How To Make My Icing Stiffer For Decorating

A classic stiff cream cheese frosting recipe is a must-have bones frosting recipe in whatsoever bakery's repertoire. This frosting recipe is platonic for piping your favorite designs because it's stiff enough to hold its shape.

cream cheese frosting piped on a small white bowl — potent foam cheese frosting piped on a small bowl

What is Cream Cheese Frosting made of?

This sweetness and tasty layer of frosting is made from three simple ingredients: cream cheese, butter and sugar.

Simple right?

It is a expert go-to frosting for many layer cakes and cupcakes. The combination of those three ingredients creates a delicious culling to the traditional buttercream frosting.

But..

Have you lot all faced a runny frosting situation where when yous are trying to spread your frosting only to realise information technology is actually seeping though the sides and making your cake fall apart?

Well let u.s.a. tackle exactly that in this mail and see how you can make a dream frosting that is creamy, delicious and sturdy enough to be piped on to cakes; be it birthday cake or wedding cake or even cupcakes.

Later whipped cream, this is i of my favourite frosting recipe (technically 2 ingredient buttercream is also my favourite 😉 ) so grab a drink equally I am covering all the things that go wrong and how to gear up information technology in this mail.

Ingredients Needed:

550 gms Icing Sugar
200 gms Cream Cheese
25 gms Butter
3-5 tsp Lemon Juice
Zest of 1 lemon

Skip to the end of the mail to print the full recipe card with list of ingredients and pace by step instructions.

What type of cream cheese is best for frosting?

Ideally what you are looking for is a "full fat" Cream Cheese Block that is at cool room temperature. Do not go for whipped or spreadable cream cheese that is meant to exist used for spreading on bagels or equally dips. If possible always opt for expert quality brands like Philadelphia or Anchor.

In some countries cream cheese are too sold in tubs. Strictly avoid that as it has more h2o content and would make your frosting runny.

Consistency of Foam Cheese:

The consistency of cream cheese and butter will determine how stiff your frosting turns out to be.

Cream Cheese direct from the fridge would be common cold and when whipped at times might exit behind lumps.

So what I suggest is you take your common cold cream cheese, weigh out the desired corporeality and microwave for 5 sec and and so go along. So the cream cheese needs to be still and cool but not cold or warm.

If you lot exercise not have a microwave exit it on your counter meridian for 5 mins or so.

When pressed with a finger it should leave a impression but not slice the block easily.

For the Butter:

Use unsalted butter for this recipe. Once more as mentioned butter should be soft to touch non melted or too soft.

For the Sugar:

Merely icing saccharide, also known as confectioner'southward or powdered saccharide would work for this recipe. Icing saccharide has anti-caking amanuensis added to information technology which makes the frosting sturdy.

Grinding the granulated sugar at habitation to make powdered sugar won't work for this recipe.

For the Flavouring:

When it comes to frosting always apply a skilful quality vanilla bean paste and avoid using extract or essence every bit it might leave behind a weird alcoholic taste. In this instance nosotros are using lemon juice and zest for flavouring.

Which Mixer to utilise for making the frosting?

A hand held electrical mixer would definitely work. If using stand mixer brand sure to utilize beater attachment and not whisk attachment to make the frosting. If making a smaller batch as used in our red velvet cake recipe you can also do it manually using a hand whisk and a large bowl.

Step by Step Tutorial:

Sieve the icing sugar twice and gear up aside as a pre-preparatory step.

Beat the cream cheese until light and creamy

Stride 1: In a bowl beat the cool cream cheese until soft and flossy and lump costless most ii mins. Terminate occasionally to scrape down the bowl with a rubber spatula.

adding butter, icing sugar, lemon juice and zest to cream cheese

Step 2: Add the butter and beat well for nearly 3-4 mins. Again stopping in between to scrape the bowl.

Step iii: Finally add the icing saccharide a little at a time about 1 cup and beat until fully incorporated (about xxx seconds) before adding the second cup.

One time you add the saccharide exercise not beat the mixture for long, as saccharide draws the moisture from the cream cheese and makes it go runny.

So almost 30 seconds or a lilliputian more is plenty for the sugar to comprise depending upon the type of mixer you lot are using.

In one case it is all added, you lot would end up with a super thick frosting at this phase.

Step 4: This is when you conform the consistency to the desired country past adding lemon juice to grade the smooth and creamy texture.

And then add together in the lemon zest and lemon juice a picayune flake at a fourth dimension (about 1 tsp at a time) and mix well until it is smooth and flossy.

Yous may not demand the entire corporeality of lemon juice mentioned in the recipe. I used 4 tsp of lemon juice in all.

