Are you looking for a homemade cream cheese frosting or how to make cream cheese frosting at home?
Cream cheese frosting is a delicious, dense, and creamy topping for cakes, cookies, muffins, and cupcakes. It is easier to use when it is thick and has a nice appearance. Today I have another basic recipe for you: cream cheese frosting. A lot can go wrong with cream cheese frosting and you have a disgusting mush or even soup in your mixing bowl, which you can only throw in the trash after you’ve tried every possible way to save the frosting.
This cream cheese frosting recipe is now the only one I still use when I need a cream cheese frosting for another recipe. And I am very happy that the experimentation and despair has finally come to an end and that I have found a basic recipe that I can rely on.
The frosting tastes fresh and sweet and has an airy, creamy consistency. It’s also very popular with people who don’t like buttercream that much as it isn’t that greasy and heavy.
You may also be interested in: How to make a sponge cake
The order of the ingredients is very important for the success of the cream cheese frosting. Because if you whip cream cheese and powdered sugar together – or at least try to – then the mixture liquefies completely. Therefore, the icing sugar is first worked into the butter and the cream cheese is carefully added at the very end.
The whipped cream is optional and helps with this recipe by being able to stir all the powdered sugar into the butter. It also ensures that the whole thing is a little more airy and fluffy. Of course, the cream makes the whole mixture a little more liquid again. So if you are worried about the consistency of your frosting, you might prefer to leave the cream off the first time.
Easy Cream Cheese Icing Recipe
Basic recipe for light and fluffy cream cheese frosting for cupcakes, tarts or brownies. With this recipe, the frosting will never be too runny again.
- 5 minutes
Servings: 16 cupcakes Calories: 167kcal
- 100 g butter room temperature
- 300 g powdered sugar
- 25 g cream optional
- 200 g cream cheese double cream setting, cold
Mix the softened butter with a mixer for about 1 minute until light and creamy. Add 200 g of the icing sugar and whip everything for 2 minutes until the color is very light again.
Add the remaining 100 g of powdered sugar and stir in as well. If the mixture is too dry, add some cream and stir for another minute.
Put the cold cream cheese in the bowl and work it in by hand with a silicone scraper. Do not stir too much or too wildly. If the cream cheese cannot be distributed properly, stir everything again briefly on the lowest level of the hand mixer.
Put the mass in the refrigerator for 15-30 minutes before use. Finished!
Nutritional values calculated with 25 ml of cream in the frosting.
Calories: 167kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Sugar: 18g
The cream cheese frosting is soft, but also holds its shape well when sprinkled on cupcakes.
How To Make Cream Cheese Frosting Thicker
You can thicken a frosting in many ways. To quickly and easily harden the consistency of the frosting, add icing sugar or experiment with other thickeners like cornstarch, meringue powder, and arrowroot powder. Add the thick, creamy frosting to your sandwiches and enjoy!
Using icing sugar to thicken the frosting
- Add 2 tablespoons of icing sugar to the frosting. Measure it and put it in the bowl with the frosting. Don’t worry about weighing it down on the spoon. Just add 2 lightly filled scoops.
Icing sugar is called powdered sugar in some countries.
Because you will be adding more sugar, this method will make the cream cheese frosting sweeter.
- Mix the icing sugar with the frosting. Combine the icing sugar and cream cheese frosting with a spoon. As soon as the ingredients are mixed, stop mixing it, as overdoing it could make it runny and less sticky.
Put the frosting in the fridge for 1 hour to harden if you mix it too much.
- If necessary, add 2 more tablespoons of icing sugar. Mix 2 more tablespoons of the icing sugar into the frosting if it is still not thick enough. Keep adding more, by a few, until it’s as thick as you want it to be. 
It’s best to add small amounts of icing sugar at a time, so the frosting doesn’t accidentally get too thick.
- The frosting lasts up to 5 days in the refrigerator. Put it in an airtight container so it doesn’t absorb odors from other things in the fridge. You can use a resealable plastic bag if you don’t have an airtight container. So you don’t forget how long it’s been in the fridge, write the date on the container.
You can leave the container in the freezer for up to 3 months if you want to use the frosting later.
