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The best way to Make Cream Cheese Frosting

Candy & tangy, stiff & pipeable. A easy mix of butter, cream cheese, powdered sugar, and vanilla. That is the right cream cheese frosting recipe for all of your muffins, cupcakes, and cookies!

Carrot Cake cupcakes with cream cheese frosting

I’ve a love/hate relationship with cream cheese frosting. LOVE the flavour, hate the consistency. Or relatively that it’s so tough to work with.

Though I’m not a cream cheese fan (you’ll by no means catch me ordering a cheesecake), there’s something insanely scrumptious about cream cheese frosting. Particularly when it’s paired with sure flavors like Carrot Cake, Hummingbird Cake, and Pumpkin Cake.

Frosting a cake with it, nevertheless, is the bane of my existence. It’s SO tough to work with. It’s mushy and not possible to get a pleasant, clean look so I all the time simply go for one thing rustic like a swirl.

I’ve resigned myself to the truth that that is simply how cream cheese frosting *is* although and accepted the truth that cream cheese frosted muffins won’t ever be pristine and excellent however they will be scrumptious and that’s all that issues.

Through the years I’ve tried numerous completely different mixtures and ratios of cream cheese to butter to powdered sugar and might lastly say I’ve discovered one which I really like and that works finest for me. It’s the most steady one I’ve made too. Yay!

So, let’s get to it.

Cream cheese frosting ingredients

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The best way to Make Cream Cheese Frosting

It solely takes a couple of easy components to make a scrumptious and steady cream cheese frosting. Right here’s what you’ll want:

  • unsalted butter (at room temperature)
  • powdered sugar (sifted)
  • vanilla (or another flavoring)
  • cream cheese (chilled! learn on for why)
  • cornstarch or meringue powder (non-compulsory, learn on)

Cream Cheese Tip!

You should definitely use full-fat block model cream cheese. Low fats and tub cream cheese is just too watery and can make an already mushy frosting much more so.

The tactic is easy. Whereas most recipes name for beating butter and cream cheese first, I beat the butter and powdered sugar first and add the (chilled) cream cheese on the very finish.

I discovered about this method — beating the butter and powdered sugar collectively first — from my good friend Janice over at The Bake Faculty. There may be some science behind it that I gained’t attempt to clarify but it surely made sense to me so I gave it a go and it labored nice!

The frosting in a bowl

Utilizing Chilled Cream Cheese

Cream cheese is already considerably mushy even straight out of the fridge so there may be actually no cause to have it come to room temperature. Utilizing it chilled makes for a stiffer frosting. The frosting will clearly soften the longer it sits at room temperature but it surely begins out stiffer and simpler to work with this manner.

I take my cream cheese out of the fridge after I begin making the frosting. By the point I’m prepared so as to add it it has been out of the fridge for 10mins or so.

I reduce it up into small cubes (about 1 Tbsp every) and add them separately whereas the buttercream is whipping. As a result of the cream cheese is chilly you wish to be sure you incorporate it nicely in order that there are not any chunks of cream cheese in your frosting. Simply give it a superb whip as soon as it’s all been added.

The best way to Thicken Cream Cheese Icing

The simplest and most typical option to thicken cream cheese frosting is so as to add powdered sugar however this might make a candy frosting even sweeter.

In the event you discover that your frosting continues to be too skinny you may add both cornstarch or meringue powder a little bit bit at a time on the finish to assist thicken it up. Add it slowly and solely sufficient to get the frosting to the consistency you want.

A swirl of frosting on top of cupcakes

That’s it! Every thing it’s worthwhile to make a scrumptious, decorator-friendly cream cheese frosting.

Incessantly Requested Questions

Can I make it prematurely?

  • Sure. The frosting may be positioned in an hermetic container and refrigerated for as much as 1 week for frozen for as much as 3 months (generally longer). You should definitely deliver to room temperature and provides it a superb rewhip earlier than utilizing.

How can I convert this recipe?

  • This recipe makes sufficient to frost a two-layer 8″ cake or a three-layer 6″ cake or about 18-24 cupcakes relying on the quantity used per cupcake.
  • In order for you further frosting to embellish the cake 1.5x the recipe.

Can I add completely different flavourings?

  • Add any sort of extract of flavouring that you just like. Attempt some freeze-dried fruit powders for a scrumptious fruity model!

Can I exploit low fats or tub model cream cheese?

  • No. Each of those choices are too watery and can make for a runny frosting. You should definitely use full fats block model cream cheese solely and ensure it’s chilled!

Ideas for Success

  • Solely use full fats block model cream cheese. Different variations are too skinny and runny.
  • Make certain your cream cheese is chilled.
  • Sift your powdered sugar to eliminate any lumps.
  • Whip the butter and powdered sugar collectively first, add chilled cream cheese on the finish.
  • Add cornstarch or meringue powder 1 Tablespoon at a time to stiffen the frosting if wanted.
cream cheese frosting thumbnail

Cream Cheese Frosting

Candy & tangy, stiff & pipeable. A easy mix of butter, cream cheese, powdered sugar, and vanilla. That is the right cream cheese frosting recipe for all of your muffins, cupcakes, and cookies!

Course Dessert

Delicacies American

Prep Time 20 minutes

Complete Time 20 minutes

Servings 4 cups

Energy 1078kcal



Cream Cheese Frosting

  • 1 cup unsalted butter room temperature
  • 4 cups powdered sugar sifted
  • 2 teaspoons vanilla
  • 1 cup cream cheese (block model, full fats) 8oz, chilled, cubed
  • cornstarch or meringue powder non-compulsory, as wanted
  • pinch salt non-compulsory, to chop among the sweetness


Cream Cheese Frosting

  • Utilizing a stand mixer or hand mixer beat butter till pale and creamy.

  • Cut back velocity to low. Add powdered sugar 1 cup at a time and blend on low till nicely blended. Enhance velocity to medium and beat for 3 minutes. Add vanilla and proceed to beat on medium for 1 minute.

  • Slowly add chilled cream cheese one dice at a time (about 1 tablespoon at a time). Beat nicely till blended and guarantee no lumps of cream cheese stay.

  • If wanted, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I did not however that is an possibility). Add salt if desired to chop the sweetness.

  • Run mixer on low for a few minutes to take away any air bubbles.

Energy: 1078kcalCarbohydrates: 123gProtein: 4gFats: 66gSaturated Fats: 41gPolyunsaturated Fats: 3gMonounsaturated Fats: 17gTrans Fats: 2gLdl cholesterol: 179mgSodium: 187mgPotassium: 94mgSugar: 120gVitamin A: 2180IUCalcium: 70mgIron: 1mg

The dietary data and metric conversions are calculated mechanically. I can not assure the accuracy of this knowledge. If that is essential to you, please confirm together with your favourite diet calculator and/or metric conversion device.

cream cheese frosting collage


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