Cream Cheese Icing

by Gretchen Price on March 16, 2013

Post image for Cream Cheese Icing

Cream Cheese Icing Yield 6cups
This recipe is enough to fill and ice one 3 layer 8″ cake or ice 24 cupcakes
Cream Cheese (room temp**see note for those NOT in the USA) 678g (3cups)
Butter (room temp) 112g (1 stick)
Confectioners Sugar 240g (2 cup)
Vanilla X clear 2teaspoon

*What I have learned from several of my friends overseas, is that cream cheese in America is not the same consistency as cream cheese in other countries.
EVEN IF IT IS THE SAME BRAND PHILADELPHIA!!!!!! I have been told that it is very loose and soft to begin with.

So, with this new knowledge we have solved the mystery!! Inferior cream cheese, or rather “different manufacturing practices” is the culprit in turning my wonderful Cream Cheese Icing recipe into Cream Cheese SOUP!
The best way to work around this nuisance is to change the mix method from how I show you on the video to
THIS NEW MIX METHOD FOR THOSE NOT IN THE USA:
First, cream the softened room temperature butter in the mixing bowl until it is very soft and fluffy.
Add the sifted confectioners sugar and mix well.
Keep your cream cheese COLD! This way it will not get even MORE LOOSE!
Add the vanilla extract and last add the cream cheese- AS IS! Your cream cheese is most likely softened already, and why we are having this conversation in the first place!! But add it all at once, mix ON LOW SPEED JUST UNTIL IT IS INCROPORATED EVENLY DO NOT MIX ON HIGH SPEED!
You may even want to just mix it in by hand to play it safer.
Refrigerate the mix until it is firm (the butter getting cold again will firm up this mix to make it workable)
This icing can be stored in the refrigerator for up to a week.

Be sure that all baked good with this icing stay refrigerated as cream cheese is highly perishable.

Mix Method:
Begin with your cream cheese and butter at room temperature.
Place butter in the bowl of the Kitchen Aid mixer with the paddle attachment and cream smooth. Add the cream cheese and mix just until combined, do not whip on high speed.
Add the sifted confectioners sugar all at once and mix just until blended.
Add the vanilla extract (clear or regular is your option).
Be sure not to overwhip this recipe or you may have a thin “soupy” icing.
This can be prevented by having your cream cheese and butter at room temperature before you begin and mixing everything just enough to combine
uniformly.

You may use this icing immediately, or if you find it is too soft to pipe onto cupcakes you should refrigerate for several hours to allow it to firm up.

This icing can be stored in the refrigerator for up to a week.

Be sure that all baked good with this icing stay refrigerated as cream cheese is highly perishable.

inpost_ebooks

{ 236 comments… read them below or add one }

Eimear July 18, 2014 at 10:22 am

Hi Gretchen.. Can I use reduce fat cream cheese? Thank you

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Gretchen Price July 18, 2014 at 1:16 pm

it will be runny, but yes you can

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Orly July 11, 2014 at 3:24 pm

Hey Gretchen!!
Thank you so much for the recipe! i had so many problems finding the right thing for cake frosting!
you helped me alot!!

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Mayra July 9, 2014 at 1:39 am

HI!!! I just made this cream cheese icing to frost my red velvet cupcakes, and let me tell you it’s the best tasting cream cheese icing I have ever tasted. Mmmmmmmm!!!!
Not as sweet as the ones on the cupcake sold in stores. Your the best, thank you so much.

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Gulrukh Ammad July 3, 2014 at 11:29 pm

Hi gretchen
Can I ask if I want to make a fondant covered red velvet cake a night before with this cream cheese filling can it stay out or do I have to refrigerate it I have heard you can’t refrigerate fondant covered cakes it makes the fondant sweat

Thank you in advance

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Gretchen Price July 4, 2014 at 12:26 am

MUST REFRIGERATE Cream Cheese Icing!

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Jacqui July 2, 2014 at 10:17 pm

Hello,

If I half the recipe, will it still be as good?

Thank you for your time.

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Gretchen Price July 3, 2014 at 2:38 am

yep

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Cynthia July 1, 2014 at 2:44 am

Gretchen,
I have also found that adding a half-cup of hi-ratio shortening with the butter will thicken it as well without altering the flavor.

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A.R Amin June 20, 2014 at 3:32 pm

I just tried your cream cheese recipe, it is the best cheese the best cream cheese frosting ever, I can eat all day :)

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Sasy June 15, 2014 at 8:37 pm

A little note on the cream cheese in other countries. I live in Italy, and here Philadelphia cream cheese is sold in two different ways: there is a small (80g) square paper package and a big, made of plastic, oval shaped one (250g). What is curious about it is that the one sold in the square package is very stiff like the one you have in america, but the one sold in the oval package is very very soft and has some liquid floating on it, it has the consistency of greek yogurt and becomes soft very quickly if beaten with a whisk or a fork or whatever. So what I want to say is that if you, like me, don’t live in the U.S. and want to try this recipe, look for the Philadelphia cream cheese sold in the small square paper packages and not the big plastic ones. It worked for me!

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Ana June 9, 2014 at 2:00 pm

Hi Gretchen,

Can i make this also with Mascapone? I was wondering. What u think.

Keep up the good work and keep the recipes coming. Going to try your red velvet cake next.

Greetings Ana

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Gretchen Price June 10, 2014 at 4:07 am

yes but beware as mascarpone is very soft and requires very little mixing, so use the method for those who are not in the USA that have had trouble with too soft cream cheese

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Maggie June 6, 2014 at 9:51 pm

Hi gretchen, normally I dont comment on websites but you are awesome, awesome cooking and awesome as a person
Thank you for this wonderfull recipe and for puting out there this kind of thing, that even doe makes you earn money, you are giving back to people like us that want to cook at home as well
This recipe is 100% easy and delicious

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Gretchen Price June 6, 2014 at 10:59 pm

Thank YOU! and You’re welcome!

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alex June 3, 2014 at 10:42 pm

Hi Gretchen! First thank you for all of your recipes/videos and help! I am enjoying learning everything Woodland Bakery! My question is can I use this cream chees frosting on a cake that will be covered in fondant? Thanks again!

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Gretchen Price June 4, 2014 at 1:45 am

I do not do it, the cream cheese icing is too slippery for my preferences I stick with the Buttercream

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Tess May 28, 2014 at 10:42 pm

I’m tried to post but didn’t see it post but my question was …. does this frosting spread like buttercream and can it be smoothed out with a hot spatula like buttercream?

Thanks in advance

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Tess May 28, 2014 at 10:40 pm

Hi Gretchen

I found the answer to one question reading various comments but not to another. Does this frosting spread the same as buttercream and can you smooth it the same way as you do buttercream?

Thanks in advance

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Gretchen Price May 31, 2014 at 12:06 am

spreadable yes, smoothing the same? Not sure what you mean here

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Tess June 3, 2014 at 3:17 am

Sorry for the confusion. You sometimes heat your spatula with a blow torch to get a nice smooth buttercream frosted cake. Have you ever done this with your cream cheese frosting recipe to achieve the same smooth result.
Thanks again

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Gretchen Price June 4, 2014 at 1:54 am

No I don’t really find it necessary to do it, but I suppose if I had lots of air bubbles I could, no probs

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Tess June 4, 2014 at 2:25 am

Thanks Gretchen

Nicole May 25, 2014 at 4:59 pm

Hi Gretchen,
For the recipe,if 2 cups is 240g, how can 3 cups be 678g?
And can we cream butter and icing sugar together ?
What difference will it make ?

