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.

  • JavaJ

    Hi Gretchen, I tried making your cream cheese icing last weekend, and it was bloody awful. Soup would definitely be the only way to describe it LOL. As I’m in Canada, I followed the instructions for those of us outside the US.

    Tonight I tried it again, following your video instructions, and it came out like a DREAM!! I’m thinking it’s safe to assume that Philadelphia Cream Cheese is the same consistency here, as it is in the US.

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    yes

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    LOL great comment!

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    Sorry for the late response. I would not cut the recipe, but let me know what you did and how ti turned out

  • http://www.secondwindoftexas.com/ Jodi Blackmon

    Hi Gretchen. I just found you a few days ago and I’m learning a lot. I was a chef for 15 years, but not much of a baker. I own a boutique now and miss some of the creative aspects of cooking, so I’m getting into baking. You’ve been a huge help, so thank you! Question. I used to make cream cheese icing with all of your ingredients, but added equal amounts of shortening as butter to the recipe. It always came out nice and firm. Do you think this would help your Australian followers?

  • Diana Malinowski-Piasecki

    Hi Gretchen – Hope all is well – Enjoy watching your youtube tutorials. I made a cream cheese frosting for cupcakes and when I used a Wilton 2D tip, the icing came out stringy? Can you tell me what went wrong?

  • jeshera

    Hey, all though a bit embarrassing but just wanted to ask … (just to make sure)…by 3 cups of cream cheese, you mean 3- 8oz. bars of cream cheese right?…

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      thats right (so many people get really confused when I put ounces)

  • isabel

    Hi Gretchen i was wondering if i can use your cream cheese frosting for cupcakes, i need it to frost 36 cupcakes should i double the recipe? Hopefully i can here from you soon :)

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes you can and yes to double

  • Jon UK

    Hey, can I add Nutella to the cream cheese frosting? Was thinking around 100grams? I’m making the hazelnut torte cake but want to replace ganache with this cream cheese but flair with Nutella. Found this blog a couple of weeks ago and I’m hooked!! I can’t stop making your recipes and watching the vids! All have turned out great so far!! Thanks for sharing your fantastic recipes and videos!!!!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Great thanks and yes to Nutella!

      • Jon UK

        Thanks for the quick reply! Your amazing!! Another quick one, do the recipes in your ebooks include weight measures in grams? :)

  • Carole

    Hi Gretchen, am In Australia and made your Cream Cheese Icing and I had no problems with my Philadelphia cream cheese. For other aussies trying this recipe, I used the block philly, the one in the foil pack. I had no problems with it going watery, had great consistency and used Gretchen’s original recipe. I used it as the filling in the Carrot cake layer of my wedding cake, and it was awesome. So I’m thinking that maybe some people have been using the spreadable Philly that comes in the plastic containers, which is thinner than the block.

    • Cramer vs Kitchen

      Yeah – the tubs are mixed with air and other ‘gunk’ to make it more spreadable… good to know you are using the blocks…

  • eunice

    Hi Gretchen! Can I mix cream cheese into a Swiss meringue buttercream instead of using I icing sugar?

  • Martha

    Hi Gretchen! Thanks (as always) for all of your amazing advice and recipes! I’m learning a lot from you and your blog (to the utter joy of my family and friends!)

    Quick question about this one: how well does it hold up outdoors? A friend is making the cake for her brother’s (outdoor) wedding and they want cream cheese icing. A ballpark answer would be fine! Thank you very much!

    • Cramer vs Kitchen

      Cream cheese is highly perishable and needs temperature control if it will be intended for display prior to serving.

      I would not set this up outside unless you were in my neck of the USA (New Hampshire with 7ft of snow and 8inches on the way) and held it outside. LOL!

      Because cream cheese is perishable, I would not have this out until it was time to serve it….

      • Martha

        Thanks for responding! I’ll check to make sure they have proper refrigeration!

        How sturdy is this icing? Can it hold up layers and pipe well or should I add something to stabilize it further? Thanks!

      • Martha

        Thanks for responding! I’ll check to make sure they have proper refrigeration!

        How sturdy is this icing? Can it hold up layers and pipe well or should I add something to stabilize it further? Thanks!

