Cream cheese frosting for piping and decorating cakes/ cupcakes because your bakes deserve a heavenly touch and nothing can taste more amazing than cream cheese frosting.
My very first sweet post of the year is here . Rich and creamy cream cheese frosting that is not runny. I love this silky smooth frosting on about every dessert. You may say I am a bit obsessed .I have been getting a lot of requests to post a workable and pipeable cream cheese frosting. As Valentine’s is around the corner I thought of sharing an elaborate post on ‘All about successful cream cheese frosting. ‘ I hope to share everything that I have learnt about cream cheese frosting over years. You may also like my posts on buttercream frosting , ganache , stabilized whipped cream.
Few years ago when I baked in New York ,bakes with cream cheese frosting were the most popular ones amongst my clients. You will notice that most of the fruit based or special occasion cakes are frosted with cream cheese. And why not , it’s light, creamy and rich in taste . It is sweet but lighter than buttercream.
So what is this cream cheese frosting made of?
It’s made of cream cheese , butter/ veg shortening and lots of powdered sugar and extracts/ flavoring if desired.
I like to add little bit of lemon juice or zest to cut off the sweetness and add more flavor.
Cream cheese alone cannot hold the shape so some butter is always added.
When the weather is warm / hot then I like to make cream cheese frosting with combination of cream cheese and veg shortening and not butter. This makes the frosting more stable and is more likely to hold shape.
We all have had our share of curdled or runny cream cheese frosting and believe me its totally heart breaking.
Making cream cheese frosting is very easy but it’s important to follow few tips and tricks mentioned below-
Always use room temperature cream cheese. It should be soft to touch . Never use cream cheese melted or straight out of the fridge. I leave it out on the kitchen counter for 4-5 hours or overnight.
Butter should be soft to touch as well and not melted or runny .
Using cold cream cheese or butter will curdle your frosting.
Using melted one will make runny frosting.
So be patient and remember that if it starts well it will end well 😉
Use good quality butter and full fat cream cheese.
Always sift the confectionary/ icing sugar before adding to the cream . It makes a lot of difference.
Once you are done making the frosting refrigerate it for at least 1-2 hours or more to set before piping.
Important tip
Over the time I have realized that for making a nice frosting butter needs to be beaten well and longer than cream cheese.
Initially when I started making cream cheese frosting I used to beat cream cheese and butter together and by cream cheese would thin out considerably. After looking up a lot online I found a great tip on Cake Central. The tip was to beat the butter for 2-3 minutes and add cream cheese later . And since then there wasn’t any looking back . This one tip changed my cream cheese frosting. It help shape and was perfect to decorate cakes.
Be sure to check my in-depth posts on buttercream frosting , ganache , stabilized whipped cream.
You might even like my post on sturdy whipped cream cream cheese frosting. It is light , airy and less sweeter than this classic cream cheese frosting.
cream cheese frosting for piping and decorating cakes/ cupcakes
Enjoy this perfect workable cream cheese frosting on your favorite bakes. This rich and silky smooth cream cheese frosting is easy to prepare following the tips. It makes sturdy frosting to pipe rose swirls!
Ingredients
- 1 cup /8 ounce package cream cheese/ 226 grams, at room temperature (soft to touch but not melted )
- 1/2 cup softened butter/ 113.5 grams at room temperature ( firm but soft to touch and not melted )
- 3– 4.5 cups confectionery sugar/ icing sugar sifted (important)
- 1 teaspoon vanilla extract/ essence
- 1 teaspoon lemon juice optional I love it as it cuts the sweetness
- ½ teaspoon lemon zest optional
- 1/4 teaspoon salt - Only if u are using unsalted butter.
- 1 teaspoon room temperature cream / milk/ liquid only if frosting is very thick
Instructions
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Use electric hand held mixer or stand mixer ( beater attachment and not whisk )
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Beat the butter on medium setting 3 mins until it's light in color and creamy.
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Add in cream cheese and beat it on low setting 1 minute until blended and smooth.
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Add salt ,vanilla extract, lemon juice and zest.
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Gradually add the powdered sugar 1/4 cup at a time on the lowest speed.
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Use 3 cups sugar first. All the sugar needs to be added on low speed until combined .
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Once combined increase the speed to medium and beat the frosting for 1 minute.
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Check the consistency at this point.
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Scoop some frosting with a spoon or a spatula and turn it over gently to check if it holds peaks. Soft peaks are ok. As it will get more sturdy after refrigeration.
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Enjoy this creamiest frosting ever .
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If it seems too soft, go ahead and add a little more sifted powdered sugar.