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Gretchen Price May 27, 2014 at 12:47 am
Awilda May 19, 2014 at 6:36 am

Hi Gretchen I live in Puerto Rico here the temperature is over 90C almost all year,I made cheese cream frosting for a cupcakes they have the wright consistencies but in minutes they are like a soup. I have to keep them in the refrigerator . You have some tip for a country so hot?

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Gretchen Price May 19, 2014 at 2:57 pm

Somethings we just cannot do in hot weather. Here in NJ it gets to over 100 degrees F and there are certain things that just MUST STAY IN THE FRIDGE AT ALL TIMES< whipped cream and cream cheese being those things! Buttercream will also melt. Summer sure is a Bummer in the bakery :(

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Angie May 17, 2014 at 1:17 am

Gretchen a BIG thank you from a home cook who enjoys baking even more since you have shared your recipes!!!

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Claudia May 16, 2014 at 2:30 pm

Some advice for those of you who live in Switzerland: go to MIGROS and buy the cream cheese from their M-Budget line (“dänischer Doppelrahmfrischkäse”), it is very firm and works well to make cream cheese frosting. When it is first added to the butter/sugar mixture it may turn slightly yellow and become a bit liquid, but when you beat the frosting at high speed it will turn white again and become perfectly pipeable.

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Tina May 15, 2014 at 9:25 am

Hi Gretchen,
So when is the rite time to add the stabilizer? Before adding the sugar or after?

Pls advice..thk u.

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Gretchen Price May 15, 2014 at 7:43 pm

LAST

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Carol May 14, 2014 at 9:24 am

Hi. I have to admit that I use the food processor to make cream cheese frosting (suggestion in Joy of Cooking – not the current edition). Pretty much the way you do it. Those directions also say to use the cream cheese cold … and caution to not over-process!

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Phyllis May 13, 2014 at 4:11 pm

Absolutely enjoy watching you. I recently made buttercream frosting…loved it. My next try will be these buns…biggest challenge looks to be where to place the dough in order for a good rise.

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Tina May 12, 2014 at 4:45 pm

Hi, Gretchen
Is it possible to add stabilizer(gelatin) to creamcheese like whipped cream does? So that it will holds up longer.

Pls advice. Thk u.

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Gretchen Price May 12, 2014 at 8:05 pm

Yes you can do it

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Trevor May 10, 2014 at 6:35 pm

Hi Gretchen, can you add food coloring to cream cheese icing ?

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Gretchen Price May 11, 2014 at 2:27 am

yes

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Celeste May 8, 2014 at 4:02 pm

Can I add a bit of lemon juice into the cream cheese icing?

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Gretchen Price May 9, 2014 at 1:45 am

Ummm, why?

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Sawsan April 29, 2014 at 12:23 pm

Hello
I live in Saudi Arabia and it’s impossible for me to find Vanilla extract at all what we have hear is the sugary form vanilla so is that ok to use instead of vanilla extract and if so what is the right measuring for that ?
Thank you.

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Gretchen Price April 29, 2014 at 11:27 pm

yes fine

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Sandra Ruiz April 28, 2014 at 8:14 pm

Hi, Gretchen! Thanks for always being so nice, funny and helpful (on posts and videos). I have a quick question, or 10, lol. I made your Tower of death cake for my b-day, and wanted to make a “non-chocolate” version for my mom for mom’s day (unless you have tried it already and can tell me if this would be an epic FAIL). This is my idea: strawberry cake (yours), strawberry SMBC (yours), white choc ganache (she doesn’t like milk or dark, can i just substitute white choc for ur ganache recipe?), and cream cheese for contrast (it can be strawberry too if u think that would be better). So, do you think these would work together? I am only asking because SHE enjoys strawberries in anything, while I enjoy STRAWBERRIES……so my opinion would not work so well here, plus—-I’m a chocoholic so the traditional one you make works perfectly for me. ANY input you or the woodies have will be GREATLY appreciated…..mother’s day is in less than 2weeks so PLEASE reply soon, thankyou!!! God Bless

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Gretchen Price April 28, 2014 at 9:17 pm

Sounds GREAT to me!
I LOVE the idea! Great job!
Can’t wait to see it!

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Sandra Ruiz April 29, 2014 at 2:14 pm

Thanks for the prompt response :) Can’t wait to try it…….and post a pic for you!

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marj gamboa April 23, 2014 at 8:39 am

Hi! Gretchen..a pleasant day to you..i just want to ask because im a beginner and i leave here in middle east, what is the best buttercream should i use? And i another question is the buttercream frosting is it really sandy in tecture? How can i make buttercream that will taste not so sweet and yet not runny and can still use for piping..thanks i hope you have time to answer my question..Godbless..

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Gretchen Price April 23, 2014 at 1:07 pm

HI There, “Best” is personal opinion so you will have to decide for yourself, but many have agreed that my Swiss Buttercream is truly the best.
No it is not sandy unless you do not dissolve the sugar properly, and it can be used for piping, please read the entire blog post for buttercream, there is a lot of great info there

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Sandra Ruiz April 28, 2014 at 8:26 pm

I would have to agree with Gretchen Price here: Her SMBC IS the best I’ve tried, and the only one I now make. :)

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michael April 18, 2014 at 3:41 am

Hey Gretchen I just wanted to tell you your recipes are amazing. However for this cream cheese frosting recipe, does the recipe call for unsalted or salted butter?

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Gretchen Price April 19, 2014 at 1:43 am

Thank you, always unsalted in baking

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Joann@ The Italian Next Door April 13, 2014 at 9:05 pm

Hi Gretchen…..I’m making my first stacked cake for a 50th wedding anniversary party June 1st. They would like an Italian Cream Cake. The one I make has a delicious cream cheese icng, but I’m not sure if the icing will hold up if I want to do a rose swirl design all over the cake. My recipe doesn’t contain any shortening, which is what I prefer. I was wondering if you could give me any advice. I’ve thought of possibly switching to yours because it seems so thick, but I don’t know if that is a good idea since, for the tasting I had for them, they obviously only tried mine.

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Gretchen Price April 15, 2014 at 2:39 am

I understand, but I would worry that it may be too runny?
I think you should try a small tester with your recipe, and then leave it out for a couple hours to see how it reacts

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Joann@ The Italian Next Door April 16, 2014 at 12:51 am

That sounds like a good idea. Thank you. One other question….have you ever used the rose swirl design on a cake with your recipe?

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Gretchen Price April 16, 2014 at 1:40 am

yes I have

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Joann@ The Italian Next Door April 25, 2014 at 7:43 pm

I also have a question about the vanilla extract. I only use pure vanilla extract. If you don’t want any change from the white color, you said to use clear vanilla extract, but the only clear vanilla I’ve ever seen isn’t actually pure, it’s artificially flavored. Is there a brand that I’m not familiar with?

