How to Make the Best Ever Cream Cheese Frosting
Save RecipeTop your cakes, cupcakes, donuts and more with the ultimate cream cheese frosting.
Hi Bold Bakers!
My Cream Cheese Frosting recipe is truly the king of all frostings! Add a slather of cream cheese frosting and I think you will agree it improves any cake or dessert. Learning how to make this recipe is a must for you Bold Bakers – spread it on classics like my Best-Ever Carrot Cake, Crazy Cupcakes, donuts and so much more.
How to Make Cream Cheese Frosting
Besides being absolutely delicious, my cream cheese frosting is incredibly simple to make. In one bowl, combine a little butter and cream cheese until soft and fluffy. Then, add in your powdered sugar and a dash of vanilla for smooth and creamy bliss. Once your ingredients have been combined, you’ll discover rich, thick and perfectly balanced frosting. This frosting is light in flavor from the soft and tangy cream cheese and complimentary of any dessert.
You will find my cream cheese frosting recipe is super easy to work with and beautiful. This light, fluffy and shiny frosting is absolutely convenient as it can be kept in the fridge until ready for use.
I can think of endless ways to use this frosting. Make it for my 3 Layer Microwave Red Velvet Cake, spread it across a slice of my Best Ever Banana Bread, dollop it onto your cupcakes and smear it over your carrot cakes. The frosting is always my favorite part, so if you’re like me, you must give my best cream cheese frosting a go!
Use my cream cheese frosting recipe on:
- 5 cups (1 lb 4 oz/ 575g) powdered sugar, sifted lightly to remove any lumps
- 2 cups (16oz/454g) cream cheese, at room temperature
- ½ cup (4oz/115g) butter, at room temperature
- 1 tablespoon vanilla extract
- In a large bowl, using an electric mixer on medium-high cream together the cream cheese and butter
- Once light and fluffy add in the powdered sugar and vanilla and whip until it is smooth and creamy.
- This can be stored covered in the fridge for up to 4 days.
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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hello Gemma! Id like to ask what cream cheese do you use here in Ireland when makinng cream cheese frosting/icing? I used the dunnes store brand but my frosting became too runny even after adding more powdered sugar and double cream? I cant find Philly cream cheese here. Help!
Hi Jedi,
great question. My mum has tried a number of brands, and like you has had issues with some. however, perseverance pays off! Tesco so a full fat soft cheese, which is cream cheese for very little money, and it is perfect for all of the recipes.
Aldi do one too, and this too works well. When making a no bake cheesecake she always adds a little gelatin, to be sure! as she says lol.
Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
You can do this over a pan of hot water too.
Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
*Do prepare the base before you start mixing.
*Do not overheat the cream.
*Do follow the instructions on your gelling agent pack.
This is easy when you try it!
I hope this will help you, let me know what you find, and thank you for being here with us,
Gemma 🙂
Hi Gemma.. I have did ur frosting for my red velvet cupcakes. It became so thin and I feel it’s so sweet as I prefer moderate sweetness all the time. So what can I do to make it thick for piping? And I kept it in refrigerator too. Shud I use immediately after taking it out or shud I thaw it??
Hi there,
The quality of cream cheese frosting depends on the cream cheese you use. some cream cheese is very soft, designed for spreading not for baking. This needs to be used carefully in order to keep the frosting thick enough for spreading and piping.
Frosting is really sugar, and it will be sweet. I think an ermine frosting would work well for you, but I do not have this recipe on my website yet. Google it, it will help. I cannot judge the batch you have made, but a little cornstarch/cornflour may help you to stabilize it.
I am sorry this did not work as you wished. From the refrigerator it may be right for piping, though you will need to judge that.
Thank you for being in touch.
Gemma 🙂
Hi…. yesterday I made a creme cheese frosting using 200g creme cheese, 50 GMs butter , 350 GMs icing sugar and vanilla.
After beating I felt I am not getting a thick consistency… I thought of refrigerating it and using on cake so place in fridge, yet to apply on cake
I have also realised that the cheese creme I have using is the ones used for spreading… what do I suggest so as to thicken the consistency?????
Hi there,
now that you have got this far with the cream cheese frosting I think you could add a little cornstarch/cornflour or arrowroot to thicken it up. It is a difficult problem but one teaspoon of cornflour, sieved onto the ingredients and whipped in will help.
The balance of the ingredients seems good, so it may not need too much help.
