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    Home » All Recipes » cream cheese frosting for piping and decorating cakes/ cupcakes

    cream cheese frosting for piping and decorating cakes/ cupcakes

    By Khushboo 119 Comments January 11, 2017 May 14, 2018

    33.7K shares
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    Jump to the recipe

    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. 

    Cream cheese frosting for piping and decorating cakes/ cupcakes

    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. 

    Cream cheese frosting for piping and decorating cakes/ cupcakes 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.

    cream-cheese-frosting-rose-tutorial

    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.

    cream-cheese-frosting-best

    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.

    Liked this recipe?Do give it a star rating in the comments !
    Print recipe
    4.31 from 191 votes

    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!
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Total Time 15 minutes
    Adjustable Servings -14
    Calories 325kcal
    Author Khushboo

    Ingredients

    • ¾ cup softened butter cut into small cubes. at room temperature ( firm but soft to touch and not melted )
    • 16 oz 2 packages of original cream cheese, at room temperature (soft to touch but not melted )
    • 4-4½ 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
    • ¼ teaspoon salt - Only if u are using unsalted butter.

    Instructions

    • Use electric hand held mixer or stand mixer ( beater attachment and not whisk )
    • Beat the butter on medium setting for 3 mins until it's light in color and creamy.
    • Add in cream cheese and beat it on low setting for 1 minute until combined and smooth.
    • Add salt, vanilla extract, and lemon juice.
    • Gradually add the powdered sugar ¼ cup at a time on the lowest speed.
    • Use 4 cups of sugar first. All the sugar needs to be added on low speed until combined. 
    • Once combined increase the speed to medium and beat the frosting for 3 seconds.
    • Check the consistency at this point.
    • 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.
    • If it seems too soft, go ahead and add a little more sifted powdered sugar. Add the remaining ½ cup sugar if needed.
    • Enjoy this creamiest frosting ever .
    • Add 1 teaspoon of milk only if the frosting seems thick. ( won't be needed though!)
    • For best results in piping, refrigerate the frosting for few hours before frosting.

    Notes

    Vegan options and storage instructions are mentioned below. 
    Do try this eggless / vegan Fresh strawberry cake with vegan cream cheese frosting .

    Important tips.

    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 1-2 hours.
    Butter should be soft to the 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 it in. 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.
    The frosting recipe is enough to fill and frost one 6” or 8” cake with a basic design.
    The frosting recipe can be doubled or tripled.
    Please go through the entire post for essential 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.

    Storage tips.

    This frosting stays well without losing shape or turning runny for up to 4 days in the fridge.
    I do not recommend freezing it.

    Nutrition

    Calories: 325kcal | Carbohydrates: 65g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 172mg | Potassium: 44mg | Sugar: 63g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 0.1mg
    Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

    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.

    Pin this for later 🙂

    Cream cheese frosting for piping and decorating cakes/ cupcakes . Sturdy cream cheese frosting to pipe roses on cake

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    Happy cooking!

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    Thanks for stopping by.

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    Filed Under: All Recipes, Bakers Lounge, cakes/ cupcakes/ cookies, Frosting / Icing Tagged With: birthday, cake, cream cheese, dessert, eggless, frosting, icing, sweetJanuary 11, 2017

    Reader Interactions

    Comments

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    1. Anabel

      October 05, 2022 at 6:22 pm

      Hi, I want to use this recipe, but I need a chocolate flavor. Can I add Hershey’s Cocoa? If so, how much should I add?
      And I want to cover a whole 8×4 inch round cake with rosettes. Would one recipe be enough?
      Thanks much!

      Reply
      • Khushboo

        October 06, 2022 at 2:44 pm

        You can turn it into a chocolate cream cheese frosting. Just add 1/2 cup of sifted cocoa powder after beating the butter cream cheese and follow it with sugar. All this is to be done at a low speed. You will need approx 1.5 times the frosting for rose swirls all over.

        Reply
    2. Rachel Boothe

      March 01, 2022 at 10:47 am

      Thank you. I forgot to ask how many cups this recipse makes?