And thats your classic cream cheese frosting turned into crusting cream cheese frosting with few tips.

Baker'due south Tips:

No brainer'south here. You demand to employ full fat cream cheese sold in blocks. No low fat or spreadables or ones sold in tubs.
Both cream cheese and butter has to exist the right consistency. Not melted or too soft.
Beat your foam cheese and butter for a proficient 3-four mins. This is what would brand your frosting fluffy and take your frosting from meh to wow.
Sieving your icing sugar ensures that in that location are no small lumps of sugar which can clog upwardly your piping tips, specially if you're using a smaller tip.
Practice not add all of the lemon juice all at once. Add together 1 tsp at a time to accommodate the consistency appropriately.
If y'all find your frosting is runny and then put the frosting in the fridge to stiffen rather than calculation more than carbohydrate which would just brand it more sweet.

Storage Instructions:

This Stiff Cream Cheese Frosting tin can stay out at room temperature for around 5 hours only if storing more than than that I would recommend you to refrigerate it in an air tight container or in a cling wrap.

Though it can stay expert for longer it is recommended to proceed the frosting in the fridge.

Refrigerating the frosting likewise helps to farther stiffen it then its a win win.

The frosting volition stay good in the fridge for a week.

You can too freeze the frosting for upwardly to i month. Just thaw it on your counter top and beat with an electric mixer until smooth before using.

Can I color this Cream Cheese Frosting?

Yes very well. Add in the color forth with lemon juice and vanquish well if you want everything to exist one colour. If making multiple colours y'all can add it once you have mixed the lemon juice. Employ only gel nutrient colours and non liquid colours.

Uses:

carrot cake frosted with the stiff cream cheese frosting — carrot cake frosted with potent cream cheese frosting

It's the perfect flossy, tangy accompaniment to carrot cake or crimson velvet cupcakes (isn't it one of your favorite cakes??) and is suitable for both piping high swirls and roofing big cakes with smooth sides.

carrot cake or carrot cupcakes
cerise velvet cake
red velvet cupcakes
banana cake or banana bread
zucchini muffins or breadstuff
Pumpkin or Spice Cake
Chocolate cake
Sugar cookies
on brownies

Flavour Variations:

This is what I love about base recipes. One time you have the base of operations fix creating flavour becomes a cake-walk

Nut Butter: Add together most 1 loving cup of nut butter of choice like peanuts, almond or even hazelnut. Peanut Butter Cream Cheese Frosting is coming shortly on the web log 😉
Chocolate: Add about 5 tbsp of sifted cocoa pulverisation to make chocolate cream cheese frosting.
Cinnamon: Add nearly 1 tsp of cinnamon powder.
Cookies and Cream: Add 1 loving cup crushed oreos to the base of operations recipe.

What flavour are you going to endeavour next?

What is the difference between cream cheese frosting and icing?

Generally frosting is thicker and is oftentimes used to frost cakes or cupcakes and icing on the other paw is runny which is oftentimes used for glazing. The frosting yous meet on ruby velvet cake, carrot cake or cupcakes is your cream cheese frosting and the i yous run across on cinnamon rolls is cream cheese icing.

Why is my cream cheese frosting runny?

With this method, y'all should end up with a stiff cream cheese frosting but if information technology is runny then hither is what might have gone incorrect:

You did not use full fatty foam cheese - And then please cross cheque the brand and the type. Avoid low fat cream cheese, spreads and tubs. Use block of cream cheese.
Bank check for expiry engagement - Sometimes cream cheese closer to expiry date may incorporate more water content which causes the frosting to go runny.
Consistency of ingredients was not right - Remember you do non desire to work with too soft or melted cream cheese or butter. Every bit mentioned take the required foam cheese and microwave for 5 seconds earlier beating. Aforementioned goes with butter, microwave the common cold butter for few seconds. If leaving at room temperature so not more than 15-20 mins. When y'all affect information technology using your finger it should leave an impression but not slice through information technology.
Beaten for long - Recollect in one case you add the carbohydrate you are not supposed to beat the mixture for long. Saccharide would draw the moisture out and make it runny.
Too much lemon juice - You might have accidentally incorporated all of the lemon juice at one time. Only add a niggling at a fourth dimension to accommodate the consistency.

How to Troubleshoot information technology?

If you have followed the recipe to the T, used the right amount of icing saccharide, the consistency of butter and foam cheese was right, non beaten the sugar for long, added lemon juice niggling at a time and your frosting is however runny and then but pop the bowl into the refrigerator for a couple of minutes and it should stiffen.

eggless red velvet cupcakes frosted with cream cheese frosting — eggless cerise velvet cupcakes frosted with cream cheese frosting

Ofttimes Asked Questions

Tin this Foam Cheese Frosting exist Piped?