  • Kerstin

    Hi gretchen,first of thank you so much for sharing all your fantastic recipes. A friend of mine asked me if I could make some chocolate cupcakes with a strawberry cheesecake filling,so I was wondering if I could just add some of your great strawberry puree to the cream cheese icing (kinda like you do it to get strawberry buttercream) what do you suggest?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      absolutely! Great thinking!

  • Stephanie S.

    You are a true warrior baker in the kitchen! You give me inspiration. Thank you.

  • Jen Gonzalez-Naburn

    Hi Gretchen! I would like to make this recipe in dark green. Do you recommend that I add gel food coloring or should I airbrush it? Thanks from Oklahoma!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      gel paste will be better! airbrush on high fat icings tend to not look so great

  • Jonica Mendoza

    Hi! You mixed the Powdered Sugar for like 30 seconds only, is the texture of your frosting sandy? Like when you eat it, it has a sandy kinda like texture? I followed different kinds of methods in making frosting and yes i do agree that mixing it too much only results in runny frosting, sometimes it’s grainy too like the butter is separating from the cream cheese. I don’t have a Kitchen Aid mixer, does that affect the consistency of the frosting? My mixer is those like the hand mixer only mine is a stand mixer. I hope you have suggestions and answers about this, thank you! Im from the Philippines :)

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hi there, my icing was not gritty, no.

      It fine to use the mixer that you have, just be careful not to overmix and be sure to get the BLOCK cream cheese bars, not the spreadable tubs

  • sandra anderson

    Thank-you Betsy!

  • sandra anderson

    Hello! How many bars of cream cheese is used 1 or 2? I love all your videos and blogs.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      hi There- I don’t know what “bars” means – since manufacturers package everything differently so…that why there are measurements in weights here (whatever you mean by “bar” should have the weight listed on the packaging and you can go from there)

    • Betsy Hackbarth

      3

  • Charlotta Smith Sorensen

    Hello! When is the best time to add coloring to this icing? I need to make it pink. I’m so excited to try it!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      at the end

      • Charlotta Smith Sorensen

        Thank you! I made it today for a pink princess dress cupcake cake for a friend. It turned out lovely and the icing piped wonderfully! I did add an extra cup of sugar as the original wasn’t sweet enough for me and kids!

  • Jessica Berry

    Love your video!!! But…. I just can’t seem to get it right!! Cream cheese icing is my fav!! So I really determined to master this recipe!!! So got a question! When making my icing I found that my consistency wasn’t the problem. But icing tasted more like a “filling” rather than a icing? Why is this? Do I need to try a cream cheese, buttercream icing recipe for my cupcakes? If so, point me right direction! :) thanks!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hmm, taste is so specific to the person tasting, so i am not so sure what you mean by “filling” since this is an icing and/or a filling

      • Cramer vs Kitchen

        Jessica may be referring to the typical American-style buttercream where cream cheese is added. Or, the big bucket-tubs grocery-store style bakeries get when they do up carrot cakes. She would have to make her own Americanized Buttercream and add cream cheese for the sugar flavor she is looking for…. I personally prefer WBB’s because it is a true cream cheese icing…. IMHO

  • Chimène

    Hi Gretchen,
    I love the fact that you so considerately develop and share alternatives for those living outside of the USA.

    I love your blog, your recipes and most importantly, your witty personality!

    I am a faithful follower and you never dissapoint!

    My question for this recipe is whether Kiri (a creamy cheese spread) is okay to substitute cream cheese with.

    Sincerely,
    -Chimène

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      thank you so much and you are welcome too!

      I am not familiar with this cheese spread-but the fact that you are calling a cheese SPREAD tells me you will have the very problem I mentioned in the recipe about soupy drippy icing due to this ultra soft texture of this style of cream cheese.

      Spreads have AIR whipped into them to make them spreadable- air is the last thing we want in this recipe

  • Jackie

    What brand of cream cheese are you using, is it PHILADELPHIA.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      I use whatever is on sale usually.
      Philadelphia is most common and for this recipe when it is the STAR of the show I will like to use Philly, but I will use a no name brand from time to time

  • Jem Salingbay

    Hi Gretchen, I love love love everything here in your blog! Learning so much Esp from “baking 101″ :)
    I made this red velvet recipe with your cream cheese frosting ( i have yet to try your swiss buttercream ) and it turned out really, really good!…
    I just have a quick question, can I add gelatine to this cream cheese frosting? I was thinking that adding gelatine would hold the frosting longer because the cream cheese melts quite fast. Thank you, thank you! :)
    (reading everything here in your blog makes me feel like im attending a cullinary school) :)

