Nigella Cream Cheese Frosting

I have one warning about this frosting: make it when no one else is home, or you will be caught standing over the bowl eating it with a spoon.

This Nigella-style cream cheese frosting is what I call a cheat code for boring bakes. Suddenly your humble carrot cake? A masterpiece. Those banana muffins you overbaked slightly? Forgiven. It’s creamy, tangy, sweet-but-not-too-sweet, and honestly so easy, it feels a bit cheeky.

The key? Real brick-style cream cheese and room-temp butter. Whip them together until they’re dreamy, then slowly add sugar until it’s thick enough to swipe across a cake or eat straight from the whisk. No judgement either way.

Ingredients List

• ½ cup unsalted butter (113g) — softened so it blends like a dream.
• 8 oz brick-style cream cheese (226g) — avoid the tub kind, it’s too soft.
• 1 tsp vanilla extract — a splash of warmth.
• ¼ tsp salt — just a pinch, but don’t skip it! Balances the sweetness.
• 4 cups powdered sugar (500g) — add gradually, and taste as you go.

How to Make It

1. Whip the butter and cream cheese together in a stand mixer (or with a hand mixer). You want it super smooth, no lumps, like thick whipped cream.
2. Add vanilla and salt, then mix again. This is when the smell starts making you excited about life.
3. Gradually mix in the powdered sugar — a little at a time, with the mixer on low unless you enjoy a sugar cloud in your kitchen. Beat until it’s light and fluffy. This can take a good 5–7 minutes. Don’t rush it.
4. Use straight away, or chill for 15 minutes if it feels too soft to pipe or spread. (Sometimes I just chill it so I don’t eat the whole bowl with a spatula.)

Common Mistakes (and Life-Saving Fixes)

Why is my frosting runny?
It’s probably too warm. Pop it in the fridge for 15–30 mins — it’ll firm right up.

Can I use spreadable cream cheese?
Technically yes, but it’ll be softer and might slide around. Brick-style is best for structure.

It’s too sweet! Help.
Cut back on the powdered sugar slowly, or add a squeeze of lemon juice for balance.

It’s lumpy and sad.
Your cream cheese or butter was too cold. Let them soften fully next time — makes a huge difference.

Storage Tips

Fridge:
Store in an airtight container for up to 1 week. Let it soften on the counter before reusing.

Freezer:
Yes, you can freeze it! Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge, then give it a good stir.

What to Serve It With

• Carrot cake — the obvious pairing, and for good reason.
• Red velvet cupcakes — it’s basically the law.
• Pumpkin bread or banana muffins — both go beautifully with the tangy creaminess.
• Gingerbread cookies — pipe little frosting swirls on top if you’re feeling festive.

FREQUENTLY ASKED QUESTIONS

Can I use salted butter instead?
You can! Just skip the added salt or reduce it slightly.

Does it crust or stay soft?
It stays soft and creamy, perfect for layer cakes or generous swirls.

Is it pipeable?
Yes, especially if you chill it for 10–15 minutes after mixing. Firm enough to pipe, soft enough to spread.

Can I colour it with food dye?
Absolutely. Gel food colouring works best — start with just a drop at a time.

More Nigella Recipe:

• Nigella Rhubarb Ice Cream
• Nigella Chocolate Cherry Cake
• Nigella Whole Orange Cake
• Nigella Apple And Cinnamon Cake

Nutrition Fact:

• Calories: 146kcal 
• Carbohydrates: 20g 
• Protein: 1g 
• Fat: 7g 
• Saturated Fat: 4g 
• Trans Fat: 1g 
• Cholesterol: 21mg 
• Sodium: 56mg 
• Potassium: 15mg 
• Sugar: 20g 
• Calcium: 11mg 
• Iron: 1mg