I’ve made cream cheese frosting countless times and have never had any issues doing so – until the last time I made cream cheese frosting. Add 50g full-fat cream cheese and beat well, then add another 50g. Hello again my friend! Once again freeze or refrigerate, and then put on the final layer of frosting. To this, add 1 block of cream cheese. As soon as you see that it can hold stiff peaks, you are good to go! This is the basic recipe, you can reduce the amount of butter if you want a bit more tang, and increase or decrease the sugar according to your taste. Powdered sugar has cornstarch in it that will thicken the frosting as well as making it sweet. Beat until creamy. This cream cheese frosting takes less than 5 ingredients to make and comes together in just 10 minutes! I’m so glad you loved it! Jana. Will this harden enough after refrigeration to allow for this? Finally, if cream cheese is over-whipped it can break down and become runny. Then add the COLD cream cheese, which of course is still malleable, piece by piece, being careful only to mix just till smooth and not overbeating. Rating: 4.77 stars 133 Ratings. I need to make it immediately! Divine!). Crockpot grape jelly & BBQ meatballs – only 3 ingredients! They have the lowest water content, so you’re less likely to end up with a soupy or runny frosting. Refrigerate leftover cream cheese frosting in a tightly covered container for up to one week. Oops! Will definitely use for my red velvet cupcakes soon. This cream cheese frosting looks perfect for my next cupcakes! Discover my baking secrets to melt-in-your-mouth soft cookies in 5 free lessons. I did not love this frosting. Make sure not to over mix. It is sweet, as other reviewers have noted, but isn't that the point? No, sadly this will not harden up enough to allow for stacking without smashing the frosting down and making it not look as pretty. (This way the crumbs are only in the coat and it acts as a seal on the cake. Had no problems at all .. great taste , my family loved it but better than that so did I. This is a tried and true, classic cream cheese frosting, especially good on carrot and banana cakes. yummy, and I reduce the icing sugar during mixing. Here are some common gripes about cream cheese frosting, and why you might have had this problem in the past: If the butter is too cold, it can be really hard to get things smooth. I know I have not been consistent with my posting. Not too sweet, just right! One last thing I did, just for good measure, was to limit the vanilla to just one teaspoon, as I didn’t want to add any more liquid than necessary. This stuff is goooood. Simply add frosting to a zip top freezer bag and store in freezer for up to 3 months. Information is not currently available for this nutrient. These types of cheeses contain more liquid, so I always suggest using the full fat version. Ingredients. Makes enough to frost 24 cupcakes, 1 triple-layer, 6-inch diameter cake, or 1 double-layer, 8-inch diameter cake.  -  This cream cheese frosting is more likely for carrot cake or spice cakes. Start with soft butter. Please review the Comment Policy. Super simple tasty and if you add a pinch of salt (1/4 tsp) it balances the sweetness perfectly. this link is to an external site that may or may not meet accessibility guidelines. I did some snooping around online and came up with a couple of tricks I was eager to try. It goes particularly well on carrot, spiced or red velvet cakes. If the butter is too cold, the frosting can be lumpy, and if the cream cheese is too soft, the frosting can be runny. Here in the US, cream cheese is sold in 3 different forms: a brick, a spread, and a whipped spread. First time commenting? on Amazon. I love that this recipe is so easy to adapt to your own taste. Any longer than that, and it’s best to refrigerate it. I didn’t need any milk. I had to do a LOT of doctoring to get it to an acceptable thickness and it wasn’t “a piece of cake” (ha!)

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