Cream Cheese Frosting That Holds Its Shape
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We've all stood over a carrot cake watching the frosting slide off in slow motion. Beat the butter and sugar first, add the cream cheese cold, and stop the moment it's smooth. It holds a swirl, and it holds a candle.
The short version
Beat butter with powdered sugar first, then add cool, firm cream cheese in cubes and mix just until smooth. Finish with vanilla, lemon and salt. Don't overbeat; that is how it turns runny.
What makes ours better
small changes, very loud compliments
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Beat the butter and sugar before the cream cheese. Cream cheese is about half water. Coating the sugar in butter first keeps the sugar from pulling that water out and turning the frosting to soup.
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Use cold block cream cheese. Cold, full-fat cream cheese from the foil-wrapped block keeps its structure. Tub spreadable cream cheese is too loose and won't hold.
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Add lemon juice and salt. A little acid and salt keep the frosting from tasting flat and sugary.
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Stop beating as soon as it's smooth. Cream cheese thins out as you work it. A short mix gives a thick frosting that holds a swirl.
What you need
check the pantry before you promise anyone
- Unsalted butter6 tablespoons
- Powdered sugar3 cups
- Full-fat block cream cheese8 ounces
- Vanilla extract2 teaspoons
read it twice. buy it once.
Steps
go slow. the good part can’t be rushed.
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Beat the butter
In a large bowl with a hand mixer, or in a stand mixer with the paddle attachment, beat the butter on medium speed for about 1 minute, until smooth and creamy.
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Add the sugar
Turn the mixer to low and add the powdered sugar, a third at a time. When it's all in, beat on medium for 1 minute, until smooth with no lumps. Scrape down the bowl.
Sift the sugar first. You can't beat lumps out of cream cheese frosting without overworking it.
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Add the cream cheese
Add the cream cheese cubes, vanilla, lemon juice and salt. Beat on low, then medium, just until the frosting is smooth and no streaks of cream cheese remain, about 30 to 45 seconds.
Stop as soon as it looks smooth. A little more beating and it loosens.
About 1 min. Cook mode has a timer for this step.
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Check the texture
The frosting should hold a soft peak on the beater. If it seems loose, refrigerate it for 20 to 30 minutes, then stir. If it's too stiff, beat in a teaspoon of cream or milk.
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Frost the cake
Spread or pipe the frosting onto completely cooled cake. Frosting spread over a warm cake melts.
Good to know
the stuff I’d tell you over the phone
- Tub cream cheese and low-fat blocks make a loose frosting. Use full-fat blocks.
- Make it less sweet by cutting the powdered sugar to 2½ cups. The frosting will be softer, so chill it before piping.
- Add 1 teaspoon of lemon or orange zest, or ½ teaspoon of cinnamon, for carrot cake, spice cake or pumpkin.
- Doubling covers a two-layer 9-inch cake with a thin coat.
- Storage. Refrigerate frosted cake and leftover frosting, covered, for up to 5 days. Freeze frosting for 3 months. Let it sit at room temperature for 30 minutes and stir until smooth before using. A frosted cake can sit out for 3 to 4 hours.
Questions, answered
asked and answered at the kitchen counter
Why is my cream cheese frosting runny?
The cream cheese was too warm, there was too much of it for the sugar, or it was overbeaten. Chill it for 30 minutes and stir. If it's still loose, beat in powdered sugar 2 tablespoons at a time.
Do I have to refrigerate a cake with cream cheese frosting?
Yes, if it will sit for more than 3 to 4 hours. Cream cheese frosting is dairy, so cover and refrigerate the cake, then let it sit out for 30 minutes before serving.
Can I use cream cheese spread from a tub?
It won't hold up. Spreadable cream cheese has more water and air, which makes a soft frosting. Use full-fat block cream cheese.
Can I make cream cheese frosting ahead?
Yes, up to 5 days in the fridge. Let it come to cool room temperature and stir until smooth before using. Don't whip it hard again.
Can I pipe with cream cheese frosting?
Yes, if it's thick. Chill it for 20 minutes first, use a large tip, and pipe soon after making it.
Can I make chocolate cream cheese frosting?
Yes. Melt 5 ounces of bittersweet chocolate with 3 tablespoons of water or coffee, cool it to lukewarm, and stir it into the finished frosting.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.