Yes this Frosting is stable and study enough to make classic swirls or elementary designs on cakes and cupcakes. However delight do non compare information technology with a regular buttercream recipe every bit it is not that sturdy and is not something that you can use to brand intricate designs with.

How do I make the frosting thicker and stiffer?

Do not exist tempted to add extra powdered saccharide as it would make a sugariness frosting. Instead try and popular it in the fridge to stiffen information technology. That is after you lot accept followed the recipe tips, instructions and steps to the T.

Can I get in without powdered sugar?

No this is the simply type of saccharide that would work for this frosting. Yous cannot apply any other blazon of sugar. Yet I am tempted to effort it with condensed milk though. Volition update it if I try and in the meanwhile if yous do so please share it in the comments. As for at present No any other substitutes won't work.

How much frosting does this make?

This makes enough frosting to frost a tray bake of 9X13 inches, or fill up and frost a 2 layer, eight inch cake or 3 layer half dozen inch block. You tin easily frost 12 to 28 cupcakes depending upon the nozzle and type of swirls you brand.

Can I make foam cheese frosting without butter?

Yes I practice have an alternative for them same. Consider checking the postal service on Frosting recipe without butter. You lot can follow that to brand a polish and silky frosting.

How to make frosting easier to spread?

If you find that the frosting is too potent to spread, simply suit the consistency past adding little lemon juice at a time may exist most 1/two tsp at a time. Do not add too much at once just a bit at a time.

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Buttercream frosting 101
Stabilized Whipped Cream Frosting
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Stiff Cream Cheese Frosting for Decorating

Learn all the best tips and tricks to make deliciously tangy stiff foam cheese frosting that is thick, fluffy, and stable enough for pipe!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Servings 3 cups

Calories 1007 kcal

▢ 550 gms Icing Sugar
▢ 200 gms Foam Cheese
▢ 25 gms Butter, unsalted
▢ 3-5 tsp Lemon Juice
▢ Zest of ane lemon

Sieve the icing saccharide twice. Set this aside.
Weigh out the required cold cream cheese that is straight from the fridge, microwave for 5 sec and then beat in a hand mixer or stand up mixer for about 2 mins until creamy stopping in between to scrape the bowl every now and and so. If you exercise non have the microwave allow the cream cheese sit down on your counter summit for v to 10 mins and proceed.
To the same basin, add the butter. Consistency of butter should be aforementioned as cream cheese, not besides soft or melted. (I follow the same trick for butter as mentioned for cream cheese)
Beat the butter and foam cheese until flossy and combined well-nigh 3-four mins. Terminate and scrape the bowl in betwixt to aid even mixing.
Add together 1/2 cup to 1 cup of icing sugar to the basin at a fourth dimension and shell for 30 sec. Scrape the basin and then add the next set of sugar. In one case all the carbohydrate is added beat the mixture for 2 mins until combined.
The frosting will be house past this time. Adjust the consistency of the same past calculation near ane tsp of lemon juice at a time. I used three.five tsp lemon juice to become a spreadable consistency to spread on superlative of the carrot cake as seen in images. Add little less if you want it to exist pipeable consistency and little more than if you want it to exist flowy.

No brainer'due south here. You need to use total fat foam cheese sold in blocks. No low fatty or spreadables or ones sold in tubs.
Both cream cheese and butter has to be the right consistency. Not melted or also soft. Follow the guidelines mentioned in the postal service to have your ingredients at the right temperature.
Beat your cream cheese and butter for a skillful 3-iv mins. This is what would make your frosting fluffy and take your frosting from meh to wow.
Sieving your icing saccharide ensures that there are no small lumps of sugar which tin can clog up your piping tips, peculiarly if you lot're using a smaller tip.
Exercise not add together all of the lemon juice all at one time. Add 1 tsp at a time to conform the consistency accordingly. Little less for a stiffer frosting to pipage on cupcakes and little more for a more spreadable and flowy consistency.
If you detect your frosting is runny and then put the frosting in the fridge to stiffen rather than adding more sugar which would simply make it more sweet.
It is like shooting fish in a barrel to colour, shop, freeze and flavour the frosting every bit per the demand. All the instructions are shared in the post higher up.
Consider checking our mail service on Frosting recipe without butter to make this recipe without butter.
This makes enough frosting to frost a tray bake of 9X13 inches, or fill and frost a ii layer, eight inch block or 3 layer 6 inch cake. You can easily frost 12 to 28 cupcakes depending upon the nozzle and type of swirls you brand.

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