What kind of cream cheese is best for making cream cheese frosting?

Use full-fat brick cream cheese for making cream cheese frosting. Avoid low-fat versions or spreadable cream cheese sold in tubs, as they contain extra moisture and stabilizers that can affect frosting consistency. Full-fat brick cream cheese provides a rich flavor and smooth texture, ensuring the frosting is thick enough to spread or pipe.

How can I make my cream cheese frosting thicker without making it too sweet?

To thicken cream cheese frosting without increasing sweetness, gradually add cornstarch one tablespoon at a time and mix well after each addition. Cornstarch absorbs moisture and firms up the frosting without altering its flavor. If you prefer not to use cornstarch, add powdered sugar in small amounts (about 1-2 tablespoons) but be mindful this will increase sweetness.

Can cream cheese frosting be prepared in advance and stored?

Yes, cream cheese frosting can be made 1-2 days ahead. Store it in an airtight container in the refrigerator. Before using, let it sit at room temperature for about 20-30 minutes and then stir gently to restore its spreadable texture. This practice helps maintain freshness and flavor while providing convenience.

Is cream cheese frosting suitable for piping decorations and will it hold up during warm weather?

Cream cheese frosting generally pipes well and holds its shape because of its thick consistency. However, it can soften or melt when exposed to warm or humid conditions. For best results, pipe frosting in a cool environment and refrigerate decorated cakes or cupcakes until serving. Using a frosting stabilizer or chilling the frosting before piping can also help retain shape.

Can cream cheese frosting be used to frost the sides of a cake or only the top?

Cream cheese frosting works well for frosting both the sides and top of layer cakes. Thanks to its creamy texture, it spreads smoothly and sticks to cake surfaces. For cleaner edges and better stability, chill the cake after applying a crumb coat and before applying the final frosting layer, especially if the cake will be transported or stored before serving.

Cream Cheese Frosting Tips For Smooth And Delicious Results

Ingredients

– ½ cup (1 stick) softened unsalted butter (113g)

– 8 oz cream cheese softened (brick-style, not spreadable) (226g)

– 1 teaspoon vanilla extract

– ¼ teaspoon salt

– 4 cups powdered sugar (500g)

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Instructions

1-Getting started: with cream cheese frosting begins with softening your ingredients, so let the cream cheese and unsalted butter sit out until they’re at room temperature. This step makes blending easier and results in a smoother texture that coats your desserts beautifully. Once ready, grab a large mixing bowl and your electric mixer for the fun part.

2-Beat: the softened cream cheese and butter together on medium speed until they’re creamy and combined, which usually takes about 2-3 minutes. Slowly add the powdered sugar one cup at a time, mixing on low to avoid mess, then increase to medium speed after each addition until everything is incorporated. Finish by stirring in the vanilla extract and blending for another 1-2 minutes until the mixture is fluffy and smooth.

3-After tasting, adjust as needed for instance, if it’s not sweet enough, add more powdered sugar gradually. Use it right away to frost your treats, or for make-ahead plans, store it in the fridge and re-beat it when you’re ready. For more inspiration on desserts that pair well, explore our chocolate lava cakes recipe, which could be a great match for this frosting.

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Notes

🧈 Make sure your butter and cream cheese are softened to avoid lumps.
❄️ Chill the frosting briefly if it becomes too soft, then re-whip before use.
🍚 Add powdered sugar gradually to control the frosting sweetness and thickness.

Author: Brandi Oshea
Prep Time: 10 minutes
Category: Frosting
Method: Mixing
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 2 tablespoons
Calories: 110
Sugar: 15 g
Sodium: 90 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 20 mg