      Reply
      • Khushboo

        May 11, 2022 at 1:41 pm

        Hello Rachel, it should make approx 2 cups frosting.

        Reply
    3. Rachel Boothe

      February 26, 2022 at 7:51 pm

      Other than using lemon zest, is it possible to turn this into a lemon flavored cream cheese frosting that has the same piping consistency? I really don’t like the way bits of zest look in frosting is the reason I don’t want to use it. Would lemon curd work or would that change the consistency? Thanks.

      Reply
      • Khushboo

        February 28, 2022 at 2:01 pm

        Hello Rachel, it is very easy to make it lemon flavored by just adding a teaspoon of lemon extract. No zest is required. The lemon curd will change the consistency of the cream cheese frosting making it thinner.

        Reply
    4. Nina

      November 17, 2021 at 4:59 am

      Hi,

      I’m really excited to try this recipe to make carrot cake pops (or is it carrot cake cake pops?). I’d also like to pipe some of the frosting to spell out ‘happy birthday’ on the cake pops. However, I plan on shipping them to my friend. If I freeze the cake pops, will the letters hold up during shipping if each pop is individually wrapped? Thank you!

      Reply
      • Khushboo

        November 18, 2021 at 6:18 pm

        Hello Nina, this is a very sturdy frosting. I do keep my bakes frosted with it in the fridge at all times. No idea how it would turn out in transit.

        Reply
    5. Teresa

      October 19, 2021 at 5:56 am

      I am doing a three tiered wedding cake for my goddaughter‘s wedding this weekend, I normally do this on my daughters birthday cakes which are normal size. Will this icing work for icing a three tiered wedding cake and between layers at a venue an hour away? I plan on stacking the cake in the kitchen at the venue.

      Reply
      • Khushboo

        October 20, 2021 at 1:54 pm

        Yes, this frosting holds up well in cool weather. My important tip will be to refrigerate the cake with frosting for at least 8-10 hours before you transport it. Chilled cakes are always a success on a long road trip.

        Reply
    6. Mina

      January 14, 2021 at 10:21 pm

      Hi,

      I was wondering how well this frosting would work in a 6 layer 9 inch rainbow cake? I won’t be piping anything fancy; just filling between the layers, a crumb coat and rainbow stripes on the outside. I’d appreciate any tips!

      Reply
      • Khushboo

        January 21, 2021 at 5:30 pm

        Hello Mina, as you see this recipe is very stable. I have successfully made 4 layer cake using this frosting. So I think it will stay well for 6 layers.

        Reply
    7. Alexis

      October 08, 2020 at 8:59 pm

      5 stars
      I’m really excited to try this for my mother’s birthday. I just wanted to check on a few things. If I plan to use shortening (hot climate) should I still beat it in the beginning like I would the butter? Also if I plan to make multiple batches (two 8 inch cakes split into 4 layers) I was planning to make 4 batches, does that sound correct? Should I make each batch independently to avoid over mixing? Thank you!!

      Reply
      • Khushboo

        October 13, 2020 at 10:06 am

        Hello Alexis, you can make a big batch in one go. Beat butter and sugar together. Beat cream cheese separately and fold it in with the butter-sugar mixture towards the end. It works great and holds up very well.

        Reply
    8. Emily

      June 16, 2020 at 4:52 am

      Hi, I’m wondering if there’s a limit on how long it can/should be refrigerated after making? Could it sit in the fridge for a day and still be useable? Thanks – this is just what I was looking for!

      Reply
      • Khushboo

        July 14, 2020 at 4:15 pm

        That’s a great question, Emily. Yes I have made this frosting up to 2 days in advance and frosted with no problem

        Reply
        • Jules

          August 12, 2020 at 8:48 pm

          Use the same amount of shortening as butter?

        • Khushboo

          August 15, 2020 at 9:19 pm

          Yes Jules.

    9. Rebati Agarwal

      April 22, 2020 at 3:39 am

      Hi, my hand mixer broke down. Is it possible to make the recipe without hand mixer? Or by using mixer grinder?

      Reply
      • Khushboo

        April 24, 2020 at 2:23 pm

        Hello Rebati, the cream won/t grind in a mixer. The blades wont be able to handle it.

