Cream cheese frosting is the undisputed crown jewel of the dessert world. It strikes a perfect balance between the tangy richness of cultured cream and the sugary sweetness of a classic buttercream. Whether you are slathering it over a warm batch of cinnamon rolls, layering it into a spiced carrot cake, or piping delicate swirls onto red velvet cupcakes, knowing how to make homemade icing with cream cheese is a fundamental skill for any home baker.
While many people settle for store-bought tubs, there is simply no comparison to the homemade version. Store-bought frostings often rely on stabilizers and artificial flavorings that can leave a waxy film on the palate. A DIY version, however, uses real butter and high-quality cream cheese to create a silky, melt-in-your-mouth texture that is both sturdy enough for decorating and soft enough for easy spreading.
Understanding the Essential Ingredients
To achieve the perfect consistency and flavor, you need to start with high-quality ingredients. Because this recipe has very few components, the quality of each one will shine through in the final product.
Full-Fat Block Cream Cheese
The most critical rule for cream cheese icing is to use the block form, not the whipped version or the spreadable variety found in tubs. Block cream cheese contains less water and more fat, which is essential for a stable frosting that won’t run or weep. For the best results, use a brand known for its thickness and tanginess.
Unsalted Butter
Butter provides the structure for the icing. Using unsalted butter allows you to control the sodium content of your recipe. If you only have salted butter on hand, you can use it, but be sure to omit any additional salt called for in the recipe to avoid an overly savory taste.
Powdered Sugar
Also known as confectioners’ sugar, this ingredient provides the sweetness and the body. It is highly recommended to sift your powdered sugar before adding it to the butter and cheese. This prevents those stubborn little lumps that can ruin the smooth finish of your cake.
Pure Vanilla Extract
A splash of vanilla adds depth and rounds out the sharpness of the cream cheese. If you want a stark white frosting, you can opt for clear vanilla extract, though pure Madagascar bourbon vanilla typically offers the best flavor profile.
A Pinch of Salt
Even in sweet recipes, a tiny bit of fine sea salt acts as a flavor enhancer. It cuts through the sugar and highlights the tangy notes of the dairy, making the frosting taste more sophisticated and less cloying.
The Step-by-Step Process for Perfect Icing
The secret to a successful cream cheese frosting lies more in the technique than the ingredients themselves. Following a specific order of operations ensures that your fats emulsify properly without becoming soup-like.
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Temperature is Everything
Before you even touch a mixer, your butter and cream cheese must be at room temperature. Ideally, they should sit out on the counter for about 1 to 2 hours. They should be soft enough that a finger leaves an indentation with light pressure, but not so warm that they look oily or melted. If your kitchen is particularly warm, say above 75 degrees Fahrenheit, keep a close eye on them to ensure they don’t get too soft. -
Creaming the Fats
Start by beating the softened butter and cream cheese together in a large bowl. Use a hand mixer or a stand mixer fitted with a paddle attachment. Beat them on medium-high speed for about 2 to 3 minutes until the mixture is completely smooth, pale, and fluffy. Scraping down the sides of the bowl with a spatula is vital during this stage to ensure no lumps of unmixed fat remain. -
Incorporating the Sugar
Turn your mixer to the lowest setting before adding the sifted powdered sugar. Add it one cup at a time to prevent a “sugar cloud” from covering your kitchen. Once each cup is incorporated, increase the speed to medium and beat for 30 seconds before adding the next. This gradual process helps maintain the aeration you built during the creaming stage. -
Final Flavoring and Whipping
Once all the sugar is in, add your vanilla extract and salt. Turn the mixer up to medium-high and whip the icing for another minute. This final whip creates a light, airy texture. If the frosting feels too soft at this point, you can chill it in the refrigerator for 15 to 30 minutes to help it firm up before piping.
Common Troubleshooting Tips
Even experienced bakers encounter issues with cream cheese icing because of its high moisture content. Here is how to handle the most common pitfalls.