Annabell C. April 9, 2014 at 3:26 pm

I have a question…. but first want to compliment you on all the hard work behind the scences and then on your youtube videos. THANK YOU. and also, thank you for not having to taste everything you bake on the videos as my many other bakers on youtube feel they have to show us how yummy their treats are……… i appreciate you saying, “you have the best recipes online”……… and your reason for doing so…….. SOOOOO this makes me go to your site and check out everything. :)
okay, my question is, I have a LARGE bowl of cream cheese and i don’t know the ounces for three sticks of cream cheese..? could you help me out, or even a site that converts measurements. if you know off hand, that would be aaawwwweeeessssoooommmmeeee!
thanks again for everything.!!!

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Gretchen Price April 9, 2014 at 9:37 pm

Hi There, THANKS! Many people get down on me for not tasting…but I TASTE all DAY LONG! hence the 35lbs I have packed on in the last year!

i am not quite sure what you mean by “sticks of cream cheese” as here in US it is not sold in sticks.
If it is anything like butter, than 1 stick=4ounces….Im sorry I cannot help more

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Annabell C. April 10, 2014 at 1:13 am

thanks for responding. i found that you put 3 cups of cream cheese in the mixing instructions.
when i said sticks, i meant the Philadelphia original block box. comes in 8 oz. so…….. i am assuming its 16 oz total equaling 3 cups.
hope i am not wrong here……

and please keep up the no tasting. seriously, what is every chief suppose to say but yum when they take a bite. i always skip past that part………. and thanks for not having a song for your beginning intro to your videos. you get straight to it…… LOVE YOUR HELP! YOU had inspired me to attend college in cake/pastry for my associates degree..at Le Cordon Bleu…….. a stay at home mom 33, with three young children. taking classes at night when daddy is home. Thank you for helping me see i had a future!

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Annabell C. April 10, 2014 at 1:15 am

i mean 24 oz of cream cheese, not 18….

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Vicky April 4, 2014 at 6:51 am

You are a God send. After 3 years of frustration, I have finally nailed the Cream Cheese frosting, thanks to your recipe. Your other recipes are great too :-) Thank you all the way from Kenya :-)

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Gretchen Price April 5, 2014 at 12:17 am

YAY! Thanks to all the help from people in other countries we have figured out a way to mix SUPER SOFT cream cheese for this recipe!

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mysticnaeco March 29, 2014 at 5:07 am

thanks i know why my icing was too melt. i m french and ours philadelphia is different. thanks for this tip ^o^

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sharon March 26, 2014 at 2:54 pm

Hi. I’ve tried cream cheese frosting and it did not turn out the way I wanted. I leave in a hot place and I’m planning to make a red velvet cupcake for my kids party but cream cheese frosting are too thin. Can you mix cream cheese and whip cream together to stabilize the frosting even more?

Hope to hear from you. Thanks :)

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Gretchen Price March 27, 2014 at 12:09 am

Not with whipped cream, use buttercream

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angela March 20, 2014 at 6:20 am

Hi. How long will this icing last in a room of 75 ° before it starts getting soft and not firm-holding its shape? And what ingredients would you recommend to add or increase of for a sturdier cream cheese?

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Gretchen Price March 20, 2014 at 6:04 pm

I do not add anything to this recipe, sometimes you just have to accept things the way they are (rather than always try to over-accommodate)
It can stay for about an hour or 2 at room temp

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Brenda March 14, 2014 at 9:20 pm

Hi Gretchen, What is the brand name of the cream cheese that you use? I would like to see if it is sold here in TN or GA.

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Gretchen Price March 15, 2014 at 6:03 am

Philadelphia

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Liza Bugeja March 10, 2014 at 12:56 am

I’ve been baking for 3 yrs now and I could NEVER manage to get a pipable cheese frosting. I live in gozo In Europe and it’s very humid here and as you said the cream cheese is a bit soft already. THANK YOU SO MUCH! you saved me x

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Barbara March 8, 2014 at 7:41 pm

Hi Gretchen
I love this cream cheese icing. Can this be modified using chocolate. Would I need to add processed cocoa or melt chocolate to add in?

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Gretchen Price March 8, 2014 at 10:41 pm

I prefer to add melted chocolate to it like the way I do it on my Amazing Chocolate Buttercream

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Shani March 3, 2014 at 2:50 am

So if I want thick consistency of cream cheese for my cupcake I should use the first method ?

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Yolandia February 16, 2014 at 1:51 am

Hi, Gretchen I was wondering if you could half this recipe and it still come out delicious?

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Gretchen Price February 16, 2014 at 2:59 am

yes!

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Sharon February 15, 2014 at 1:56 am

Hi Gretchen, I just wanted to let you know that I have tried your Buttercream and I baked your Red Velvet Cupcakes and they are wonderful. I haven’t found out the trick to making my buttercream white yet, but I’m not giving up. I just wanted to let you know I really enjoy your recipies very much. I have been baking a very long time and it’s good to change it sometimes. Also thank you for taking your time to share with others. ::))))

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Gretchen Price February 15, 2014 at 5:25 pm

Thank you Please WATCH THIS VIDEO

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Kye February 14, 2014 at 3:27 pm

Hi! Thanks for this! I just made it today and did it perfectly..=)

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Marianne February 10, 2014 at 8:04 am

Hi Gretchen,
I just wanted to commend you!!! After taking the time to read each and every one of the comments here on the “Cream cheese icing” my hats off to you! You are not only a great baker, you are a very patient person!!! LOL
Gretchen, I am so inspired by you! Thank you so, so much for all the time and effort you put into your days and nights, not only at the bakery, even after you go home……so that myself and all the others can benefit. BIG hugs to you! :)
Marianne W
So Cal

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Gretchen Price February 11, 2014 at 2:16 pm

Thank you Marianne! Best comment EVER! I appreciate that you noticed this.

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Maria February 9, 2014 at 1:48 am

Hi Gretchen! I had tried this recipe about 6 times. It was not runny BUT I did not liked the consistency. Yesterday, I made it again, I do not live overseas, I live in Florida, but I decided to try that way and guess what.?? IT CAME OUT PERFECTLY!!!! Hooray!!!! hahahaha Thank you !!!!!!!!!

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Terri February 6, 2014 at 8:38 pm

This recipe is great for being tangy and not too sweet. Because I was not piping mine, I could be more flexible with consistency, so I experimented. I added strawberry puree, and it tasted incredible!

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Tracy February 5, 2014 at 12:13 pm

Just a quick note on the cream cheese in Australia and New Zealand. We have two types, spreadable and the one that you use to make your cream cheese icing. Your subscribers must look for the block if they want to make your recipe and not in the tub which is soft and spreadable.

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Tracy February 5, 2014 at 12:15 pm

The block form is used for baking. The tub is used for spreading on snacks, etc. But not for baking. And that is Philadelphia cream cheese for both in both Australia and New Zealand.

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Gretchen Price February 5, 2014 at 8:30 pm

Thank you Tracy!

