I originally published this recipe along with my recipe for Carrot Cake Cupcakes with Cream Cheese Frosting but I think it is sensational enough to deserve its own post.
After many, many years in Austria and countless batches of runny, drippy frosting that were only suitable for the garbage can, I have FINALLY found a recipe for Cream Cheese Frosting that turns out EVERY TIME.
It’s actually not so much the recipe itself as the METHOD for making the frosting using European cream cheese, which contains more liquid than the American cream cheese that is available in blocks or bricks in the U.S. The cream cheese in Europe is essentially a cream cheese spread. Even the Philadelphia brand cream cheese is a spread.
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How do I know if my cream cheese is a spread or not? If your cream cheese is in a plastic tub with a peel-back foil lid, it’s a spread and you need to use the method below for making Cream Cheese Frosting. If your cream cheese is wrapped in foil (like plain butter is packaged), it is brick-style cream cheese and you should use a traditional American Cream Cheese Frosting recipe.
The problem is that when you add sugar to cream cheese spread, it draws the liquid out of the cream cheese, resulting in the soupy consistency I mentioned earlier. Normally, adding some additional powdered sugar would thicken up an American buttercream like this one. But that doesn’t work in this case. No amount of powdered sugar can rescue a runny cream cheese frosting. Believe me, I have tried!
The key to success is binding the powdered sugar with the butter first and THEN the cream cheese can be safely mixed in without the sugar drawing the liquid out of the cream cheese. Applied physics!
I am so excited I finally found the key to making my favorite frosting with European Cream Cheese! The taste and texture are just right. You can pipe it or use it to fill and frost cakes. If you use a stand mixer it’s really easy to make. Try it!
The cupcakes featured in these photos are my Perfect American Vanilla Cupcakes, absolutely dreamy light, moist and fluffy vanilla cupcakes. Cream Cheese Frosting is the best frosting for Carrot Cake as well as Banana Cake, Red Velvet Cupcakes, Chocolate Cupcakes and much more.
On to the recipe!
After beating the butter and powdered sugar together you will have a very stiff buttercream. Then you can beat in the cream cheese. The result is this heavenly frosting.
How to Make Cream Cheese Frosting with European Cream Cheese (or Cream Cheese Spread)
Ingredients
- 1 cup plus 2 tablespoons (250 g) butter room temperature
- 5 ½ cups (600 g) powdered sugar
- 1 teaspoon vanilla extract
- 10 ½ ounces (300 g) cream cheese spread full fat
Instructions
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Beat the butter in the bowl of a stand mixer on high speed until light and fluffy. Add the powdered sugar, one third at a time, and beat on high speed for several minutes until mixture is light and creamy. Scrape the bowl and repeat the process until all of the powdered sugar is well incorporated. Beat in vanilla. You should now have a very stiff buttercream.
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Add the cream cheese and beat on high for a couple of seconds to incorporate. Scrape bowl and beat on high again for a couple of seconds.
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The frosting can now be spread on cake or cupcakes or chilled until it is firm enough to pipe. This amount is enough to frost and fill a two-layer cake or generously frost 24-30 cupcakes. Store frosting and frosted baked goods in the refrigerator.
Recipe Notes
Adapted from Eat and Feast, Sugar-Sweet and Herznah.
Thank you so much!!! I’m from Switzerland and want to try a cream cheese frosting so I was looking just for this!
One question though: wouldn’t the small triangle shaped Frischkäse like the “Kiri” brand work for the frosting? The consistency is like the one of cream cheese and contains around 30% of fat. Those taste like the spreadable cheese we have (like Philadelphia). Did you ever try it?
Oh!! And I’ve also read about using Mascarpone as an American cream cheese substitute for the frosting. What’s with that?
Thanks again!!
Hi Romi, It’s my pleasure! 🙂 You could try the Kiri, why not? I’ve never tried making frosting with it but if it has similar fat content it should work, I would think.
