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    Home | Recipes | Baking Basics

    Cream Cheese Frosting

    Feb 25, 2021 by Lou Carruthers | This post may contain affiliate links.

    31 shares
    Cream Cheese Frosting - Pinterest Image

    Delicious and decadent, this is the best cream cheese frosting you will ever make and it's super easy to make! An absolute classic that goes perfectly with everything from cakes and cupcakes, to cookies and bakes, or whizz up a batch in five minutes and jump in with a spoon!

    Jump to Recipe
    Glass jar full of swirls of pale cream frosting

    Hands up if cream cheese frosting has ever been the bane of your baking life like mine?

    *Shoots arm straight up in the air*

    Ok, so time for another confession...

    For years I've had a love/hate relationship with this classic, so much so that if I'd go to silly lengths to avoid making it, convincing everyone requesting cream cheese frosting that they'd truly prefer a good vanilla buttercream instead.

    You see my first experiences were quite tragic - a runny, gooey, sticky, snotty mess. It would just slide straight off a cake. And don't even think it was possible to pipe it; no way, that stuff just poured straight out of my piping bag.

    But...

    After years of failed attempts, involving lot of trial and error and many frosting related tears, I've finally honed my cream cheese frosting recipe and I'm ready to share it with you all.

    So if you're like me and using cream cheese has been limited to toast and cheesecakes then this is the recipe for you.

    It's time to share my secrets!

    Swirl of pale cream buttercream in a glass jar

    Take me to the frosting already!

    Table of Contents
    • What you'll need to make this
    • What cream cheese should I use?
    • How do I know if my cream cheese has a high water content?
    • How to make cream cheese frosting
    • Frequently asked questions
    • Top tips for the best cream cheese frosting
    • Looking for more inspiration?
    • Recipe

    If you want to skip the super essential info for making absolutely the best cream cheese frosting then head on down to the printable recipe card.

    Cream Cheese Frosting - Featured

    Recipe Overview

    Taste: Sweet with a tang of cream cheese
    Ease: Super simple and absolutely no faff
    Pros: Smooth, creamy and ideal for piping
    Cons: Sets soft, not suitable for heavy decoration
    Make again: For sure, it's the perfect recipe

    What you'll need to make this

    View my Amazon shopping list with equipment and ingredients

    The Ingredients

    • Butter - I use unsalted and add a pinch of fine sea salt. You can also use salted butter if you prefer. Make sure the butter is at room temperature before using.
    • Icing Sugar - Also called powdered or confectioners sugar. This can sometimes clump, so I recommend sieving before using.
    • Cream Cheese - Full-fat is a must! If you can get block cream cheese then that's ideal. I use Philadelphia as it's more widely available in the UK. Check out my tips for more information about which cream cheese to use and why.
    • Vanilla Extract

    Recommended Ingredients

    Philadelphia Cream Cheese

    Full-Fat Cream Cheese
    Buy now >

    Icing Sugar

    Icing Sugar
    Buy now >

    Unsalted Butter

    Unsalted Butter
    Buy now >

    The Equipment

    Just like my awesome chocolate buttercream, you do not need any fancy equipment to make this recipe. If you're feeling strong you could do this by hand, but a mixer, either handheld or stand, will make things a lot easier!

    • Stand mixer with a whisk attachment or
    • Large mixing bowl with a handheld mixer

    I do prefer to use a stand mixer, as I can just leave it to do its thing as I do something else. However, for this recipe, a hand mixer is a great alternative so you can keep an eye on the frosting and not overbeat it.

    Recommended Equipment

    Blue ceramic mixing bowl

    Large Mixing Bowl Buy now >

    Handheld Mixer
    Buy now >

    Kitchen Aid Stand Mixer

    Stand Mixer
    Buy now >

    Cream cheese buttercream on a stand mixer whisk attachment

    What cream cheese should I use?

    Ok so let's talk cream cheese. You don't want to skip this bit as getting this right can make or break your frosting!

    There are two types of cream cheese - block or spreadable. Depending on where in the World you are will determine which you use. Which ever you use, it must be full-fat!

    Here in the UK spreadable is the most popular option; while in the US block is more readily available.

    • Block Cream Cheese - Has a significantly lower water content, and will result in stiffer frosting that holds firmer. If you can get hold of this, then definitely use this one!
    • Spreadable Cream Cheese - This has a higher water content than block cream cheese, so will result in a softer frosting. You need to be careful when using this as over beating can cause your frosting to turn runny. I prefer to use Philadelphia as it has the lowest water content than store-brand versions.