        Reply
    10. Karla

      March 28, 2020 at 8:56 am

      I’m so excited to Troy this recipe that by the way it will be my first cream cheese that I’ll make. Thank you for all the tips. I just have a little question will this be enough to decorate and fill an 8” cake?

      Reply
      • Khushboo

        April 02, 2020 at 2:37 pm

        Hi Karla, yes this recipe is good for basic filling and frosting an 8″ cake.

        Reply
        • Karla Lopez

          April 16, 2020 at 3:25 pm

          5 stars
          Thank you very much. It was delicious everybody like it.
          I wish I could send you a picture of the cake. I made a strawberry cake decorated with the cream cheese icing.

        • Khushboo

          April 18, 2020 at 5:01 pm

          Hello Karla, sounds great. Yes you can definitely share the photos on my Facebook page @carveyourcraving message section or email me at carveyourcraving (at) gmail(dot)com. I am excited to see your creation.

    11. Julia

      March 07, 2020 at 9:51 am

      Hi, have you ever tried using russian piping tips with this recipe?

      Reply
      • Khushboo

        March 25, 2020 at 10:45 pm

        Hello Julia, Russian piping tip should work with this cream cheese frosting!! Give it a try!

        Reply
    12. Zing

      December 24, 2019 at 5:26 pm

      When substituting with vegetable shortening to make it more stable so that it does not melt in the very hot heat, how much vegetable shortening should I substitute? Is it the equivalent amount of the butter that is being substituted?

      Reply
      • Khushboo

        January 02, 2020 at 3:53 pm

        Yes zing, swap butter with equal amount of shortening to make it on hot sunny days.

        Reply
    13. Ange

      December 17, 2019 at 12:44 am

      I just tried to pipe cookies with it. While it was stiff enough in the beginning, I can’t stack the cookies without messing up the design. Is there any adjustment I can make to the recipe so I can pile the cookies without destroying the piping?

      Reply
      • Khushboo

        December 18, 2019 at 4:06 pm

        I am not sure that this recipe is good for a sandwich cookie.I prefer crusting buttercream for that. But you can put the frosted cookie in the freezer for 15 minutes and then add the cookie to.

        Reply
    14. Bianca

      November 24, 2019 at 2:14 pm

      Thank you so much I’m not very experienced in baking but knew cream cheese frosting would probably be runny and not pipable. I need a pipeable frosting for thanksgiving and The fiancé wants cream cheese. Thanks so much for the helpful info and recipe.

      Reply
    15. Adrianne g

      October 07, 2019 at 7:54 pm

      Im looking to make an ancho chili and cayenne cream cheese frosting for a mexican hot chocolate cake. Would I swap out the lemon and the vanilla do u think? Or does the lemon only cut through the sweetness..and it won’t compete with the hot chili? Thank you for the great recipe and info.

      Reply
      • Khushboo

        October 08, 2019 at 10:12 pm

        The flavor that you are using is interesting. I would say nothing can compete with chilies. You may omit lemon but for sure chili would be overpowering.

        Reply
    16. Jennica

      October 06, 2019 at 7:20 am

      5 stars
      Turned out great! I have to frost the OUTSIDE of a 3-layer cake, 8-inch diameter. I’m piping it to look like a big rose. How many batches do you think I’d need? 4? Thanks!

      Reply
      • Khushboo

        October 07, 2019 at 2:34 pm

        Hi Jennica, in my experience 3 times the recipe will be fine for your needs as it is only for frosting outside and not filling.

        Reply
    17. Kirin Quonce

      September 16, 2019 at 2:21 pm

      Great thank you, I averaged it out to be about that so I should be good. It is just a basic swirl. I can’t wait to try your frosting.

      Reply
      • Khushboo

        September 16, 2019 at 10:28 pm

        Awesome, good luck!

        Reply
    18. Kirin

      September 15, 2019 at 9:47 am

      How many cupcakes would one batch of frosting make? I have an order for 60 cupcakes. Thank you.