I think you could probably use mascarpone instead of cream cheese in this recipe and the consistency would be ok but the frosting would taste a lot sweeter and wouldn’t be as tangy. If you want to try a mascarpone frosting recipe, I have one here that also uses cream cheese and whipping cream and a lot less sugar: https://livingoncookies.com/tiramisu-cupcakes-with-mascarpone-frosting/
I hope that answers your questions! Have a great day! Krista
Thanks so much for the quick reply!! I’m new to
baking so I have so much to learn and your blog will be super helpful. I’ll check the mascarpone recipe as well! Vielen Dank☺️
How long does the leftover frosting keep and how do you suggest storing it?
Hi Kat, store frosting in an airtight container. It can be frozen for up to two months or stored in the fridge for up to four days. Allow it to thaw overnight in the fridge if frozen. Allow refrigerated frosting to stand at room temperature until it’s soft enough to use. Stir vigorously or beat with and electric mixer briefly to make it smooth again.
just made it – worked perfectly! Only thing I would add is that it is very sweet. Maybe
leave out the .vanilla? I only made 1/2 batch – put a few drops of lemon juice as one other
reviewer suggested and also added more of the spread. Sweet and delicious! Thank you for the
recipe. Easy and the spread cost very little compared to block. I put the remainder in the freezer and will use it next time.
Hi, hope everything is well, if I want to make it a chocolate flavor cream cheese icing, how much cocoa do you recommend I use? and would I put less sugar because of it? Thank You!
Hi Yesenia,
To make Chocolate Cream Cheese Frosting, I add melted semi-sweet chocolate. For the full recipe above, mix in 7 ounces (200g) melted, cooled chocolate after the last step above. The Chocolate Cream Cheese Frosting is amazing. 🙂
I only want to make 1/4 the recipe above ie 1/4 cup butter instead of 1 cup just to pipe on an orange cake. Just wondering if that will work. Also I want the frosting to be orange flavoured. Will it b ok if I add some grated orange zest to the frosting?
Hi Shamini, yes that will work and it sounds amazing!!! If you’re making 1/4 recipe, it might be easier to really work the sugar into the butter if you use an electric hand mixer and a smaller mixing bowl.
Oh my goodness! Thank you!
I will be trying this – I am from Wisconsin and live in Vorarlberg a decade and WHY, OH WHY don’t Austrians have real cream cheese?
(Though in Vorarlberg I kind of understand it- many of the locals do not consider anything besides Bergkäse to be “REAL CHEESE”. So cream cheese is not even call cream cheese – just “Philedelphia” – because it is not Bergkäse and therefore not cheese.)
As a dairy farmer’s daughter – my heart grieves for thier constricted view of cheese – I love almost all of the cheeses. Bryndza, skyr, bergkäse, cheddar, gouda, oszczypek… so many cheeses….
THANK YOU!
As for the reader that is asking about Schmand – you can try to make your own.
Schmand is basically the same thing as the Śmietana / Smetana – which is the Polish / Russian version of the stuff.
I found a tutorial here where you can try to make it in different versions. Maybe it will help you reader? https://petersfoodadventures.com/homemade-sour-cream/
Thank you so much for your nice feedback Shannon! I’m sure your tip will help someone. 😍 I am from Minnesota and am familiar with Wisconsin cheese – YUM! All the best, Krista
I wonder if this process would work with this New York Cheesecake recipe.
It’s the closest I can find to a what I always had.
What would you do different?
https://www.keyingredient.com/recipes/594101233/the-best-new-york-cheesecake/
Hi Ana, that recipe for New York Cheesecake looks really good but I am concerned about using that much sour cream, which has a lot of water in it. Normally I would recommend reducing the sour cream to make up for the fact that your cream cheese has more liquid in it than the American kind, but I’m not sure with this particular recipe. If it helps, I developed my own New York Cheesecake recipe you could try: https://livingoncookies.com/new-york-cheesecake-with-strawberry-sauce/
All the best, Krista
I am SO GRATEFUL to you for having done the research and testing to discover this and then to share it with us. Right now there is a shortage of cream cheese here and all I could buy was the spread. I almost made the disaster you described by using it as though it were the block – one more web search led me to you and you saved the day. Thank you again!
I followed the recipe to the letter (to the gram, that is) and it came out *beautifully*.
For fellow Kitchaid standing mixer users – forget using the whip attachment and just use the standard mixing paddle all the way.
