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Cream cheese frosting, a favourite cake topping, is made up of icing sugar, butter and full fat cream here in the UK.
After lots of trial and error, I think I may have finally found the right balance of ingredients/method so we can use this recipe again and again on top of our favourite bakes!
I have a confession. I have NEVER ever managed to successfully make cream cheese icing (until now!)
When I was testing my Pumpkin Cake recipe, I knew it needed the perfect cream cheese frosting made in UK-style, rather than American. So I set about testing.
I tested a number of different ratios of the 3 main ingredients (butter, icing sugar, cream cheese).
I was looking for:
➡️ Stable icing that wasn’t too soft
➡️ Frosting that was easy to spoon and pipe with a piping bag
➡️ A delicious, fresh, cream cheese flavour (of course)
Why you’ll love this Cream Cheese Icing recipe
⭐️ Easy to make and works every time
⭐️ Creamy, dreamy deliciousness to give cakes something EXTRA
⭐️ Just 4 ingredients (but do follow the tips!)
Why is cream cheese icing so difficult to make?
A LOT of cream cheese icing (or frosting) are American recipes. American cream cheese is totally different to the product we buy in the UK.
It is much firmer, so it makes an easier-to-handle icing. We need a few changes to make it work well here.
Sarah’s Notes
After extensive testing (and fails!) testing this recipe, I opted for the basic ratio used by the BBC Good Food recipe.
⭐️ I made a few changes to the method which I think improves the stability.
⭐️ I also added vanilla extract as I think it adds a richness to the icing.
I hope this becomes your go-to cream cheese icing recipe too!
Ingredients
- Unsalted butter – We need hard block butter for this. Spreadable butter or margarine won’t give the same result. See notes further down about butter
- Icing sugar
- Full fat cream cheese – It’s important to use full fat here to help it whip properly
- Vanilla extract – NOT essence! (Essence is synthetic and extract is natural)
How to make Cream Cheese Frosting
1. Whisk together the butter and icing sugar in a large bowl, as per the recipe below, until light, fluffy and paler.
2. Drain the cream cheese of any liquid, add to the bowl with the vanilla extract and fold in carefully. Mix until there are no lumps.
Hint: Don’t over-mix! Or the icing could become too watery.
Cakes to top with the icing:
⭐️ Easy Apple Cake ⭐️
⭐️ Pumpkin Cake ⭐️
⭐️ Courgette Cake ⭐️
⭐️ Mini Pumpkin Bread Loaves ⭐️
⭐️ Nutella Muffins ⭐️
⭐️ Banana Cake ⭐️
Storing
In the fridge Store in an airtight container for up to 3-4 days. Make sure you leave it at room temperature to soften up a little before using again.
In the freezer You can freeze cream cheese icing. Pop it in a container or freezer bag and defrost thoroughly before using again.
Top tips
Cream cheese
Make sure you use COLD cream cheese. Don’t bring it out of the fridge until you are ready to use it.
Butter
Use ROOM TEMPERATURE butter. It should be just soft enough to scoop easily but not runny. If you need to soften it in the microwave because you’ve forgotten to take it out of the fridge, be sure to not soften it too much or your icing will be very floppy.
It also needs to be hard block butter. Spreadable butter or margarine won’t give the same result.
Vanilla
Use vanilla extract, NOT essence, as essence is synthetic and extract is natural. I use something similar to this vanilla extract.
FAQs
No, you don’t but it will take much longer without one.
If you are mixing by hand, expect it to take about 6-8 minutes longer (with plenty of effort!)
If this happens, don’t worry. You can thicken it up in the fridge for 20-30 minutes, stirring it now and then.
If it is VERY runny it may take much longer in the fridge to firm up.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Cream Cheese Frosting {for Cakes & Bakes}
Ingredients
- 100 g Unsalted butter, See notes
- 100 g Icing sugar
- 200 g Full fat cream cheese, See notes
- 1 tsp Vanilla extract, See notes
Instructions
- Put the butter and icing sugar in a large bowl and beat with an electric mixer for 3-5 minutes until it is light and fluffy and has become paler in colour. (At this point it can look like the mixture has gone grainy, but keep the faith it will come together as you keep mixing).
- Open your cream cheese, drain off any watery liquid floating on top, add the cream cheese to the bowl along with the vanilla extract.
- Fold this in carefully, by hand using a wooden spoon ideally.
- Mix just until there are no lumps of cream cheese left – if you over-mix your icing will become watery.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you advise how far the icing goes- what size cake it will ice, how many cupcakes please?