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Cream Cheese Frosting Recipe For Cakes
A smooth, creamy and tasty cream cheese frosting – the perfect icing for carrot cake and other bakes! If you’re looking for a fool-proof recipe, then you’ve just found it!
If you’ve ever struggled with lumpy or overly runny frosting, you’re not alone! Let’s face it, classic cream cheese frosting isn’t always easy to get right… until now!
I’ve tried and tested this recipe multiple times to get a smooth, spreadable, yet firm texture – ideal for piping cupcakes and spreading too. I actually use this recipe to decorate both my carrot cake traybake and my carrot cake muffins.
When I tell you this recipe is incredibly easy, I’m not joking! This UK-style cream cheese frosting is one that you’ll definitely want to keep for later. You can also use it for red velvet and banana cakes.
Soft Cheese Vs Block Cheese
One reason I found making cream cheese frosting quite challenging is because many recipes out there, especially from the US, call for a block of cream cheese, which is firmer compared to the spreadable cream cheese we have in the UK.
This recipe uses the typical UK cream cheese, which is softer and also perfect for making cheesecakes. However, it can be slightly trickier to get right, as over-whisking the mixture can lead to splitting or a grainy texture.
Watch How I Make It
Recipe Ingredients
Below are the few ingredients needed to make this recipe:
- Cream Cheese: I used Philadelphia full fat cream cheese to make this frosting because it usually doesn’t have water sitting in the tub, which can contribute to a loose or split frosting. If you’re using a cream cheese with water in the tub, make sure to drain it out first.
- Butter: For best results use unsalted ‘block butter’ which is firm and wrapped in foil. You can use spreadable butter or Stork butter as an alternative.
- Vanilla Extract: I love adding a dash of vanilla extract to boost the overall flavour.
- Icing Sugar: A must for making frosting, this is what helps set the icing.
How To Make Cream Cheese Frosting
Below is a step-by-step guide on how I make this cream cheese frosting. Full recipe instructions are on the recipe card:
Step One:
Add butter to a large mixing bowl, use an electric whisk to whisk the butter until it looks light, and the texture is fluffy. This takes me 2 to 3 minutes.
Step Two:
Pour the icing sugar into the mixing bowl and whisk again until evenly distributed. This step usually takes me an additional 1 to 2 minutes on a high setting.
Step Three:
Open the cream cheese and remove any water in the container if any.
Add the cream cheese and vanilla extract to the mixing bowl and whisk together until evenly combined and any bumps have smoothed out.
My Top Tips
The key to getting the texture right is to whisk the butter thoroughly before adding the cream cheese as this helps to prevent lumps. Also, make sure your cream cheese is as cold as possible. I like to take the cream cheese out of the fridge just before using it.
When mixing the cream cheese into the butter and icing sugar mixture, it may look grainy at first. Keep mixing, and it will come together smoothly.
Hold the mixing bowl when whisking the butter, as it tends to get a bit wobbly. When using block butter, it requires some effort to achieve a smooth texture, causing the bowl to wobble once the whisk goes into it.
How To Fix Runny Cream Cheese
Sometimes, making frosting may require a little adjustment to achieve the desired consistency. If the frosting is too loose, adding a bit more icing sugar or placing the mixture in the fridge should help firm it up.
Removing any excess liquid and using high-quality cream cheese like Philadelphia ensures that the cream cheese frosting is pipeable yet firm.
How To Store
Keep the frosting in the fridge for up to 2 to 3 days. If you’re piping this frosting on cupcakes or traybakes, it’s okay to keep it out for a few hours before eating.
However, if you plan to make this frosting in advance, refrigerate it and then pipe it on the day you’ll be serving the cake. You might need to leave the frosting out for a few minutes to soften slightly, making it easier to pipe.
Cake Recipes
Why not try out this frosting on some of these cake recipes below!
Cream Cheese Frosting (UK Classic)
Ingredients
- 200 g Icing Sugar
- 200 g Cream Cheese
- 100 g Butter
- 1 tsp Vanilla Extract
Instructions
- Add butter to a large mixing bowl, use an electric whisk to whisk the butter until it looks light, and the texture is fluffy. This takes me 2 to 3 minutes.100 g Butter
- Pour the icing sugar into the mixing bowl and whisk again until evenly distributed. This step usually takes me an additional 1 to 2 minutes on a high setting. (See Notes).200 g Icing Sugar
- Open the cream cheese and remove any water in the container if any.
- Add the cream cheese and vanilla extract to the mixing bowl and whisk together until evenly combined and any bumps have smoothed out.200 g Cream Cheese, 1 tsp Vanilla Extract
Video
Notes
Nutrition
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Leonora
Thanks Michelle
How long can you keep carrot 🥕 cake for.
Michelle
Hi Leonora, carrot cake decorated with cream cheese frosting lasts up to 2 to 3 days and should be kept in the fridge.