Thank you for the helpful tip and your sweet comment! You made my day! ☺️
I love your recipe. Being a fellow expat living in Austria (but Australian origin) I have struggled for years to solve this problem…I knew it was a fat issue so I tried EVERYTHING (mascarpone, increasing the fat in the cream cheese) – and here you have cracked it. You absolutely made my New Year…there’s nothing like a last minute win!
I’m wondering if I chill the frosting to stiffen and then pipe it, if it goes back to room temperature after piped will it get runny again?
No, it will be fine. It’s only occasionally a little too soft to pipe right after being made, depending on the brand of cream cheese you use, the temperature of your kitchen, etc.
Hi Krista
I want to use this recipe of yours for the cream cheese frosting and I bought ingredients last weekend only to discover that I bought 5 tubs of creamed smooth cottage cheese instead of cream cheese, could I still use this recipe and substitute the cream cheese with the creamed cottage cheese ?
Hi Kelly, my guess is that the frosting recipe would not work because of the high moisture and low fat content of cottage cheese.
I attempted to make cream cheese frosting with european style cream cheese but it was so runny that it cant even be pumped fr a frosting bag. What should i do? Chill it 1st? Add thick cream?? My pump head is snowflake design and i didnt manage to even pump out a decent snowflake because its so liquidy.
Hi Emily, you can definitely try chilling it! Chilling often helps when the frosting is too soft to pipe. If after at least two hours in the refrigerator it is still liquidy, in my experience there is nothing more you can do to thicken it. Did you follow the recipe and directions exactly? You have to beat all the powdered sugar into the butter before attempting to add the cream cheese. If you try to mix all the ingredients at once, it will likely become runny.
Hi Krista,
I am planning on making a Red velvet cake with 2 9 inch pans. Would the recipe be the right amount or can I cut it in half? I don’t think I will use all the frosting plus there is so much of the ingriedients and I most definetly do not want to waste it. I’ve made the frosting before but with homeade powdered sugar and the only downside was that my sugar wasn’t fine enough so it was gritty. Next time, I’ll just stick to the store-bought hehe. Other than that it was PERFECT( it was my first time making a frosting).
Hi Betty,
I have a Red Velvet Cake recipe for 2 9-inch pans here on the blog. I use the same amount of frosting as this recipe to fill and frost it but feel free to use less if you prefer. I’ve had to grind my own powdered sugar so I know there’s a graininess you can’t quite get rid of. The finer, industrial powdered sugar is so much better! Sift it too so it incorporates well. Happy baking!
Hi Krista,
I am planning on making a Red velvet cake with 2 9 inch pans. Would the recipe be the right amountor can I cut it in half? I don’t think I will use all the frosting plus there is so much of the ingriedients and I most definetly do not want to waste it. I’ve made the frosting before but with homeade powdered sugar and the only downside was that my sugar wasn’t fine enough so it was gritty. Next time, I’ll just stick to the store-bought hehe. Other than that it was PERFECT( it was my first time making a frosting).
I was only able to find lactose-free cream cheese (the type made from real dairy) in the spreadable format. I’ve had mixed experiences making cream cheese frosting from it in the past. This one was perfect! The others were too sweet because I had to add extra powdered sugar to get the texture right. This recipe was perfect! Perfect texture and balance of flavors. Thank you sooooo much!
Hi Cindy, that’s so awesome to hear – thanks for the feedback! 😃
Thank you so much for this recipe! It worked to a T and saved my husband’s 40th birthday.
I‘m so glad! Thanks for the feedback!
This is such a great post! I will definitely try it.
Do you have any tips on using European cream cheese in a Basque cheesecake?
I made it a few weeks ago using the spreadable cream cheese and, while it was delicious and everyone loved it, I can’t help but fee that the consistency of the cream cheese affected the structure.
Greetings from Sofia, Bulgaria!
Hi Melissa, I‘ve never made a Basque cheesecake but I would think the Philadelphia cream cheese in Spain is the same as in the rest of Europe. I looked at recipes and some say you can use mascarpone instead, which is also very creamy, so it sounds like you got it right. ☺️
It’s not really my Birthday without Carrot Cake. But being an expat means no cream cheese frosting… until now. This is the year!