I hope this is of help,
Gemma 🙂
Hi Gemma… How long will any of your cakes bake in the microwave if a bundt pan is used?
Hi, it depends on what cake you’re making. Which one were you thinking of trying?
Hi Gemma,
If I make the frosting for the filling of a red velvet wedding cake will it be ok out of the fridge? As I wont be able to refrigerate the cake once its got the fondant icing on.
Hi Jessica,
Cream cheese is dairy, and dairy needs to be kept cold, or as cold as possible, before serving.
I know this is a dilemma, but I think you need to make a different filling if you cannot keep the cake chilled.
Do you know ERMINE frosting, I have this on my to do list, and it would be perfect for this cake, it will not need refrigerating in the short term. This was the traditional frosting for red velvet cake. Google a recipe for this, there are some really nice ones out there. I hope this is of help.
Gemma 🙂
Do you have a healthy recipe for banana bread. I was told one a long time ago, instead of sugar to use Apple sauce. Have you heard of this one. Thx. Your the best.
Hi Maria,
My banana bread (https://www.biggerbolderbaking.com/best-ever-banana-bread/) can have the sugar adjusted to suit your taste. A little is probably necessary to the recipe, but you could take it back to 1/2 the amount and add about 1/2 cup/3ozs of apple puree. Remember bananas are sweet, and the riper they are the sweeter they are, so perhaps that will be sufficient too.
You could also add one of the new age sweeteners, such as Lakanto/Swerve/Truvia a handy addition to your pantry. Xylitol too, an alcohol sugar. It is worth researcing these if you have a health need.
Try it, I think you will like this recipe,
Gemma 🙂
Hey Gemma!
I made your microwave carrot cake,
And I made this for the frosting but it turned out too thin.. so I just got frosting covered cake pile instead of a cake with layers… do you have any tips for next time? 😅
Hi there,
I think this is down to the cream cheese you used. Cream cheese varies in texture. Low fat/fat free cream cheese in a tub are designed for spreading, and can be very thin. A little cornflour/cornstarch can help with this, and in some places they use a little gelatin.
The butter too is important, real butter sets firm.
The cream cheese I get here in the US is in a block, and is a dry thing, so it sets up really well.
Use less of the tub one, this too will help.
I am sorry this did not work well for you, I hate that you were disappointed,
Gemma 🙂
Hi Gemma,
I have some American buttercream whipped up already which I dint want to throw. Can I convert that too cream cheese frosting just by adding cream cheese n whip. Looking for ur reply to use the leftover.
Hi Deepa,
Yes! exactly, do not waste it, that would be awful. This is a forgiving thing, so use as much or as little cream cheese as you like,
Gemma 🙂
Hi Gemma
I had contacted you earlier about Bavarian Cream Frosting. Well I finally found my mother’s recipe and here is my interpretation (horrible handwriting and no directions on her recipe cards). I’m diabetic and can’t eat it so please check it out and see what you think.
Bavarian Cream Frosting
5 Tablespoons flour
1 cup milk
3/4 cup granulated sugar
1 teaspoon vanilla
pinch salt
1 cup butter (softened)
Cook milk, sugar and flour together on medium low heat, whisking continually until it forms a thick paste. Cool completely. Beat in butter, vanilla and salt until light and fluffy. Keep refrigerated.
Hi Kim,
Actually that sounds just right!
Here in the southern states, where red velvet cake seems to originate, the frosting was just like this one. This was also called ERMINE buttercream, and is very stable in a warm place, makes sense so that it comes from Texas, I believe.
The recipe I have is much the same as yours, the technique slightly different. When the mix of flour and milk has cooled to room temperature you would beat the butter until light and fluffy, then incorporate the bechamel/pudding type mixture, a little at first, then whip until all combined and smooth.
Thank you for this, I hope you try it, it is a very useful recipe, all the better for having come from you mother.
Gemma 🙂
How much of this icing would be needed for a layered 6lb cake?
Hi Aoibh,
It depends on the number of layers, and the shape and size of the pan too.
I think you will need about 4 lbs of frosting for this cake, but it depends on the way you use it. Double my recipe should do this for you. freeze any you have leftover, and defrost and whip at another time. I hope this works well for you. A full fat cream cheese and real butter is best for this recipe,
Gemma 🙂
Just made this or red velvet cupcakes at turned out fabulous thank you Gemma
That is great Cindy, thank you for this kind review,
Gemma 🙂
Hi there
I am going to try this recipe with a red velvet cake that my niece has requested for her 21st birthday. I am doing her a dog in a basket cake so fondant will be used. Does the cake need refrigerating and if not how long can it stay out the fridge?
