This recipe for homemade cake pop frosting and coating is simple and straightforward. It will give you icing options, without candy melts, that are deliciously smooth.
Making cake pops usually consists of mixing crumbled cake with a frosting, inserting treat sticks, then coating them in icing and finally decorating to give them that finishing touch. I'm going to show you how to do this from scratch.
This recipe makes about 2 cups frosting and just over 1 cup cake pop icing/coating, which should be enough for approximately 18 cake pops.
I also have tutorials for making cake pops with a cake pop maker, making cake pops with cake mix and making cake pops in a mold.
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Cake Pop Frosting
This frosting will be mixed with a crumbled cake to form the cake pop balls. It's a good texture and thickness for cake pops.
Ingredients
- cream cheese - I use the brick style cream cheese in this recipe.
- butter - I usually use unsalted butter but salted butter works too.
- powdered sugar - It's also called confectioners' sugar or icing sugar.
- vanilla extract - Artificial vanilla extract is okay to use here if that is what you have on hand.
- lime zest (not pictured) - This is totally optional but it adds a touch of zesty flavor to the frosting.
*Check recipe card for ingredient amounts.
Instructions
Step 1. Combine butter and cream cheese. Combine the softened butter and cream cheese with an electric mixer on medium speed, until smooth, creamy and lump free.
Step 2: Add vanilla. Whisk in the vanilla extract until combined.
Step 3: Add powdered sugar. Gradually add the powdered sugar, with the electric mixer on low speed, until fully combined.
Step 4: Ready. If you are using lime zest, add it now. It's now ready to use.
Coating Option #1 Cake Pop Icing
This icing/glaze is to be used as the cake pop coating. When the cake pop icing sets, it is not going to result in a hard, crunchy coating like chocolate or candy melts would. Think of the texture of glazed donuts--it's going to be more like that.
Ingredients
- powdered sugar - The fineness of the sugar makes a perfectly smooth icing.
- milk - You can use regular milk. Substitute with plant based milk or even water for a dairy-free/vegan version.
- vanilla extract - If you're coloring the icing, I would suggest using clear vanilla extract so that it doesn't affect the color. You might even want to consider using a different extract than the basic vanilla. Try peppermint, almond, lemon or even strawberry flavoring.
*Check recipe card for ingredient amounts.
Instructions
Step 1. Whisk. Combine the powdered sugar, milk and vanilla in a medium bowl with a whisk, until smooth.
Step 2. Adjust thickness. If needed, adjust the thickness by adding more powdered sugar for a thicker icing or adding more milk for a thinner glaze.
Coating Option #2 Chocolate Coating
This is a second option for coating the cake pops, instead of the icing. I love using chocolate instead of candy melts.
Ingredients
- chocolate bar - Choose a high quality chocolate bar and break it into chunks so that it melts easier. You can choose any type: milk, dark, white or ruby. If you generally find cake pops too sweet, use an unsweetened chocolate bar and it will help tone done the sweetness.
- coconut oil - The coconut oil thins the chocolate out so that it is easer to coat the cake pops but be careful not to thin it out too much or it won't stick to the cake pops as well.
*Check recipe card for ingredient amounts.
Instructions
Step 1. Combine chocolate and oil. In a microwaveable dish, such as a small bowl, mug or measuring glass, add the chocolate bar chunks and coconut oil.
Step 2. Microwave. Melt in the microwave at 20 second intervals, stirring each time until fully melted.
Step 3. Ready. Once it's fully melted it is ready for dipping cake pops into.
Pro Tip: Careful not to overcook the chocolate in the microwave or it will get clumpy and hard. You want it to be as smooth as possible.
How to Frost & Ice Cake Pops
Now that your frosting and coating is ready, you can use it to form and coat the cake pop balls! I'll give you an overview of how to do that.
Step 1. Add frosting to cake. You are going to add the frosting to a crumbled cake in a bowl. Use as much frosting as your cake pop recipe calls for. Or, start with a couple of heaping tablespoons at a time, and mix thoroughly.
Step 2. Form the balls. Once the frosting has been combined, you can roll the mixture into balls.