Yay!!! Enjoy!
Thank you! My first try at making red velcet cake was a disaster due to the runny frosting, but after finding your recipe I tried it again and it was perfect 🙂
I‘m happy to hear that! Thanks for the feedback!!
Thanks so much for posting this! It was just what I was looking for! Hello from Albania
Hi,I love this recipe! Just a question, is it possible to replace the cream cheese for Mascarpone? A friend doesn’t like cream cheese… Thanks!
Hi Samantha, I have a recipe for mascarpone frosting here. That recipe calls for cream cheese as well but you can definitely replace it with the same amount of mascarpone: 13 ounces or 375g mascarpone in total.
P.S. I find the best/thickest texture cream cheese here in Germany is the cheapest, most basic one: “Ja!” brand.
It falls into the “spread” category, in that it has a higher than USA moisture content. However, unlike the other DE brands, good ole basic “Ja!” brand cream cheese contains no fillers or other unexpected ingredients. Just milk.
Thank you for your help and insights!
I usually buy the store brand cream cheese too and it works wonderfully. 😌
Finally a great result. Thank you, Thank you, Thank you for this method.
Previously I used “Schichtkäse” as a substitute. Do you know it? It is firm and slightly sour. Schichtkäse will work for cream cheese frosting, although the taste is a just a bit different than what we’re all shooting for. And, unfortunately, it’s not a pantry staple. Here in Munich only about 80% of stores carry it, and only from one company: “Landliebe”. It’s always shelved in a different place in the dairy case. Employees have often never heard of it and so can be quite useless in locating it.
I much prefer your solution. Thank you for letting everyone know
I‘ve never heard of Schichtkäse either. 😅 I’m so happy to hear you like this recipe! 😍
Tried this recipe today and I’m shook.
Thank you for this amazing recipe you really are the game changer
Thank you for this!
By any chance, have you got a solution for making a cheese ball with European cream cheese spread? I could not get it to firm up enough to make a proper cheese ball.
Hi Mary, I‘ve never made a cheese ball and I can’t think of any way to make it harder. Maybe more of the other ingredients and less cream cheese?
Hello Krista, Thank you for this recipe. I live in Belgium and I can’t find block cream cheese here. Your recipe worked for me however it was still gritty and I could feel the icing sugar while eating it.(I whipped it pretty long though before adding cream cheese, but however it was still gritty) Doy you have an idea how to solve this?
Hi Ayse, thank you for your comment. The grittiness is probably due to your powdered sugar not being fine enough. You can fix this by grinding/processing it in a food processor before you use it to make frosting. I have a Thermomix and can process the sugar, about 300g at a time, on turbo for one minute. When purchasing powdered sugar, be sure to get the finest you can find. Here in Austria, there is “dusting” sugar, which still has the gritty sugar crystals you’re talking about, and “powder” sugar, which is finer and meant to be used for buttercreams and frostings. American powdered sugar, also called “confectioner’s” or “icing” sugar, is as fine as cornstarch (cornflour) or baby powder. I searched online and believe it might be called “sucre impalpable” in French. I hope this helped answer your question. 😊
Thank you Krista. I bought a new brand of powdered sugar, it’s from funcakes which is supposed to be for making frostings and seems much finer. I will try it with that one. 🙂
Thank you. Just thank you. The entire Berlin expat carrot cake bakers association thanks you! We’ve been suffering too long with runny frosting!
You’re very welcome! 😅 So glad to be of help!
Thank you so much for sharing this!!
All of our local supermarkets stopped importing the U.S block Philadelphia cream cheese. I’ve been using the spreadable/runny cream cheese for all my recipes 🙁
I tried this recipe today and it worked like a charm. It was PERFECT! Thank you again 😀
Could I add cocoa powder into this recipe to make chocolate cream cheese? I can’t get any baking/cooking chocolate where I’m from.
Hi, Vivien! Yes, I would add 2/3 cup (50 g) unsweetened cocoa powder and reduce the powdered sugar to a scant 5 cups (500 g). Sift the cocoa powder and powdered sugar together and beat into the butter as above. Let me know how this works for you!
Wouldn’t this be too sweet. That’s a lot of powdered sugar. How can I modify this recipe to add a bit of cornstarch to make it less sweet?