Hi Michelle,
yes it’s best to keep it in the fridge. It can stay out for 3-4 hours.
Best,
Gemma.
Hi! Would this frosting go well with the best ever banana cake? 😄
it absolutely would!! Good think Batman.
Best,
Gemma.
I’ve just made this and reached my sweetness level at 3 cups I’d really like to not have to add more will this thickness be ok for piping on cupcakes or will I need to add something? Thank you
Hi Charity,
This is a traditional recipe, it is proportional at its best, that is 1:2, one butter to two sugar.
If you adjust this it will be something different. Adding another ingredient may not help, though in a Swiss meringue buttercream the egg whites tend to balalnce the sweetness and stabilize the buttercream.
I am not sure how this will hold up for you, it is a question of taste of course, but perhaps spread it more thinly. You can try it and see how it feels, I do know others do this too, and they are happy with it!
Gemma 🙂
Hey Gemma can this recipe make 24 cupcakes, im trying to make 12 red velvet and 12 salted caramel. And can i just add caramel sauce to make it a salted caramel frosting?
Hi Esther,
Yes, this is a big batch of frosting, it will easily cover 24 cupcakes.
I have not worked a recipe with salted caramel, but it is possible. I think I would not add it to this frosting, but create a different one. Use 1 cup butter, 1 1/2 cups of powdered sugar then 1/3 cup of salted caramel sauce. I would not add this to the batch of buttercream, it will unbalance it. This type of recipe is easy to reduce or multiply, it is proportional.
i hope this is of help,
Gemma 🙂
Hi Gemma,
I am your fan n love to watch your videos. They are so interesting, so good. I just loved the video of yr visit to Ireland, especially the fish n chips. It was so tempting, my mouth was watering. Anyway, Gemma, I do not get just cream cheese in my city so would like to have the recipe to make cream cheese at home. Also, the recipe for red velvet cake. Will appreciate if you could email me the same on my email address behrozedehnugara@yahoo.co.in . Thanks a tonne. Behroze
Hi there,
These recipes are here on my website. The search bar will take you right there. (https://www.biggerbolderbaking.com/how-to-make-cream-cheese/).
It is always worth trying a search for a recipe here, there are hundreds, and we work hard to keep the website up to date and responsive.
Thank you for being in touch,
Gemma 🙂
Hi Gemma! What should I do if my frosting is a tad bit too runny?
Hi,
Add more sifted powdered sugar until you get the consistency you want.
Hope this helps,
Gemma.
Can you use a tub of quark soft cheese instead of cream cheese? I can’t find, are there any brand names? We don’t have philly blocks around here 🙁
Hi there,
Yes! I think that will work well for you. It will not be as stiff as a cream cheese so it may need a bit more powdered sugar. A little cornstarch may help too, but very little, start with 1/2 teaspoon or so.
I hope this is of help,
Gemma 🙂
thanks
just one question for you can i use salted butter or does it have to be unsalted ?
thank you!
Hi Mai,
I use salted butter in all my baking. and I add salt too.
Best,
Gemma.
Gemma I tried the recipe but the cream cheese didn’t mix well with the butter. It looks separated. Is there a way I can salvage it. I need it urgently for tomorrow
Hi Zoya,
Yes, you can sieve in more powdered sugar. Add a teaspoon of cornstarch/cornflour to the powdered sugar, say 2ozs of sugar, this will bring it together. Then refrigerate before using. I hope all goes well for you,
Gemma 🙂
I have a few questions.
If I were to add mango puree to the frosting, would I need more butter to make the frosting firmer? And how much would I need if I were to make a 3-layered 22cm cake? And how long will this frosting stay firm out of the fridge? I have to travel a while and I’m afraid the frosting will become runny. Would you recommend freezing the entire frosted cake or should I use another frosting?
Haha! Avelyn, I think this is too far out of my pay grade!
This is not something I would suggest to you. If you decide to do this, you will need to run an experiment and see how it works, that is what I would have to do.
Gemma 🙂
Hi Gemma
I know you recommend full fat block cream cheese like Philadelphia but would medium fat cream cheese in a tub also work? Ours is very, very thick (unlike cottage cheese). Does the fat impact on the consistency of the icing at all? If so, I guess I will have to stick to block cream cheese. The medium fat tub is just so much cheaper though.
