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    Home Β» Recipes Β» Recipes

    How to Make Cream Cheese Frosting with European Cream Cheese (or Cream Cheese Spread)

    Published: Apr 18, 2016 Β· Modified: Jun 13, 2020 by Krista Β· 150 Comments

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    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.

    Rezeptheft 7 Cupcake-Variationen aus einem Grundteig

    If you sign up for myΒ newsletter,Β you will get a recipe booklet with my basic recipe for cupcakes that you can use to make 7 different flavors, plus more ideas and recipes for frostings! These recipes are available exclusively to newsletter subscribers (in German only).Β SIGN UP HEREΒ to get your free recipe booklet.

    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.

    Print Pin
    3.93 from 40 votes

    How to Make Cream Cheese Frosting with European Cream Cheese (or Cream Cheese Spread)

    Prep Time 10 minutes
    Total Time 10 minutes

    Ingredients

    • 1 cup plus 2 tablespoons (250 g) butter room temperature
    • 5 Β½ cups (600 g) powdered sugar
    • 1 teaspoon vanilla extract
    • 10 Β½ ounces (300 g) cream cheese spread full fat

    Instructions

    • 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.
    • 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.
    • 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.

    Notes

    Adapted from Eat and Feast, Sugar-Sweet and Herznah.

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    Reader Interactions

    Comments

    1. Melissa

      April 07, 2021 at 11:30 am

      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!

      Reply
      • Krista

        April 07, 2021 at 6:10 pm

        Hi Melissa, Iβ€˜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. ☺️

        Reply
    2. Cara

      April 04, 2021 at 9:48 pm

      It’s not really my Birthday without Carrot Cake. But being an expat means no cream cheese frosting... until now. This is the year!

      Reply
      • Krista

        April 05, 2021 at 4:14 pm

        Yay!!! Enjoy!

        Reply
    3. Jo

      April 01, 2021 at 9:41 pm

      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 πŸ™‚

      Reply
      • Krista

        April 02, 2021 at 6:37 am

        Iβ€˜m happy to hear that! Thanks for the feedback!!

        Reply
    4. Alena

      March 20, 2021 at 2:36 pm

      Thanks so much for posting this! It was just what I was looking for! Hello from Albania

      Reply
    5. Samantha

      March 17, 2021 at 5:43 pm

      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!

      Reply
      • Krista

        March 18, 2021 at 8:21 am

        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.

        Reply
    6. GBO

      February 14, 2021 at 6:42 pm

      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!

      Reply
      • Krista

        February 14, 2021 at 7:05 pm

        I usually buy the store brand cream cheese too and it works wonderfully. 😌

        Reply
    7. GBO

      February 14, 2021 at 6:34 pm

      Finally a great result. Thank you, Thank you, Thank you for this method.

      Previously I used "SchichtkΓ€se" as a substitute. Do you know it? It is firm and slightly sour. SchichtkΓ€se 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

      Reply
      • Krista

        February 14, 2021 at 7:03 pm

        Iβ€˜ve never heard of SchichtkΓ€se either. πŸ˜… I’m so happy to hear you like this recipe! 😍

        Reply
    8. Cookie monster

      January 02, 2021 at 10:36 pm

      Tried this recipe today and I'm shook.
      Thank you for this amazing recipe you really are the game changer

      Reply
    9. Mary

      December 26, 2020 at 5:23 pm

      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.

      Reply
      • Krista

        December 26, 2020 at 6:41 pm

        Hi Mary, Iβ€˜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?

        Reply
    10. Ayse

      December 05, 2020 at 2:35 am

      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?

      Reply
      • Krista

        December 05, 2020 at 9:44 am

        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 β€œdusting” sugar, which still has the gritty sugar crystals you’re talking about, and β€œpowder” 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. 😊

        Reply
        • Ayse

          December 29, 2020 at 1:09 am

          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. πŸ™‚

        • Katie

          March 24, 2021 at 9:08 pm

          Thank you. Just thank you. The entire Berlin expat carrot cake bakers association thanks you! We’ve been suffering too long with runny frosting!