It’s a big recipe, that’s why you need so much powdered sugar. I’ve never tried substituting powdered sugar with cornstarch so I don’t know if it works.
I just made this recipe, turned out amazing! Thank you Krista for posting 🙂 I added 2-3 tablespoons fresh lemon juice and lemon rind from one lemon. It cut the sweetness and made it nice and citrus-y.
Dei
Hi Denise, awesome, thank you for your feedback! I used to make mine with lemon juice too – I have to do that again, such a great idea!
Thanks for the recipe. I read somewhere about straining the cheese to get the water content out, have you ever done that. Also, if I wanted to make a chocolate frosting using creme cheese, do you think I could use this recipe and if so, how much cocoa?
Hi Leona,
Great question. Before I discovered this method, I did try straining the cream cheese. You can read about it in this super old post here if you’re curious. I think the method above is much easier and better.
To make Chocolate Cream Cheese Frosting, I add melted semi-sweet chocolate. For the entire recipe above, mix in 7 ounces (200 g) melted chocolate after the last step above. The Chocolate Cream Cheese Frosting is amazing. 🙂
Hope this answered your questions 🙂 Krista
I made a double batch today, fantastic, and holds very well. and tasty!
Is the butter use salted or unsalted? If unsalted can one use salted?
I use unsalted but salted butter is fine too.
After initially making this (i did the exact recipe but cut the ingridients in half since i was making 12 cupcakes) the icing was still runny, I had to do the old cornstarch trick but the next day left in fridge (as a test) it hardened and was nice. I am wondering if the liquid runny texture is too much butter?
Hi Lizzy, my guess is that it was either too warm in your kitchen or the brand of cream cheese you used made the frosting too soft. I usually buy whichever store brand or organic cream cheese they happen to carry at the store I am shopping at. The stiffness of the frosting can really vary depending on the cream cheese but chilling a too-soft frosting a bit has always resolved the issue.
Many thanks for your explanation on runny cream cheese frostings. I live in the UK, and after following an American recipe and I was left with a liquid frosting. It started to liquify as soon as I started adding the icing sugar to the butter-cream cheese mix. Now I understand the science behind it I can’t wait to give it another try.
My pleasure, Nora! 😊
Hi. I’m so glad I have found you . I have made twice red velvet cake following and American recipe and the cake is just perfect,but the frosting is so liquid. Now I can make it again will European spreadable cheese
Just one question. Can I add food colouring(gel) in it???
Thank you very much
Hi Patricia, you’re so welcome. And yes, you can color this frosting too. 😊
Thank you very much for this recipe. I live in europe and hoped to make that fluffy cream cheese frosting always advertised in US recipes. Now I finally can! My only concern is the amount of sugar. Is there any way to make it a bit less sweet? Thank you very much again 🙂
If ONLY I had known about the differences between US and UK cream cheeses BEFORE I made a Hummingbird cake from a lovely recipe book that I bought in Savannah. I did indeed have a soupy mess. Edible, but…unappealing. You’ve explained everything!!
I was going to ditch the idea of ever making it again, but I shall now venture bravely forth and make another Hummingbird cake (and buy some larger trousers).
Thank you!
Hi Rod, that IS a shame your Hummingbird Cake wasn’t as beautiful as it could have been. I love Hummingbird Cake too and have a recipe here on the blog. 🙂 I’m sure your next one will be perfect! All the best, Krista
Thank you so much for this secret tip! I had bought the spreadable kind by accident and this saved me. I used the light variety and it came out nice and fluffy still! ☺️
Good to know the light variety also works. Thanks for your feedback, Evelyn!
Can I use whipped cream instead of butter
For instance adding whipped cream to cream cheese spread and then adding sugar ?
I’ve never tried adding whipped cream to cream cheese spread, I don’t know if it would work, sorry. You’d have to try to find a different recipe.
I tried your recipe but it turned out custurdy. What to do ?
I have placed it in my freezer.
Will it turn out like frosting now ?
Yes, it should thicken up nicely. Don’t let it get too hard in the freezer. Just give it another quick whip before you use it.
