Stiff Cream Cheese Frosting for Decorating (2024)

A classic stiff cream cheese frosting recipe is a must-have basic frosting recipe in any baker's repertoire. This frosting recipe is ideal for piping your favorite designs because it's stiff enough to hold its shape.

What is Cream Cheese Frosting made of?

This sweet and tasty layer of frosting is made from three simple ingredients: cream cheese, butter and sugar.

Simple right?

It is a good go-to frosting for many layer cakes and cupcakes. The combination of those three ingredients creates a delicious alternative to the traditional buttercream frosting.

But..

Have you all faced a runny frosting situation where when you are trying to spread your frosting only to realise it is actually seeping though the sides and making your cake fall apart?

Well let us tackle exactly that in this post and see how you can make a dream frosting that is creamy, delicious and sturdy enough to be piped on to cakes; be it birthday cake or wedding cake or even cupcakes.

After whipped cream, this is one of my favourite frosting recipe (technically 2 ingredient buttercream is also my favourite 😉 ) so grab a drink as I am covering all the things that go wrong and how to fix it in this post.

Ingredients Needed:

• 550 gms Icing Sugar
• 200 gms Cream Cheese
• 25 gms Butter
• 3-5 tsp Lemon Juice
• Zest of 1 lemon

Skip to the end of the post to print the full recipe card with list of ingredients and step by step instructions.

What type of cream cheese is best for frosting?

Ideally what you are looking for is a "full fat" Cream Cheese Block that is at cool room temperature. Do not go for whipped or spreadable cream cheese that is meant to be used for spreading on bagels or as dips. If possible always opt for good quality brands like Philadelphia or Anchor.

In some countries cream cheese are also sold in tubs. Strictly avoid that as it has more water content and would make your frosting runny.

Consistency of Cream Cheese:

The consistency of cream cheese and butter will determine how stiff your frosting turns out to be.

Cream Cheese straight from the fridge would be cold and when whipped at times might leave behind lumps.

So what I suggest is you take your cold cream cheese, weigh out the desired amount and microwave for 5 sec and then proceed. So the cream cheese needs to be still and cool but not cold or warm.

If you do not have a microwave leave it on your counter top for 5 mins or so.

When pressed with a finger it should leave a impression but not slice the block easily.

For the Butter:

Use unsalted butter for this recipe. Again as mentioned butter should be soft to touch not melted or too soft.

For the Sugar:

Only icing sugar, also known as confectioner's or powdered sugar would work for this recipe. Icing sugar has anti-caking agent added to it which makes the frosting sturdy.

Grinding the granulated sugar at home to make powdered sugar won't work for this recipe.

For the Flavouring:

When it comes to frosting always use a good quality vanilla bean paste and avoid using extract or essence as it might leave behind a weird alcoholic taste. In this case we are using lemon juice and zest for flavouring.

Which Mixer to use for making the frosting?

A hand held electric mixer would definitely work. If using stand mixer make sure to use beater attachment and not whisk attachment to make the frosting. If making a smaller batch as used in our red velvet cake recipe you can also do it manually using a hand whisk and a large bowl.

Step by Step Tutorial:

Sieve the icing sugar twice and set aside as a pre-preparatory step.

Step 1: In a bowl beat the cool cream cheese until soft and creamy and lump free about 2 mins. Stop occasionally to scrape down the bowl with a rubber spatula.

Step 2: Add the butter and beat well for about 3-4 mins. Again stopping in between to scrape the bowl.

Step 3: Finally add the icing sugar a little at a time about 1 cup and beat until fully incorporated (about 30 seconds) before adding the second cup.

Once you add the sugar do not beat the mixture for long, as sugar draws the moisture from the cream cheese and makes it go runny.

So about 30 seconds or a little more is enough for the sugar to incorporate depending upon the type of mixer you are using.

Once it is all added, you would end up with a super thick frosting at this stage.

Step 4: This is when you adjust the consistency to the desired state by adding lemon juice to form the smooth and creamy texture.

So add in the lemon zest and lemon juice a little bit at a time (about 1 tsp at a time) and mix well until it is smooth and creamy.

You may not need the entire amount of lemon juice mentioned in the recipe. I used 4 tsp of lemon juice in all.

And thats your classic cream cheese frosting turned into crusting cream cheese frosting with few tips.