Thanks.
Brad
Hi Brad,
Yes, this is the dilemma. In some places the block of cream cheese is not available, and the way to manage it is to use less cream cheese, or more powdered sugar. A touch of cornstarch/cornflour may be of help too, but very little, sieved with the powdered sugar. This is a problem for no bake cheesecakes too, and the secret then is to set it with gelatin, again just a little. Play around with it, it is worth running an experiment or two. My mum cannot get the block in Ireland but manages the full fat tubs, from a store brand really well. These differ too, so try a few!
I hope this is of help,
Gemma 🙂
Thanks Gemma for the advice. I can easily get the full fat blocks in South Africa. Besides Philadelphia, we also have our own store brands but they are equally pricy. Like we’ve both said, the full fat blocks are more expensive. I will try the medium fat tub and play with the sugar content and see how it goes. It’s a huge difference in price though. The medium fat tub is about 30% cheaper and I have a friend who bakes in bulk and was complaining about the cost of cream cheese icing. Thanks again for the advice. We’ll play around with the different kinds available in the box or tun, from full fat to slimmers choice.
I hear you Brad, it is a big difference everywhere.
Thank you for being in touch,
Gemma 😉
Hi Gemma..
I tried this recipe but it has a bit grains of sugar in spite of using powdered sugar…
I used your homemade cream cheese recipe and that works fine for me. What can I do to remove grittiness of sugar from this recipe…
Hi,
I’m really surprised by that. I’m guessing the grainy is coming form the cream cheese and not actually the sugar. Do you think that could be it?
Was the cream cheese really smooth?
Best,
Gemma.
Hi…
Wen I tasted it then I felt that grains of sugars are there and because of that my frosting was not smooth enough…
What could be the reason behind that..
Plz reply
Hi there,
The sugar you use matters. Powdered sugar is important to this recipe, and to any frosting recipe. It generally will dissolve in the butter/milk/cheese mix when it is beaten.
So, either you did not beat it long enough, or the sugar was not the correct type. Icing sugar/powdered sugar is what you use for this recipe. (https://www.biggerbolderbaking.com/how-to-make-powdered-sugar/) you will find it here,
Gemma 🙂
Hello Im new to baking. I was wondering what cream cheese should I buy is it just normal cream cheese.
Hi,
Yes just normal cream cheese. Don’t buy a cream cheese spread, but buy a block of cream cheese.
Best,
Gemma.
Thank you I’m looking forward to trying it
Hi Gemma
Where can we buy block cream cheese in the uk please?
Never seen it here
Hi Cheryl,
I’m guessing Tesco. Philadelphia make it. Just make sure its not a spread, but just the block.
Best,
Gemma.
How to make it chocolate?
Hi Mae,
I have never made a cream cheese frosting with chocolate! That does not mean it should not be done.
Cocoa, an unsweetened cocoa, which you sieve in with the powdered sugar, will do it. For this large batch about 2 tablespoons would give a reasonably flavor. You can try it, add ore if you wish,
Gemma 🙂
Hello Gemma! It’s really difficult getting full fat cream cheese here in Nigeria. Do you think I use laughing cow spreadable cheese triangles ? Thank you
NOOOOOOOOOOOOOO!
This is not cream cheese, it is a processed cheese, not remotely like cream cheese, which is a fresh curd cheese.
Instead make your own. (https://www.biggerbolderbaking.com/best-ever-carrot-cake/). Make this with full fat milk for best results. Use vinegar for a bigger curd, which is easier to cream.
Try it, really it is not difficult, and it is cheap to make too,
Gemma 🙂
Hi Shade,
I live in Nigeria too and it’s so true! Cream cheese is so expensive it crazy! So I have made this twice and it turned out like the real thing. I used Peak Full cream milk – not the evaporated one – the ready to drink milk that comes in juice like cartons. I get them at shoprite where I live. I also tried it with Peak Full cream powdered milk and it turned out great only tasted different. Used both for this cream cheese frosting for a carrot cake. Use white vinegar. It really is easy and way cheaper. Will be making more for cheese cakes soon. Hope this helps. Cheers!
Hi, your pink velvet cupcake recipe turned out really good. I made cream cheese frosting with homemade cream cheese. I wonder if I could cut down the quantity of sugar to half and wash out the lemon flavour in the cream cheese to make the frosting more bland? Will it work?