        • Krista

          March 24, 2021 at 10:35 pm

          You're very welcome! πŸ˜… So glad to be of help!

    11. Meemz

      November 10, 2020 at 7:18 am

      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 πŸ™
      I tried this recipe today and it worked like a charm. It was PERFECT! Thank you again πŸ˜€

      Reply
    12. Vivien

      November 09, 2020 at 9:14 am

      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.

      Reply
      • Krista

        November 09, 2020 at 9:25 am

        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!

        Reply
    13. Jannani Mohan

      October 03, 2020 at 4:47 pm

      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?

      Reply
      • Krista

        October 03, 2020 at 10:39 pm

        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.

        Reply
      • Denise

        February 15, 2021 at 6:12 am

        I just made this recipe, turned out amazing! Thank you Krista for posting πŸ™‚ 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

        Reply
        • Krista

          February 15, 2021 at 7:14 am

          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!

    14. Leona

      September 23, 2020 at 11:06 am

      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?

      Reply
      • Krista

        September 23, 2020 at 12:21 pm

        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. πŸ™‚

        Hope this answered your questions πŸ™‚ Krista

        Reply
    15. Farida

      September 01, 2020 at 4:19 pm

      I made a double batch today, fantastic, and holds very well. and tasty!

      Reply
    16. Erum

      August 09, 2020 at 10:31 am

      Is the butter use salted or unsalted? If unsalted can one use salted?

      Reply
      • Krista

        August 09, 2020 at 11:54 am

        I use unsalted but salted butter is fine too.

        Reply
    17. Lizz Kelling

      August 09, 2020 at 8:43 am

      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?

      Reply
      • Krista

        August 09, 2020 at 9:04 am

        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.

        Reply
    18. Nora

      August 07, 2020 at 1:15 am

      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.

      Reply
      • Krista

        August 07, 2020 at 7:45 am

        My pleasure, Nora! 😊

        Reply
    19. Patricia

      August 04, 2020 at 8:06 pm

      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

      Reply
      • Krista

        August 04, 2020 at 9:18 pm

        Hi Patricia, you're so welcome. And yes, you can color this frosting too. 😊

        Reply
    20. Doris

      July 06, 2020 at 9:30 am

      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 πŸ™‚

      Reply
    21. Rod

      July 01, 2020 at 9:26 pm

      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!

      Reply
      • Krista

        July 01, 2020 at 9:50 pm

        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. πŸ™‚ I'm sure your next one will be perfect! All the best, Krista

        Reply
    22. Evelyn

      June 28, 2020 at 10:31 am

      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! ☺️

      Reply
      • Krista

        June 28, 2020 at 11:02 am

        Good to know the light variety also works. Thanks for your feedback, Evelyn!

        Reply
    23. Fizza

      June 11, 2020 at 9:57 am

      Can I use whipped cream instead of butter
      For instance adding whipped cream to cream cheese spread and then adding sugar ?

      Reply
      • Krista

        June 11, 2020 at 10:43 am

        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.

        Reply
        • Fizza

          June 12, 2020 at 3:33 pm

          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 ?

        • Krista

          June 12, 2020 at 4:33 pm

          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.

    24. Chris

      May 21, 2020 at 12:23 pm

      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

      Reply
      • Krista

        May 21, 2020 at 1:06 pm

        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.

        Reply
        • Chris

          May 21, 2020 at 9:58 pm

          Thanks Krista! made it and it was wonderful! have a lovely weekend!

        • Krista

          May 21, 2020 at 10:04 pm

          Yay! You're welcome - you have a great weekend too, Chris!

    25. Patti Kumazawa

      May 15, 2020 at 4:57 pm

      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.

      Reply
      • Krista

        May 15, 2020 at 5:00 pm

        Banana Cake sounds amazing right now! I'm glad my recipe helped you!

        Reply
    26. Aditi

      May 11, 2020 at 8:27 am

      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..