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felix rangel February 1, 2014 at 3:28 am

Hi Gretchen,

I loved your recipes! I have an issue with the cream cheese buttercream and butter based frostings, all of them finished with a gritty texture! Can you tell me how to fix it?

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Roos February 1, 2014 at 12:10 am

Hi Gretchen,

I’m from The Netherlands and I just want to say super thanks for also putting the amount of grams and stuff on there. Calculating from cups to grams and ml all the time is horrible.
Just found your blog today and I’m writing it all down like a maniac! Great recipes and fantastic tutorials and tips.
The tip about the cream cheese will be very helpfull. We don’t really have cream cheese like you do. It is indeed softened, even the Philadelphia brand. This is because we mainly use it as a bread spread!

Thanks!!

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Gretchen Price February 1, 2014 at 2:36 am

Excellent I was relieved to know the cause of the Runny Cream Cheese Icing in other countries! Keep spreading the knowledge!

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Francesca January 24, 2014 at 5:56 pm

I too have had this problem, I live in Italy.
I noticed that it would turn into a soup AFTER adding the sugar.
What I do is cream the butter and sugar first, add the vanilla and THEN add the cream cheese straight from the fridge.
BEAUTIFUL cream cheese frosting.
Oh, one more thing, I use my “old fashioned” mixer to do the mixing, not the Kitchen Aid.
I just adore your Red Velvet Cake Gretchen, thank you soooooo much for sharing all your wonderful recipes!

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terri March 5, 2014 at 3:54 pm

hi Francesca,
i live in italy too. i would like to try this recipe. the containers of cream cheese are of 250 gm. have you tried using more than what is suggested in the recipe? or do you use exactly 678 gm.
do you mix sugar and butter for long? do you whip it?

i have tried to make other recipes and it gets a bit soupy and also the cream cheese sometimes doesn’t get creamy but seems to stay in pieces.

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Alizeh December 28, 2013 at 4:13 am

Came out creamy and smooth and piped perfectly thanks

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Maria Fos December 22, 2013 at 8:51 pm

Hey Gretchen!!

Thank you for coming up with the solution! Just made it and its perfect!! TA!!!

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Gretchen Price December 22, 2013 at 11:21 pm

excellent!

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Madi December 20, 2013 at 8:59 am

Hi Gretchen..I softened the cream cheese and didn’t over mix, the butter and cream cheese mixture was nice and thick but once I dumped the sugar in all at once it turned soupy. Could it have something to do with the temperature of the kitchen? Plz reply me now what should i do ???
My all creme cheese and butter got wasted should i keep in refigirator ??

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Gretchen Price December 21, 2013 at 1:24 am

*What I have learned from several of my friends overseas, is that cream cheese in America is not the same consistency as cream cheese in other countries.
EVEN IF IT IS THE SAME BRAND PHILADELPHIA!!!!!! I have been told that it is very loose and soft to begin with.

So, with this new knowledge we have solved the mystery!! Inferior cream cheese, or rather “different manufacturing practices” is the culprit in turning my wonderful Cream Cheese Icing recipe into Cream Cheese SOUP!
The best way to work around this nuisance is to change the mix method from how I show you on the video to
THIS NEW MIX METHOD FOR THOSE NOT IN THE USA:
First, cream the softened room temperature butter in the mixing bowl until it is very soft and fluffy.
Add the sifted confectioners sugar and mix well.
Keep your cream cheese COLD! This way it will not get even MORE LOOSE!
Add the vanilla extract and last add the cream cheese- AS IS! Your cream cheese is most likely softened already, and why we are having this conversation in the first place!! But add it all at once, mix ON LOW SPEED JUST UNTIL IT IS INCROPORATED EVENLY DO NOT MIX ON HIGH SPEED!
You may even want to just mix it in by hand to play it safer.
Refrigerate the mix until it is firm (the butter getting cold again will firm up this mix to make it workable)

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Rudell L December 16, 2013 at 10:46 pm

Hi, Its my first time at this but i wanted to know If I use a whisk attachment instead of a paddle attachment will that make my icing more runny than stiff?

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Gretchen Price December 16, 2013 at 11:59 pm

The people who are having trouble with runny icing, it turns out the cream cheese in other countries is way softer and runnier than the American cheese even of Philly brand….so it is not so much in the mixing as it is in the manufacturer. You can use a whisk, but I do not recommend it. he cheese basically gets caught up in the spokes of the whip and it is just a big pain to scrape down and get smooth, the beater blade (paddle) is the BEST tool for this job

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Lisa M December 5, 2013 at 7:21 am

Made this for the first time, I’m in love!!!! Thank you so much for sharing your delicious recipe! I can’t wait to try other recipes! You’re amazing! Oh and love to watch your YouTube videos!

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Jo November 30, 2013 at 2:03 am

Hi Gretchen, I am making my daughters wedding cake. She wants a Red Velvet with Cream Cheese frosting. I talked her into having the Cream Cheese just between the layers and having the Butter Cream as the outer frosting. Even so, I am still worried about the cream cheese. I want to frost the cake the day before and am not sure about keeping it in the fridge overnight after it is decorated.
1. What would be the best option in this case?
2. What is the best way to store a wedding cake until the next day?

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Gretchen Price November 30, 2013 at 3:50 am

I agree with the way you suggested for the wedding.
Store it in the fridge until you are ready to display it, then it can stay out for hours

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Jorey November 27, 2013 at 6:35 am

I mean can I just use 2 cream cheese instead of 3

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Gretchen Price November 27, 2013 at 1:37 pm

You should always follow the recipe as it is written

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Jorey November 27, 2013 at 1:52 pm

Ok thank you

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Jorey November 26, 2013 at 4:43 am

Can I use 3

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Gretchen Price November 26, 2013 at 5:00 am

three what?

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Jorey November 25, 2013 at 8:49 am

How many cream cheese you need 3

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Michael November 21, 2013 at 6:31 am

Gretchen,

I used this recipe to make cream cheese frosting for my first time and it seemed to turn out just fine as I was able to pipe it on some cupcakes. My question to you is as far as the powdered sugar is that the sifted weight in grams listed above or the unsifted weight. Thanking you in advance for your answer.

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Gretchen Price November 21, 2013 at 11:07 pm

Hi Michael, air does not weight anything, so whether you sift first or after, the weight is still the same. (again why Weighing your ingredients is far superior than volume measure, because you WILL get a very different result if you scoop into measuring cups when it is compacted and heavy versus light and sifted, so weigh weigh weigh ALWAYS FOR BEST RESULTS! Great question!

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Michael November 22, 2013 at 2:54 am

Thank you for your prompt response. One other quick question. When I asked my Mother how she liked the icing she said it was good but could had a a little bit more of a thicker consistency. This led me to thinking since I added a 3 tsp of Rumchata to the recipe this might have cause it to have a little thinner consistency. Could I have added a little more powdered sugar since your recipe did not call for Rumchata?