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Great! Thank you for digging into even the NON-recipe posts! Yay to learning! LOL
      Yes to gelatin same as the stabilized whipped cream method

      • Jem Salingbay

        Thank you, Gretchen! I’m really a fan! :)

  • Amanda Church

    Hi Gretchen!!!!! I’m totally addicted to you and your recipes!!!! I made your swiss buttercream and cream cheese icing along with your red velvet cake and it is AWESOME!!! Those are the only things I’ve made in the past few weeks but I’ve watched almost all of your videos, i don’t really even watch tv anymore i just watch you make wonderful desserts…lol. Oh, i also made your simple ganache too. My only problem was, i set up all my stuff like you had in this cream cheese icing video and followed along with you but mine wasn’t as thick. I looked at the blog and video again and realized i didn’t read the part where you said not to over mix this recipe. I guess i must have because i followed the recipe, weighing my ingredients, and your video to a T. So everyone needs to make sure the read everything thoroughly before you begin and maybe even while you’re mixing to make sure you do exactly as Gretchen says. I was wondering if i could add more sugar to thicken it up because even in the fridge it’s not stiff, it’s not like water but it’s just a lil too runny to ice my fabulous red velvet cake. I’m definitely making sure i read everything twice from now on…lol. Gretchen you are the BEST. and so are your recipes!!!!! Can’t wait to try more from you, and i signed up to be a woodie insider so I’m anxiously awaiting tips and tricks from you. I’ve always wanted to make things like this but never had the confidence i guess you could say until i stumbled across your channel on YouTube. Best thing I’ve done on accident EVER!!!!!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hey! I LOVE that you are addicted to the blog and the videos! (me too! I love making them just as much!)
      Great comment for reading through the recipe first before beginning!

  • EUNICE IBARRA

    Hi Gretchen me again LOL!! I just made the recipe and it go rally well I didnt get a soap but I dont now what I did wrong because I just get like 3 cups of the frostinf not 6 like the recipe saids !! what can I do I made exactle like the recipe saids

    Thanks a lot!!!

  • Jennifer

    I live in Australia and used this for carrot cupcakes and it didn’t turn into soup thanks to you and it was a huge hit for my very fussy work colleagues. I seriously want to punch myself in the face for not trying your recipes sooner lol…not really but I feel like I wouldn’t have wasted time, money and ingredients if I had just looked at your blog even though I’m a faithful YouTube subbie. Now I can’t wait to try more recipes from you :)

    • Gretchen Price

      HAHAHAH Please dont punch yourself in the face! LOL its OK- you can still catch up! Better late than never! I wish others would come around though! So many people missing out on great recipes!

  • Joanne Johnsen

    i made these with pumpkin pie spice flavored buttercream. Absolutely divine! Feeling adventurous I tried chocolate whoopie pies with your Chocolate cake recipe. A spectacular failure. The batter was too thin and I ended up with chocolate crepes. The flavor, of course, was lovely and that cake is now cake pops but do you have a chocolate cake recipe that can be used for whoopie pies that is worthy of a place next to these pumpkin delicacies?

  • Nazeli

    Hi Gretchen,

    Thanks a lot for the recipes, they always turn out great!
    I have a question regarding cream cheese frosting. Can I add also a small amount of whipped cream to this at the end or it will not work in this case?
    Thanks

    • Gretchen Price

      yes you can! I have added up to 3 cups! (already whipped though)

  • Jennifer Schmidt

    Hello,

    I am making your strawberry cake tomorrow and wanted to use a strawberry flavored cream cheese icing… can I use the same puree, and if so do I need to change the formula. Help, and Thank you, and Merry Christmas

    Jennifer

    • Gretchen Price

      Great, just add puree to your liking, go slow though, meaning add just a few tablespoons at a time, to watch to make sure it is not going to “break” on you with the addition of that liquid ingredient

  • Madhavi

    Hi Gretchen

    Can I use this icing to ice the doll cake. As in is it strong enough to hold the shape of detailed work like roses, petals and all?

