Cream Cheese Frosting
Cream Cheese Frosting goes with just about every cake and cookie ever created. Whether it’s layered on yummy carrot cake or decadent chocolate cupcakes, it is sure to be a huge hit. This cream cheese frosting has it all – it is smooth, rich, creamy, and has that irresistible slight tang we all love!
Can Cream Cheese Frosting Be Piped?
Yes! Although cream cheese frosting is not as stiff as buttercream, it can still hold its shape and be used for piping. If you are going to be using small tips, I suggest sifting the confectioners’ sugar after measuring it. This will help prevent lumps that can clog your tip. Prior to piping, refrigerate the frosting for 15-20 minutes to aid in stiffness. If it still is not thick/stiff enough, you may add cornstarch, 1 Tbsp at a time, until you reach the desired consistency. Conversely, if the frosting is too thick, add a little milk to thin it.
Should I Refrigerate Cream Cheese Frosting?
Yes, cream cheese frosting and anything with this frosting should always be refrigerated. However, if you do not want to serve cold, hard cake, don’t worry! It can safely sit out at room temperature for up to 2 hours.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- To soften butter quickly, slice into smaller pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
- Scrape down bowl – Scraping down the sides of your mixing bowl helps to ensure all ingredients are evenly distributed.
- Frosting consistency – If your frosting seems dry and difficult to spread, add a little milk slowly – a little bit at a time until you reach desired consistency. If your frosting is too runny or soft, slowly add more powdered sugar or cornstarch – a little bit at a time until it firms up to desired consistency.
- Food coloring – When adding color to your frosting/icing, I recommend using gel coloring and a light hand. You can always add more coloring if it is not dark enough!
- Storage – If you are not using immediately, cover tightly and store in the refrigerator for up to 1-2 weeks or freeze for up to 3 months. Thaw in refrigerator and let come to room temperature before using. Give it a quick whip to restore consistency.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Cake Pans – to bake cake
- Cooling Racks – to cool cake and dishwasher friendly!!
- Cake Strips – to achieve level cakes
- Cake Turntable and Spatulas – excellent for decorating cakes
- Wilton Decorating Kit – piping tips, bags, couplers, and more for decorating cakes
- Master Decorating Kit – ultimate cake decorating tip set
- Cake Scraper Set – use these to scrape icing and create fun, easy designs on your cakes
- Cake Boards – sturdy, cardboard cake boards used to pick up your cake
- Sifter – to sift confectioners’ sugar
- Stand Mixer – to mix frosting
- Hand Mixer – to mix frosting
Cream Cheese Frosting Pairs Well With
Cream Cheese Frosting
Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
- Beat together cream cheese and butter in a large bowl using a handheld or stand mixer until smooth, approximately 3 minutes.
- Add in confectioners’ sugar, salt, and vanilla. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined.
- If frosting is too thick, add a little milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar or cornstarch, 1 Tbsp at a time.
- If you are not using immediately, cover tightly and store in the refrigerator for up to 1-2 weeks or freeze for up to 3 months. Thaw in refrigerator and let come to room temperature before using. Give it a quick whip to restore consistency.
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