Hi Krista,
Well, I’m here because I fell in the same trap last night and made a devastating cream cheese soup. I never even considered the cream cheese was different to the American stuff….. so thanks for posting and I will be trying this tomorrow! just one question, should the cream cheese spread be at room temperature or straight from the fridge?
Thanks,
Chris
Hi Chris, I use mine straight from the fridge because it is soft enough to mix in even when it’s cold and, if I want the frosting a little firmer, it’s not too warm.
Thanks Krista! made it and it was wonderful! have a lovely weekend!
Yay! You’re welcome – you have a great weekend too, Chris!
You are a genius! Thanks so much.
It’s delicious on my banana cake.
I just bought a giant tub of Philadelphia, not realizing it is not the same as the brick.
Banana Cake sounds amazing right now! I’m glad my recipe helped you!
can we use cheese spread in whipped cream also for frosting cakes and cupcakes? If yes, plz tell me the right way to do it..
I don’t know, I have never tried combining cream cheese and whipped cream.
Hi,
Can this recipe used for piping rose icing on cupcake? Thanks.
Yes, that should work. If the frosting is a little too soft, you can chill it for 20 minutes or so but it should be fine.
This recipe is amazing and like the other comments I’m glad you solved this problem for the whole of us! I was wondering how long you typically keep leftover icing in your fridge? It’s just sugar, cream cheese, butter so I was thinking a month or so? Or too long? What do you think? Thank you!!!
I wouldn’t keep it in the fridge for more than about a week but you can easily freeze it! Just let it thaw overnight in the fridge and beat it smooth before using it to frost cake or cupcakes.
I stay in Germany , and yes I do have a same problem finding hard Philadelphia as I can get it easily in Thailand. I wanna ask of it possible if I could use this to make a new york cheesecake? I mean real german cheesecake is not im looking for and using Quark also no no no lol. Thank you so muchh
Yes! I have a recipe for New York Cheesecake made with cream cheese “spread” here: https://livingoncookies.com/new-york-cheesecake-with-strawberry-sauce/
My cream cheese is 250g, should I reduce the other ingredients by a small amount (or would it be unnoticeable if I just keep to the recipe?)
Hi Renae, the frosting will be great using 250g cream cheese. You don’t need to adjust the other ingredients.
Hi Krista! I’m trying to make this recipe but I dont want to lessen the amount of sugar in it. Would this mess up the chemistry of making it not runny?
Hi Sandra, I think you can probably lower the sugar to 4 cups or 400g without it getting runny but I definitely wouldn’t use less than that. Hope this helps!
This recipe is super cool.
Tried out today cream cheese frosting for red velvet cake.
Came out amazing well. Perfectly deceived the steps and just followed your steps.
Philadelphia creme fraische is what i used as cream cheese
And ungezalen butter .
Heaven !!!!!
That’s great! Thank you for your feedback!
This recipe is TOO DAMN SWEET, I CANNOT! Even though I reduce the sugar to half, it’s still too sweet to consume.. 😣
Frostings are usually very sweet but I think that this one is just perfect when it’s eaten with the cake it has been frosted with, such as Carrot or Red Velvet Cake. I’m sorry you didn’t enjoy it despite reducing the sugar in it. Thank you for your feedback!
This worked out so well! Thanks!
You’re welcome! Thanks for your comment!
Ahhhh yayyyyyy it worked! I can’t believe it, finally!! Thank you very very much :)!
You’re very welcome! 😀
I am SO glad I found this recipe. I have been struggling with making cream cheese frosting since I moved from Australia to Germany. Thank you so much. It is great!
You’re very welcome, Jennie! Glad to hear the recipe works for you!
Hi Krista,
Your recipe was great! Thank you soooo much! You’re a Lifesaver! Keep up the good work and don’t stop making great recipes! Without your help, my parents would be having a dry red velvet cake for their anniversary! Thanks once again! 🎉🎉😄👍👍🙂😍😊😋😋😋
Thank you so much for your sweet comment, Isaac! I’m happy to hear my recipes turn out for you!!!
You STAR! Have been struggling with this for ages – I’m in Munich. Do you have any idea how to make this a chocolate cream cheese frosting? Making a forest themed birthday cake and I need it brown.