    Please reply
    Thanks

    • Gretchen Price

      It should be fine, some have had trouble with this icing being too soft, but you can follow the instructions for how to avoid this- it is all written here

  • Maria

    Gretchen,
    YOU ARE THE BEST!!!
    Thank you so much for your beautiful work and for sharing your experience,your knowledge,your tricks and treats with all of us..!
    You are so sweet and kind and in my case with this recipe.. a life saver!
    The best “recipe finder” site ever!!!
    God bless you!!!
    1.000.000 thanks
    Maria.

    • Gretchen Price

      YAY!

  • Chamanda

    Hi!!
    I wanted to ask if you don’t have a standing mixer, can you use a hand mixer instead. I was just asked to bake 2 cakes for Christmas but my mixer broke when I was moving a couple of months ago. I am going to invest in another KitchenAid soon!!

    • Gretchen Price

      yes you can !

  • Sherie

    Hi Gretchen,
    Thank you once again for sharing the great recipe!
    May i know if i use a PADDLE or WHIP attachment(as the whole recipe is using only paddle attachment) to whip my cream cheese frosting after is kept in freezer?

    • Gretchen Price

      always paddle

  • http://www.woodlandbakeryblog.com Chashman Mukhtar

    What is cream cheese called in pakistan

  • Carol

    Hi Gretchen. Just now watched your video for making cream cheese frosting.

    I have been making my cream cheese frosting in my food processor (as per Joy of Cooking). I have found your recipes & techniques DO provide superior results! The thing with the food processor method is that you have the blade to clean off and the frosting that gets stuck underneath the blade, which I think is a hassle. Seems soooooo much easier the way you do it!

    I purchased a beater blade like you have some time ago and just LOVE, LOVE, LOVE it!!! With it I can mix cookie & cake batter in about HALF the time as I used to having to stop and scrape with the spatula. The next time I make cream cheese frosting I will use YOUR recipe & method.

    LOVE your recipes & videos!!!

    • Gretchen Price

      excellent! Thanks you and I love that you found some value here! I hope you find more! Stick around and check out the 300+ posts! LOL

  • http://creamcheeseicing Nazlin

    Hi Gretchen, I have already made a 9X13 italian cream cake and froze it. I would like to fill it with creamcheese icing and attempt buttercream rosettes. Can I refreeze the cake decorated with the buttercream rosettes. I was planning to do this Thursday for Thursday and freeze it as I need it for Saturday . Does the buttercream freeze well and keep its shape? Thank you so much for your help and your advice. You are the best teacher.

    • Gretchen Price

      yes you can re-freeze, it may have some condensation on it when you thaw it though, so you can just towel it off (dab it with paper towels)

  • Linda

    I wanted to use this with the pumpkin roll and was wondering if i could fill the roll with the cream cheese and freeze it or will the cream cheese go bad if i freeze it???

    • Gretchen Price

      yes to freezing

  • Chi

    Hi Gretchen,

    Is this a crusting cream cheese frosting? If not, what could I do to make it a crusting frosting? Thank you for all your inspiration in the kitchen!

  • Giovanni

    hi Gretchen! I’m from Italy, and i want to try this recipe.
    I found, in my last trip to NYC, “Cream Cheese Emulsion”… It’s basically an extract which gives the flavour of cream cheese… Should i try it with this recipe or is the flavour already enough? Also, where else could i use it? i bought it not really knowing… haha XD

    Love you and your videos!

    G.M.

    • Gretchen Price

      I think the flavor is already enough, but you can always add some in last if you feel it needs it
      I would use that in my Poured Fondant for Cinnamon Buns Icing. this way I wouldn’t have to refrigerate the buns, with REAL cream cheese icing, the extract would give the flavor YUMMY!

  • perla

    Hey gretchen,
    I was looking for some gluten free icings? and although it doesn’t say i was wondering if this recipe was gluten-free??

    • Gretchen Price

      yes it is

  • Michelle

    Hi Gretchen, thanks for sharing your wonderful recipes and videos with us. I just need a little help as i’m planning to bake a carrot cake with a fondant covering on it for a friend’s anniversary. I read somewhere (I forgot which thread) that you don’t recommend cream cheese under fondant as its going to be too slippery? Your swiss buttercream is amazing but I still prefer cream cheese on carrot cake and it’s my friend’s favorite. Do you have any suggestions?