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Gretchen Price November 22, 2013 at 3:50 am

Yes, this recipe is a bit on the soft side already, so by adding liquids, it will make it even more soft….you could add more sugar to it sure….but I fond the key is to start with a VERY FIRM CREAM CHEESE and do not over mix, this will keep it firm no matter what you add to it

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Fernando October 30, 2013 at 9:48 am

Thank GOD for this recipe,after so many atempts i have found a perfect cream cheese recipe!taste,consistence etc wise it is perfect,thank you so much for your recipes,they an inspiration to me and an success.keep the good work and best of luck for the future.Fernando ;-)

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Chris October 26, 2013 at 8:39 am

Hello Gretchen, in the past I often failed with cream cheese frosting but gave it a last try with your instructions. I did it exactly the same way you did… and messed it up again. So frustrating. By now I am convinced, that the problem is not me doing it wrong but the cream cheese here in Germany which seems slightly different, even though I used Philadelphia cream cheese. Is that possible?
Thanks for sharing your recipes!

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Gretchen Price October 26, 2013 at 8:28 pm

I really believe it is the cream cheese, this is not something I considered when making the video, had I known that the ingredients are so different from country to country, I would have addressed that in the video. Thank you for taking the time to learn this, and for sharing with me your knowledge so I too can tell others this is the problem!
Did you follow the NEW WRITTEN method? As this compensates for the ultra soft cream cheese in other countries.

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Chris November 6, 2013 at 10:26 pm

Hey Gretchen,
Now I asked the local affiliate of Kraftfoods, and they told me that their Philadelphia cream cheese here in Germany is much more softer due to local consumer preferences; that means it is not comparable to the pretended product in the US.

I think “more softer” means, it contains more water which leads to the liquid texture of the icing.

Just for keeping that in mind in case of further requests. :-)

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Gretchen Price November 6, 2013 at 11:42 pm

yes I have also learned that from the many failures every has had in other countries! Thanks for the research!

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Mia October 24, 2013 at 11:20 am

Ok thank you for your advice! Have a good day!! God bless!

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Mia October 23, 2013 at 8:02 am

Hello gretchen!

I love your video and it big help for me special I’m just inly a first timer baker. Can I ask if I use the cream cheese frosting for my cake and I will cover a fondant do you think is that possible?
Because I will make a birthday cake for 3 layer in different flavors of cake. Can you help me what cake i will use? Because she want a black forest cake, purple yum cake and redvelvet cake. What what frosting will i used. Thank you very much!!
Thank you and best regards!!

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Gretchen Price October 23, 2013 at 8:59 pm

I do not like to use cream cheese icing as the icing under fondant, I prefer more sturdy Buttercream

The cream cheese in my opinion is too soft and moist for fondant

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Karen October 23, 2013 at 12:42 am

I saw you first on you tube. I am making oatmeal pumpkin cookies and I want to put this amazing frosting on top. You are confusing me. You put your cream cheese in first in the video, and your directions say put the butter in first. Any difference? Also, all I have is one block of philly cream cheese which is 8 oz. Can this recipe work with just 8 oz cream cheese? I really want to make this tomorrow. Your you tube video also didn’t look like it had 3 cups cream cheese. HELP. thanks. This is my 1st time viewing anything of yours and I love it. Done blabbing now. lol

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Gretchen Price October 23, 2013 at 1:57 am

HI Thanks for coming by for the recipe! Im sorry for the confusion, after filming this video, so many people has trouble with their icing going runny, so I decided to change the mix method to accommodate this. I am finding that many are NOT using my same Brand of Cream cheese (additionally cream cheeses from other countries have softer consistencies) So to avoid the cream cheese from getting to runny, I decided to change the order of mixing. I hope that helps and makes sense!! Thanks!

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Fernando October 22, 2013 at 11:29 pm

Only two cups of icing sugar? Is that sweet enough?for the amount of cream cheese you have in your recipe i have seen in most recipes out there 3x more sugar than you advise??sorry asking

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Gretchen Price October 23, 2013 at 1:52 am

well, I suppose you will have to decide for yourself, I LOVE this recipe and think it is perfect, but everyone has their own tastes

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krystle October 21, 2013 at 7:26 pm

I saw how an italian baker make her cream cheese and yes gretchen i realy think their cream cheeese here is soft.. so what she did was cream the butter (room temp) and the sugar tgether and last she added the cream cheese fresh from the fridge! So her icing was nit soupy it was actualy firm ;)) im gona try that and let you know how it went ;)

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Gretchen Price October 21, 2013 at 8:34 pm

excellent thanks!
See how much I am learning from you guys!!! Thank you Thank you!!

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krystle October 27, 2013 at 1:41 am

i did made the cream cheese.. mixed the softened butter with the sifted icing sugar together until combined then i added the cream cheese fresh from the refrigerator.. i started out at low speed and there were lumps lumps lumps so i got angry and i turned it to high speed and voila!!!! lumps were gone and it was not soupy at all!!!! i was soooo happy =))) thank you Gretchen

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Gretchen Price October 27, 2013 at 12:58 pm

excellent!

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Jay October 21, 2013 at 1:04 pm

Help!! I just made the cream cheese frosting and I tasted it and it had a grainy texture! Is there anyway to fix this? What happened?

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Bree D. December 11, 2013 at 4:49 am

My guess would be the brand of powdered sugar you’re using, also make sure to sift the sugar before you put it into the mixture.

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Gretchen Price December 11, 2013 at 1:13 pm

Many have said that the cream cheese in other countries is naturally softer than in the USA and why so many have trouble.

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Ravi October 21, 2013 at 2:42 am

Dear Gretchen

For the longest time I was wondering what the problem was with my cream cheese icing? It always turns out soupy. I had even experimented with using gelatin to keep its structure. No complaints there, but I noticed that it has a bit of a jelly like consistency which no one took objection to. In fact my son likes the different texture. Thanks a million, for identifying the problem. I can eliminate the gelatin now.
BTW I sometimes use beet root (then it’s not carrot cake, I suppose) or a combination of both for variety in my carrot cake
I love your videos and most of all your bubbly personality. You definitely love what you do and are an inspiration to the home baker.

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Joey October 20, 2013 at 9:13 am

Hi Gretchen! I plan on making your tropical brown butter carrot cake for my mom’s bday and I was wondering if 1/2 of this recipe is enough to frost, fill and decorate it (2 8″ layer cakes) or will the whole recipe be used?( I don’t want extra cream cheese frosting lying around the house because I’m afraid it’ll go to waste)

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Gretchen Price October 20, 2013 at 4:03 pm

definitely make the whole recipe

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krystle October 19, 2013 at 9:45 pm

Tried this recipe again and oh my i keep on ending up into soupy cream cheese ;(
Dnt know what im doing wrong.. i even googled it and i saw some tips wherein they mix the butter and sugar first before adding the cream cheese.. do you think it will make the differnce? I feel hopeless.. im even making red velvet this week for a friends birthday i really hve to solve my problem wth the cream cheese. Thanks Gretchen ;)

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Gretchen Price October 20, 2013 at 3:59 pm

Yes do It that way then since you are having so much trouble.
I have found that many who have had troublw with this recipe it was due to the brand of cream cheese, they were using a very SOFT cream cheese to begin OR WHIPPED Cream cheese, which is nothing but air!
My cream cheese is SO FIRM it is like butter when it is in the fridge, I will suspect all the trouble you all are having is the cream cheese.