Chef's Note: A good size for cake pops is between 1 ¼ inches in diameter and 1 ¾ inches in diameter.
Step 3. Add treat sticks. Dip the tip of a treat stick into the sugar coating, then insert into the cake ball (approximately half-way). Repeat with the remaining cake balls. Refrigerate for 30-60 minutes to allow the cake pops to firm up and the icing on the stick to harden.
Step 4. Coat the cake pops. Dip the cake pop into the icing to fully cover it, using a spoon if needed.
Step 5. Decorate and dry. At this point you can decorate them with candy sprinkles and/or other toppings. Place them upright into stands and you can dry them at room temperature or in the fridge if you are in a rush. It will take about 30 minutes or more.
How to Coat Cake Pops With Chocolate
To coat the cake pops with chocolate instead of icing, the steps are similar.
Step 1. Dip. Dip the cake pops into the melted chocolate.
Step 2. Drip. Let excess chocolate drip off into the bowl.
Chef's Note: A small but deep bowl, mug or measuring cup work great for dipping.
Step 3. Dry. Let the cake pop coating have time to set in a cake pop stand. It will take roughly 30 minutes to 1 hour.
Step 4. Eat! The cake pops are ready to serve.
Chef's Note: The cake pops can also be placed upside down on a wax paper-lined baking sheet after coating to dry. Sprinkle some candy sprinkles onto the baking sheet first, place your cake pops on top and they will be easier to release, plus they will be decorated on top.
Expert Tips
#1. Use the right amount of frosting. The amount of frosting you’ll need depends on the texture of the mix. You need to reach a texture that allows you to form balls with your hands. (Too little or too much could result in failure. You do not want to see cracks when forming the balls, while too much frosting will make the cake balls heavy and harder to keep on the treat sticks.)
#2. Add a pop of color. You can try making colorful pops by adding food coloring to the mix. If you use a white chocolate coating, you can also add some food coloring to make it whatever color you choose.
#3. Use your favorite cake flavors. Don't be afraid to switch it up from your basic chocolate and vanilla. Consider some alternative flavors and substitute ingredients that can make your cake pops unique. Red velvet cake pops are a common favorite!
#4. Soften the cream cheese in a pinch. My trick for softening cream cheese quickly is to submerge the sealed cheese container/block in warm water for about 15 minutes. Make sure to remove the cardboard layer first.
#5. Chill the stand. I discovered a new trick while making cake pops recently that works especially well with homemade chocolate coating: if using a plastic stand, chill it in the freezer for 20 to 30 minutes before using it. This helps the coating to set quicker!
Storage Tips
- Leftover frosting: You may not require the entire amount of frosting and coating; just use what the recipe you are following calls for. The serving size can easily be adjusted to your needs or you can store the extra amount in the fridge or freezer in an airtight container.
- Fridge storage: Your finished made-from-scratch cake pops can be stored in the refrigerator for up to a week. Be sure to keep them covered well so the cake won't dry out.
- Freezer storage: Storing them in the freezer is also possible for up to 3 months. Thaw them the night before serving in the refrigerator. If you are going to freeze them, I would suggest holding off on decorating for best results.
- Paper towel trick: Lining the container with paper towel helps keep moisture in control.
Recipe FAQs
You can coat cake pops with chocolate, icing or candy melts.
You don't want the cake pops to be overly cold when you dip them into a warm coating or you might cause the coating to crack.
Be very gentle and patient when dipping. Slowly swirl the cake pop into the coating and tap lightly on the side of the container to let the excess drip off.
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📋Recipe
Cake Pop Frosting and Coating
Ingredients
Cake Pop Cream Cheese Frosting
- ½ cup unsalted butter - softened
- 8 ounces cream cheese - softened (1 brick)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- zest of 1 lime - optional
Coating Option #1 - Cake Pop Icing
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Coating Option #2 - Chocolate Coating
- 8 ounces chocolate bar - broken into chunks (can be white, milk, dark or ruby chocolate)
- 1 teaspoon coconut oil
Instructions
For the Cake Pop Cream Cheese Frosting
- Combine the softened butter and cream cheese with an electric mixer on medium speed, until smooth, creamy and lump free.
