All of the tangy cream cheese flavor you love in the classic frosting, but sturdy enough to be piped and hold it’s shape. This decorator’s cream cheese frosting is the best parts of buttercream and cream cheese frosting combined.
It has been at least a week since I last shared a frosting recipe with you, so it is overdue! This frosting is worth the wait.
It has the tang of cream cheese but it is perfect for piping into swirls, rosettes, shells and more.
There are a few kinds of cake that just beg to be slathered with cream cheese frosting. Carrot cake and banana cakes are two obvious choices, but cream cheese also goes well with chocolate cake and many more.
The problem is the standard cream cheese frosting isn’t great for doing much more than spreading over the cake. It is soft and doesn’t hold it’s shape well.
It is absolutely delicious, but not great for piping. And for frosting lovers like myself, sometimes a little bit of frosting spread on top of a cupcake isn’t enough.
(It’s never enough!) Bring on the fluffy swirls of frosting!
Luckily this recipe allows you to have the best of both worlds. It pipes like an American buttercream dream but has that familiar cream cheese taste we love.
The final product does form a slight crust, especially if chilled, that makes transportation a lot easier. It also helps it hold up to a little more warmth than a standard cream cheese frosting.
For even more stability, you could substitute some shortening in for some of the butter. The higher melting point always helps to keep things a bit more resistant to temperature.
You can definitely taste the cream cheese in the final product without any help. If you feel like it needs a little more though, a teaspoon of cream cheese emulsion will help drive the flavor home.
After several batches of this frosting in the past month, I can assure you that this frosting will be a hit. You’ll see it featured on some pretty cookie stacks I’m sharing and also some super fun summer cupcakes.
Go ahead and make a practice batch of frosting now so you’ll be ready for those when I share them!
Does cream cheese frosting get hard in the fridge?
Yes, so if you frosting gets soft, just pop it in the refrigerator for a bit to stiffen up. Chilling your frosting will help it remain stable for transportation and will help to set any decorations you made.
Can you use cream cheese frosting in place of buttercream?
The traditional cream cheese frosting doesn’t have the same texture as buttercream, so you can’t use it to make intricate decorations. This recipe combines the flavor of cream cheese frosting with the texture of buttercream so you can use it the same way you would your favorite buttercream.
Did you make this recipe? Please leave a review in the recipe card below!
- 1/2 cup butter, softened*
- 4 ounces cream cheese, at room temperature
- 1/4 teaspoon salt
- 3 1/2 cups powdered sugar (1 pound)
- 2 teaspoons vanilla extract
- 1-2 Tablespoons milk
- optional: 1 teaspoon cream cheese emulsion
- Beat together butter and cream cheese until super smooth and creamy.
- Add salt, powdered sugar, vanilla and cream cheese emulsion if using. Mix until combined.
- Add a tablespoon of milk and continue to mix for at least 2 minutes. Adjust final consistency with more milk or powdered sugar.
- Spread or pipe immediately or store in the refrigerator in an airtight container.
*For added stability, substitute 1/4 cup of shortening for some of the butter
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Amount Per Serving: Calories: 101Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 55mgCarbohydrates: 15gFiber: 0gSugar: 15gProtein: 0g
All nutritional information is estimated and will depend on the exact ingredients you use.