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krystle October 21, 2013 at 10:43 am

Im using the philadelphia cream cheese here in italy.. maybe it is realy the culprit ;).. im gonna find something more firmer ;) thank you gretchen as always ;)

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Maria January 11, 2014 at 4:22 pm

I have just stumbled upon your videos on YouTube recently and love the way you explain every step and provide tips. I’ve been addicted to your blog since, yet to try a recipe though but it all looks good. I’m living in the Middle East and just wanted to confirm the the texture of Philladelphia cream cheese that you use. Are you saying your cream cheese is as hard as butter in the fridge? Because mine is more like margarine when in the fridge.

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Gretchen Price January 12, 2014 at 1:40 am

HI Thanks Maria and welcome!
My cream cheese is more like margarine when it is in the fridge, but I have been told that in some parts of the world due to slightly different manufacturing practices, even the same BRAND Philadelphia is very soft, more like mascarpone cheese than cream cheese. In most recipes that would not be a problem, but here in the cream cheese icing we want stability and firmness, so be sure to get cream cheese that can support this!

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Toetu October 19, 2013 at 9:30 pm

i did this icing on my carrot cake and it was perfect. a 3 tier carrot cake and your icing was so yummy and very stable.. i never did a carrot cake with cream chesse icing cause i was to scared it would not hold up.. but after checking this video out, i had faith in Woodland recipe. thanks so much, can’t wait to try a different icing

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Jaime October 12, 2013 at 2:43 am

Hey Gretchen! I’d just like to ask if I could flavour this cream cheese frosting by adding lemon juice will it work? And also can I use this as a crumb coat? Not below fondant, just a regular crumb coat before I frost the cake with more cream cheese

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Gretchen Price October 13, 2013 at 11:02 pm

I would prefer if you use lemon extract or emulsion and a zest of 1 or 2 lemons
Yes to crumbcoat

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Jade October 8, 2013 at 10:19 pm

Hi Gretchen ! I have to tell you I just randomly stumbled against ur videos on YouTube and boy am I glad I did ! I just adore you and love all ur recipes ! Thank you so much for putting in all this effort for us ! I was just wondering if I would be able to use a powdered dry vanilla that I buy on the Internet instead of the extract ? Thank you in advance !

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Gretchen Price October 8, 2013 at 11:23 pm

HI! Thanks for the lovely message! Yes to the powder

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emy October 8, 2013 at 11:43 am

Hi gretchrn thank you for your videos and recipes.. what i noticed when i make cream cheese is that eventhough all my ingridients are at room temperature they still turn a bit liquidy wen i add the icing sugar.. maybe because i use the hand mixer with the metal while u use the paddle in plastic? Do u think thats what makes it soupy?

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Valeska October 7, 2013 at 3:27 pm

Hello Gretchen:)
Can i use Philadelphia (Kraft) Cream cheese Brand for the Golden Butter Cake as well as the cream Cheese SMBC?
Thank you for all the tips:)
God Bless…

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Gretchen Price October 7, 2013 at 9:54 pm

yes you can use any brand you like

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djhorsen February 23, 2014 at 2:12 pm

Thank you for your kindness in sharing your recipes.
My friend asked me if I know of a mayonnaise recipe.
She had it as a child and remembers loving it.
The closest I found I think by accident, the lady subbed the mayo for cream cheese.
Have you ever heard of or tried a mayo icing?

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Gretchen Price February 23, 2014 at 4:39 pm

I have not done this

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krystle October 4, 2013 at 8:45 pm

Hi gretchen.. thank you for your recipes. It helped me a lot ;)) my q is.. can i put gel color unto the cream cheese icing? If not can i use your swiss buttercream to decorate red velvet cake? Thank you ;)))

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Gretchen Price October 5, 2013 at 8:48 pm

Yes

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Connie September 25, 2013 at 10:37 pm

Thanks Gretchen, I absolutely will. Wow, its late there. Have a great night.

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Connie September 25, 2013 at 9:55 pm

Hi Gretchen. First off, I want to thank you for all the amazing recipes. I absolutely love your site and have even ordered your piping bags.. I have gone a little crazy. But I have a question. I just read on the internet (great place) that if I use a cream cheese frosting as my crumb coating under fondant it will break down my my fondant. Is that true. Help, my first wedding cake is next week and I was going to use my cream cheese frosting because it is my favorite. help help help

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Gretchen Price September 25, 2013 at 10:32 pm

Yes I would not recommend using cream cheese as a crumb coat, stick to the Buttercream

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sheryl September 23, 2013 at 7:14 pm

HiGretchen, i just new watching your video and i can say that your the best, thank you for teaching all your recepi and secreet. i just made some of your recepi and its really great.

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Gretchen Price September 24, 2013 at 1:14 am

THANKYOU!

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Linda September 23, 2013 at 4:49 pm

Hi! I am doing a show in November. It is a Christmas show and one of the the items that I thought would be appropriate is Red Velvet Sandwich Cookies with cream cheese frosting. The show wil have long hours, maybe 8 hours a day. Do you think that the cream cheese would last during the day? Would it have to be stabilized? If not, what would you suggest?
Thanks for your help!
Linda

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Gretchen Price September 23, 2013 at 5:39 pm

cream cheese icing should stay refrigerated, obviously it is cream cheese, but you will be OK for about half a day, its not a matter of “stabilizing” as much as it is a turning sour, cream cheese= milk. Sitting out for long hours= sour

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Amzi September 22, 2013 at 12:01 am

Thank you so much for sharing your recipe! It’s really amazing that you’re willing to share your recipes with the world! You’re truly one of a kind! I’ve tried cream cheese recipe twice and both times they did not work out! This one was perfect, and I have you to thank!! I can’t wait to try more of your recipes! Thanks again! Lots of love from Toronto <3

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Cheryl September 21, 2013 at 4:48 pm

Just a question, why is the 240g of confectioners sugar on this recipe equal 2 1/4 cups but the one in the SMBC it’s 240g equal to 2 cups?

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Gretchen Price September 22, 2013 at 2:13 am

thanks for catching that error, fixed !

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Marisa September 16, 2013 at 2:24 am

Hi Gretchen!

Can I use this under fondant without making the fondant slip? Or should I mix the Swiss butter cream into the cream cheese frosting to stabilize it? If so to what ratio?

Thank you!

Marisa
Ohmyfrosting sweet Treatery.

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Gretchen Price September 16, 2013 at 7:48 pm

I prefer to use cc icing as a filling in the cake and use the Swiss BC as the crumbcoat to adhere the fondant

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Kathy Linkowski August 29, 2013 at 12:34 am

Hi Gretchen, I have been watching your videos and I’m always taking notes because you always give such great advice I have made several of your recipes. I bring them to my work or social gathering.
People comment “you didn’t make this, you bought it at a bakery” lol I get soo many compliments and I just have to say THANK YOU!! One question: my son is currently deployed and in Afghanistan and his birthday is in Sept. Do you know of a way to ship a cake ovet thete

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Gretchen Price August 29, 2013 at 1:18 am

Oh wow! Great news! That is the BEST compliment right!!????
AS for shipping cakes??? I do not have any good way. I would only attempt a bundt cake or a loaf cake, NOT ICED. I can barely send cookies to my Mom in Florida without them arriving a crumbled mess.

