Cupcake Frosting Cheat Sheet
July 2, 2025
This cheat sheet can help you match the perfect frosting to your cupcake mood or occasion without the guesswork. Plus, it can introduce you to new favorites you might not have tried—turning frosting decisions from stressful to fun and delicious. Basically, it’s your secret weapon for frosting confidence every time you bake!
Click on a frosting flavor to jump to the recipe:
Frosting
Frosting
Frosting
Frosting
Cookies & Cream Frosting
Fluffy, sweet, and freckled with little bits of cookie magic. Velvety smooth with a cookie crunch, it’s part nostalgia, part indulgence and all joy.
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PrintCookies & Cream Frosting
Ingredients
Scale
- 2 sticks salted butter, softened
- 3 1/2 cups powdered sugar
- 4–6 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup finely crushed Oreos (about 6–8 cookies)
Instructions
- In the bowl of a stand mixer (or using a hand mixer), beat the softened butter on medium speed until light and creamy.
- Gradually add in half of the powdered sugar and mix until smooth.
- Add the remaining powdered sugar, vanilla extract, and 4 tablespoons of heavy cream.
- Beat on medium-high speed for 2–3 minutes, or until the frosting is fluffy and well blended.
- Gently fold in the crushed Oreos.
- To adjust the texture, add more cream for a softer consistency or more powdered sugar for a firmer, pipeable finish.
Marshmallow Frosting
It’s the kind of frosting that makes you want to lick the beaters and the bowl (no shame here). Light as air but full of cozy campfire memories, it’s my go-to when I want a little magic on top.
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PrintMarshmallow Frosting
Ingredients
Scale
- 1 cup (2 sticks) salted butter, softened
- 1 jar (7 oz) marshmallow fluff
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Heavy cream (optional, as needed for consistency)
Instructions
- In a large bowl, beat the softened butter until creamy and fluffy, about 2–3 minutes.
- Add the marshmallow fluff and mix until well combined.
- Gradually add the powdered sugar, 1 cup at a time, mixing well between additions.
- Add the vanilla extract and beat until smooth. If the frosting is too thick, add heavy cream 1 tablespoon at a time until you reach your desired consistency.
Peanut Butter Frosting
Peanut butter frosting is my cozy little secret weapon—creamy, nutty, and just the right amount of indulgent. It’s sweet, salty, and somehow always feels like home.
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PrintPeanut Butter Frosting
Ingredients
Scale
- 2 sticks (1 cup) salted butter, softened
- 1/2 cup creamy peanut butter
- 3 1/2 cups powdered sugar
- 3–4 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a stand mixer or using a hand mixer, beat the softened butter and peanut butter on medium speed until light and creamy.
- Gradually mix in half of the powdered sugar until combined.
- Add the remaining powdered sugar, vanilla extract, and heavy cream and mix.
- Beat on medium-high speed for 2–3 minutes until the frosting is fluffy and smooth.
- Adjust consistency as needed by adding more cream for a silkier texture or extra powdered sugar for a thicker finish.
Chocolate Fudge Frosting
Chocolate fudge frosting is thick, glossy, and unapologetically rich. Just slightly bittersweet, balanced by buttery smoothness and a silky texture that spreads like a dream.
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PrintChocolate Fudge Frosting
Ingredients
Scale
- 2 sticks (1 cup) salted butter, softened
- 3 ½ cups powdered sugar
- ⅔ cup unsweetened cocoa powder
- 4–6 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a large bowl or the bowl of a stand mixer, beat the softened butter on medium speed for 2–3 minutes until light and creamy.
- Add the cocoa powder and mix until fully incorporated, scraping down the sides as needed.
- Gradually add the powdered sugar, about 1 cup at a time, beating on low speed to combine. Once all the sugar is in, increase to medium-high and beat for 1–2 minutes.
- Add the vanilla extract and 4 tablespoons of heavy cream. Beat on medium-high speed for another 2–3 minutes until light and fluffy.
- If the frosting is too thick, add additional cream 1 tablespoon at a time until your desired consistency is reached. For a whipped, airy texture, beat an additional 2–3 minutes on high speed.
- Use immediately or if not using right away, store in an airtight container in the fridge and bring to room temperature before re-whipping.
Strawberry Frosting
Soft, pink, and bursting with that sweet, tangy berry flavor I can never resist. It’s smooth and creamy, like whipped fruit clouds, and just making it puts me in a good mood.
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PrintStrawberry Frosting
Ingredients
Scale
- 2 sticks (1 cup) salted butter, softened
- 3 ½ cups powdered sugar
- ¼ cup freeze-dried strawberry powder (or ground freeze-dried strawberries)
- 1 teaspoon vanilla extract
- 4–6 tablespoons heavy cream
- Optional: 1–2 drops pink food coloring for a bolder pink
Instructions
- In a large bowl or stand mixer, beat the softened butter on medium speed for 2–3 minutes until light and fluffy.
- Add the strawberry powder and vanilla extract. Beat until evenly combined and tinted pink.
- Gradually add the powdered sugar, mixing on low until incorporated. Once fully added, beat on medium-high for 1–2 minutes.
- Add 4 tablespoons of heavy cream and whip for another 2–3 minutes until smooth and airy. Add more cream 1 tablespoon at a time if needed to adjust the consistency.
- If desired, add a drop or two of food coloring for a deeper pink. Beat again until fully blended.
- Use right away or refrigerate in an airtight container. Let it come to room temperature and re-whip before using.
