Cream cheese icing goes perfectly with many types of cake. I personally LOVE it with Carrot Cake, Banana Cake and of course Red Velvet Cake! Mmmmm.
Follow our video on how to make Cream Cheese icing, and let me know what you think!
Ingredients you’ll need to make cream cheese frosting:
1/2 Cup Butter
9 Ounces Cream Cheese
2 Teaspoons Vanilla
2 1/2 Cups Icing Sugar / Powered Sugar
If you need a good Red Velvet or Carrot Cake recipe, check out our videos on YouTube.
Which cake to do pair cream cheese icing with?
Hi Jenn,
I’m making 3-4 dozen whoopie pies. Will this amount of cream cheese frosting be enough or should I make 2 batches of this.
Thanks,
Silvia
It depends on how much filling you’re putting in the middle.
Hello,
I like your videos, I’m learning from it,
Do you have blue creamcheese frosting recipe?,
or on your recipe, when to put the color for it?
How to make it pipable, I want to decorate it on my cake.
Thanks and more power.
Godbless,
Joan
I am supposed to make a red velvet wedding cake, with cream cheese frosting. I am wondering if your cream cheese frosting recipe is possible? Also, I am worried that if I pipe rosettes onto the cake using the cream cheese frosting, that if it fits out, that the rosettes might lose their shape? What do you think? Thank you!
To pipe rosettes, you want to have your buttercream a little thicker than you would have it if it was being spread onto a cake. So use a little less milk than my recipe calls for….BUT you don’t want it so thick that it hurts to pipe!
Hi, Jenn… I have a quick question…. How many ounces of cream cheese I really need? Our maximum blocks we have in the US is 8 ounces, but Canada is 9 Ounces… I’m a little confused how much cream cheese I really need in the U.S. because Iive in the U.S. Happy Holidays and Merry Christmas and Happy New Year!
The cream cheese is the same 8oz in the US and Canada.
Hi. Love your videos. I am hoping to do a red velvet cake for a friend. Is cream cheese frosting suitable to use under fondant? I have read it needs to be kept refrigerated but fondant is best at room temp?
Yes you can put it under fondant. I always keep my cakes in the fridge once they’re completed. Before serving the cake, bring it out and let it sit for an hour or two so that the fondant can soften.
i troed to make this frosting but for some reason mine became too runny … tried adding more icing but still it was runny so i drizzled it on the cake …. and placed it in the fridge to set ….
Dear Jenn, I want to start this velvet cake but there is something I am worried about. Is the amount of cream cheese frosting on this video okay for the frosting for the red velvet cake? Because it seemed to be more on the cake video than on the frosting video.
I don’t usually measure out my frosting…and I always have gobs and gobs of it for decorating cakes. Start with one batch, and by the time you have crumb coated the cake you’re working on, you’ll know if you’re going to need more. Good luck!
Hi Jenn,
Better late than never and I’m glad I found your website while searching for desserts using ferrero rochers. Anyway, I saw that most, if not all, your icing is buttercream instead of fresh cream (whipping cream). Is there a way to substitute it? My family prefers whipped cream as it is less oily. By the way, I tried making ketchup cake yesterday but change it to muffins instead and it was awesome. Everyone loved it and my colleagues were surprised when I told them it’s called ketchup muffins. Thanks a lot Jenn for sharing all those awesome recipes!
I prefer working with buttercream for decorating purposes, which is why I use it in my videos. I have a video up on stabilized Whipping Cream if that helps http://youtu.be/NDIR9Ldgmbg.
Dear Jenn, living in Europe I can’t get hold of the cream cheese blocks referred to in most recipes. The normal cream cheese is much moister and cramier and it already happened that the mixture would not bind together. I thought of maybe adding some corn stark/normal flour to soak up the excess moistness though I’m not quite sure what it’d to the taste. Adding more icing sugar would make it a lot sweeter, which is also not to everybodys liking. Have you got any different ideas? Thanks a lot!
I measure my cream cheese by weight as I buy it in bulk, so each “block” is 8oz. I’m not sure about what to do about soaking up your moisture. If it was something already in the recipe, I’m sure it would be fine. For the icing recipe, if your cream cheese is moist, just put less liquid (milk) in and it should work out fine. Hopefully that helps.