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How to Fix Runny Frosting
If your icing is too thin, it is likely because the butter or cream cheese was too warm, or you over-mixed the dairy. The first solution is to refrigerate the icing. Cold temperatures will firm up the fats. If it is still too runny after 30 minutes in the fridge, sift in an additional half-cup of powdered sugar. Alternatively, adding a tablespoon of cornstarch can help absorb excess moisture without making the frosting overly sweet. -
Removing Lumps
Lumps usually occur when the cream cheese was too cold when you started mixing. If you see tiny white beads of cheese in your frosting, you can try to gently warm the bowl with a hair dryer for a few seconds while mixing on low. This softens the lumps just enough to incorporate. However, the best preventative measure is always ensuring the ingredients are truly at room temperature. -
Achieving a Pure White Color
Naturally, butter and vanilla give icing a slightly yellow or ivory tint. If you are decorating a wedding cake and need a “true white,” use clear vanilla and a tiny drop of violet food coloring. The purple neutralizes the yellow tones, leaving you with a bright white finish.
Creative Flavor Variations
Once you have mastered the base recipe, you can experiment with different flavors to match your specific dessert.
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Lemon Cream Cheese Icing
Add two teaspoons of fresh lemon zest and a tablespoon of lemon juice to the mixture. This is particularly refreshing on blueberry muffins or a poppyseed cake. -
Chocolate Cream Cheese Icing
Sift half a cup of high-quality unsweetened cocoa powder along with your powdered sugar. This creates a deep, fudge-like frosting that is incredibly rich. You may need to add a teaspoon of heavy cream if the cocoa makes the mixture too stiff. -
Maple or Browned Butter
For a fall-inspired twist, use browned butter (cooled until solid) instead of regular butter. Add a teaspoon of maple extract. This version is spectacular on pumpkin spice cake or apple bread.
Proper Storage and Handling
Because cream cheese is a perishable dairy product, you cannot treat this frosting like a standard shortening-based icing.
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Refrigeration Requirements
Any cake or cupcake frosted with cream cheese icing must be stored in the refrigerator if not being consumed within two hours. In a sealed container, the icing will stay fresh for up to five days. -
Serving Temperatures
While the cake should be stored cold, cream cheese frosting tastes best when it has softened slightly. Remove the dessert from the fridge about 20 to 30 minutes before serving. This allows the butter to soften, giving the icing its signature creamy mouthfeel. -
Freezing for Later
You can freeze cream cheese frosting for up to three months. Place it in a heavy-duty freezer bag and squeeze out all the air. When you are ready to use it, thaw it overnight in the refrigerator and then give it a quick whip with a mixer to restore its fluffy texture.
Professional Piping Techniques
Cream cheese icing is softer than Swiss Meringue or American Buttercream, but you can still achieve beautiful designs. If you plan to pipe intricate flowers or sharp borders, increase the ratio of powdered sugar slightly to create a stiffer “crust.”
When filling a piping bag, only fill it halfway. The heat from your hands can melt the icing as you hold the bag, causing it to lose its shape. If you notice the icing getting too soft while you work, simply pop the piping bag into the fridge for five minutes to firm it back up. Using a large star tip is usually the most forgiving method for this type of frosting, creating classic ridges that hold up well even if the icing is a bit on the softer side.
FAQs
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Can I use low-fat cream cheese for this recipe?
It is not recommended to use low-fat or “light” cream cheese. These products have a higher water content and lower fat content, which almost always results in a runny, soup-like icing that will not hold its shape on a cake. For the structural integrity required for frosting, stick to full-fat block cream cheese. -
Why is my cream cheese frosting grainy?
Graininess is usually caused by the powdered sugar not being sifted or by using a lower-quality sugar that contains too much cornstarch. To fix this, continue beating the frosting for a few minutes; sometimes the friction and moisture will eventually dissolve the sugar crystals. Always ensure you sift the sugar before adding it to the butter mixture. -
How much frosting does a standard recipe make?
A standard recipe using 8 ounces of cream cheese and 1/2 cup of butter typically makes enough icing to generously frost 12 to 15 cupcakes or a single 9-inch layer cake. If you are making a standard two-layer 9-inch round cake or a 9×13 inch sheet cake with thick swirls, you should double the recipe. -
Can I make this icing dairy-free?
Yes, you can substitute the butter and cream cheese with plant-based alternatives. Look for vegan butter sticks (not tub margarine) and firm vegan cream cheese blocks. Note that vegan versions tend to melt at lower temperatures, so you may need to add more powdered sugar or keep the cake chilled until the very moment of serving. -
Why does my icing taste too much like butter?
The ratio of cream cheese to butter determines the tanginess. Most classic recipes use a 1:1 or 2:1 ratio of cream cheese to butter. If you find it too buttery, increase the amount of cream cheese. Also, ensure you are using “Pure Vanilla Extract” rather than imitation vanilla, as the real extract helps balance the fats and highlights the cream cheese flavor.