Cream Cheese Frosting

by Paula
(KY)

I have tried to make cream cheese frosting several times and it seems that no matter what I do, it's just too thin to work with.

The flavors are fine, but the cupcakes are definitely not pretty. Any suggestions on what I can do? I've tried adding more powdered sugar, but it doesn't seem to help.

Thanks for any suggestions!!




Hi Paula

Thanks so much for your question about creamcheese frosting.

Do you buy a use a block of cream cheese rather than a tub of cream cheese? Cream cheese in a tub is much softer to start with and won't set nearly as well. The tubs are usually labelled as being spreadable and more for use as dips, spreads etc. Also you don't want to use light cream cheese as this is not as firm.

I always leave my block of cream cheese and butter out of the refrigerator and use them when they are room temperature. I beat the two together until light and fluffy and then gradually add the powdered sugar.

I know a few recipes say to beat the butter until light and fluffy and then beat in the cream cheese so that could be worth trying. Sometimes, the more you beat the cream cheese the runnier it can become, so trying this method and reducing the beating time might help.

Is your kitchen a warm place? The temperature of the kitchen or the humidity can cause frostings to be a bit runnier, however, if you put it in the fridge for a while it should firm up.

Adding extra powdered solution is not really the answer as it will make for a very, very sweet cream cheese frosting.

I hope this helps and I hope your next batch of frosting will be a huge success.

Regards