Learn how to create my favorite non-runny cream cheese frosting! This frosting can be piped with piping tips, and it will hold its shape. And, it tastes fantastic! The recipe includes step-by-step photos and lots of tips.
Favorite Cream Cheese Frosting That Isn’t Runny Recipe
One frosting that is generally loved is cream cheese frosting. Nonetheless, it may be difficult to create. I discovered a few tricks to make a Cream Cheese Frosting that isn’t runny… Continue reading to learn more!
Cream cheese frosting is quite adaptable. It is used in a variety of sweets, including carrot cake, red velvet, gingerbread cake, and many more. Cream cheese icing is also delicious!
It doesn’t dominate with its acidic but sweet taste! Instead, it compliments and improves the taste of the dessert. Unlike buttercream frosting, cream cheese frosting is not too sweet, which is a welcome change.
The greatest thing about my recipe is that I’ve discovered a technique to make runny Cream Cheese Frosting! Making cream cheese frosting that is stiff enough not to crumble might be difficult. This recipe will keep its form when piped using piping tips.
Keep in mind that my cream cheese frosting holds its form, but I wouldn’t attempt to do elaborate icing work with it. Cream Cheese Frosting does not provide the somewhat firm shell required for sophisticated frosting technique. Such style of embellishment is best reserved for American Buttercream or Eggless Swiss Meringue Buttercream!
Prepare your favorite dessert and top it with homemade, delectable Cream Cheese Frosting!
Ingredients You’ll Need
My Favorite Cream Cheese Frosting is easy to make and versatile with just five ingredients! Scroll down for the whole recipe and ingredient quantities.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this situation, leave out the salt called for in the recipe.
- Confectioners’ Sugar: Powdered sugar is another name for it. I recommend sifting your sugar before mixing it into your butter.
- Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, make your own vanilla extract!
- Salt: Kosher or sea salt are my favorites. If you only have table salt handy, I recommend reducing the amount to half.
- Full Fat Cream Cheese: Use full-fat brick cream cheese rather than low-fat or spreadable cream cheese.
That’s all! I love a recipe that doesn’t call for unusual ingredients you only need for that particular food, don’t you?
My Secrets for a Cream Cheese Frosting That Isn’t Runny
The key to producing sloppy Cream Cheese Frosting is three easy steps:
- The cream cheese has to be slightly cold.
- After mixing the butter and sugar together, add the cream cheese towards the end.
- Beat the cream cheese in, just until incorporated. If you overbeat the frosting, it will become too soft.
- Refrigerate it for 20-30 minutes before piping.
Variations You Can Apply to The Cream Cheese Frosting Recipe
Looking to use Cream Cheese Frosting, but want to modify it to enhance your dessert? To enhance the taste, just add the following items to the recipe below:
- Strawberry: 2 tablespoons dried freeze strawberry powder.
- Coconut: 1 teaspoon coconut extract.
- Lemon: 1 teaspoon lemon extract.
- Cinnamon: 1/2 teaspoon ground cinnamon.
- Pumpkin Spice: 1/2 teaspoon pumpkin pie spice.
- Chai Spice: 3/4 teaspoon chai spice mix.
- Apple Spice: 1/2 teaspoon apple pie spice.
Frequently Asked Questions
Can cream cheese frosting be used for piping?
Yes, this cream cheese frosting will hold its shape, but I wouldn’t try to do intricate frosting work with cream cheese frosting. Cream Cheese Frosting does not provide the somewhat firm shell required for sophisticated frosting technique. Such style of embellishment is best reserved for American Buttercream or Eggless Swiss Meringue Buttercream!
How do I make my cream cheese frosting thicker?
This recipe yields a thick frosting. However, if you need your frosting to be thicker, you can add more confectioner sugar or even two tablespoons of cornstarch.
How do I make my cream cheese frosting less sweet?
If you like a less sweet frosting, use less sugar and adjust the amount to taste. At least 4 cups is recommended. The icing will be too soft otherwise.
