When it comes to red velvet cake, the frosting is just as important as the cake itself. Ina Garten’s Red Velvet Frosting takes the classic cream cheese base and elevates it with a perfectly balanced blend of sweetness, tang, and rich creaminess. It’s smooth, spreadable, and holds its shape beautifully—ideal for cakes, cupcakes, or sandwich cookies.

What Is Ina Garten’s Red Velvet Frosting?

This is Ina’s signature take on the classic cream cheese frosting used to top red velvet cake. It combines softened cream cheese, unsalted butter, vanilla, and sifted confectioners’ sugar for a silky, slightly tangy frosting that’s neither too sweet nor too heavy.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Red Velvet Frosting

Creamy and smooth – Perfect for spreading or piping
Not overly sweet – Balanced with a hint of tang
Pairs beautifully with red velvet cake – Or any chocolate-based dessert
Easy to prepare – 10 minutes and done
Versatile use – Cakes, cupcakes, cookies, or fillings
Barefoot Contessa quality – Simple but elevated

Ingredients Needed to Make Ina Garten’s Red Velvet Frosting

8 ounces cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2½ to 3 cups confectioners’ sugar, sifted
Pinch of kosher salt (optional, for balance)

Instructions to Prepare Ina Garten’s Red Velvet Frosting

Step 1: Beat the Cream Cheese and Butter

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese and butter on medium speed for 2–3 minutes until smooth and fluffy.

Step 2: Add Vanilla and Salt

Mix in the vanilla extract and a pinch of salt, scraping down the sides of the bowl as needed.

Step 3: Incorporate the Sugar

Gradually add the sifted confectioners’ sugar, ½ cup at a time, mixing on low speed until incorporated. Once added, beat on medium speed for 1–2 more minutes until the frosting is light and creamy.

Step 4: Adjust Consistency (if needed)

If the frosting is too thick, add 1–2 teaspoons of milk. If too thin, add a little more sifted sugar until the desired texture is achieved.

Step 5: Use Immediately or Chill

Use the frosting right away to spread on cooled cakes or cupcakes. If preparing ahead, refrigerate for up to 3 days. Let it sit at room temperature and re-whip briefly before using.

What to Use Ina’s Frosting On

Classic red velvet cake or cupcakes – The ultimate pairing
Chocolate cupcakes or brownies – Tangy contrast to rich chocolate
Banana cake or carrot cake – Naturally sweet companions
Vanilla sponge cake – For a bold frosting finish
Sandwich cookies or whoopie pies – Perfect creamy filling
Cinnamon rolls or sweet buns – For a cream cheese glaze twist
Layered trifles or dessert jars – Beautiful and indulgent

Expert Tips for Mastering the Frosting

Use room temperature ingredients – Prevents lumps
Sift the sugar – Guarantees a smooth finish
Don’t overbeat after sugar is added – Can make it too loose
Add salt sparingly – Enhances flavor subtly
Chill briefly if too soft – Firms up for piping
Use a paddle attachment – Reduces air bubbles
Flavor it with citrus zest – Optional brightness

Variations of the Recipe

Add orange or lemon zest – For fresh citrus notes
Mix in a tablespoon of cocoa powder – For a chocolate version
Use almond extract in place of vanilla – For a unique twist
Add a tablespoon of sour cream – For extra tang
Stir in mini chocolate chips – For texture
Tint with gel food coloring – For holiday or themed decor
Top with toasted coconut or crushed pecans – For flair and crunch

How to Store the Frosting

Refrigerate in airtight container – Keeps for up to 3 days
Let soften at room temp before using – Then re-whip briefly
Avoid freezing – Cream cheese can separate when thawed
Keep frosted cakes chilled if storing – Bring to room temp before serving
Label and date storage container – For freshness tracking
Avoid overmixing when re-whipping – Keeps texture intact
Store piped decorations on parchment – Freeze for 15 minutes to firm up before applying

Nutritional Value (per 2-tablespoon serving)

Calories: 210
Fat: 14g
Carbohydrates: 20g
Sugar: 18g
Protein: 1g
Sodium: 65mg

FAQs

What type of cream cheese does Ina Garten use for frosting?

Ina uses full-fat, brick-style cream cheese at room temperature for a smooth and creamy consistency. Avoid whipped or spreadable cream cheese from tubs.

Can I make Ina’s red velvet frosting ahead of time?

Yes, you can prepare it up to 3 days in advance. Store it in an airtight container in the refrigerator and re-whip briefly before using.

How do I make the frosting thicker for piping?

Add more sifted confectioners’ sugar, one tablespoon at a time, until the frosting holds its shape for piping or decorative swirls.

Can this frosting be used on cakes other than red velvet?

Absolutely. It pairs beautifully with banana cake, carrot cake, chocolate cupcakes, or even cinnamon rolls.

Final Words

Ina Garten’s Red Velvet Frosting is smooth, flavorful, and wonderfully versatile. With its velvety texture and tangy finish, it perfectly complements red velvet desserts and beyond.