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Add liquid only if the frosting seems thick . ( won't be needed though!)
Recipe Notes
Vegan options and storage instructions mentioned below.
Do try this eggless / vegan Fresh strawberry cake with vegan cream cheese frosting .
Making cream cheese frosting is very easy but it's important to follow few tips and tricks mentioned below-
Always use room temperature cream cheese. It should be soft to touch . Never use cream cheese melted or straight out of the fridge. I leave it out on the kitchen counter for 4-5 hours or overnight.
Butter should be soft to touch as well and not melted or runny .
Using cold cream cheese or butter will curdle your frosting.
Using melted one will make runny frosting.
So be patient and remember that if it starts well it will end well 😉
Use good quality butter and full fat cream cheese.
Always sift the confectionary/ icing sugar before adding to the cream . It makes a lot of difference.
Once you are done making the frosting refrigerate it for at least 1-2 hours or more to set before piping.
Frosting recipe is enough to fill and frost one 6” or 8” cake with basic design.
Frosting recipe can be doubled or tripled.
Please go through the entire post for important tips and tricks.
Sometimes due to weather conditions frostings tend to thin out.
Don't worry pop it in the fridge for 30 minutes or more.
And it will be perfect workable consistency.
Tint it in the color u like.
Add flavor variations of your choice.
Vegan version of cream cheese frosting
Use vegan cream cheese.
Use non hydrogenated veg shortening / margarine – plant based.
Use vegan / organic powdered sugar.
All of the above are easily available in store or online.
Try this vegan strawberry cake with vegan cream cheese frosting
Storing bakes frosted with cream cheese
Cream cheese frosting is perishable. Always keep your cakes / cupcakes frosted with cream cheese in the fridge.
The bakes will stay good upto 4-5 days refrigerated.
Storing leftover cream cheese frosting.
Make an easy ice- cream or you can refrigerate it up to a week or freeze it up to 2 months. If you have made a big batch and have lots leftover. Store in portion size one time use ziplock bags or freezer safe airtight plastic containers. Once thawed and used it cannot be frozen again.
For thawing place it in the fridge overnight or for 8-10 hours . There may be slight change in texture of frozen cream cheese frosting . You need to re beat it for 1-2 minutes and then use.
Don’t find cream cheese in stores / difficult to source
Try finding it online or you may choose to make cream cheese at home. I have never tried making it at home but there are many recipes for the same online.
What are you waiting for ? Get going and have fun piping fancy deigns on your bake . Keep spreading sweetness and smiles around.
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Thanks for stopping by.
Hello Kimberly, cream cheese frosting is best when used the same day. Frost your bakes within few hours of making it. I won’t suggest freezing as it turns more runny and changes texture.
Hello. How far in advance can this icing be made? Without having to freeze it. Thanks.
I am a home baker . Tried cream cheese frosting for the first time . This was so good . I piped roses as you have shown for my daughters birthday cake . Thank you.
half shortening and half cream cheese .. keep refrigerated until serving .
Yes Natalia same quantity.
If replacing butter with vegetable shortening, do I use the same quantity?
Hi Vipsha, upon some googling I found out that 4 cups Confectioner’s sugar is 500 grams approx.
Hey hi
How many grams would be 3-4n1/2cups of sugar ?
No Anjali. Cream cheese is different. You might find it in leading departmental stores.
Hi mam…Is Amul Cheese Spread only a Cream Cheese??? Plz reply soon…
You mentioned in your post about using butter/shortening combo if it will be in not so ideal temps. I will be frosting cupcakes for a friend’s reception which will be outdoors. Would the butter/shortening combo be better suited for those conditions and what are the quantites/measurements for each.
Glad it worked well Nancy
Worked out well. It was smooth and held shape. Thank you
Awesome Janie, carrot cake sounds delish!
Was great consistency for my carrot cake. I even piped swirls . Thank you for the tips.
Yes Tracy it’s the same.
Is the beater attachment r the same as the paddle attachment
Hello Jeannette, you can keep cream cheese frosted bakes in cool conditions for 3-4 hours. Say if it is at a venue then it can be out in an air condition room for 3-4 hours provided it was refrigerated well for at least 8 hours before that.
Hello!
How long can i keep the cake frosted with cream cheese out in room temperature?
I doubt that cream cheese frosting can be used under fondant as it’s not as sturdy as buttercream or ganache. Check out my extensive post under frosting section for the same Heather.
Can I use it under fondant ?
I am glad that it worked for you Seto!Thank you for a lovely feedback.