    REMEMBER: It's important to use full-fat cream cheese as lower-fat versions have a significantly higher water content and won't hold up to being piped.

    How do I know if my cream cheese has a high water content?

    If you're using block cream cheese, you'll be fine. This really only applies to spreadable options.

    If your cream cheese has a high water content, you'll most probably notice it straight away. Peel back the foil lid and there will be water on the surface of the cheese.

    I've found over the years of trial and error that Philadelphia is by fair the best option in the UK, and while there will be some water it is easily drained off.

    I've also tried a lot of store-brand options as well but found that they have a lot more water in them. And when drained more water will appear, but Philadelphia stays drier.

    That doesn't mean you shouldn't use store-brand options; they are often a more cost effective option. Just be aware that the water can cause the frosting to become too soft.

    This is also the same for lower fat versions which are pumped with water and stabilisers. So forget counting the calories and stick with the full-fat option!

    Cream cheese frosting in a glass jar

    How to make cream cheese frosting

    Full measurements and instructions can be found on the printable recipe card at the bottom of the page.

    Right then, you've got your ingredients and equipment so you're all set to make your frosting.

    Before we go any further, I need to say this again... don't overbeat the cream cheese. Have a little patience and it will turn out just right. The whole recipe takes no more than 10 minutes to make.

    First up, start by whisking the butter for 3-4 minutes until it is pale and fluffy. If using unsalted butter, add the salt as well. If your butter is at room temperature it will be easier to work with.

    Next add the icing sugar; do this a tablespoon at a time whisking well between each addition. Now I know this seems laborious but it helps the frosting stay smooth and creamy, and it's a lot less messy!

    Follow this with the vanilla extract and mix again.

    When everything is combined, add the cream cheese. To prevent over-beating, fold the cream cheese in with a spatula, then just gently whisk on low speed to make sure everything is combined.

    You're then ready to pipe, ice or frost!

    If not using straight away, pop the frosting in the fridge to keep chilled.

    Jar of buttercream stood in front of a stand mixer

    Frequently asked questions

    How much frosting does this recipe make?

    This recipe makes enough frosting to ice approximately 12 cupcakes, fill and cover a three layer 6-inch cake or frost a 13 x 9 inch sheet cake.

    Can I make ahead of time and use when needed?

    Yes you can, but I would recommend making this when you need it, or no more than 1 day ahead, and then kept in the fridge. Bring the frosting up to room temperature and gently beat, being careful not to over whisk, before using.

    How should the frosting be stored?

    Store the frosting in an air-tight container and keep chilled in the fridge.

    How long will the frosting keep for?

    The frosting is best used with 1-2 days, but will for up to 1 week in the fridge if stored in an air-tight container.

    Can the frosting be frozen?

    Yes you can freeze the frosting for up to 3 months; this is great if you have any leftover. Make sure it is kept in a freezer-proof air-tight container to prevent ice crystals forming. When ready to use, fully defrost the frosting in the fridge then bring it up to room temperature and mix carefully before using.

    Can I scale up the recipe?

    Yes you can, the recipe is easily doubled but if you need a larger batch remember the butter and icing sugar should be equal quantities, and the cream cheese is double that quantity. So for this recipe I used 150g of butter, 150g of icing sugar and 300g of cream cheese.

    Buttercream swirled into a glass jar

    Top tips for the best cream cheese frosting

    • Make sure the butter is at room temperature - Before you do anything, let the butter come up to room temperature; it is easier to whisk until it is pale and fluffy. Make sure the butter is not too soft else the frosting will become greasy and collapse.
    • Whisk the butter and icing sugar together first - I know it seems easier to just add everything in together and whisk it up, but don't! Instead whisk the butter and icing sugar together, just like a regular buttercream, and then add in the cream cheese. This will prevent the cream cheese slacking causing runny frosting.
    • Don't overbeat when adding the cream cheese - This is critical especially if you're using a spreadable cream cheese. Over beating will release any water in the cream cheese meaning the frosting won't thicken up.

    Can you fix runny cream cheese frosting?

    To be honest... no!

    If your frosting is runny it's past the point of return.

    Once the water has been released, there is no way to dry it out. Some will say to add more icing sugar but trust me it doesn't work. The frosting will just get super sweet and extra sticky and gooey.