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Suzanne August 28, 2013 at 12:12 pm

I saw my comment mixed up in April so i’ll repost here ….hopefully in order

Hi Gretchen

How would i go about flavoring this cream cheese frosting with lime?
Just add zest and lime extract(if i can find it)?? I was thinking about scenting granulated sugar with zest then grinding it down in a coffee mill but it seems like a lot of work that way.
Any suggestions?
Thank you!

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Gretchen Price August 29, 2013 at 1:28 am

I DID answer this though, did you NOT see the response??

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Dudleys Mom August 8, 2013 at 4:22 pm

Great stuff!! Question – in the video you put the cream cheese in the mixer to smooth FIRST, but in the instructions it says to put the butter in to smooth FIRST …. well which one is correct or does it even matter?

Working on my cake for tomorrow….
thanks!

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Gretchen Price August 8, 2013 at 5:53 pm

doesnt really matter

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Marlene July 23, 2013 at 6:51 am

Dear Gretchen,
First of all let me tell you thankyou for all your tips and secrets their fantastic:)
I actually had a quick question and hope you can hopefully help me out:)
So i do a basic yellow cake and use caramel as a filling.now my question is … What
Would be the best icing to cover my cake. Should i use whip cream ? I also have plans to cover it with fondant . I am confused and Dont know what to do.. Can you please help me :) thank you very much.
Marlene

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Gretchen Price July 24, 2013 at 12:56 am

If you are covering with fondant it is best to use the BUTTERCREAM
Yes to coloring Whipped Cream you may want to use an oil based color though

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Marlene July 26, 2013 at 8:36 am

Thank you so much for the advice:)

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yamina July 16, 2013 at 1:05 am

Hi Greychen, thanks very much for your yummy recipes. when you write cream cheese is it ricotta cheese or philadelphia cheese or other?
Thanks for you answer

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Gretchen Price July 16, 2013 at 2:45 am

Cream Cheese= Cream Cheese
Ricotta Cheese= Ricotta Cheese

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yamina July 17, 2013 at 2:00 pm

ok but where i live there is no such thing called cream cheese(Ireland) so what do i use ?
thanks

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Gretchen Price July 18, 2013 at 1:57 am

I’m sorry then, I do not know that answer :(

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Albert October 21, 2013 at 6:32 am

Philadelphia is what you want to use in this case (Europe only knows the brand name: Philadelphia when it comes to American cream cheese).

anna July 12, 2013 at 3:37 pm

I have never actually made this recipe but am so worried when i do it will be too soft to pipe with. I read that it is better to mix the butter and powdered sugar first and then add somewhat cold cream cheese to it in chunks. Will this work with this recipe or should i just try it your way?

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Gretchen Price July 12, 2013 at 9:32 pm

You can do whatever you feel more comfortable with, I do not have any trouble when I mix it as shown in the video, as you see, Mine is very stiff with my method

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anna July 13, 2013 at 5:06 pm

Thanks, Im glad i did it your way and it came out great!!

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Vanessa July 11, 2013 at 3:33 pm

Hi ! :-))
Is it salted or UNsalted butter used in this recipe?

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Gretchen Price July 12, 2013 at 12:36 am

Always UN salted BUTTER in baking

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Agnes June 19, 2013 at 6:35 am

Hi Gretchen,
I was wondering is it ok to use mascarpone cheese instead of cream cheese?

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Gretchen Price June 19, 2013 at 1:35 pm

if you wish to spend alot more money, and have a verrrry soft almost dripping icing, then sure you can use it

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Diane June 15, 2013 at 10:15 pm

Hi Gretchen,
Can I make the combination of chocolate cream cheese buttercream icing? Was thinking I could make the Chocolate Swiss Buttercream using cream cheese instead of the shortening.
I didn’t see this combination on any of your blog comments. U make my day. Thank you.

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Gretchen Price June 15, 2013 at 10:37 pm

yes great idea! Way to go!

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marie-france May 26, 2013 at 11:46 pm

Wow !!! this icing is so great and easy to do , mine just turned perfectly smooth and medium thick ,soooooo happy
thank you so much

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Karina May 25, 2013 at 4:52 pm

i juuust made this! and OMG! i died, went to heaven and came back! looove it!! u are a genious!!!!
love u and all ur recipes!!

thank you soo soo much!

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Annie May 11, 2013 at 7:35 am

Younare amazing and thise recipe is amazing! It does work!! Thanks :)

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Christina May 10, 2013 at 3:30 pm

Hi. Can you email me? I tried cupcakes from a local bakery that are fantastic. Refrigerated so must be cream cheese frosting? Tastes like ice cream. Lookin for a recipe. If you can help. Thanks?

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Annie May 9, 2013 at 6:56 pm

ou suggest ways to have a pipable cream cheese frosting… Because inwas thinking of piping a flower using cream cheese frosting. I do hope its possible :) thanks a lot!!! :)

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Annie May 9, 2013 at 6:54 pm

Hi! I love your video! Simple yet informative! :) I have three (3) questions for you. 1 is if this recipe works in tropical countries like mine (i’m from south east asia) and what if i don’t have a kitchen aid and I use only a handheld mixer, would this recipe still work? And lastly, if you said no to the questions above can y

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Gretchen Price May 9, 2013 at 7:55 pm

Thankyou, Yes to all

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Annie May 10, 2013 at 2:54 am

Wow thanks! :) i’ll give an update how it works! Thanks :)

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diana amieva May 2, 2013 at 7:36 pm

hey gretchen,
i just want to try this recipe for one cake, but the party is in the yard and the weather maybe will be hot ..
something wrong with this recipe? will have bad taste?

reply me PLEASEEE!!!!!

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Gretchen Price May 2, 2013 at 8:51 pm

Youhave to be careful with cream cheese, it is highly perishable. It can stay out of fridge for a bout 2 hours maximum

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diana amieva May 3, 2013 at 3:43 am

thankyou!

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diana amieva May 4, 2013 at 5:49 pm

with the cream cheese can make flowers?

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Gretchen Price May 4, 2013 at 6:12 pm

its very soft, but you can try

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D April 19, 2013 at 1:17 pm

Hi, Gretchen
I ve been trying to make cream cheese frosting several times and i do use Kitchen Aid stand mixer as well as let all the ingredients sit at room temperature. But my problem is that my frosting always goes runny and doesnt hold as it s supposed to b. Btw, i do put it to set in the refrige and it does help. However, after i take it out just for minutes, it begins so runny again. So, my question is that can i add gelatin to help it becomes more stabilized and what proportion u recommend?
Thx q in advance

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Gretchen Price April 19, 2013 at 1:54 pm

add the same amount as in my Stabilized Whipped Cream

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Liz April 19, 2013 at 11:13 am

Hey Crumb boss! Thank you for always sharing your recipes and always being so pleasantly happy and easy to listen to! Love you for that! My question for you is how do I incorporate this recipe with your swiss buttercream? Do I leave crisco out and add cream cheese? I notice the butter and confectioners sugar are different amounts on these two recipes and I don’t want to add too much or leave out important ingridients. Can you please help! Thanks so much! Liz

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Gretchen Price April 19, 2013 at 1:57 pm

Hi Liz, If I have BOTH recipes already made (which I always do) I simply add equals part to each other and thats all, done.
But if I am making Swiss Cream Cheese Buttercream, then simply replace the BUTTER or Shortening in your recipe With Cream Cheese
(or play around with some different quantities that work for YOU)

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Maria March 9, 2014 at 7:57 am

Gretchen

First off, thank you so much for the effort you put into these videos and for sharing your expertise like this. Its really appreciated.