- Whisk in the vanilla extract.
- Gradually add the powdered sugar, with the electric mixer on low speed, until fully combined.
- If using lime zest, you can mix it in now. This frosting will be mixed with a crumbled cake to form the cake pop balls.
For the Cake Pop Icing
- Combine the powdered sugar, milk and vanilla in a medium bowl with a whisk, until smooth. This icing/glaze is to be used as the cake pop coating.
- Adjust the thickness as needed by adding more powdered sugar for a thicker icing or adding more milk for a thinner glaze.
- After dipping the cake pops in the coating, you can dry them at room temperature or in the fridge if you are in a rush. It will take about 30 minutes or more.
For the Chocolate Coating
- In a microwaveable dish, such as a mug or measuring glass, add the chocolate bar chunks and coconut oil. Melt in the microwave at 20 second intervals, stirring each time until fully melted. It will continue to melt as you stir.
- This is a second option for coating the cake pops, instead of the icing. After dipping the cake pops, it will need to set in the fridge for about 20 to 30 minutes or longer at room temperature (1 hour or more).
Equipment
Notes
- Nutrition: Nutrition information is for the frosting/icing combined, per serving.
- Serving size: This recipe makes about 2 cups frosting and just over 1 cup icing/coating, which should be enough for approximately 18 cake pops.
- Icing color tip: If you're coloring the icing, it is best to use clear vanilla extract so that it doesn't affect the color. You can add food coloring to the icing if desired.
- Chocolate coating color: If you use a white chocolate coating, you can also add some food coloring to it to make it whatever color you choose.
- Thinning the coating: The coconut oil thins the chocolate out so that it is easer to coat the cake pops but be careful not to thin it out too much or it won't stick to the cake pops as well.
- Melting the chocolate: Careful not to overcook the chocolate in the microwave or it will get clumpy and hard.
- What to do with leftover frosting: Use as much frosting as your cake pop recipe calls for. If there is left-over frosting, it can be frozen for later use in an airtight container.
- Texture of the icing: When the cake pop icing sets, it is not going to result in a hard, crunchy coating like chocolate or candy melts would. Think of the texture of glazed donuts--it's going to be more like that.
- Chill the stand. If using a plastic stand, chill it in the freezer for 20 to 30 minutes before using it. This helps the chocolate coating set quicker.
- Cake pop storage: Your finished made-from-scratch cake pops can be stored in the refrigerator for up to a week. Storing them in the freezer is also possible for up to 3 months. Thaw them the night before serving in the refrigerator.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
This is by far the best cake pop frosting and coating recipe. The detailed step by step images are helpful and easy to follow!
Varshitha says
The icing didn’t work out
Joss Dyckson says
I'm sorry to hear, Varshitha. Can you provide me with more information so that I can help you out? As stated in the post, the icing is an alternative coating that is similar to a donut glaze. If you don't like that texture for your cake pops, you can stick to chocolate or candy melt coatings. Thanks.
Jojo says
Hi there what substitute could i use for the coconut oil please?
Joss Dyckson says
Hi Jojo, you can also use vegetable shortening or even cocoa butter.
Katrina says
Can you add banana extract instead of vanilla?
Joss Dyckson says
Hi Katrina, absolutely you can add different flavor extracts instead of sticking to vanilla.
Jess says
I'm wondering how people store these because I have cream cheese in the cake pop... I want to make them ahead of time however I'm afraid they will sweat in the refrigerator can someone help.me understand if these can be made ahead of time successfully or if I just have to make them the day of hours before
Joss D says
Hi Jess, if you want to make them ahead of time they can last a couple of days at room temperature, otherwise they should be refrigerated. If they are wrapped individually or stored in an airtight container separated by paper towel you shouldn't have to worry about condensation when you bring them out and let them sit for a bit before serving. Try to make sure the room isn't too warm as well.
Char says
Hi,
Could cocoa powder be added to the coat mixture?