Hi there,
Yes, I think you can wash out the lemon flavor, use a little milk to do it, it will work well for you.
I am less convinced about changing the sugar, it is what binds this recipe. Perhaps reduce the overall amount of frosting to reduce the richness,
Gemma 🙂
Ok. Will try it. Thank you
Hi Gemma,
I made 2 cups of your homemade cream cheese and used it for the frosting. It was perfectly smooth, not grainy at all. Saw in your response earlier that some bold bakers said it was grainy when they used your homemade cream cheese. Not my experience at all. Even frosted a carrot cake with it. I think it was not properly processed with the food processor and I even used a blender!
I am really delighted to hear that because yes I have heard it is grainy. I suggest to people reserve some of the liquid to add back in while processing. I hope others read your comment to see that it’s possible 🙂
Best,
Gemma.
Hia x
Im planning on trying this recipe soon for a red celvet cake. Do you think it would be able to ice a 3 tier / 4 tier cake? Thanks ❤️
*** and a little bit of piping on top? Thanks 😚
Hum, I would say double it Lola if you want to frost that much.
Best,
Gemma.
Hi Gemma,
Thanks so much for the recipe. I haven’t tried it yet but will soon.
I had a quick question. The recipe for the cream cheese; how many cupcakes is it for? Let’s say I wanted to make a dozen, will the measurements you given in the recipe be enough? Too much? Or too little? And if it is too much would you be able to give the measurements for a dozen cupcake?
Thank you
Hi there,
This is a big recipe, really designed for a full cake. It would work well for at least 24 cupcakes.
Cut this recipe in 1/2, that is easy for this one, write it out first to be sure you have it right.
Gemma 🙂
Hi Gemma – THIS IS A LITTLE URGENT… thought I’d try incase you’re online soon…
So, I’ve put too much butter in for starters, and started mixing it with the cream cheese, the butter wasn’t soft enough and not it’s chunky with bits, I started to add vanilla and a few tablespoons of icing sugar (I didn’t read the recipe before I just thought it would all mix together… OPPS). Is there any way to salvage all this?? I just left it on the counter to 1) hopefully melt the butter a little and 2) run over to google how to fix it all.
I found a microwave solution, but I don’t have a microwave.
VOILA. If you could help I would be so grateful.
Thank you kindly,
Hi Tara,
Sorry for my late reply. So the only possible solution is leaving it out at room temp for hours for the butter to soften. With a lot of baking the butter has to be at room temp and beaten until no lumps before adding in the sugar. If it’s chunky it is almost IMPOSSIBLE to get those lumps out. Same applies to cream cheese.
I’m sure i was to late with my response but I hope this will help in the future.
Gemma.
Hey everybody! Just wanted to point out that this recipe is a really good cream cheese frosting recipe. I honestly love to find the best recipes out there, and this is probably the best cream cheese frosting I’ve ever tasted in my life! Making this cream cheese frosting was really fun and the results are delicious. I really suggest this cream cheese frosting. Sometimes I look at the comment section for different cream cheese recipes and they say they’re the best , but this is honestly the best. It holds up really well if you refrigerate it for about an hour or so. Really good for cakes and cupcakes. Super delicious. Give it a try!
Hi Jenna,
I’m really thrilled you like this recipe. Thanks so much for your lovely comment.
Hope you like what i have coming up the next few weeks 🙂
Gemma.
I’ve made the red velvet microwave cake this week and used the cream cheese frosting recipe. My 7year old nephew said id win Great British Bake Off with that frosting- Bless!
Anyway, I have quite a bit left over and wondered how long it lasts in the fridge for?
Thanks
Hi Jo,
Good, and out of the mouths of babes! lol.
The left over frosting will hold for as long as cream cheese, so really not too long. You can however freeze it, take it back to room temperature and re-whip it, that will work well for you too.
I hope this helps,
Gemma 🙂
So i just finished my cakes. . Rdy for frosting . Nd my frosting is runny ! Soft! What went wrong ? Was the mascopone wrong for this frosting ?
Hi Maureen,
Exactly what did you use? Mascarpone can be really good, it is a rich cream cheese. What butter did you use?
I do not have sufficient information,
Gemma 😉
Hi Gemma,
I made ur red velvet changing colour to purple and it was amazing taste. But the only prb I face was the frosting which went too runny tht all was waste. I live in UK and i bougt philidephila soft cheese as we dnt get block of cream cheese in Usa and Canada and with ur video i was watching and making. Xan u pleasee help me where was my mistake please as i need a thick fluffly icing so i can later decorate my cake and cup cakes pleasee.