Turned out great consistency. And sturdy for piping after refrigeration. Thank you for the valuable tips.
Good to know that Kathy.. Happy birthday to your daughter!
It was great. I frosted , filled and made roses on a French vanilla cake for my princess who turned 3. Thank you.
Glad to know that Sonal, thank you for a lovely feedback!
Awesome to know that Vanda!
What a great consistency. Very happy . Thanks!
I have tried lot of recipes in the past for this frosting but majorly failed . This recipe gave me perfect consistency and is now my go to cream cheese frosting. Thank you a lot!
Hello Erika, did you follow this recipe and tips step by step? If yes, I am sure you won’t have any problem getting a sturdier frosting. You can try beating butter and sugar first and then add cream cheese towards the end and just beat everything for a minute until blended well . No harm in trying a small batch. Good luck!
For me, this has the perfect consistency until I add the sugar. As soon as I add the first batch of sugar, small, sifted, and I start beating slowly this turns into runny right away. Should I beat the sugar with the butter and the flavors first and only add the cream cheese at last?
I haven’t weighed the sugar. I always use cup measure.
I use Wilton 2D or 1 M open star tip for roses.
Wow , It sounds great Anandi. Thank you for a lovely feedback. Have a nice day!
Can I know how many grams of sugar?
This cream cheese frosting is just awesome and the tips and tricks have helped in getting a stiff piping consistency. Before this, my cream cheese frosting was always runny but this time its just awesome. I used a part of it for filling and the rest will be used for piping. Thanks so much. I am bookmarking this page.
what tip did you use to make the roses? the one in the picture has ridges in it — not the rose…
thanks
Hello Abby, I have mentioned the storage method for cream cheese frosting in my post.. it needs refrigeration always. Thanks for stopping by.
I want to make this, but I am a bit of a germ-a-phob. Is cream cheese really okay to sit out for 4-5 hours or overnight? This worries me, but I want to make this recipe!
Keep the same ratio but make sure you work with AC on and refrigerate after frosting until served.
True that Mike , it has a great texture and tastes heavenly. I am glad it worked for you as well. Thank you for a lovely feedback!
Hello,
Thank you for the amazing recipe. I plan to try it next week for my sister’s birthday. I live in Texas where it’s extremely hot, so if I decide to use the shortening instead of butter, would it be the same ratio? Or would it be a different amount of shortening?
I just tried this frosting… I now have a new go to for Red Velvet and Carrot cake. The flavor is outstanding and spreads like butter.
Cream cheese frosting frosted cakes will stay well at room temperature in a cool dry place away from sunlight in a room for 3-4 hours without any problem. If outdoors then depends how sunny it is. If it is too hot then cream cheese frosting is not advisable to keep out for more than 30 minutes. Rather use buttercream. Good luck and congratulation!
I would like to make this frosting for an ombre cake. It’s for my daughters bridal shower. How long can it sit out on display before we serve it?
Thanks!
Hey Shirley thank you for a lovely feedback. Glad you liked it.
Tried the cream cheese frosting it was wonderful!! Thank you so much.
Yes cream cheese can be prepared at home. I have never tried it making because it’s easily available . it’s a very standard process and you will find the recipe for the same online .
Can we make cream cheese at home if yes then how ?TIA
Cream cheese frosting requires beater attachment or any hand held beater and not whip. Whipping is for cake batter and whipped cream frosting.
Thanks a lot!!
But I don’t have a whipping attachment..it is just beater attachment.
You don’t need one 🙂 cake batter is always whipped. Hand held manual or electric whip is fine too.
Hi Khushboo..Thanks for the response..but one more doubt!!I don’t have kitchenaid..but I have hand beater.You have mentioned in the recipe to use whipping attachment..is there any other thing to replace that??
Yes Anshita absolutely. Just place at room temperature for 20-30 minutes until its pipeable consistency.
Hi ..thanks for wonderful recipe!!Will try soon..one doubt..can I keep it overnight in refrigerator and use it in morning to frost the cake??
Do try it and send me your feedback Niomi. Have a nice day.
Do try it and send me your feedback Niomi. Thanks for stopping by.
I was looking for a nice recipe for a long time now. Will give it a try. Thank you
You are welcome Amrita. Cream cheese block is preferred as I assume the tub one will be like a spread which is lighter version. You may try making frosting by increasing quantity of butter so 1:1 ratio and hope it should work .
Hi Khushboo! Thank you so much for such an informative post about cream cheese frosting. Simply love your pics too!!? I’m based in Kuwait and you get Philadelphia cream cheese in the tub form only not the the block. Does this make a difference?