How to Make the Perfect Cream Cheese Frosting: Recipes, Tips, and Cream Cheese Substitutes

One of my favorite frostings in my arsenal for many years remains the cream cheese frosting. Many pastry chefs (if not the majority) enjoy working with it. This is not only due to its nearly universal flavor but also because, compared to many other frostings, it’s very easy to prepare and holds its shape well. This makes it a perfect cream cheese frosting for piping and decorating cakes, cupcakes, and other confections. Moreover, it’s not overly sweet, which I personally consider a significant advantage.

Cream cheese frosting can be flavored by adding vanilla, cocoa, lemon, lime, or orange zest, aromatic liqueurs, berry or fruit puree, chocolate (which, by the way, adds extra stability to the frosting), nut butter, or freeze-dried berry/fruit powders.

Additionally, you can flavor the heavy cream separately when making the frosting. For instance, by infusing it with lavender, coffee, rose, mint, or any other flavor your imagination can conjure.

Another bonus is that cream cheese frosting handles food coloring very well.

A key point to note is that the quality of your ingredients (particularly the cream cheese, butter, and heavy cream) is crucial to achieving perfect results. Failing to use high-quality ingredients can result in a grainy or runny frosting, with lumps of cheese or, worse, a split consistency.

What cream cheese is best for the perfect cream cheese frosting?

You should use original Philadelphia or its equivalents labeled as “cream cheese”. Homemade cream cheese can work, but I won’t give recommendations for that, as it tends to vary greatly, even from batch to batch for the same person, making the result unpredictable.

What can replace cream cheese?

The closest substitutes to cream cheese available in most stores are cottage cheese (or farmer’s cheese) and mascarpone. Cottage cheese needs to be well-drained of excess moisture and thoroughly blended for a smooth cream. The taste of cottage cheese frosting is different from cream cheese frosting but still light and pleasant, suitable for many fillings. Mascarpone is much softer and wetter than cream cheese or cottage cheese, making it less ideal for decorating cakes but perfect for fillings. Just make sure to find the right ratio of mascarpone to cream to achieve a stable frosting for a cake.

The Perfect Cream Cheese Frosting Recipes

Below are approximate proportions for the frosting, which may vary depending on the ingredients (as cream cheese can differ in fat content and density), your tastes, and how you plan to use it.

Cream Cheese and Butter Frosting

Butter-based cream cheese frosting becomes firmer after chilling compared to cream-only frosting. It’s great for use as a finishing layer to smooth out a cake, while a lighter cream, such as mascarpone and cream or cottage cheese and cream, can be used inside the cake.

During preparation, you may encounter the issue of butter splitting. This usually happens due to a temperature difference between the cream cheese and butter or because of poor-quality ingredients.

I used to follow a recipe that called for cold cream cheese and room-temperature softened butter. But the frosting often split, despite all my efforts.

Then, I switched to using both ingredients at the same temperature – room temperature. Since then, my cream cheese and butter frosting has never split.

Ingredients:

• 500 g full fat cream cheese
• 100 g unsalted butter
• 70 g powdered sugar

Here’s the method:

1. Take the butter and cream cheese out of the fridge, weigh the required amount, and leave them at room temperature for 1-2 hours.
2. Drain any excess liquid from the cream cheese container.
3. Combine the butter and cream cheese in a mixing bowl. Sift the powdered sugar over them.
4. Using a mixer with a whisk or paddle attachment (for stand mixers), beat until you get a silky, smooth frosting — about 3-5 minutes.

Storage time: Up to 72 hours in the refrigerator.

What to do if the butter-based frosting splits?

Any frosting is an emulsion. In a split frosting, the water and fats have separated, breaking the emulsion. Such a frosting becomes unsafe to eat because bacteria can quickly grow in the separated water.

The only solution is to try and re-emulsify it. Heat the frosting using a double boiler, stirring constantly until it becomes a smooth, liquid consistency. Then, cool it down and beat again. The finished cream should be completely smooth. If it’s not, discard it without regret and try to make a new frosting, using other ingredients.

Cream Cheese and Whipped Cream Frosting

Advantages of whipped cream frosting over butter-based frosting:

• Bright white color
• Quick and easy to prepare
• Less fat contain

The only issue that can arise is that the whipped cream frosting might be too soft even after chilling, making it difficult to hold its shape. This is often due to poor-quality cream, or low-fat cream cheese, or under-whipping the mixture. If it’s about the quality of the ingredients, switch to a different brand of cream and/or cream cheese.

Ingredients:

• 500 g full fat cream cheese
• 100-300 g heavy cream (at least 33% fat)
• 70 g powdered sugar

I’ve provided a wide range for the cream-to-cheese ratio because the final texture depends on the quality of the cheese, cream, your needs, and taste preferences. Experiment with different ratios until you find the result that works best for you.

Here’s the method:

1. Drain any excess liquid from the cream cheese container.
2. In a mixing bowl, combine the cold cream cheese with the sifted powdered sugar.
3. Using a mixer with a whisk or paddle attachment (for stand mixers), beat for several minutes until creamy.
4. Add the cold heavy cream and continue beating until smooth and silky — about 3-5 minutes.

Storage time: Up to 72 hours in the refrigerator.

For both butter-based and whipped cream-based frostings, I recommend using them immediately after preparation rather than storing them before assembling the cake. Frosting that has been chilled may form bubbles on the cake, making it much harder to achieve a perfectly smooth finish.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!