Hi there,
Yes, I understand this problem.
Tesco do a cream cheese, a full fat one, my mum gets it. It is in a silver tub and it is called ‘soft cheese’ this is a firm cheese and it works well in this recipe.
The butter needs to be real butter, NOT a spreadable one, from a tub, that is too soft for a frosting.
When you have it mixed refrigerate it to firm it slightly, that will make it easier to spread, you are right, the cream cheese is important, but so is the butter!
Gemma 🙂
Can u please show me its name. Or brand or pic please and what do u mean by real butter ? The unsalted butter minimum fat of 82% will tht be ok??
Hi there,
Yes! This is real butter. There is always a little milk residue in butter. If you melt this, and allow it to set, you will get the pure fat on top, and a milk residue underneath. The fat is then called clarified butter, and is widely used by professional chefs in cooking.
Real butter is usually sold in a block, or in a wrapper, in quantities of 8ozs/16ozs.
In the US it is divided down in the pack into 4oz ‘sticks’ this can be confusing for people in other parts of the world.
So, go for it, you are on the right track,
Gemma 🙂
Hi Gemma! Can I use normal butter for this or does it have to be unsalted butter specifically? Thanks!
Hi there,
I use salted butter for everything! I grew up with it, and so for me it is normal. All will be well,
Gemma 🙂
I use salted butter for everthing that calls for butter. It seems give the recipes no consistency. Thanks Gemma
Hi there Tany,
Me too! I tend to use it for everything as it is what I grew up with.
Do you think it interferes with the consistency of the cream cheese frosting?
Are you using a block of cream cheese? The tubs tend to be over soft, designed as they are for spreading. Am I guessing this right?
Gemma 🙂
any substitute for cream cheese
Hi Avery,
Use another frosting!
Really it depends on the recipe. fudge frosting is great, but it depends on the purpose.
Buttercream frosting, and Swiss meringue frostings too, work well with lots of things. See the recipes here (https://www.biggerbolderbaking.com/?s=Frosting).
A simple water icing glaze can be ideal for some things, so as you will see it really depends on the purpose,
Gemma 🙂
Hey Gemma.. Im a regular follower of ur recipes,, This red velvet is a life saver.. Seriously.. Im gonna try this soon.. Just one query..Im from India.. cream cheese as in can I use mozerella cheese or any other which you can suggest.. Thank you so much..
Hi there,
Cream cheese is a common ingredient/food in many places, but by a different name.
Paneer, this is a regular cheese in India, and is most like our cream cheese, ours is just whipped to come together.
Mozarella is a different thing, not for this type of recipe,
Gemma 🙂
Hey..
Thanks for the reply.. Yeah paneer is a regular cheese here in India.. But It can’t be whisked for cake toppings. Can I use Philadelphia cheese.. Just wanna be sure before using..
Thanks 😙
Hi Deepti,
Yes you absolutely can use philly 🙂
Thank you so much..
Why do you ask for a website? Do you have a staff that answers all these questions?
This recipe – I also use 1 TBS of real Vanilla (not extract). I cannot seem to get this recipe smaller that 1/2 size. Can you give me measurements for a single (or double) serving, like I would put on the microwave version? I usually put frozen yogurt on my microwave version but would like to try your cream cheese frosting.
Hi James,
Do you mean why do I direct people to the website? the reason is simple really. This is where I do not miss a comment, and the thread of the comment stays here too. This is not true of YouTube, where you are not notified of responses, and I have to keep responding to the fresh ones. I also have loads of information here on the website, extras too, and it is easy to search for a recipe, or ingredient.
The problem with your question here James is that I am not sure what you are referring to. If it is the cream cheese frosting then this is what you need to do:
2 1/2 ozs powdered sugar
4 oz Cream Cheese
1 oz butter
1 teaspoon of vanilla. (scant)
Proceed as per the recipe.
You can easily convert this to whatever you use as a unit of measurement, I cut it in 1/4, you can reduce it further if you wish, but it will be difficult to get it right.
I hope this is of help, I am happy to have you with us,
Gemma 🙂
Can i use plain Eden cheese? Im from philippibnes
Hi Marc,
Eden cheese is a first cheese and won’t work for this recipe unfortunately.
Gemma.