    • Gretchen Price

      I don’t like to use it, since it is not as stable as buttercream,. besides the coating under the fondant is just a very thin layer to help it stick
      That’s whay I FILL my carrot cake with cream cheese, and if they insist on fondant cover, then I use a thin sheer of buttercream for the glue

  • Barbara

    Gretchen, I love your cream cheese frosting and it came out great, however even though I swifted the powered sugar, and the cream cheese and butter were at room temperature I still had some little bumps in my frosting. How do I eliminate that problem.

    Thank you,
    Barbara

  • Cyriel Hendrikx

    I’m Dutch and i always use The Italian mascarpone creamcheese. When i’m making creamcheese frosting. But it always come’s out like butter. Even when everything is on roomtempature. It stil taste great, but it doesn’t look nice. I cream together the cheese and the butter. and then ad the powderedsuger. And everytime it come’s out lompy and graney. What am i doing wrong.

    • Gretchen Price

      try adding the mascarpone last

  • Ashley

    Love all your recipes. Best cream cheese icing recipe ever!!!!

  • Thomas G.

    Only the original Philadelphia brand creamcheese (full-fat!!) is firm enough! Here in Germany the brand Philadelphia sells many variation – less fat, fatfree ect. Btw. many other brands will do. In Germany: Philadelphia (full-fat), Kiri-Kiri, Exquisa (not light!), Almette (original!) and last but not least LIDL Frischkäse (without herbs of course! :-). I made Gretchen´s wonderful creamchees icing many times. There were never Problems with it. Sometimes I add lemoncurd in this icing (100 gramms, slowly and shortly before the end of mixing! Delicious!

  • Bren

    hi Gretchen! I was wondering if its possible to add non flavored gelatin to thicken the frosting, have u tried?

    • Gretchen Price

      I have not tried since I do not find the necessity, but if you are having trouble with ultra soft cream cheese (in your country) then you can go ahead and add it same as on Stabilized Whipped Cream

  • Marie

    Hi! Love your blog and your recipes! I understand that you fill your red velvet with this icing then frost with buttercream. I love your swiss meringue buttercream recipe and I was wondering is there away to add the cream cheese to it so then it has the fluffy delicious amazing buttercream with the bite of cream cheese?

    • Gretchen Price

      yes you can add cream cheese to the buttercream recipe by replacing the butter or shortening

  • acr manaloto

    hello maam gretchen, just wanna thank u ciz ive learn alot from you. i wish i cud have a copy of ur book. God Bless You More maam Gretchen.

  • Syeda

    Hi,
    I made cream cheese frosting with this recipe twice with this recipe twice before it was great both times. Today i made it again but this time it is really loose. I think i did something wrong. I can’t ice my cake with it.
    Is there any way to make loose cream cheese stiff again? Please help me as i don’t want to throw all of it in the bin.
    Thanks

    • Gretchen Price

      Its very difficult to come back from a loose cream cheese icing, did you read the part about cream cheese in other parts of the world and how they are so very different? I specified a special mix method for those folks

  • Sandi

    Is it just me or did that look like more than one stick of butter?

    • Gretchen Price

      Sometimes on the videos I do different quantities than what is listed here

  • Claudia

    Somebody asked me for hot pink cream cheese frosting…Can I add colour to this recipe?

    • Gretchen Price

      yes but cream cheese takes on a more Matte color not as vibrant as buttercream

  • miriam

    why u do not give the amount of the ingredients in the recipes???????????

    • Gretchen Price

      what? They are written right here, what are you talking about ?

  • Nichola

    I have moved from the US to Australia and I am finding that the AUS Philadelphia cream cheese is fine to use the first way. Here they have taught me to put sweet chili sauce on top the cream cheese block and have the Ritz crackers with it. It is pretty firm even after leaving it out to soften. I do prefer to cream my butter first because I personally tend to have more issues with lumps. I have been introducing family here to the American style of things (I feel they are so deprived as they had no idea what a red velvet cake was!). I only just discovered you so they better hang on to their “dax” LOL

  • Jade

    Hi I’m making my son a batman spice cake and im using cream cheese icing instead of buttercream and I’m wondering if the cream cheese icing will work the same way as buttercream does in making smooth sharp edges?