Joss D says
Yes, it sure can Char. 🙂
alexandra says
will the glaze be as cruchy as if i would use tempered chocolate?
alexandra says
hi i always made cake pops eith tempered chocolate. i would like to try it with the glaze recipe u gave but wouldnt it be too sweet?
to me it sound very sweet.
also what can i replace for milk on the glaze? i want it to be non dairy.
Joss D says
Hi Alexandra, thanks for the questions. It's not too sweet for me but that will depend on your taste. I really like using the glaze as an alternative to candy melts or chocolate sometimes. The coating will harden, but I wouldn't consider it to be as 'crunchy' and it's a bit thinner than chocolate, although it can be thickened by adding more icing sugar. As for the milk substitute, you can use any plant-based 'milk' or even juice or water if you like.
Kasey Webster says
Hi can you use regular frosting on the cake bites instead of the glaze??
Joss D says
Hi Kasey, regular frosting will be too thick to use as a coating. Besides a glaze, you can use candy melts or melted chocolate. Hope that helps!
isabella Renteria says
How do i get the coating to stop falling off the cake pop ? i try to thicken it but it just makes it heavier and still falls off the cake pop
Joss D says
Hi Isabella, I will try to help you but I'm not sure I completely understand what is going on, as the cake pop coating doesn't 'fall off' for me. It is a glaze, so it is more transparent than a chocolate or candy melt coating. Adding more icing sugar does make it less transparent and thicker, but I've never experienced it falling off by making it thicker either. Are you letting the cake pops cool completely before frosting them?
Diane says
I freeze my cake pops and then cover with glaze or chocolate
Joss D says
Sounds good Diane.
Joyce says
Can you mix melted white chocolate with the glaze?
Joss D says
Hi Joyce, I've never actually tried that, but I think it's great to experiment! I can test and let you know.
Asi says
Hi. Will the icing glaze dry hard like chocolate
Joss D says
Hi Asi, thanks for the question. Yes, the glaze does set as it dries and will no longer be wet, after about 30 minutes or more.
Debbie says
after you dip the pops in the glaze you just let them air dry for 30 minutes? or do we put back in the fridge for 30 minutes to harden? it doesn't say about what you do with them after you dip in glaze. thanks!!
Joss D says
Hi Debbie, you can harden them at room temperature or put them in the fridge if you want them to harden faster. I can't say exactly how long it will take, but about 30 minutes in the fridge should be good.
Madi says
How much crumbled cake should be used for this recipe? What should the consistency be for the best cake pop?
Joss D says
Hi Madi, the amount of frosting will depend on how much cake you use and how moist it is. You may not need to use all of the frosting, it is just a base recipe that can be used with cake pop recipes that call for frosting. So let's say you had 3 cups of crumbled cake, you would start with a couple tablespoons and work your way up from there until you can just so form the mixture into balls with your hands and you don't see cracks. You don't want to add too much frosting or the cake pop will become heavy and greasy. Hope that helps!
Terri says
I love cake pops, but have only ever used candy melts to coat them. This frosting is a must-try- it sounds delicious!
Joss D says
Candy melts are a popular choice, but there are definitely more options out there if you want to be adventurous! Thanks for the comment Terri. 🙂
Rachel says
Can you still do color decorating using the icing glaze approach? I'd like to avoid using chocolate, but want to have a red coating on the pops so I can add a fondant or royal icing frozen leaf to the top and make it look like an apple. Would I just add red food coloring to the glaze or will it be too translucent? Also, is there a non-dairy substitute for the milk in the glaze that works well? Thanks!
Joss D says
Hi Rachel! Good question. You can add food coloring to the glaze, but yes it will still be somewhat translucent. I would recommend using a gel color and if you add more icing sugar to the glaze it will thicken up and become less translucent. I would also avoid adding the vanilla if you are coloring the glaze. You could definitely use a non-dairy substitute like almond milk. Hope that helps. Good luck with your apple cake pops!
Luella says
I was just wondering will the icing glaze on the cake pop be as crunchy as the chocolate coating would be
Joss D says
Hi Luella, the glaze won't have the hard crunch that the chocolate or candy melts would have.