Thank you, Rachel! I do actually have a chocolate cream cheese frosting recipe – it’s the chocolate part of this Marble Cream Cheese Frosting. It’s super easy! You just beat some melted and cooled bittersweet chocolate into the finished frosting. For the recipe above, you would need 200 g melted chocolate. I would love to see how your forest cake turns out! Sounds so cute! It would be awesome if you took a picture, posted it on Instagram and tagged me.
Hi Krista, Thank you SO much for this GREAT recipe. I live in Europe as well, and have been dealing with runny frostings so many times, and each time I have to improvise to save the cake..not always succesfully. I would like to ask if I can add some salted caramel in this frosting for my caramel cupkaces, or will that affect the “chemistry”.
Hi Katharina, that sounds SO DELICIOUS, but I’ve never tried adding salted caramel sauce to this frosting. Consistency-wise it might be risky. I have a recipe for salted caramel buttercream that I highly recommend, link is here.
A little update..I made this delicius frosting and YES it worked!!!!! I finally had a fluffy but stiff frosting. No runny frosting this time 🙂 Got so excited I added a tablespoon of my salted caramel (I took the risk) after I had frosted the first cupcakes, and that worked perfect. It did not effect the consistency at all, only made it even better! I highly recommend this recipe to everyone and will certainly use this recipe from now on, and just add my desired flavour at the end!!!!
Yay! That’s great! Thanks for letting us know that your salted caramel variation works! 🙂
Used this on 12 pumpkin muffins today. It’s delicious!
I made only half the recipe and have enough to frost another 12…maybe tomorrow.
Thank you!
Good to know, thank you! Pumpkin muffins with cream cheese frosting sounds amazing, another batch wouldn’t hurt… 😉
Thank you so much! I was dumbfounded by the lack of brick cream cheese when I moved to Europe! I run a small cake business and this method of make cream cheese frosting is an absolute game changer!
Yippee, I’m delighted to hear that! I wish you lots of success with your cake business! 👍
I just had to pass on my thanks to you. I’ve been making a gorgeous hummingbird cake sponge on multiple occasions now but not being able to share it last minute because I can never get my cream cheese frosting to become anything like frosting; it always emerged as liquid (albeit delicious liquid). I never could figure out what I was doing wrong but now I guess I can pass the buck onto being European with our spreadable cream cheese! Your recipe has worked perfectly for me and I cannot believe it’s been fixed by such a simple step. Thank you SO much for sharing your discovery. This really has opened up so many doors for me and my baking. Thank you!
Hi Ellie! That’s wonderful to hear! I’m happy to be able to help you solve a problem that I was struggling with too. Thank you for your feedback and happy baking! 💕
My cream cheese frosting is perfect thanks to you
That’s great to hear – thank you! 🙂
omg i just stumbled upon this blog post and i have to try this!!!! ive been struggling to make the perfect cream cheese frosting using spreadable cream cheese because every single recipe ive checked uses the brick kind. would this work with an electric hand mixer??? also could you pleaaase tell me would this recipe be enough to completely frost a 3 layered 7 inch cake?
I’m glad you’ve found your way here too. 😊 To answer your questions, yes, I think you could use an electric hand mixer if it’s got a strong enough motor. You could try giving your mixer a break to cool down before the final addition of powdered sugar. And yes, this makes enough to fill and frost a 3 layered 7 inch cake.
Hi Krista,
I’m willing to make this recipe tomorrow and I was wondering if I can use food coloring to the frosting .I’m making cupcakes for kids school.
Thank you
Gia
Hi Gia! Yes, you can color this frosting. Hope it turns out great! 😄
Hi! Just got here and love it already!!
Let me ask one thing: can we use color or will it change the chemistry of the Frosting? And can we use quark instead of normal cream cheese?
Thanks a lot!
Hi Olga! Welcome!! Yes, you can color cream cheese frosting. And no, quark will not work for this frosting. Stick to Philadelphia-style, plain, full-fat cream cheese.
