Vanilla Chocolate Swirl Frosting

8 oz cream cheese, softened
1 1/2 cup confectioners sugar
2 teaspoons vanilla paste
1/8 cup cocoa

In a large bowl, beat together the vanilla paste (or extract)cream cheese and confectioners sugar until smooth. Frost 12 cupcakes. Add the cocoa to the remaining icing (there should be about 1/4 left) and beat until smooth. Dip a toothpick into the chocolate frosting, thoroughly coating it. Use the toothpick to swirl the chocolate into the vanilla frosting.


My thoughts:

A subtle swirled icing. More than enough to ice 12 cupcakes or a single layer cake.


  1. This frosting looks great, I am of the opinion that icing is the best part of a cake!

  2. I can vouch. Not only was the cupcake yummy, the frosting was indeed delicious.

  3. ^^^wow, that’s kinda weird. my name’s sara and my bf’s is alex. anywho…

    this looks really pretty! i love how simple it is too. what a great idea!

  4. The Tiger Swirl cupcakes are so cool and DIFFERENT.

    I gotta try these! 🙂

  5. Great tip for using the tootpick to swirl.. Thanks!

  6. I have been subscribed to your blog in Google Reader for months, but the pictures never showed up. I faithfully persisted, hoping that one day that would change. Today, I was so surprised to notice that your photos finally appeared in my google reader. Whatever you changed, keep it up. I love to see your scrumptious photos of food!

  7. I am intrigued! No butter in the frosting?

    Just out of curiosity, do you prefer vanilla paste to straight vanilla for taste or consistency or both? I used to get vanilla paste at Trader Joe’s, then didn’t see it for a while and switched back to regular vanilla extract.

  8. Hi Jami
    I don’t see any need for butter in a cream cheese frosting.

    I think vanilla paste has a slightly stronger flavor than vanilla extract, doesn’t add extra liquid and people like seeing the vanilla bean specks.