Problems making cream cheese frosting? Does it always turn into a lumpy, runny disaster? Trust me, I’ve been there! Finding a U.K recipe that actually works can be tricky, but believe me when I say that this one will not let you down.
It’s taken me years of failed attempts to finally develop a recipe for cream cheese frosting that is spreadable, pipe-able and silky smooth. I actually jumped for joy when it worked!
Success tips for cream cheese frosting
- Use Full-fat Philadephia Cream Cheese
In the U.K our cream cheese is more like a spread and thin in texture. I’ve found that low-fat versions or any other brand of cream cheese isn’t thick enough and results in a runny frosting.
- Beat the butter on its own for 1-2 minutes first.
This will break down any lumps and make sure the frosting is completely smooth. You also want to beat the butter until it is really pale so that the frosting comes out a lovely bright white colour.
- Sieve the icing sugar.
Making sure the icing sugar is really fine in texture will keep the frosting smooth and lump-free.
- Keep the cream cheese in the fridge.
This is THE most important tip. You want the cream cheese to be as thick as possible, if it’s kept at room temperature it will start to loosen and become soft. Therefore only take the cream cheese out of the fridge when you are ready to use it in the recipe.
- Gently fold the cream cheese into the mixture
At this step swap the electric mixer for a wooden spoon or spatula. Very gently fold the cream cheese into the mixture until it has JUST combined. Be really careful not to over-mix as the frosting can very easily turn to liquid.
Recipe ideas for how to use cream cheese frosting
There’s plenty of ways you can use cream cheese frosting, it’s really versatile and pairs particularly well with vegetable or fruit cakes. Want some recipe inspiration? Check these out:
- Strawberry cheesecakes cupcakes
- Lime and pistachio loaf cake
- Classic carrot cake
- Walnut, apple and honey cake
Makes enough cream cheese frosting to decorate 12 cupcakes or the top and sides of a two-layer 8inch cake.
- 150g unsalted butter (at room temperature)
- 300g icing sugar
- 150g full-fat cream cheese frosting (cold from the fridge)
Cut the unsalted butter into chunks and put it in a large mixing bowl. Beat with an electric whisk or stand mixer fitted with a paddle attachment on a medium-high speed for 1-2 minutes until super soft, fluffy and pale in colour.
Sift half of the icing sugar into the bowl. Use a wooden spoon or spatula to gently mix the butter and icing sugar together first for 30 seconds (this will help stop the icing sugar from going everywhere when using the electric mixer). Now turn the electric mixer on a medium-high speed and beat together until smooth and fluffy.
Sift the remaining icing sugar into the bowl. Repeat the same step as above, using a wooden spoon or spatular to first mix the butter and icing sugar together, then the electric mixer to beat together until you have a smooth mixture.
Take the cream cheese out of the fridge and add it to the bowl. Use a wooden spoon or spatula (not the electric mixer), to gently fold the cream cheese into the mixture until smooth and just combined. Be careful not to over mix at this stage.
Use straightaway to decorate your bakes, or cover with clingfilm and store the cream cheese frosting in the fridge for up to 3 days. I used it to decorate these gorgeous Strawberry Cheese Cupcakes