    The best thing for runny frosting is to use it in something else. It works well as a glaze for a Red Velvet bundt or drizzled over the top of raspberry swirl buns. You could even add it into a quick no churn ice cream to sandwich between Red Velvet cookies.

    But whatever you do, don't waste it... it still tastes great!

    Save for later!
    Pin Cream Cheese Frosting to your favourite Pinterest board

    Cream Cheese Frosting - Pinterest Image

    Looking for more inspiration?

    Now you've made the frosting, check out these recipes to use it with...

    • Cinnamon Doughnut Coffee Cupcakes
    • Pumpkin Spice Cupcakes
    • Red Velvet Cupcakes with Cream Cheese Frosting

    Have you made this recipe?

    I'd love to hear what you think, so please post a comment and star rating below. You can also share a picture on Instagram, don't forget to tag me @crumbscorkscrews!

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    Recipe

    Cream Cheese Frosting - Featured

    Cream Cheese Frosting

    Servings: 1 batch
    Delicious decadent, this is the best cream cheese frosting you will ever make and it's super easy to make - whizz up a batch in 5 mins!
    Author: Lou Carruthers
    Print Recipe Save Recipe Recipe Saved Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins

    Ingredients
     

    • 250 g Butter Unsalted, Room Temperature
    • 250 g Icing Sugar or Powdered Sugar
    • 500 g Cream Cheese Full-Fat
    • ¼ teaspoon Vanilla Extract
    • ¼ teaspoon Fine Sea Salt
    Prevent your screen from going dark

    Instructions
     

    • In a large bowl or stand mixer with the whisk or paddle attachment, add the butter and salt and mix together, on medium/high speed, for 3-4 minutes until soft, pale and fluffy.
    • Add the icing sugar, 1 tablespoon at a time, mixing into the butter between each addition until well combined and smooth.
    • Add the vanilla extract mixing into the butter mixture until well combined.
    • Add the cream cheese and fold into the butter mixture with a spatula until combined.
    • Whisk the frosting on low speed for about 1 minute. You may not need to whisk for this long, keep an eye on the consistency. Be careful not to over beat the frosting, you just want the mixture to come together until smooth.
    • If the frosting is too stiff, 1 teaspoon of full fat milk and mix through.
    • Use the frosting straight away or keep in an air-tight container chilled in the fridge.

    Notes

    How much frosting does this recipe make?
    This recipe makes enough frosting to ice approximately 12 cupcakes, fill and cover a three layer 6-inch cake or frost a 13 x 9 inch sheet cake.
    Can I make ahead of time and use when needed?
    Yes you can, but I would recommend making this when you need it, or no more than 1 day ahead, and then kept in the fridge. Bring the frosting up to room temperature and gently beat, being careful not to over whisk, before using.
    How should the frosting be stored?
    Store the frosting in an air-tight container and keep chilled in the fridge.
    How long will the frosting keep for?
    The frosting is best used with 1-2 days, but will for up to 1 week in the fridge if stored in an air-tight container.
    Can the frosting be frozen?
    Yes you can freeze the frosting for up to 3 months; this is great if you have any leftover. Make sure it is kept in a freezer-proof air-tight container to prevent ice crystals forming. When ready to use, fully defrost the frosting in the fridge then bring it up to room temperature and mix carefully before using.
    Can I scale up the recipe?
    Yes you can, the recipe is easily doubled but if you need a larger batch remember the butter and icing sugar should be equal quantities, and the cream cheese is double that quantity. So for this recipe I used 250g of butter, 250g of icing sugar and 500g of cream cheese.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1batchCalories: 4478kcalCarbohydrates: 270gProtein: 32gFat: 374gSaturated Fat: 225gTrans Fat: 8gCholesterol: 1088mgSodium: 3976mgPotassium: 757mgSugar: 261gVitamin A: 12963IUCalcium: 553mgIron: 2mg

    Disclaimer

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

    Did you make this recipe? Mention @crumbscorkscrews or tag #crumbscorkscrews!

    Copyright © 2021 Crumbs and Corkscrews. Unauthorised use and/ or duplication of this material without express and written permission from this site's author and/ or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Crumbs and Corkscrews with appropriate and specific direction to the original content.

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    Louise Carruthers Crumbs and Corkscrews

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    ... the dessert obsessed baker from the Cotswolds and I'm here to guide you through making deliciously easy desserts you'll want to make again and again.

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