    • Gretchen Price

      yes it does, not AS smooth, but it does work fine

  • Afeefa

    Hi Gretchen,
    First let me tell you hats off to your patience…
    I’ve been learning cake decorating from one year now…
    I know that cream cheese icing is perishable but I really want to do this on my birthday as I love it with red velvet… My problem is that I can’t refrigerate sugar paste… How can I tackle this situation? I want to do a handbag cake…
    Really looking forward to hear from you, thanks:)

    • Gretchen Price

      Hi! thanks! I try! LOL

      Well…..you kinda are answering your own question with hopes that I tell you it will be OK! LOL
      But it wont!
      Cream Cheese Icing is highly perishable!

      • dawn

        Gretchen she could have used cream cheese emulsion extract from the other post.

  • sharon

    Hi Gretchen
    I am from South Africa, just wanted to let you know that your videos are an addiction. I can’t seem to get off your blog and videos. Thank you so much.I tried your swiss buttercream icing. It was delicious . Can’t wait to try more

    • Gretchen Price

      Thank yoU!

      • elena campbell

        Thank you Gretchen for all the advice, videos,etc. I have learned a ton.
        I was wondering. can we just add a little gelatine to the cream cheese mixture to make it more stable.

        Thanks

        • Gretchen Price

          You’re welcome and sure if you like, there are no rules that say you shouldnt

  • claudia

    Only four words
    YOU
    ARE
    THE
    BEST.
    {:

  • jennifer kelly

    Hi gretchen, im emailing you a lot this week! I have made your cream cheese frosting many times & although I have the same problem here in Ireland with not being able 2 get the solid blocks of philly ccheese, the frosting although a bit ‘soupy’ for icing, was always fab! But now you have once again solved another problem for me & all your followers! I followed the new mix method & it worked a charm! Seriously, it was the absolute answer to this prblem, I didn’t even add the vanilla extract as just wanted 2 keep it firm once I had achieved it & il tell you it was absolutely fabalicious!! Iced my carrot cake cupcakes & although I was making them for someone else I couldn’t resist having one..ok 2!!☺ 2 fab recipes & now you have made things even better for us all with fixing the soupy consistency of the frosting! Your a star for sure & I send buckets of love & good wishes to you for continued success with woodland bakery & in everything you do! Thank you most sincerely, jen kelly

    • Gretchen Price

      Great! Thanks for the comment and keep em coming!

  • Tess

    Good Morning Gretchen

    I have a couple of questions, 1 – can you color the cream cheese frosting the same as the buttercream? 2 – can you make a transfer using the cream cheese frosting freezing the transfer in stages.
    The reason I ask is that cream cheese is so expensive in Canada I don’t want to have to remake the frosting and throw is out if I mess it up.

    Thanks in advance
    Tess

    • Gretchen Price

      Yes, but I find that coloring Cream Cheese keeps the colors more “matte” looking rather than vibrant
      Yes you an transfer cream cheese

      • Tess

        Thanks Gretchen

  • Vicke

    You are amazing! Every recipe I have tried so far has been delicious and surprisingly easy (so grateful). I read above comments but am unsure if the cream cheese icing (my favorite) would be strong enough for the bottom layer of a 3 tier cake – using fondant on top tier (butter cream icing under fondant). The cake would remain refrigerated until presented at party (but may be out in warm weather a couple hours)

    • Gretchen Price

      I have used cream cheese icing for wedding cakes, yes they are a bit more fragile (so def keep refridged until the party starts!)

  • JackieA

    Hi Gretchen,

    I would like to thank you for being so wonderful in LISTENING and sharing your recipes and instructions. I come from Malaysia and have been struggling with whipped cream cheese frosting that I have given up baking cakes that require this frosting! No matter what I tried, (this includes hours of researching other recipes on the internet hoping to find one that works), I always ended up with a gloopy mess of cream cheese that I could not ice a cake with. I am thankful that you were genuine enough to help others like us and figured out why cream cheese frosting did not work for some of us….. I have actually asked people who post picture perfect cheese frosted cakes on how to do it and have not gotten an answer, that is how stingy some people can be with their recipes! I have not tried your method and recipe yet but to find someone who finally understood the problem was just awesome! Words are not enough to thank you. Do keep doing what you are doing and for struggling bakers like us who love the craft but need a little helping hand….please know that you are the go-to site for tried and tested recipes. I will be purchasing your e-books soon as a show of support!

