Learn my tricks to make my Favorite Cream Cheese Frosting That Isn’t Runny! This frosting can be piped with piping tips, and it will hold its shape. Plus, it also tastes incredible! 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. But it can be a little finicky to make. I discovered a few tricks to make a Cream Cheese Frosting that isn’t runny…keep reading to find out more!
Cream cheese frosting is incredibly versatile. It is used in many desserts such as carrot cake, red velvet, gingerbread cake, and so much more. Cream cheese frosting also tastes incredible!
With its tangy yet sweet flavor, it isn’t overpowering! Instead, it complements the dessert and enhances the flavor. Unlike buttercream frosting, cream cheese frosting isn’t too sweet, which is honestly a refreshing change.
The best part about my recipe is that I’ve found a way to create Cream Cheese Frosting that isn’t runny! It can be challenging to make cream cheese frosting that is firm enough not to fall. This recipe can be piped with piping tips, and it will hold its shape.
Keep in mind, though, that my cream cheese frosting will hold its shape, but I wouldn’t try to do intricate frosting work with cream cheese frosting. Cream Cheese Frosting doesn’t tend to develop the slightly hard exterior that is essential for complex frosting work. Save that type of decoration for American Buttercream or Eggless Swiss Meringue Buttercream!
So get ready to make your favorite dessert and finish it off with homemade, luscious Cream Cheese Frosting!
Ingredients You’ll Need
With just five ingredients, my Favorite Cream Cheese Frosting is simple to create and extremely versatile! For the full recipe and specific ingredient amounts, scroll down.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Confectioners’ Sugar: Also known as Powdered Sugar. 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, try homemade vanilla extract!
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Full Fat Cream Cheese: Make sure that you are using full-fat brick cream cheese, not low fat or spreadable cream cheese
That’s it! 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 secret to making Cream Cheese Frosting that isn’t runny has three simple parts:
- The cream cheese has to be slightly cold.
- Add the cream cheese at the end, after beating the butter and sugar together.
- Beat the cream cheese in, just until incorporated. If you overbeat the frosting, it will lose its firm consistency.
- Refrigerate it for 20-30 minutes before piping.
Step By Step Recipe Photo Tutorial
This is seriously one of the simplest recipes that yield a fantastically tasty result! Here’s the basic rundown of instructions (for the full recipe, scroll down!):
1 – Beat butter until creamy and smooth.
2 – Add one cup of confectioner’s sugar and beat. Then add vanilla and salt and beat until smooth.
3 – Add the rest of the confectioner’s sugar and beat until well incorporated.
4 – Beat in the slithy cold cream cheese.
5 – Beat for 2 minutes, or until well incorporated, fluffy, and spreadable.
Pro-Tip: If the frosting is too stiff to your liking, add one or two tablespoons of heavy cream or milk to loosen it up. I never add any liquid if I want the frosting to hold its shape.
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? Simply add these ingredients to the recipe below to jazz up the flavor:
- 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
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 doesn’t tend to develop the slightly hard exterior that is essential for complex frosting work. Save that type of decoration for American Buttercream or Eggless Swiss Meringue Buttercream!
This recipe makes a nice thick frosting. However, if you need your frosting to be thicker, you can add more confectioner sugar or even two tablespoons of cornstarch.
If you want less sweet frosting, you can use less sugar and add it to taste. I recommend adding at least 4 cups. Otherwise, the frosting will be too soft.
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. To frost 12 cupcakes or a 9×13 quarter sheet cake, half the recipe.
Storing & Freezing Instructions
Cover and store leftover frosting for up to five days in the refrigerator. 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. Don’t forget to label your bag or container!
When you’re ready to use your cream cheese frosting, let it thaw in the refrigerator overnight, then let it sit on the counter to bring it 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
Need some fresh ideas for cream cheese frosting? Here are a few options for my Favorite Cream Cheese Frosting:
- My Fave, Red Velvet Cake or Easy Eggless Red Velvet Cupcakes.
- Carrot Cake
- Banana Bread
- Sugar Cookies
- Eggless Snickerdoodle Bars
- Topping for Oatmeal (with a little cinnamon, for a cinnamon roll flavor!)
Favorite Cream Cheese Frosting That Isn’t Runny
- 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, slightly cold
- Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter until smooth and creamy, about 3 – 4 minutes.
- Reduce mixer speed to low, add 1 cup of confectioners’ sugar and keep mixing until incorporated. Add 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. Do not overbeat, or the frosting will lose the firm consistency.
- Make sure that you are using full-fat brick cream cheese, not low-fat or spreadable cream cheese.
- If time allows, chill the frosting for 30 minutes before piping.
- Adjust the sugar level in this recipe to suit your tastes. 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 to your liking, add one or two tablespoons of heavy cream or milk to loosen it up. I never add any liquid if I want the frosting to hold its shape.
- Cream cheese frosting, alone or on cake or cupcakes, can sit at a cool room temperature ( around 70º F) for up to 8 hours before it should be refrigerated.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in March 2021, the post content was edited to add more helpful information, with no change to the recipe in June 2022.