Rich, creamy, and perfectly spiced, this Molasses Cream Cheese Frosting adds cozy holiday flavor to any dessert. The tangy cream cheese pairs beautifully with the deep sweetness of molasses for a frosting that tastes like gingerbread in creamy form! Try it on my sour cream spice cake, pumpkin bread, or even sandwich cookies for a festive twist. If you prefer something lighter and sweeter, you might also love my American Buttercream; it’s a classic base frosting that works with almost any flavor combination.

Black bowl filled with Molasses Cream Cheese Frosting on a wooden table from overhead.

Ingredients & Substitutions

Cream Cheese: Use full-fat, brick-style cream cheese for the best texture and flavor. Avoid whipped or spreadable cream cheese, which can make the frosting too soft.

How To Soften Cream Cheese Quickly

Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.

Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.

Butter: Unsalted butter works best here, so you can control the salt level. Make sure it’s at room temperature so it creams smoothly with the cream cheese.
Molasses: I used dark molasses for a deeper flavor that really stands out in the frosting. Light molasses will make it a little milder and sweeter. Avoid blackstrap molasses; it’s too bitter for frosting.
Confectioners’ Sugar: This sweetens and thickens the frosting. Sift it first if it looks clumpy for an extra-smooth texture. You can adjust the amount slightly depending on how thick or sweet you want your frosting.

Black bowl filled with Molasses Cream Cheese Frosting.

FAQs

Can I make this frosting ahead of time?

Yes! You can prepare it a day or two ahead and store it in the refrigerator. When ready to use, let it soften at room temperature and give it a quick mix.

What’s the difference between light and dark molasses?

Light molasses is sweeter and more subtle, while dark molasses has a bolder, richer flavor. Either works in this recipe; it just depends on how strong you want the molasses flavor to be.

Can I use a hand mixer instead of a stand mixer?

Absolutely. A hand mixer works fine; just make sure to beat long enough for a smooth, lump-free consistency.

How much cake will this frost?

This recipe makes enough frosting for 12-14 cupcakes, a 9×13-inch cake, or the top and sides of an 8-inch layer cake.

Molasses Cream Cheese Frosting piped into a black bowl on a wooden table.

How to Use Molasses Cream Cheese Frosting

This frosting brings a cozy, spiced sweetness that pairs beautifully with so many desserts. Here are a few delicious ways to use it:

Gingerbread Cake: The rich molasses flavor complements every bite of this classic holiday cake.
Pumpkin Bars: Swap out the traditional cream cheese frosting for this molasses version for a festive twist.
Maple Brown Sugar Cookies: Sandwich a spoonful of frosting between two cookies for an easy, irresistible treat.
You could even spread it over cinnamon rolls or your favorite muffins for an extra touch of warmth and sweetness.

Whole Sour Cream Spice Cake on a wooden table from overhead.

How to Store Molasses Cream Cheese Frosting

Refrigerator: Store in an airtight container for up to 1 week. Let it come to room temperature before using, then beat briefly to restore its creamy texture.

Freezer: Freeze for up to 2 months. Thaw in the refrigerator overnight, then re-whip before spreading.

Molasses Cream Cheese Frosting

Prep Time 10

Total Time 10

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Ingredients

▢ 8 ounces cream cheese, room temperature
▢ ½ cup (1 stick / 113 g) unsalted butter, room temperature
▢ 1 tablespoon molasses
▢ 4 cups (500 g) confectioners’ sugar

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and molasses.
Beat on low speed until the mixture is smooth and fully combined, scraping down the sides of the bowl as needed.
Gradually add the confectioners’ sugar, about 1 cup at a time, beating on low until incorporated.
Increase the speed to medium and beat until the frosting is creamy, smooth, and spreadable, or it reaches your desired consistency.

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