Okay this cream cheese frosting is literally THE BEST you’re going to try. It’s rich, creamy, tart and has the perfect level of sweetness. It’s great for piping too!
What makes this cream cheese frosting the best?
Okay I know everyone says their version of something is the best. BUT, I have to say that I don’t think I’ve tried a cream cheese frosting that tastes better than this one.
The secret? LEMON JUICE! With the addition of fresh lemon juice (yes – it must be FRESH!), there’s an added layer of tartness. It adds an incredible depth of flavour and is the perfect combo with cream cheese for this buttercream!
Can I use this frosting for cake decorating/layer cakes?
If you’re making a simple 2 layer cake, then yes it can be used as a frosting for the inside and outside. However, as with most cream cheese frostings it will soften up slightly at room temp making it less stable. Because of this, for cakes with 3 or more layers, I would recommend using this frosting only as a filling.
Below is an example of my red velvet cake recipe (2 layers), which I frosted with this cream cheese frosting. It held together well as it was only 2 layers, but I imagine if I added more layers then I may run into some problems with layers sliding off!
Can I pipe with this cream cheese frosting?
ABSOLUTELY! So the trick to getting a firm enough consistency is using cold, firm cream cheese (not the spreadable type). This will give you a nice pipeable consistency.
If it’s really hot where you live, and your frosting is starting to soften up after some time, simply place it back into the fridge for about 30 minutes, and then rewhip it. It should be back at a nice pipeable consistency.
How can I make this frosting more stable or thicker?
There are a few ways you can increase the stability of this frosting or make it a bit thicker.
- Add in more icing/confectioners sugar (if you don’t mind a little extra sweetness). Add in a tablespoon at a time and taste test as you go.
- Secondly, you can add in some cornstarch to thicken up the frosting. I would add in about 2 tablespoons max, otherwise it can start to impact the taste/texture of your frosting.
- You can also add in meringue powder or arrowroot powder. About 2 teaspoons of each per batch of frosting.
How to make this frosting
This cream cheese frosting comes together SO EASILY! You want to start off by creaming your butter for a few minutes until it’s light and fluffy. This is going to give your frosting a lighter texture.
Next you want to add in your icing/confectioners sugar in 3 batches, whilst mixing on a low speed. This is going to ensure that our icing sugar doesn’t go everywhere!
Then add in your cold cream cheese, vanilla essence/extract and fresh lemon juice. Mix on a medium high speed just until the frosting is smooth. Avoid over-mixing as this can result in a less stable frosting.
And that is it! You should end up with a smooth cream cheese frosting 🙂
Cream Cheese Buttercream Frosting
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
- Cream your butter for a few minutes until it's light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.
- Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.
- Next add in your cold cream cheese, vanilla and fresh lemon juice. Mix just until the frosting is smooth. Avoid over-mixing (see note 3).
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Hiii, can i also add melted chocolate to the froasting?🥰
Hi Fatima! I haven’t tried that myself so I’m not so sure how the frosting will hold up or taste but would love to know how you go if you decide to try it out 🙂
I made this today and it received rave reviews from my picky family! Thank you for sharing and making so easy to follow!!!
Awesome! So so happy to hear your family enjoyed the frosting recipe Marie 🙂
Made it yesterday for a family lunch, it was an absolute hit!! Thank you so much for sharing this recipe.
Yay! So so happy to hear that Reemah 😀 thanks so much for trying out the recipe 🙂
I made this today and its absolutely delicious !Thank you for the recipe .
Can I store the remaining in the fridge ir the freezer?
So happy to hear that Mohaddisa 😀 And yes you can totally do that, just let it come to room temperature and rewhip it once you’re ready to use it again 🙂
Hello l, I just want to say I LOVE your videos!!! I wanted to also ask about this frosting paring with your Swiss meringue buttercream. I’m making my own wedding cake and am wanting to make a two tier wedding cake while using the Swiss meringue buttercream for the filling and the cream cheese buttercream as the outside frosting and piping designs. Do you believe the two would hold up well for the two tiers?
Hi Dalia! So so happy to hear you’re enjoying the videos and congratulations on your upcoming wedding! 😀 The cream cheese buttercream isn’t as stable as the SMBC, so what I normally do is use the cream cheese frosting as a filling and the SMBC for my crumb coat and final coat, along with any piping decorations required 🙂
Omg amazing can’t wait to use these frostings!!!! Thank you for the reply and amazing videos will always be keeping up with your content!!
I want to have this frosting in blue colour, Can i add blue liquid colour in it? Or would it make it runny…
I am left no time for experimenting it first 🙁
Hi Ashu! Yes you can make it blue 🙂 you want to use a gel colour and add it in when mixing the icing sugar and butter 🙂
Can I use cream cheese frosting to sandwich my cakes?
Yess absolutely! Only thing to be cautious of is the frosting is soft at room temp so for any cakes that are 3 or more layers I would only use this frosting as a filling and use a more stable frosting for the outsides of the cake 🙂 hope that helps!
I can’t wait to try it…. Super Excited!!!
Hope you enjoy it Sakeena! 🙂
Thanks alot.what type of cream cheese you used.the brand .
Can you share vanilla frosting recipe..
You’re welcome Linda! I use Anchor cream cheese 🙂 and I have a few different frosting recipes on my frostings page 🙂
Can this frosting be made ahead /frozen and used ?
I like the way you bake please where do you base. And your online school
Hi Ogochukwu! So glad to hear you’re enjoying the videos 🙂 I am based in New Zealand and at this stage don’t have an online school sorry! I do have a few courses on my website you can check out, otherwise all my video tutorials can be found on YouTube 🙂
Hi, can you share the brand of cream cheese you used please? I can only seem to find spreadable cream cheese here in the UK.
Hi there! I usually use the Anchor brand cream cheese. I found this article regarding block cream cheese in the UK which you may find helpful 🙂 https://www.nigella.com/ask/cream-cheese-for-red-velvet-frosting
Perhaps using the type available in the UK and then adding in a little cornstarch or meringue powder will help thicken it up 🙂