Thicken the frosting without icing sugar
- If you don’t want the frosting to be sweeter, add 1 tablespoon of cornstarch to it. One of the best things about cream cheese frosting is that it is not as sweet as other types. Cornstarch is a good way to thicken it without making it sweeter. Mix the frosting with 1 tablespoon of cornstarch. Add a little more if it’s still too runny. Add extra up until you are happy with the texture.
Add no more than 1/2 cup (60 g) of cornstarch for every 8 oz (225 g) of cream cheese. Adding more can change the flavor of the frosting.
- Refrigerate the frosting for 1 hour to thicken it without adding other ingredients. The thickness of the cream cheese will vary depending on the temperature. Put the frosting in an airtight container so it doesn’t absorb other odors, and place it in the refrigerator. The cold air will harden the fat in the cream cheese and butter and make it thicker. 
If after 1 hour it is still too soft, leave it in the refrigerator for 30 more minutes.
If the cream cheese frosting gets too hard, allow it to come to room temperature to soften.
- Add some powdered meringue to the frosting to quickly thicken it up. Add 1 tablespoon of powdered meringue for every 8 oz. Of cream cheese. Mix the meringue powder until evenly incorporated. Add an extra teaspoon if it hasn’t thickened enough yet.
You can find powdered meringue at a specialty kitchen or baking store.
This option helps the mixture hold its shape, making it very effective if you want to use a sleeve to add frosting to a cake.
- Mix 1 tablespoon of smooth butter into the frosting to make it creamier. The fat in the butter will help thicken it and add a rich, creamy flavor. Mix with a spoon until completely incorporated with the mixture. 
Add more soft butter to the frosting until you are satisfied with its flavor and consistency.
If the butter is hard, you can soften it by just letting it come to room temperature for 1 hour.
- Add 2 teaspoons of arrowroot powder if you want to add a flavorless thickener. Arrowroot is similar to cornstarch, but has very little flavor, making it perfect to add to frosting. Measure and pour into the frosting, then mix with a spoon until completely combined. 
If it’s still too runny, add another 2 tsp.
Things You Will Need :
To thicken the icing with icing sugar
- powdered sugar
- measuring spoons
- airtight container
How Long Is Cream Cheese Frosting Good For
It can last at room temperature for about 6 hours. In warmer or humid weather, refrigerate until ready to serve.
Refrigerate: Cover the frosting and store in the refrigerator for 3-4 days or until ready to use. To use, let stand at room temperature for about 1 hour or just until spreadable or pipe table. If you freeze and refrigerate your cake, let it soften to room temperature 1 to 2 hours before serving.
Freezing: Transfer the frosting to a zip-top freezer bag and shape to an even thickness in the bag. Freeze completely for 1 month. Thaw in the refrigerator overnight and then keep at room temperature for 30 to 60 minutes until spreadable.
How Long Is Cream Cheese Icing Good For In The Fridge
As you already know, the cream cheese can be left out of the refrigerator for a few hours, if the temperature is pleasant, but you should not leave it out for a whole day, it must be kept in the refrigerator because the cheese can spoil, especially if it is hot. . If you are not going to consume the cupcakes on the same day they will have to be refrigerated, the next day when you go to eat them you will have the feeling of eating cheesecake but shaped like cupcakes, I even like them more than just made!
How To Store Cake With Cream Cheese Frosting
Should a cake with cream cheese frosting be refrigerated?
If you are planning to make a delicious cake that you would like to put a cream cheese frosting on, you may be interested in knowing how to preserve the cream cheese-topped cake, since the cake is usually placed in a bread basket and the cream cheese, it goes in the refrigerator.
Well the point of this is knowing how to store the cakes so they last longer. If you plan to consume the cake the next day, you should keep it at 70 degrees or less, even if you leave it on your kitchen table, it should be at that temperature
If you have decided to anticipate its preparation to eat it after two days that is good it is valid and what we suggest is to freeze it, thanks to the fact that the icing will help to keep it with the necessary humidity.
But if your kitchen is like a summer day, or you want to consume the cake during the week, it is very important to put it in the refrigerator.
For this, we recommend covering it with waxed paper with the exposed parts, that is, if you want to eat a piece of this dessert, place the paper on the exposed paper.
Fold a piece of waxed paper in half and place it so that it touches the cake. If you want to cool the cake, just cover the boundaries with the wax paper, then put it in an airtight bowl or cover it with plastic binding.
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