    • Gretchen Price

      Thank you so much for this message! I am so happy you found the answer finally! (and I am too!) There is nothing more frustrating than when a recipe doesn’t work out, and you just cant figure out why, meanwhile there are tons of people who “claim” it works out fine! Makes you want to give up the pastry bag and go drive a bus! LOL!

      Keep us posted to your progress!

  • http://www.quepedazodepostre.blogspot.com Elyas Midoun

    Hi Gretchen!! I live in s
    Spain, and here the summer is REALLY HOT… Around 45ºC in the summer makes every recipe I tried for Cream Cheese Frosting melt like butter in the sun.. If I would add more icing sugar, it would taste like glucose with a bit of vanilla, and If I took the extra icing sugar out.. white soup.. That’s because the cream cheese here in Spain (even the Philadelphia brand) is in plastic tubs, soft spread like. But when I used your mixing method…. HEAVEN!!! The cream cheese icing is so thick, and not very sweet at all!! Just the perfect recipe!! Thanks for your amazing creations and keep up!! <3

  • Hibba

    Hi Gretchen thank you very much this recipe WORKED LIKE MAGIC! I live in Oman in the middle east and I love to bake but I couldn’t make the right cream cheese frosting until I read this ! I don’t know about the consistency but the cream cheese here is somehow salty so I only used 600 g of cream cheese and it turned out to be GREAT!

  • Eimear

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

    • Gretchen Price

      it will be runny, but yes you can

  • Orly

    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!!

  • Mayra

    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.

  • Gulrukh Ammad

    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

    • Gretchen Price

      MUST REFRIGERATE Cream Cheese Icing!

  • Jacqui

    Hello,

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

    Thank you for your time.

    • Gretchen Price

      yep

  • http://www.bcdelectables.com Cynthia

    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.

  • A.R Amin

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

  • Sasy

    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!

  • Ana

    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

    • Gretchen Price

      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

  • Maggie

    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

    • Gretchen Price

      Thank YOU! and You’re welcome!

  • alex

    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!

    • Gretchen Price

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

  • Tess

    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

  • Tess

    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

    • Gretchen Price

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

      • Tess

        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

        • Gretchen Price

          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

          • Tess

            Thanks Gretchen

  • Nicole

    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 ?

  • http://Facebook Awilda

    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?

    • Gretchen Price

      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 :(

  • Angie

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

  • Claudia

    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.

  • Tina

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

    Pls advice..thk u.

    • Gretchen Price

      LAST

  • Carol

    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!

  • Phyllis

    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.

  • Tina

    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.

    • Gretchen Price

      Yes you can do it

  • Trevor

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

    • Gretchen Price

      yes

  • Celeste

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

    • Gretchen Price

      Ummm, why?

  • Sawsan

    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.

    • Gretchen Price

      yes fine

  • Sandra Ruiz

    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

    • Gretchen Price

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

      • Sandra Ruiz

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

  • marj gamboa

    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..

    • Gretchen Price

      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

      • Sandra Ruiz

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

  • michael

    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?

    • Gretchen Price

      Thank you, always unsalted in baking

  • http://theitaliannextdoor.blogspot.com Joann@ The Italian Next Door

    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.

    • Gretchen Price

      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

      • http://theitaliannextdoor.blogspot.com Joann@ The Italian Next Door

        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?

        • Gretchen Price

          yes I have

          • http://theitaliannextdoor.blogspot.com Joann@ The Italian Next Door

            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?

          • Gretchen Price

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

          • Sawsan

            So is it ok to be used ?!

  • Annabell C.

    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.!!!

    • Gretchen Price

      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

      • Annabell C.

        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!

        • Annabell C.

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

  • Vicky

    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 :-)

    • Gretchen Price

      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!

  • mysticnaeco

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

  • sharon

    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 :)

    • Gretchen Price

      Not with whipped cream, use buttercream

  • angela

    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?

    • Gretchen Price

      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

  • Brenda

    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.

    • Gretchen Price

      Philadelphia

  • Liza Bugeja

    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

  • Barbara

    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?

  • Shani

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

  • Yolandia

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

    • Gretchen Price

      yes!

  • Sharon

    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. ::))))

  • Kye

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

  • Marianne

    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

    • Gretchen Price

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

  • Maria

    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 !!!!!!!!!