Vanilla Frosting
Smooth and fluffy, this is the kind of frosting that plays well with any flavor but can still be the star of the show.
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PrintVanilla Frosting
Ingredients
Scale
- 2 sticks (1 cup) salted butter, softened
- 3 ½ cups powdered sugar
- 1 tablespoon pure vanilla extract
- 4–6 tablespoons heavy cream
Instructions
- In a large bowl or the bowl of a stand mixer, beat the softened butter on medium speed for 2–3 minutes until it’s light, pale, and creamy.
- Gradually add the powdered sugar, about 1 cup at a time, beating on low speed until fully combined.
- Once all the sugar is in, increase to medium-high speed and beat for 1–2 minutes.
- Add the vanilla extract and 4 tablespoons of heavy cream. Beat on medium-high for another 2–3 minutes until the frosting becomes fluffy and smooth.
- If the frosting is too thick, add more cream 1 tablespoon at a time until your desired consistency is reached. For an extra whipped texture, beat an additional 2–3 minutes on high speed.
- Use right away or store in an airtight container in the refrigerator. Let it come to room temperature and re-whip before using.
Mint Frosting
Creamy and smooth with a gentle burst of minty freshness that wakes up your taste buds without overpowering them.
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PrintMint Frosting
Ingredients
Scale
- 2 sticks (1 cup) salted butter, softened
- 3 ½ cups powdered sugar
- 1 ½ teaspoons pure peppermint extract (not mint extract)
- 4–6 tablespoons heavy cream
- Optional: green food coloring (1–2 drops for a soft minty hue)
Instructions
- In a large bowl or the bowl of a stand mixer, beat the softened butter on medium speed for 2–3 minutes until it’s light and fluffy.
- Slowly add the powdered sugar, about 1 cup at a time, mixing on low. Once all the sugar is added, beat on medium-high speed for 1–2 minutes.
- Add the peppermint extract and 4 tablespoons of heavy cream. Beat on medium-high for another 2–3 minutes until smooth and whipped. Taste and adjust extract to your liking—peppermint can be strong!
- If using, add a drop or two of green food coloring and mix until evenly tinted. For a thinner frosting, add an extra tablespoon of cream. For a fluffier texture, whip on high for 2–3 more minutes.
- Use immediately or chill in an airtight container. Bring to room temp and re-whip before using.
Almond/Wedding Cake Frosting
Smooth and buttery with a delicate hint of almond that makes it feel fancy without trying too hard. It feels like a little celebration in every bite.
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PrintAlmond/Wedding Cake Frosting
Ingredients
Scale
- 2 sticks (1 cup) salted butter, softened
- 3 ½ cups powdered sugar
- 1 ½ teaspoons almond extract (use pure almond extract for best flavor)
- ½ teaspoon vanilla extract (optional, but adds depth)
- 4–6 tablespoons heavy cream
Instructions
- In a large bowl or stand mixer, beat the softened butter on medium speed for 2–3 minutes until it’s light, creamy, and fluffy.
- Slowly add the powdered sugar, 1 cup at a time, mixing on low until incorporated. Once all the sugar is added, beat on medium-high for 1–2 minutes.
- Add the almond extract, vanilla extract (if using), and 4 tablespoons of heavy cream. Beat on medium-high for another 2–3 minutes until fluffy and smooth.
- Adjust the consistency by adding more cream 1 tablespoon at a time if needed. For a super airy texture, whip on high for another 2–3 minutes.
- Use immediately or store in an airtight container in the fridge. Let come to room temp and re-whip before using.
Whipped Buttercream Frosting
Whipped buttercream frosting is like a fluffy cloud you can eat—light, airy, and downright irresistible. Every time I make it, I’m amazed at how something so simple can feel so luxurious.
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PrintWhipped Buttercream Frosting
Ingredients
Scale
- 1 cup (2 sticks) salted butter, softened to room temp
- 3 cups powdered sugar
- 1 tablespoon pure vanilla extract
- 2–4 tablespoons heavy cream
Instructions
- Beat the softened butter on medium-high speed for 4–6 minutes until it’s pale, fluffy, and nearly doubled in volume. Scrape down the bowl halfway through.
- Turn the mixer to low and slowly add the powdered sugar, ½ cup at a time. Mix after each addition, then increase to medium-high and beat for another 2–3 minutes once all the sugar is added.
- Pour in the vanilla extract and 2 tablespoons of heavy cream. Beat on medium-high for 2–3 more minutes. Add more cream, 1 tablespoon at a time, until the texture is as light and airy as you want.Turn the mixer to high and beat for a final 3–5 minutes. The longer you whip, the fluffier it gets.
- Switch to a paddle attachment at the very end and mix on low for 1 minute to knock out any large air pockets if you want it to pipe super smooth.
Cream Cheese Frosting
Cream cheese frosting is my sweet-and-tangy little indulgence—it’s smooth, creamy, and just a bit cheeky with that perfect hint of tang that keeps you coming back for more.
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PrintCupcake Frosting Cheat Sheet
Ingredients
Scale
- 8 oz cream cheese, cold
- 1/2 cup (1 stick) salted butter, softened
- 3 1/2 cups powdered sugar 1 teaspoon vanilla extract
Instructions
- In a large bowl, beat the cream cheese and butter together with a hand mixer (or stand mixer) until smooth and creamy—about 2–3 minutes.
- Mix in the vanilla extract and a pinch of salt. Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
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