      Reply
      • Khushboo

        September 16, 2019 at 1:44 pm

        Hello Kirin, it all depends on how complex is the design. If it is a basic swirl then this recipe is good enough to frost 14-16 cupcakes. So for 60 cup cakes you will have to use 4 times the recipe.

        Reply
    19. Julie

      August 30, 2019 at 6:32 am

      5 stars
      I’ve been making an awesome carrot cake for years but have never been truly happy with the cream cheese icing…..until now! Thank you so much for the recipe and the tips! Absolutely perfect!!

      Reply
      • Khushboo

        August 30, 2019 at 2:19 pm

        Awesome Julie. I can imagine. Having an awesome carrot cake with not so great frosting is indeed a bummer. I am glad you found the perfect frosting recipe here.

        Reply
    20. Bayan

      August 20, 2019 at 5:19 pm

      5 stars
      Amazing! This is the first time to have such amazing frosting!
      Last time I ended up with runny frosting..
      Today I followed you advice. The only difference was that I added the sugar with butter.. then I added the cheese. It was a little bit runny but after mixing it for 1 min it became fluffy and stable:)
      Thank you so much

      Reply
      • Khushboo

        August 21, 2019 at 4:22 pm

        Sounds great Bayan. Glad it worked out for you.

        Reply
    21. Dana

      July 30, 2019 at 6:31 am

      Hi! I wanted to make colored cream cheese frosting. Do you recommend a colored paste or something else?

      Reply
      • Khushboo

        August 12, 2019 at 2:32 pm

        Hey dana any edible color is fine. Gel, dry or paste.

        Reply
    22. Jaimizha Grant

      July 17, 2019 at 11:33 am

      How many cupcakes can this frost?

      Reply
      • Khushboo

        September 16, 2019 at 1:52 pm

        It can frost 14-16 cupcakes.

        Reply
    23. Stella

      June 30, 2019 at 11:47 pm

      5 stars
      Worked well for me. I piped some shells too. Thank you. And yes I used your red velvet cake recipe with this cream cheese frosting. Everyone loved it. Thank you.

      Reply
    24. Deborah Ball

      May 17, 2019 at 10:17 am

      I need this cake for a graduation on Saturday and need to decorate on Friday. Will the piping hold up over night refrigerated and a 2 1/2 hour car ride?

      Reply
      • Khushboo

        May 17, 2019 at 11:55 am

        hey Deborah, yes the piping holds up overnight in the fridge. And you can travel with it in full air conditioner on. Basically cool condition away from direct sunlight. Place it in the refrigerator all the time until you sit in the car.

        Reply
    25. Haley

      May 15, 2019 at 6:24 am

      I made this last night (put in fridge overnight) for a cake to be frosted today. Does it need to be room temp to make it easier to pipe? Should I just whip it some more with my mixer?

      Reply
      • Khushboo

        May 15, 2019 at 9:00 pm

        Yes it needs to be at room temperature or easily scoopable to pipe well.

        Reply
    26. sheena velez

      May 03, 2019 at 1:34 pm

      can this be used to pipe flowers?

      Reply
      • Khushboo

        May 05, 2019 at 10:17 pm

        I have used this frosting to make 2D flowers as you can see in the photos. I am not sure about piping roses. Go for stiffer frosting like buttercream.

        Reply
    27. Elyse

      April 12, 2019 at 6:18 am

      Hi just want to ask can I use this cream cheese frosting as crumb coat ?

      Reply
      • Khushboo

        April 12, 2019 at 12:57 pm

        Hey Elyse you mean crumb coating under fondant ? Then I am not sure if it works for fondant.

        Reply
    28. Kirti

      February 16, 2019 at 2:00 am

      5 stars
      Hi, I tried the frosting recipe with your red velvet cake recipe. I got the best compliment ever when my regular client rated it to be even better than her personal favourite store bought cupcake. Everybody at home loved it too. The lemon zest added so much difference to the taste.
      But I am surprised why I need not add 4 or even 3.5 cups of sugar. I added just 1 or 1.5 cups sugar and I felt it was just perfect. Can there really be so much difference in the quantity of sugar, going by all your other recipes have perfect sugar level as per my taste.