How much frosting does this recipe yield?
This recipe is enough to frost 24 cupcakes or fill and frost a 6-inch 3-layer cake or an 8 o 9-inch 2-layer cake. Half the recipe to ice 12 cupcakes or a 913 quarter sheet cake.
Storing & Freezing Instructions
Cover and refrigerate leftover frosting for up to five days. Before piping or spreading the frosting, re-whip it for a few seconds, so it’s creamy again.
You can freeze this cream cheese frosting for up to three months in an airtight container or freezer bag. Remember to mark your bag or container!
When you’re ready to use your cream cheese frosting, defrost it overnight in the refrigerator, then set it out on the counter to come to room temperature. Before piping or spreading your frosting, whip it again for a few seconds, so it’s creamy again.
Uses For Cream Cheese Frosting
Looking for new cream cheese frosting recipes? Here are a few options for my Favorite Cream Cheese Frosting:
- Red Velvet Cake or Quick Eggless Red Velvet Cupcakes are two of my favorites.
- Carrot Cake
- Banana Bread
- Sugar Cookies
- Eggless Snickerdoodle Bars
- Oatmeal Topping (with a little cinnamon for a cinnamon roll taste!)
Favorite Cream Cheese Frosting That Isn’t Runny
Learn my secret to make my Favorite Cream Cheese Frosting That Isn’t Runny! This frosting holds its form when piped using piping tips. And, it tastes fantastic!
Prep Time 10 mins
Total Time 10 mins
Servings 6 cups of frosting approx.,
- 1 cup (230 g) unsalted butter, softened
- 5 cups (600 g) confectioners’ sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 1/2 teaspoon kosher salt
- 16 oz (452 g) full-fat cream cheese, chilled
- In a large mixing basin, cream the unsalted butter with an electric hand mixer or a stand mixer on medium speed until smooth and creamy, approximately 3 – 4 minutes.
- Lower mixer speed to low, add 1 cup confectioners’ sugar, and mix until combined. Mix in the vanilla and salt. Once combined, add the remaining confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium and beat for 3 – 4 minutes until the frosting is smooth, scraping down the bowl once or twice.
- Add the cream cheese and beat for 2 minutes, or until well incorporated, fluffy and spreadable. If you overbeat the frosting, it will lose its firmness.
Quantity : This recipe is enough to frost 24 cupcakes, fill and frost a 6-inch 3-layer cake, or an 8 o 9-inch 2-layer cake. Half the recipe to ice 12 cupcakes or a 913 quarter sheet cake.
Store: Cover and store frosting for up to 5 days in the refrigerator. Re-whip the frosting for a few seconds before piping or spreading it to make it creamy again.
Freeze: This cream cheese frosting may be frozen for up to three months in an airtight container or freezer bag. Remember to mark your bag or container! When you’re ready to use your cream cheese frosting, defrost it overnight in the refrigerator, then set it out on the counter to come to room temperature. Before piping or spreading your frosting, whip it again for a few seconds, so it’s creamy again.
- Use full-fat brick cream cheese rather than low-fat or spreadable cream cheese.
- Chill the frosting for 30 minutes before piping if time permits.
- To suit your preferences, adjust the sugar amount in this recipe. You can make the frosting with as little as 3 cups of powdered sugar, but the frosting will be thinner.
- If the frosting is too stiff, add one or two teaspoons heavy cream or milk to soften it. I never add any liquid if I want the frosting to hold its shape.
- Cream cheese frosting may rest at room temperature (about 70o F) for up to 8 hours before being refrigerated, whether alone or on cake or cupcakes.
Please keep in mind that nutritional information is an approximation and may vary based on the goods utilized.
921kcal (Kilocalories) 103g carbohydrate 5g protein Fat: 57g 34g Saturated Fat 1 gram of trans fat 165mg cholesterol Sodium content: 443mg 116mg potassium 100g of sugar 1961 IU of vitamin A 84mg calcium 1 milligram of iron