      Reply
      • Krista

        May 15, 2020 at 5:01 pm

        I don't know, I have never tried combining cream cheese and whipped cream.

        Reply
    27. Rachel

      May 09, 2020 at 6:56 pm

      Hi,
      Can this recipe used for piping rose icing on cupcake? Thanks.

      Reply
      • Krista

        May 10, 2020 at 10:43 am

        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.

        Reply
    28. Baker from Munich

      April 28, 2020 at 4:00 pm

      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!!!

      Reply
      • Krista

        April 28, 2020 at 4:15 pm

        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.

        Reply
      • Chanitnanth

        May 03, 2020 at 2:39 pm

        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

        Reply
        • Krista

          May 03, 2020 at 3:06 pm

          Yes! I have a recipe for New York Cheesecake made with cream cheese "spread" here: https://livingoncookies.com/new-york-cheesecake-with-strawberry-sauce/

    29. Renae

      April 26, 2020 at 5:49 am

      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?)

      Reply
      • Krista

        April 26, 2020 at 7:07 am

        Hi Renae, the frosting will be great using 250g cream cheese. You don't need to adjust the other ingredients.

        Reply
    30. Sandra Mill

      April 24, 2020 at 9:44 pm

      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?

      Reply
      • Krista

        April 24, 2020 at 10:03 pm

        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!

        Reply
    31. Aysh

      April 18, 2020 at 1:23 pm

      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 !!!!!

      Reply
      • Krista

        April 18, 2020 at 1:59 pm

        That's great! Thank you for your feedback!

        Reply
    32. TAN GEOK BEE

      April 16, 2020 at 7:51 am

      This recipe is TOO DAMN SWEET, I CANNOT! Even though I reduce the sugar to half, it's still too sweet to consume.. 😣

      Reply
      • Krista

        April 16, 2020 at 8:16 am

        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!

        Reply
    33. Sheryl

      April 12, 2020 at 3:38 pm

      This worked out so well! Thanks!

      Reply
      • Krista

        April 12, 2020 at 3:41 pm

        You're welcome! Thanks for your comment!

        Reply
    34. Jacki

      April 10, 2020 at 9:33 pm

      Ahhhh yayyyyyy it worked! I can't believe it, finally!! Thank you very very much :)!

      Reply
      • Krista

        April 10, 2020 at 11:49 pm

        You're very welcome! πŸ˜€

        Reply
    35. Jennie

      January 24, 2020 at 3:20 pm

      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!

      Reply
      • Krista

        January 24, 2020 at 8:00 pm

        You're very welcome, Jennie! Glad to hear the recipe works for you!

        Reply
    36. Isaac

      November 23, 2019 at 11:15 am

      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! πŸŽ‰πŸŽ‰πŸ˜„πŸ‘πŸ‘πŸ™‚πŸ˜πŸ˜ŠπŸ˜‹πŸ˜‹πŸ˜‹

      Reply
      • Krista

        November 23, 2019 at 11:25 am

        Thank you so much for your sweet comment, Isaac! I'm happy to hear my recipes turn out for you!!!

        Reply
    37. Rachel

      October 28, 2019 at 3:33 pm

      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.

      Reply
      • Krista

        October 28, 2019 at 6:07 pm

        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.

        Reply
    38. Katharina

      October 17, 2019 at 7:03 pm

      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".

      Reply
      • Krista

        October 17, 2019 at 10:25 pm

        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.

        Reply
        • Katharina

          October 26, 2019 at 9:01 am

          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 πŸ™‚ 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!!!!

        • Krista

          October 26, 2019 at 10:03 am

          Yay! That's great! Thanks for letting us know that your salted caramel variation works! πŸ™‚

    39. RUTH

      September 26, 2019 at 2:36 am

      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!

      Reply
      • Krista

        September 26, 2019 at 6:50 am

        Good to know, thank you! Pumpkin muffins with cream cheese frosting sounds amazing, another batch wouldn't hurt... πŸ˜‰

        Reply
    40. Ryan

      September 01, 2019 at 3:18 pm

      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!

