Meet the cream cheese frosting Cakesperiments way: light, pleasantly soft, even textured, a bit tangy, not overly sweet, and simply delicious—the kind of frosting you will enjoy eating, not only looking at it.
Soft Cream Cheese Frosting Texture
I prepare this frosting using soft butter, spreadable cream cheese, and a moderate amount of powdered sugar. The final texture is very smooth, so you won’t notice any sugar grittiness in it. The thickness or softness of the frosting right after mixing depends on several factors, including the type of cheese used, the temperature of your ingredients, and the length of time you whisk. If the mixture appears a bit runny and doesn’t hold its shape well, don’t worry! Simply place the entire bowl in the fridge for about 30 minutes, and it should firm up enough for piping. You can certainly substitute spreadable cheese with block-style cream cheese; this will result in a stiffer and richer frosting. However, I still recommend trying my version first, as you might prefer its mouthfeel!
Where to Use This Cream Cheese Frosting?
Frost cake layers with this cream cheese frosting, as its moisture content will moisten cake layers nicely. It can also be used for cupcakes when you prefer good flavor over intricate decorations. It pairs perfectly with carrot or pumpkin baked goods, like these pumpkin cupcakes. It would not win firmness competition against buttercreams, so I would not recommend decorating cakes with it as it will not hold intricate shapes. It can still be piped using basic piping tips, and it will firm up beautifully in the fridge.
Flavoring Cream Cheese Frosting
In this recipe, it’s flavored with vanilla extract only. The tanginess of cream cheese pairs wonderfully with berries, so try incorporating some lyophilized berry powder into the frosting. Berries will also help firm up the texture a bit. If you’re frosting spicy pumpkin cakes with it, try mixing in some cinnamon or pumpkin spice. For a chocolate variation, you can add cocoa powder.
Troubleshooting Cream Cheese Frosting
It’s possible that right after whisking this frosting might appear too soft or even runny. However, placing it in the fridge for about half an hour will easily resolve this issue, and you’ll be able to pipe it without any difficulty.
If you start with colder ingredients, whisking will be more difficult, and the frosting might curdle. But this is easily fixable too! Place the bowl with the frosting over a steaming water bath and mix it until it starts melting on the edges. Then, whip it again, and the frosting will come together beautifully.
Soft Cream Cheese Frosting
Light, pleasantly soft, even textured, a bit tangy, not too sweet, and simply delicious cream cheese frosting.
- Prep Time10 min
- Yield~400 g / 14.1 oz
Ingredients
- 150 g / 5.3 oz unsalted butter (softened)
- 150 g / 5.3 oz cream cheese (spreadable, 23% fat or more)
- 100 g / 3.5 oz powdered sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
Directions
Combine softened butter and cream cheese in a bowl.
Whisk with a handheld or stand mixer until well combined and free of lumps.
Add powdered sugar, salt, and vanilla extract. Begin whisking slowly, gradually increasing the speed until an even texture is achieved.
If the frosting isn’t holding its shape well, refrigerate it for 30 minutes to firm it up slightly. Remix, to be sure the texture of the frosting is even and use it.
notes
- The liquid content in spreadable cream cheese can vary, which affects the final texture of the frosting. The higher the liquid content – the runnier the frosting, so it’s best to choose the thickest option available. If you prefer even thicker frosting and block-style cream cheese is available in your area (it’s not available in mine), you can use it instead of spreadable cream cheese.
- If you would like to achieve whiter frosting, begin by whisking the butter by itself until it becomes lighter in color. Once the butter has lightened, you can add the cream cheese and continue with the recipe.