Can you please clarify this further. If i want to make Swiss Cream Cheese Buttercream, what recipe would i use so that i don’t have to make the cream cheese and the buttercream separately?

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Gretchen Price March 9, 2014 at 3:27 pm

replace the shortening with cream cheese

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mimi April 18, 2013 at 11:13 pm

could we add heavy cream to that recipe??? same thing for butter cream could we also add heavy cream ??? thank you

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Gretchen Price April 19, 2013 at 12:14 am

why would you want to ??
You can do anything you want, its your game, I just play in it…..I am just curious why

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mimi April 20, 2013 at 12:12 am

cause i love the test of heavy cream it give every thing a secret test so if the icing will stay solid after adding heavy cream i prefer to do it did you try it???

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Suzanne August 27, 2013 at 8:44 pm

Hi Gretchen

How would i go about flavoring this cream cheese frosting with lime?
Just add zest and lime extract(if i can find it)?? I was thinking about scenting granulated sugar with zest then grinding it down in a coffee mill but it seems like a lot of work that way.
Any suggestions?
Thank you!

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Gretchen Price August 28, 2013 at 12:10 pm

I love the idea of scenting the sugar!
But I am not sure you will get the POP that you are looking for.
You can go ahead and add some Key Lime Juice to this but we careful not to curdle your milk products! Acid+ Milk= soured!

ladyheart April 15, 2013 at 4:47 am

hi almost everyday im watching your videos and i try some of it , just wanna ask i try to make your sponge cake but its not like the taste i want , do you think i need to do thanks

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Gretchen Price April 15, 2013 at 6:41 am
Betsy April 15, 2013 at 1:05 am

Gretchen I wanted to know how to make whipped cream cheese frosting like the one they use in Cinnabuns stores.

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Gretchen Price April 15, 2013 at 1:25 am

I use this icing for my cinnamon buns.
Youc an whip it and then spread it

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Cloudy April 11, 2013 at 3:04 pm

Hi Gretchen,
I was wondering when you combine your swiss buttercream with your cream cheese icing, will the consistency be stiff enough for piping? I generally find with cream cheese icing it is too soft and I have to keep adding powdered sugar, then it becomes too sweet.
Thank you :)

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Trisha April 10, 2013 at 3:27 am

Hi Gretchen, love your website, i’ve been an avid follower and have tried several of your recipes with great success! My question to you is… Can you provide a recipe that will give the same taste results as Cream cheese Icing without the actual cream cheese? With high hopes in L.A. CA

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Gretchen Price April 10, 2013 at 4:14 am

hmmm, thats a funny request.
Its like making a banana bread with no banana.
Can you use other cheese? Like Mascarpone?
Cream Cheese has that characteristic “tang” to it though

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Crystal April 12, 2013 at 11:20 am

Hi Trisha,

I have not personally tried this but I have seen cream cheese flavored extract/oil sold on the market. This might work for you. Hope it helps!

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Maria April 5, 2013 at 9:39 pm

Hi Gretchen..I softened the cream cheese and didn’t over mix, the butter and cream cheese mixture was nice and thick but once I dumped the sugar in all at once it turned soupy. Could it have something to do with the temperature of the kitchen? I love your new blog:)

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Gretchen Price April 6, 2013 at 12:17 am

Yes if your kitchen ios too hot, it could make your ingredients on the wrong side of “softened” but if you fridge it it will be OK

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Bree D. December 11, 2013 at 4:25 am

This may not be your problem, but mine did that too the first time I made this. I noticed later it was the butter that I had been using. It wasn’t actually butter. So you could try using a different butter, and as Gretchen said, make sure not to over mix and have the butter and cream cheese at room temp.

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vanessa April 5, 2013 at 7:29 pm

Hi Gretchen! I love you and all you crumb boss recipes. You are one of the reason I love baking!

I’ve tried making cream cheese icing but my butter ended up lumpy. Is there any way to fix it?

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Gretchen Price April 6, 2013 at 12:18 am

you can push it all throug a fine mesh sieve to get the lumps out, its realy the only way

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Ken lowmax April 5, 2013 at 6:44 pm

Gretchen my dear girl…..always a fan of yours….
All of your recipes are some of the best I’ve ever tried….thanks so much for your kindness.
All the best to you and yours……………the Canadian cake mister

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Gretchen Price April 6, 2013 at 12:19 am

awe!! Thank you for this sweetest message!

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Diane March 25, 2013 at 2:03 pm

Made this and mixed with Swiss Meringue Buttercream Icing for cake filling. The best!

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signaturesweetz March 23, 2013 at 4:56 am

this recipe is the bomb!!!

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Ana March 22, 2013 at 11:48 am

Gretchen, can you freeze cream cheese icing? If so, do whip it to come back to consistency as in the swiss buttercream icing or will that make the cream cheese icing to liquidy? I think the last time I tried to freeze cream cheese icing it never really froze so I threw it out.

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Gretchen Price March 22, 2013 at 2:32 pm

I do freeze it sometimes

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lisa January 14, 2014 at 10:41 am

How long can it be kept after its been frozen?

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Gretchen Price January 14, 2014 at 3:23 pm

up to a week

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Sharina March 20, 2013 at 6:40 am

Hi there. When you mix the cream cheese frosting with the swiss meringue buttercream, what is the ratio of it? Was thinking of making a red velvet cake for mum. Thanks!

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Gretchen Price March 20, 2013 at 7:07 am

i do equal parts

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ERA M March 20, 2013 at 12:09 am

I have been watching your videos most of the day, due to the fact I am going to try to make my own wedding cake …..I have eaten the house…lol….all your items looks so good!!!!

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Daisy March 19, 2013 at 12:59 am

So that was what I was doing wrong…I was beating the crap out of it :(
I’m def going to try these one!
Thanks mamacita!!!!!

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Angela March 18, 2013 at 8:55 pm

Hi Gretchen,

I remember you saying before that you mix your cream cheese frosting with your swiss buttercream, but you didn’t mention that here. Is this the recipe you use for cream cheese frosting or do you still suggest mixing it with the buttercream for a more stable frosting?

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Gretchen Price March 18, 2013 at 11:32 pm

I only mix it togetehr for red velvet cupcakes, and carrot cupcakes
But it is fine to use both icings alone or together, it is your preference

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Aaron August 21, 2013 at 6:35 am

You do it for cinnamon buns, too!

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Gretchen Price April 26, 2014 at 1:38 pm

Correct, Clear vanilla is NOT pure. Its impossible since Vanilla Beans are black

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Sawsan April 29, 2014 at 12:24 pm

So is it ok to be used ?!

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