Classic Cream Cheese Frosting

Frosting is a sweet glaze of American origin that is usually used for decorating cupcakes, red velvet cakes, naked cakes, and other similar desserts that are coincidentally, considered authentically American too.

Cream Cheese frosting (classic version)


200 g mascarpone

150 g Arla cream cheese

85 g icing sugar  

250 g fresh cream


In a bowl, mix the mascarpone, cream cheese and icing sugar. Then, using an electric mixer, beat the mixture for a few seconds until fully combined and creamy.

In another bowl, beat the fresh cream until small peaks are formed. Add the whipped cream into the mascarpone and cream cheese mix. Continue to whisk for a few seconds until the mixture turns thick.

You can frost about 15 cup cakes or a small, three-layered cake of about 18 cm in diameter.

You can add a few drops of liquid food colouring (or paste food colouring diluted in a few drops of water) into the frosting for it to take on some colour. It’s best to not go overboard with the colouring otherwise the frosting will not look natural.

This frosting can be stored in the refrigerator for up to 3 days.