Hi Gemma,
Love your recipes. A small query though- Can we use your homemade cream cheese recipe for this frosting ?
Great question Anu. I have gotten feedback from other bold bakers and they said it was a bit grainier than store bought cream cheese so I don’t recommend it for frosting.
Hope this helps,
Gemma.
Hey Gemma,
This frosting looks so delicious! I was wondering if you’d happen to know how many cupcakes this recipe would frost? Thank you!
Hi Anna,
For sure it would frosting 16-24 cupcakes 🙂
Hello Gemma,
I don’t have any silicone ware for the microwave and was wondering if I can make this recipe in the oven and at what temperature ?
Thank you
Hi Rema,
Yes it can. Bake at 350oF (180oC) for roughly 35-40 minutes.
Gemma.
Thanks so much!
I would like to know after frosting my cake using this recipe can I put my frozen buttercream pattern on top of it right after frosting ?
Please help me know I want to surprise my mother a beautiful and delicious red velvet cake
Thank you in advance
Hi,
if i’m understanding you correctly then yes you can put it on.
Hope your mum likes it 🙂
Gemma.
Hi Gemma
Have you tried Nothing Bundt Cake cream cheese frosting? I think it’s the best I’ve ever tried, and I’ve been trying to replicate it for some time now. While I’m sure your recipe is killer, I prefer something that isn’t very tangy and too sweet, and that’s what Nothing Bundt Cake brings to the table. The best I’ve come up with is to increase the ratio of butter to cream cheese, but if you go overboard, the frosting becomes too soft. Please share if you come up with a version like this. Thanks!
I have tired it and yes it is super light, fluffy and delicious. Mine isn’t very similar.
You re right in saying it all comes down to ratio for frosting.
Gemma.
Gemma,
for this Cream Cheese frosting and the new microwave cake recipes would there be a noticeable differeee if I
change the sugar content to 1/2 sugar & 1/2 Splenda?
Hi there,
I really do not know! I would need to try it.
Splenda is a great alternative to sugar, as is xylitol and stevia, but they do not caramelize, and as such give a different result in some recipes, particularly cookies.
The cream cheese frosting will need the sugar to ‘dissolve’ in the whipped butter, so that should work for you. As the buttercream element is proportional you should be able to run a test batch.
For the cake I think it will be perfect. I am afraid it is a matter of experimenting. This year we will be focusing more on low/no sugar baking, so stay tuned,
Gemma 🙂
I was wondering could you use regular sugar instead of powder sugar? I like sweet but powder sugar makes it to sweet for me.
Hi Christin,
Unfortunately for frosting you cant’. It won’t dissolves and it will be grainy. The powdered sugar is what you need for frosting.
Gemma.
Could you maybe use something like honey instead? Even though that kinda sounds weird.
Hi Christin,
Unfortunately for this recipe you can’t substitute honey for the sugar.
Gemma.
Hi Gemma! I love your videos on YouTube! I made this and it was the best frosting I have ever made! Also I love your recent video of you making the red velvet cake in the microwave! Im gonna have to try that once I get some silicon baking dishes! 🙂
Glad you like it, Samantha. Thanks for being apart of the community.
Gemma 🙂
I’d love this with lemon essence also. With a dash of salt to curb the sweetness. Unless you’re using salted butter, of course.
I could never “afford” that much sugar in a recipe. I’d cut it with liquid sodium cyclamate (available from Canada), leaving perhaps 1/2 cup of powdered sugar for body.
Hi Ceara,
Thank you for your input. For the benefit of other Bold Bakers, Sodium Cyclamate is an artificial sweetener, about 50 times sweeter than sugar. This is not an approved sweetener here in the US, as far as I know. Stevia is a natural sweetener from a plant source, and with this too the ‘bulk’ of the sugar needs to be replaced in a recipe, this is more difficult to do in buttercream frosting, though cornstarch.cornflour is suggested, and this makes sense, I have not tried it yet!
I always use salted butter in buttercream frosting, delicious too, but it is not for everyone 🙂
Thank you for this, it really is a worthwhile discussion, so many people interested in reducing their sugars!
Gemma 🙂
Is it really 1 tbsp of vanilla? Or shouldnt be 1 tsp? Because based on your video it seems that was not a tbsp. Just want to clarify. Thanks! 😊
Hi Ben,
I love Vanilla, and it may not be for everyone!
I use 1 tablespoon for this, but you can use less. Remember this is the only real flavor in this!
Gemma 🙂