes to help it hold peaks.

Freezing & Reheating

• Fridge: Keeps for up to 2 weeks, tightly sealed.
• Freezer: Freezes well for 3 months. Thaw overnight in the fridge and re-whip gently before using.

What I Googled

Q: Can I make this ahead of time?
A: Yes. I often make it 1–2 days early and store it in the fridge. Just bring to room temp and rewhip briefly before using.

Q: Why does my frosting have lumps?
A: Usually from cold butter or unsifted sugar. Both should be room temperature and smooth.

Q: Is this stable for layer cakes?
A: Very. I’ve used it for three-layer cakes and it holds beautifully, even unrefrigerated for a few hours.

Q: Can I use low-fat cream cheese?
A: I wouldn’t. It’s too watery and changes the flavor. Full-fat is best here.

Try More Recipes:

• Ina Garten Pear Galette
• Ina Garten Sticky Toffee Cake
• Ina Garten Blueberry Bran Muffins