This Cream Cheese Frosting Recipe is perfect for Carrot Cakes, Banana Cakes, Hummingbird Cake and most cupcakes and cakes if you prefer to cut on the excessive sugar that other frosting usually has.
I was reading a lot of recipes on the internet but I was looking for something specific. I want the cream cheese frosting to be firm enough for decorating or piping and be able to hold really long even at room temperature or even a bit warmer. The thing is, all the recipes I saw requires a lot of powdered sugar in it to make it firm. But that is where my problem lies, because I, personally, am not a big fan of frosting that is really sweet.
So I tried various measurements and see how much less I can go on with the powdered sugar but still have a cream cheese frosting that is firm enough to pipe or design and be able to hold the whole day.
Printable Recipe
Sturdy Cream Cheese Frosting
Ingredients
- 1 pack (7-9 ounces) cream cheese
- ½ cup (4 ounces) butter - softened (but not melted)
- 1 cup (4 ounces) powdered sugar - sifted
- a pinch of salt
- food color (optional)
Instructions
- Mix butter and Cream Cheese in medium speed until smooth. Add food color is desired. and mix for 1 minute.
- Add powdered sugar and salt and mix for 1-2 minutes or until well incorporated.
Marinel says
Hi. Can i use margarine instead of butter?
Bebs says
Margarine tends to leave an aftertaste so I would not recommend it.
Rose Martine says
You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting.
Bebs says
Thanks for the comment, Rose!
Stella says
Hi, Bebs! What are the quantities of cream cheese called for here-- two portions of 250g of cream cheese or 200-250g of cream cheese? Thank you in advance!!
Bebs says
Hi Stella, thanks for asking. I edited the recipe to make it more clear. 2 packs of 200g or 250g tub, so 400-500grams in total. Thanks! 🙂
Sally says
Can't wait to make cupcakes