      Reply
      • Khushboo

        February 16, 2019 at 10:22 pm

        Hey Kirti good to hear this. The additional sugar is added to get piping consistency. I am surprised you just needed 1.5 cups sugar only..nice!!

        Reply
    29. Kimberly L Rodriguez

      December 10, 2018 at 2:17 pm

      Hello. How far in advance can this icing be made? Without having to freeze it. Thanks.

      Reply
      • Khushboo

        December 31, 2018 at 7:09 pm

        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.

        Reply
    30. Shirley

      November 09, 2018 at 4:01 pm

      5 stars
      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.

      Reply
    31. Natalia

      September 21, 2018 at 6:42 am

      If replacing butter with vegetable shortening, do I use the same quantity?

      Reply
      • Khushboo

        September 21, 2018 at 9:26 am

        Yes Natalia same quantity.

        Reply
    32. Vipsha

      August 17, 2018 at 7:57 am

      5 stars
      Hey hi
      How many grams would be 3-4n1/2cups of sugar ?

      Reply
      • Khushboo

        August 22, 2018 at 11:09 am

        Hi Vipsha, upon some googling I found out that 4 cups Confectioner’s sugar is 500 grams approx.

        Reply
    33. Anjali Tejwani

      August 09, 2018 at 8:19 am

      Hi mam…Is Amul Cheese Spread only a Cream Cheese??? Plz reply soon…

      Reply
      • Khushboo

        August 10, 2018 at 10:10 am

        No Anjali. Cream cheese is different. You might find it in leading departmental stores.

        Reply
    34. curlytop63

      June 09, 2018 at 6:11 am

      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.

      Reply
      • Khushboo

        September 26, 2018 at 6:25 pm

        half shortening and half cream cheese .. keep refrigerated until serving .

        Reply
    35. Nancy

      June 01, 2018 at 8:05 am

      5 stars
      Worked out well. It was smooth and held shape. Thank you

      Reply
      • Khushboo

        June 01, 2018 at 10:44 pm

        Glad it worked well Nancy

        Reply
    36. Janie

      April 18, 2018 at 11:47 am

      5 stars
      Was great consistency for my carrot cake. I even piped swirls . Thank you for the tips.

      Reply
      • Khushboo

        April 18, 2018 at 4:17 pm

        Awesome Janie, carrot cake sounds delish!

        Reply
    37. Tracy

      April 11, 2018 at 12:54 am

      Is the beater attachment r the same as the paddle attachment

      Reply
      • Khushboo

        April 11, 2018 at 2:39 pm

        Yes Tracy it’s the same.

        Reply
    38. Jeannette

      April 09, 2018 at 8:07 am

      Hello!

      How long can i keep the cake frosted with cream cheese out in room temperature?

      Reply
      • Khushboo

        April 10, 2018 at 4:58 pm

        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.

        Reply
    39. Heather

      April 03, 2018 at 8:56 pm

      5 stars
      Can I use it under fondant ?

      Reply
      • Khushboo

        April 04, 2018 at 9:45 am

        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.

        Reply
    40. Seto

      April 01, 2018 at 5:40 pm

      5 stars
      Turned out great consistency. And sturdy for piping after refrigeration. Thank you for the valuable tips.

      Reply
      • Khushboo

        April 02, 2018 at 7:52 am

        I am glad that it worked for you Seto!Thank you for a lovely feedback.

        Reply
    41. Kathy

      March 31, 2018 at 5:31 pm

      5 stars
      It was great. I frosted , filled and made roses on a French vanilla cake for my princess who turned 3. Thank you.

      Reply
      • Khushboo

        April 01, 2018 at 10:50 am

        Good to know that Kathy.. Happy birthday to your daughter!

        Reply
    42. Vanda

      March 21, 2018 at 1:08 pm

      5 stars
      What a great consistency. Very happy . Thanks!

      Reply
      • Khushboo

        March 22, 2018 at 8:20 am

        Awesome to know that Vanda!

        Reply
    43. Sonal

      March 21, 2018 at 1:08 pm

      5 stars
      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!

      Reply
      • Khushboo

        March 22, 2018 at 8:23 am

        Glad to know that Sonal, thank you for a lovely feedback!