Hi Krista! Thanks a lot! 😊
Thanks a million. This is super! I wish I had seen your post before I also made ‘soupy cheese icing! …I tried to mix the quark and butter first and what a catastrophic thing! Eventually, after an hour of struggling I just managed to salvage it (had to as it was a celebration cake) by adding about 3kg of icing! Haha 😂 it was so sweet my daughter said she was going to turn diabetic on the spot! I’ve learned my lesson and yours will be my go to recipe in future.
Thanks again from Brighton, 🇬🇧
Hi Tracy! Thanks for taking the time to let me know you like my recipe – I’m so happy you found it helpful! 🌸
You blessed soul! You know how long I been trying to make cream cheese frosting like in the pictures? Nobody wants my cream cheese sugar soup! Thanks a billion!
Cream cheese sugar soup is never good. 😀 I also struggled for YEARS trying to make my favorite frosting before I finally stumbled upon the solution! I’m so glad this was helpful to you!
Hi Krista,
Can you recommend a brand of cream cheese spread? Which one(s) do you usually use? I live in Hungary and we have quite similar products in supermarkets here to those in Austria… Anyway it would be even worth it crossing the border and going to Vienna if I can’t get a good one here.
Thank you for the recipe, I can’t wait to try it!
Teodora
Hi Teodora! If you’re looking for the “best” brand, I guess that would be Philadelphia if you can get it. However, I have tried many of the discount and store brands and didn’t notice any difference in the Cream Cheese Frosting, so I would give those a try. Just be sure to buy the full fat kind. Hope that answers your question!
Thank you! Maybe it’s stupid, but I was wondering if it has to be unsalted…? I think the Philadelphia I’ve bought was always salted, but maybe I haven’t been looking carefully… 🙂 Anyway, I will try as soon as possible, thank for the tips!
Maybe you’re thinking the savory cream cheese spreads, with herbs or whatever. Definitely buy the plain, unsalted, full fat kind! 🙂
Your recipe for cream cheese icing saved my bacon . I went to make my ward winning top-secret Steve’s killer carrot cake for a boatload of oil field workers and found out my cream cheese is a spread not a block of cheese you’re icing recipe. Your secret to using cream cheese spread cream cheese icing made my cake over the top and 32 grown men wishing I was there wife , just kidding thank you 😀
That’s so great, Steve! Greetings to all of you working hard on the oil field – at least there’s carrot cake! 😀
Hi Krista!!
Just checked out your blog and fell in love with it immediately! Your frosting looks sooo good and the pictures are gorgeous!
Right now I struggle with exactly the same baking problems – having moved from Germany to Canada I find that I have to change most of my recipes! Especially the dairy based ones.
I can only imagine how difficult it must have been for you to get used to the German/Austrian dairy isle! It’s a jungle! I so miss all the Topfen and Schmand for making my cheesecakes though. I actually started making my own quark but I still haven’t found a good way to replace schmand!
Have a wonderful Sunday!
Greetings from Calgary,
Kiki
Thanks for the compliment – you are too kind, Kiki! I’m just beginning to figure things out and I find YOUR blog so inspiring!
We don’t have Schmand in Austria and it always stumped me in recipes – what is it? If I were living in North America again I would definitely miss the cheeses and other dairy we get here, now that I know what they are!
Thanks so much. Oh, I didn’t Schmand know that schmand was unavailable in Austria. I would put it somewhere in between cream and sour cream. A bit like creme fraiche but less fatty.if you ever cross the border for some groceries you should get some. It’s wonderful for baking and really cheap in Germany. I wish I could have it delivered to Calgary but no dice…
Good to know! I want to try Schmand now!
Hey Krista
I was wondering if i want to half the recipe, what would be the measurements?
Hi Walula, you can half the amount of each of the ingredients, that would be ½ cup plus 1 tablespoon (125 g) butter, 2 ¼ cups (300 g) powdered sugar, ½ teapsoon vanilla extract and 5 ¼ ounces (150 g) cream cheese. Enjoy!
Thank you so much Krista❤️😘
Hey Krista I used your recipe to make cream cheese frosting and i loved it thank you so much. It was my first time making it and i was scared because i didnt know whether id get it right or not and i didnt want to waste any ingredients either. So im really happy that i tried your recipe out and this will be my go to recipe:)))
I’m glad to hear the recipe worked for you!! Thanks so much for your feedback, Walula!