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Cream Cheese Frosting

The Crowning Glory of Any Well Dressed Cake, Treats, or Sweetened Baked Goodies, is a Beautifully Smooth, Delicious Frosting.

This is a sturdy and pipe-able frosting that will hold its shape, tastes great, is comparable to buttercream in texture, and is absolutely fantastic for decorating!

Many cream cheese recipes use less sugar and have a much thinner texture. Frosting that is too thick and too sweet is often caused by accidentally over-measuring the powdered sugar. If this recipe becomes too thick, thin it by adding a splash of heavy cream or milk, and only a tiny bit at a time until the desired consistency is achieved.

As we all know..., there is an entire industry built around the importance of a well dressed cakes, and a host of other wonderfully baked sweets and treats.

Always use full-fat brick cream cheese, not the low fat or spreadable cream cheese that comes in the tub. The main issue with the less-fat cream cheese is that it will not dissolve in the mouth, in the same way we experience with the full-fat cream cheese. Secondly, it most likely will not spread over the cake in the same way a full-fat cream cheese frosting will. In fact, a less-fat frosting could have difficulty adhering to the cake or cupcakes.

If possible, use unsalted butter and add a dash of salt. The issue is that the salted cream cheese is inconsistent regarding the amount and type of salt. However, if you only have salted butter on hand then just omit the salt called for in the recipe.

Allow time for the cream cheese and butter to soften to room temperature before making the frosting. Softening the butter and cream cheese to room temperature will go a long way in ensuring that they will combine well and the finished frosting will be very smooth, creamy and lump free..



Professional Cake Decorators Perfect Their Skills By Mixing Up a Frosting of Crisco and Powdered Sugar, Not to Eat..., But to Practice, Practice, And Practice Some More ! ! !


  1. This recipe is perfect for piping because it is smooth and thick, but when an even thicker frosting is needed, slowly add a bit sugar or even a teaspoon or 2 of cornstarch would work, until the frosting reaches the desired consistency.

  2. Another important key to successful piping is to always sift the powdered sugar well before creating the frosting. A well sifted icing sugar will eliminate any lumps in the frosting, otherwise these small lumps will most assuredly clog up the piping tips, especially piping tips with very small hole.

  3. And lastly, keep in mind that frosting, especially in hot weather, is prone to melting. Always remember to pipe on a cool cake and to make certain that the cake stays cool until served.


Cream Cheese Frosting


  • ½ cup (1 stick) unsalted butter softened

  • 8 oz cream cheese softened (full-fat, brick-style, not spreadable)

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • 4 cups powdered sugar


  1. Combine butter, cream cheese, vanilla extract, and salt in the bowl of a stand mixer with a paddle attachment, or electric hand mixer and medium size bowl, and beat until creamy and free of any lumps.

  2. With the mixer on the lowest setting, gradually add powdered sugar until completely combined.

  3. To remove any bubbles that may have developed in the frosting, simply take a spatchelor or butter knife and slowly run it over the frosting, smoothing the frosting in the areas with bubbling. This trick will remove any bubbles that may have formed during the beating process.

  4. To ensure that the frosting holds its shape when applied, allow the cake or cupcakes to cool completely before frosting.

Please note:

This recipe makes enough to generously cover a 9-inch cake or 12 cupcakes. It also makes enough to cover a 2-layer 8-inch cake or 24 cupcakes, but not generously. If in doubt, we recommend doubling this recipe.



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