        Reply
    44. Erika

      December 17, 2017 at 4:07 pm

      3 stars
      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?

      Reply
      • Khushboo

        December 18, 2017 at 10:41 am

        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!

        Reply
    45. Xindy

      November 24, 2017 at 12:34 pm

      Can I know how many grams of sugar?

      Reply
      • Khushboo

        December 05, 2017 at 11:15 am

        I haven’t weighed the sugar. I always use cup measure.

        Reply
    46. Anandi

      October 25, 2017 at 8:40 am

      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.

      Reply
      • Khushboo

        December 04, 2017 at 7:11 pm

        Wow , It sounds great Anandi. Thank you for a lovely feedback. Have a nice day!

        Reply
    47. sue

      October 05, 2017 at 4:40 pm

      what tip did you use to make the roses? the one in the picture has ridges in it — not the rose…

      thanks

      Reply
      • Khushboo

        December 05, 2017 at 11:00 am

        I use Wilton 2D or 1 M open star tip for roses.

        Reply
    48. Abby

      September 15, 2017 at 6:00 am

      5 stars
      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!

      Reply
      • Khushboo

        September 19, 2017 at 12:05 pm

        Hello Abby, I have mentioned the storage method for cream cheese frosting in my post.. it needs refrigeration always. Thanks for stopping by.

        Reply
    49. Ticarra

      July 15, 2017 at 4:39 pm

      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?

      Reply
      • Khushboo

        July 17, 2017 at 10:54 am

        Keep the same ratio but make sure you work with AC on and refrigerate after frosting until served.

        Reply
    50. Mike The Baker Man

      July 13, 2017 at 7:22 pm

      5 stars
      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.

      Reply
      • Khushboo

        July 17, 2017 at 10:41 am

        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!

        Reply
    51. Ingrid

      July 06, 2017 at 10:44 am

      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!

      Reply
      • Khushboo

        July 07, 2017 at 12:11 pm

        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!

        Reply
    52. Shirley

      March 01, 2017 at 2:36 am

      5 stars
      Tried the cream cheese frosting it was wonderful!! Thank you so much.

      Reply
      • khushboo kothari

        March 01, 2017 at 11:12 am

        Hey Shirley thank you for a lovely feedback. Glad you liked it.

        Reply
    53. Tejal Shah

      February 28, 2017 at 8:16 am

      Can we make cream cheese at home if yes then how ?TIA

      Reply
      • khushboo kothari

        February 28, 2017 at 12:28 pm

        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 .

        Reply
    54. Anshita

      January 25, 2017 at 12:41 pm

      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??

      Reply
      • Khushboo

        January 25, 2017 at 6:20 pm

        You don’t need one 🙂 cake batter is always whipped. Hand held manual or electric whip is fine too.

        Reply
        • Anshita

          January 25, 2017 at 9:09 pm

          Thanks a lot!!

    55. Anshita

      January 18, 2017 at 10:25 pm

      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??

      Reply
      • Khushboo

        January 21, 2017 at 4:31 pm

        Yes Anshita absolutely. Just place at room temperature for 20-30 minutes until its pipeable consistency.

        Reply
        • Anshita

          January 25, 2017 at 8:17 pm

          But I don’t have a whipping attachment..it is just beater attachment.

        • Khushboo

          January 26, 2017 at 2:45 pm

          Cream cheese frosting requires beater attachment or any hand held beater and not whip. Whipping is for cake batter and whipped cream frosting.

    56. Niomi

      January 15, 2017 at 5:59 pm

      I was looking for a nice recipe for a long time now. Will give it a try. Thank you

      Reply
      • Khushboo

        January 16, 2017 at 10:24 am

        Do try it and send me your feedback Niomi. Thanks for stopping by.

        Reply
      • Khushboo

        January 16, 2017 at 10:25 am

        Do try it and send me your feedback Niomi. Have a nice day.

        Reply
    57. Amrita Joseph Chacko

      January 11, 2017 at 7:54 pm

      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?

      Reply
      • Khushboo

        January 12, 2017 at 2:24 pm

        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 .

        Reply

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