Baker's Tips:

1. No brainer's here. You need to use full fat cream cheese sold in blocks. No low fat or spreadables or ones sold in tubs.
2. Both cream cheese and butter has to be the right consistency. Not melted or too soft.
3. Beat your cream cheese and butter for a good 3-4 mins. This is what would make your frosting fluffy and take your frosting from meh to wow.
4. Sieving your icing sugar ensures that there are no small lumps of sugar which can clog up your piping tips, especially if you’re using a smaller tip.
5. Do not add all of the lemon juice all at once. Add 1 tsp at a time to adjust the consistency accordingly.
6. If you find your frosting is runny then put the frosting in the fridge to stiffen rather than adding more sugar which would only make it more sweet.

Storage Instructions:

This Stiff Cream Cheese Frosting can stay out at room temperature for around 5 hours but if storing more than that I would recommend you to refrigerate it in an air tight container or in a cling wrap.

Though it can stay good for longer it is recommended to keep the frosting in the fridge.

Refrigerating the frosting also helps to further stiffen it so its a win win.

The frosting will stay good in the fridge for a week.

You can also freeze the frosting for up to 1 month. Just thaw it on your counter top and beat with an electric mixer until smooth before using.

Can I colour this Cream Cheese Frosting?

Yes very well. Add in the colour along with lemon juice and beat well if you want everything to be one colour. If making multiple colours you can add it once you have mixed the lemon juice. Use only gel food colours and not liquid colours.

Uses:

It's the perfect creamy, tangy accompaniment to carrot cake or red velvet cupcakes (isn't it one of your favorite cakes??) and is suitable for both piping high swirls and covering large cakes with smooth sides.

• carrot cake or carrot cupcakes
• red velvet cake
• red velvet cupcakes
• banana cake or banana bread
• zucchini muffins or bread
• Pumpkin or Spice Cake
• Chocolate cake
• Sugar cookies
• on brownies

Flavour Variations:

This is what I love about base recipes. Once you have the base ready creating flavour becomes a cake-walk

1. Nut Butter: Add about 1 cup of nut butter of choice like peanuts, almond or even hazelnut. Peanut Butter Cream Cheese Frosting is something you need to try. 😉
2. Chocolate: Add about 5 tbsp of sifted cocoa powder to make chocolate cream cheese frosting.
3. Cinnamon: Add about 1 tsp of cinnamon powder.
4. Cookies and Cream: Add 1 cup crushed oreos to the base recipe.

What flavour are you going to try next?

What is the difference between cream cheese frosting and icing?

Generally frosting is thicker and is often used to frost cakes or cupcakes and icing on the other hand is runny which is often used for glazing. The frosting you see on red velvet cake, carrot cake or cupcakes is your cream cheese frosting and the one you see on cinnamon rolls is cream cheese icing.

Why is my cream cheese frosting runny?

With this method, you should end up with a stiff cream cheese frosting but if it is runny then here is what might have gone wrong:

1. You did not use full fat cream cheese - So please cross check the brand and the type. Avoid low fat cream cheese, spreads and tubs. Use block of cream cheese.
2. Check for expiry date - Sometimes cream cheese closer to expiry date may contain more water content which causes the frosting to go runny.
3. Consistency of ingredients was not right - Remember you do not want to work with too soft or melted cream cheese or butter. As mentioned take the required cream cheese and microwave for 5 seconds before beating. Same goes with butter, microwave the cold butter for few seconds. If leaving at room temperature then not more than 15-20 mins. When you touch it using your finger it should leave an impression but not slice through it.
4. Beaten for long - Remember once you add the sugar you are not supposed to beat the mixture for long. Sugar would draw the moisture out and make it runny.
5. Too much lemon juice - You might have accidentally incorporated all of the lemon juice at once. Only add a little at a time to adjust the consistency.

How to Troubleshoot it?

If you have followed the recipe to the T, used the right amount of icing sugar, the consistency of butter and cream cheese was right, not beaten the sugar for long, added lemon juice little at a time and your frosting is still runny then simply pop the bowl into the refrigerator for a couple of minutes and it should stiffen.

Frequently Asked Questions

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3. Stabilized Whipped Cream Frosting
4. Eggless Red Velvet Cupcakes without Buttermilk
5. Old Fashioned Carrot Cake recipe with Pineapple

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