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Best cream cheese frosting recipe ever how to#
Best cream cheese frosting recipe ever full#

Spread enough to where you can’t see the cake poking through, but not too much to where it squishes out when you place another cake layer on top. Don’t spread too much frosting between each cake layer.To ensure they’re chilled, I recommend storing them in the refrigerator overnight or for at least 3 hours before use. Even the slightest warmth will cause the frosting to melt and slip. Once it’s chilled, also make sure your cakes are COMPLETELY cooled before use.If you’re having trouble with it sliding around on your cake, it could be that it’s too thin in the first place.

Best cream cheese frosting recipe ever how to#

First, follow my instructions above on how to thicken the frosting.

I get it, I’ve been there! So here’s a really simple solution to ensure your cream cheese layer cakes turn out just right: Many of you claim that your cakes slide around and just will not stay put. How to frost a layer cake with cream cheese frostingĪnother major issue I hear quite often is how difficult it is to use cream cheese frosting on layer cakes. As it chills, the butter and cream cheese will firm up to create a sturdy frosting that’s ready to pipe or spread on to any cake. If you used all the right ingredients and followed the recipe to a T and STILL came up with a thin frosting, simply place the bowl in the refrigerator for about 30 minutes to thicken. Luckily there’s a remedy for both of these! Although if you used the wrong type of cream cheese, you may still have trouble getting the frosting to the right thickness. If you didn’t use the microwave, it could just be that they were left out for too long, therefore softened too much. These melty portions are what thin out the frosting. I know it’s tempting to stick them in the microwave to soften, but this causes the two to heat up too quickly, creating a melty and runny consistency on the outside but still firm on the inside.

Your cream cheese and/or butter was TOO soft before use.

Other brands of cream cheese don’t have that perfect balance of gums in the ingredients, so they won’t allow the frosting to thicken and hold its shape like Philadelphia does.

Best cream cheese frosting recipe ever full#

As far as brand, like I mentioned before, only use Philadelphia full fat cream cheese when possible. Reduced fat cream cheese tends to be a bit watered down, creating a thinner consistency. It’s how you achieve a thick frosting because of, well, it’s high fat content.

Either reduced fat or low quality cream cheese was used.

But here are a few reasons why yours could turn out too thin in the first place: The solution is actually very easy and works every time. One of the most common questions I get is how to achieve a cream cheese frosting that’s smooth but still able to hold firm, especially when piping on cupcakes or spreading between layers of cake. How do you stiffen cream cheese frosting? Plus, the paddle is hefty and sturdy so it cuts right through the softened cream cheese and butter without clumping up.

I find it gives me the most consistent texture without whipping too much air into the frosting. You can also use a hand mixer, but a stand mixer makes this recipe much easier. Use an electric stand mixer with the paddle attachment.Room temperature cream cheese and butter is easier to mix, giving you a lump-free frosting. When they’re ready, you should be able to easily sink your finger into each. Let the cream cheese and butter sit out at room temperature for about 1-2 hours before use. This is KEY to getting a silky smooth cream cheese frosting. Allow both to come to room temperature.I find it doesn’t make a difference whether it’s fancy butter or basic inexpensive butter. And since you have to pay a bit more for good quality cream cheese, you can make up for it with using store brand butter. Since the cream cheese is already tangy and savory, additional salt is not needed. I don’t know what they put in Philadelphia cream cheese to make it so good, but it’s an absolute must for me! Side note – this is not sponsored, I just genuinely only ever use Philadelphia cream cheese for this exact reason. Any other brand, especially store brand, tends to make this frosting a bit too thin with tiny lumps throughout. I recommend using Philadelphia cream cheese as I find it provides the BEST texture.

Use good quality full fat cream cheese.This is a really simple recipe made up of only 4 ingredients, but just because it’s simple doesn’t mean we can cut corners! Here are my top tips to ensure yours turns out perfectly smooth: I’ve also included troubleshooting tips and instructions on how to customize your cream cheese frosting to any flavor or color. Pipe it on top of cupcakes, cover a layer cake, spread on a sheet cake, or frost sugar cookies. It’s silky smooth, holds its shape, and can be used for just about anything. This is definitely the BEST cream cheese frosting recipe.