      Reply
      • Krista

        September 01, 2019 at 4:19 pm

        Yippee, I'm delighted to hear that! I wish you lots of success with your cake business! πŸ‘

        Reply
    41. Ellie

      August 29, 2019 at 8:57 am

      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!

      Reply
      • Krista

        August 29, 2019 at 9:49 am

        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! πŸ’•

        Reply
    42. Preethi

      July 21, 2019 at 2:10 pm

      My cream cheese frosting is perfect thanks to you

      Reply
      • Krista

        July 21, 2019 at 2:34 pm

        That's great to hear - thank you! πŸ™‚

        Reply
    43. Julia

      November 06, 2018 at 3:10 pm

      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?

      Reply
      • Krista

        November 06, 2018 at 10:12 pm

        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.

        Reply
    44. Gia

      October 24, 2018 at 4:26 am

      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

      Reply
      • Krista

        October 24, 2018 at 4:58 am

        Hi Gia! Yes, you can color this frosting. Hope it turns out great! πŸ˜„

        Reply
    45. Olga

      July 18, 2018 at 4:06 pm

      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!

      Reply
      • Krista

        July 18, 2018 at 7:00 pm

        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.

        Reply
        • Olga

          July 21, 2018 at 7:05 am

          Hi Krista! Thanks a lot! 😊

    46. Tracy

      May 26, 2018 at 8:22 am

      Thanks a million. This is super! I wish I had seen your post before I also made β€˜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 πŸ˜‚ 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, πŸ‡¬πŸ‡§

      Reply
      • Krista

        May 26, 2018 at 11:13 am

        Hi Tracy! Thanks for taking the time to let me know you like my recipe - I'm so happy you found it helpful! 🌸

        Reply
    47. Br

      January 25, 2018 at 9:30 am

      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!

      Reply
      • Krista

        January 25, 2018 at 10:31 am

        Cream cheese sugar soup is never good. πŸ˜€ 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!

        Reply
    48. Teodora

      October 24, 2016 at 10:46 am

      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

      Reply
      • Krista

        October 24, 2016 at 11:23 am

        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!

        Reply
        • Teodora

          October 24, 2016 at 11:29 am

          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... πŸ™‚ Anyway, I will try as soon as possible, thank for the tips!

        • Krista

          October 24, 2016 at 1:40 pm

          Maybe you're thinking the savory cream cheese spreads, with herbs or whatever. Definitely buy the plain, unsalted, full fat kind! πŸ™‚

    49. Steve

      May 06, 2016 at 3:52 pm

      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 πŸ˜€

      Reply
      • Krista

        May 06, 2016 at 6:51 pm

        That's so great, Steve! Greetings to all of you working hard on the oil field - at least there's carrot cake! πŸ˜€

        Reply
    50. Kiki

      May 01, 2016 at 6:23 pm

      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

      Reply
      • Krista

        May 01, 2016 at 8:49 pm

        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!

        Reply
        • Kiki

          May 01, 2016 at 9:17 pm

          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...

        • Krista

          May 02, 2016 at 4:58 am

          Good to know! I want to try Schmand now!

      • Walula

        August 16, 2019 at 2:40 pm

        Hey Krista
        I was wondering if i want to half the recipe, what would be the measurements?

        Reply
        • Krista

          August 16, 2019 at 2:51 pm

          Hi Walula, you can half the amount of each of the ingredients, that would be Β½ cup plus 1 tablespoon (125 g) butter, 2 ΒΌ cups (300 g) powdered sugar, Β½ teapsoon vanilla extract and 5 ΒΌ ounces (150 g) cream cheese. Enjoy!

        • Walula

          August 24, 2019 at 9:41 am

          Thank you so much Krista❀️😘

        • Walula

          September 06, 2019 at 11:11 am

          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:)))

        • Krista

          September 06, 2019 at 2:04 pm

          I'm glad to hear the recipe worked for you!! Thanks so much for your feedback, Walula!

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