This boiled milk frosting has a cream cheese twist. It is light and fluffy like your favorite ermine frosting but with that tang you love. It is perfect for topping or filling so many things!
This whipped cream cheese frosting is so light and fluffy. It has the tang of cream cheese and just enough sweetness to make it taste like frosting.
There’s no powdered sugar, but you do make a milk, flour and sugar paste before you whip it up. If you like boiled milk frosting, you are going to love this!
Have I told you lately how much I love a good frosting? I love a good frosting! Lately I have really been loving cooked frostings. It all started with boiled milk or ermine frosting.
It was introduced to me as whipped cream frosting and it is super fluffy and just lightly sweet! It has a butter base mixed with a thickened flour and milk mixture.
This one is very similar, but with cream cheese. It is a soft and luscious frosting that is tangy and just a little sweet. It’s just right!
I usually reserve this frosting for a cake that I am going to serve in the pan. It would probably work on a layer cake, but you would want to keep it cold.
It can hold up to light piping, but it does not do super well in the heat. The cream cheese definitely gives it a little droop on a hot summer’s day.
Don’t let that stop you from making it, just be strategic when you do. Use it to frost a sheet cake, or keep it cool if you get more adventurous than that.
The first time I made it, it went on top of Di’s banana cake. It was soooo good!
The moist banana cake and fluffy cream cheese frosting went so well together. It was an instant hit and definitely gave the penuche frosting we normally serve on the cake a run for its money.
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When I was trying to come up with a fun filling for cream horns, this frosting instantly popped into my mind. I just knew it would be a fun twist on the classic.
It may seem intimidating to make, but it is really pretty easy. Getting the first step right is integral to getting the final texture right later.
So start by thickening milk with flour and sugar into a thick paste. Make sure it is at least as thick as it is in the video. If you anything, go a little thicker.
Then beat into cream cheese and you have the smoothest and creamiest cream cheese frosting you could imagine! You may be tempted to skip the rest of the dessert and just go after the bowl with a spoon.
Tips and Tricks
Making sure you get the flour and milk mixture thick enough is the most important part of getting the final texture correct. It should be the consistency of a thick pudding while it’s warm and really thick and paste-like when it is chilled.
In a cool house, this frosting can sit out for a couple of hours. It doesn’t do well in hot weather, it gets soft pretty quick.
Due to the milk and cream cheese, leftovers should be stored in the refrigerator. They can be held in the fridge for up to a week or freeze it for up to 3 months.
You do, however, get the best flavor and texture at room temperature. So let your dessert sit out for a few minutes before serving.
To learn more about the different types of frosting, check out my frosting 101 post.
Whipped Cream Cheese Frosting
Equipment
Ingredients
- ⅓ cup all purpose flour
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 cup milk
- ½ cup butter softened
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
Instructions
- In small saucepan, whisk together flour, sugar and salt to ensure there are no clumps. Stir in milk and heat over medium low heat until thickened. It will go really slow at first, but once it starts to thicken in will go quickly. Set aside and let cool to room temperature or cover and chill in the refrigerator to speed up the process.⅓ cup all purpose flour, 1 cup granulated sugar, ¼ teaspoon salt, 1 cup milk
- Beat the butter until smooth and creamy. Add the cream cheese, beating until smooth. Scoop in thickened milk mixture and add the vanilla, then turn mixer to high and let whip for at least 5 minutes.½ cup butter, 8 oz cream cheese, 1 teaspoon vanilla extract
- Frost your cake and store in the refrigerator.
Video
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Yum, sounds delicious! Do you think this would work on carrot or red velvet cakes? 🙂
Yes! It would be great with either.
Hi,
I’m really interested to try this recipe out since the normal cream cheese frosting you see on top of carrot cakes are gritty and too sweet for me. The “issue” here is that we don’t really use cups in our bakings so I wanted to know if you have an another version of this recipe with metric measurements? It would be more accurate and I feel like I’d ruin this recipe if I use conversion tables.
Also the Philadelphia block cream cheese is American thing so I was wondering if “normal” cream cheese works in this recipe?
I haven’t tried it with anything other than American block style cream cheese. So, I am not 100% sure how it would work.
Greetings, I am looking for a cooked flour frosting recipe that features both chocolate flavor and cream cheese- I’m coming up empty. I wondered what your opinion would be on adding 1/2 cup of unsweetened cocoa to this recipe? I regularly use variations of Ermine frosting – it is very versatile (peanut butter, apple cider, strawberry, etc.). I have even used a version with only cream cheese and no butter as the “Cool Whip” layer in a Strawberry Pretzel salad. We love this recipe because you can make it with a fraction of the sugar and not alter the final product as much in structure (unlike butter cream, where your stability is in the sugar/butter mixture). Ultimately I was hoping to create a chocolate mousse recipe with lactose free (but not vegan) ingredients (in this case, it would have to be lactose free whole milk and perhaps strained, plain Greek Fage BestSelf). I would value your opinion and thoughts from your background as a chemist and as a wonderful cook: first, on adding chocolate to this recipe, and then any thoughts/recommendations about the mousse. Thanks!
I think that should work. I have made a mocha ermine frosting with 3 Tablespoons of cocoa powder and a teaspoon of instant coffee granules in the flour paste mixture. I don’t see why you couldn’t do something similar with the cream cheese version. I’d bet that would be delicious! You’ll have to let me know how it goes.
Carlee,
(I tried to post this reply below, but for some reason I was unable to do so)
The short answer is that it (the attempt at making chocolate mousse using this recipe as a basis) seems to have worked. The details: I did a trial of sorts with ingredients on hand (fat free milk, strained non-fat plain Greek yogurt- and giving up the fat definitely has an impact, but I was trialing the ingredient ratios, etc.) Since we use little added sugar and no salt, I try to get flavor where I can – so I adjusted/reduced the milk in the flour paste slightly and bloomed some unsweetened baking cocoa in some hot coffee; I used brown sugar instead of white; beat in yogurt (my “cream cheese”)- no butter- then the cooled, bloomed cocoa. To tighten it up a bit, I added a teaspoon of instant clear gel sifted with tablespoon of powdered cocoa and a tablespoon of dried milk powder, and I’m not sure if I would have had to do that – or maybe not quite as much ICG. I could also do as you said and put the cocoa in with the flour, sub some coffee for the milk in making the paste…My husband (my creative consultant!) likes the flavor and says the texture is fine (his response when, after reviewing your recipe here again, I wondered out loud whether a tablespoon of butter or two might not make the texture a bit more “silky” – likely full fat versions of the milk and yogurt would, I believe, as well). I think the final product is more like a pudding than a mousse, but then- is there a clear definition of a difference? I am thinking of using a pre-baked pretzel crust (crushed unsalted pretzels mixed with unsweetened applesauce instead of butter) and turning it into a chocolate mousse pie for Memorial Day. When I was a kid in the late 70s, my grandmother made chocolate mousse (the rage- instant pudding + Cool Whip) as dessert at her infamous cookouts, so this could be a nod to her. 🙂 Thanks for the pointers and encouragement- if I discover any improvements as I go, I’ll double back around and share.
I am glad that it worked for you, thanks for letting me know. Turning it into a pie sounds fabulous!
Will this hold up to being stored for a few days prior to use?
Yes, it will hold nicely in the refrigerator.
I wonder if increasing the butter by 2 ounces and reducing the cream cheese by the same amount would work? My family likes cream cheese frosting with only a mild, not too prominent, taste of cream cheese. I’d love your opinion on this. I can’t wait to try your recipe!
That should work fine and it will give the frosting a bit more stability.
This frosting is so good!