by Katherine Walton on May 18, 2022 7 Comments
This Cream Cheese Frosting is perfect for piping beautiful cupcakes, layering and covering cakes. Try it with my Strawberries and Cream Baileys Infused White Chocolate Mud Cupcakes. Or even with my delicious Red Velvet Cupcakes. My Step By Step Cream Cheese Frosting video recipe.
The key to achieve a stable Cream Cheese Frosting in this recipe is to beat the butter on its own until it is completely pale. The cream cheese must be used straight out from the fridge.
Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of scales to measure ingredients to achieve exactly what the recipe intends.
Icing sugar is also known as powdered sugar.
This frosting is stable enough for piping, if you find that you need it a little firmer you can put the frosting already in the piping bag for 5 minutes in the fridge.
If kept refrigerated, this frosting is suitable to use for up to 3 days and bring to room temperature before serving. Re-whip with a metal spoon before using for piping.
This looks Amazing! I’m going to make this!! I answered my other Questions I had asked! I will let you k ow how it goes! I’m addicted to your blog!!!!
Hi Sophia, ☺️
That makes me really happy.
Let me know how you go with the cream cheese.
Hi , just want to know which cream cheese you are using for cream cheese frosting.thanks
Hi Samina, I use Philadelphia cream cheese block.
I tried to use a mascarpone and the cream got moisty, was it because of that or something else could have gone wrong?
Hi 😊, it’s likely because it wasn’t cream cheese that you used. I use Philadelphia Block Cream Cheese. It’s firmer than regular spreadable cream cheese.