  • Terri

    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!

  • Tracy

    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.

    • Tracy

      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.

    • Gretchen Price

      Thank you Tracy!

  • felix rangel

    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?

  • Roos

    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!!

    • Gretchen Price

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

  • Francesca

    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!

    • terri

      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.

  • Alizeh

    Came out creamy and smooth and piped perfectly thanks

  • Maria Fos

    Hey Gretchen!!

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

    • Gretchen Price

      excellent!

  • Madi

    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 ??

    • Gretchen Price

      *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)

  • Rudell L

    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?

    • Gretchen Price

      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

  • Lisa M

    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!

  • Jo

    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?

    • Gretchen Price

      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

  • Jorey

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

    • Gretchen Price

      You should always follow the recipe as it is written

      • Jorey

        Ok thank you

  • Jorey

    Can I use 3

    • Gretchen Price

      three what?

  • Jorey

    How many cream cheese you need 3

  • Michael

    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.

    • Gretchen Price

      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!

      • Michael

        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?

        • Gretchen Price

          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

  • Fernando

    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 ;-)

  • Chris

    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!

    • Gretchen Price

      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.

      • Chris

        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. :-)

        • Gretchen Price

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

  • Mia

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

  • Mia

    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!!

    • Gretchen Price

      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

  • Karen

    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

    • Gretchen Price

      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!

  • Fernando

    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

    • Gretchen Price

      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

  • krystle

    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 ;)

    • Gretchen Price

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

      • krystle

        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

        • Gretchen Price

          excellent!

  • Jay

    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?

    • Bree D.

      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.

      • Gretchen Price

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

  • Ravi

    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.

  • Joey

    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)

    • Gretchen Price

      definitely make the whole recipe

  • krystle

    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 ;)

    • Gretchen Price

      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.

      • krystle

        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 ;)

      • Maria

        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.

        • Gretchen Price

          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!

  • Toetu

    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

  • Jaime

    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

    • Gretchen Price

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

  • Jade

    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 !

    • Gretchen Price

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

  • emy

    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?

  • Valeska

    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…

    • Gretchen Price

      yes you can use any brand you like

      • http://woodlandbakeryblog.com djhorsen

        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?

        • Gretchen Price

          I have not done this

  • krystle

    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 ;)))

    • Gretchen Price

      Yes

  • Connie

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

  • Connie

    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

    • Gretchen Price

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

  • sheryl

    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.

    • Gretchen Price

      THANKYOU!

  • http://Noblesweets.com Linda

    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

    • Gretchen Price

      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

  • Amzi

    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

  • Cheryl

    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?

    • Gretchen Price

      thanks for catching that error, fixed !

  • Marisa

    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.

    • Gretchen Price

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

  • Kathy Linkowski

    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

    • Gretchen Price

      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.

  • Suzanne

    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!

    • Gretchen Price

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

  • Dudleys Mom

    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!

    • Gretchen Price

      doesnt really matter

  • Marlene

    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

    • Gretchen Price

      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

      • Marlene

        Thank you so much for the advice:)

  • yamina

    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

    • Gretchen Price

      Cream Cheese= Cream Cheese
      Ricotta Cheese= Ricotta Cheese

      • yamina

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

        • Gretchen Price

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

          • Albert

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

        • jennifer kelly

          Yamina, you can most definitely get cream cheese in Ireland! Every supermarket stocks Philadelphia cream cheese & also the big german chains of Aldi & Lidl stock there own cheaper brand as does Tesco. I have used both the Philadelphia brand & the cheaper brands & both work equally as good & taste equally as good 2!

  • anna

    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?

    • Gretchen Price

      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

      • anna

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

  • Vanessa

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

    • Gretchen Price

      Always UN salted BUTTER in baking

  • Agnes

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

    • Gretchen Price

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

  • Diane

    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.

    • Gretchen Price

      yes great idea! Way to go!

  • marie-france

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

  • Karina

    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!

  • Annie

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

  • Christina

    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?

  • Annie

    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!!! :)

  • Annie

    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

    • Gretchen Price

      Thankyou, Yes to all

      • Annie

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

  • diana amieva

    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!!!!!

    • Gretchen Price

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

      • diana amieva

        thankyou!

      • diana amieva

        with the cream cheese can make flowers?

        • Gretchen Price

          its very soft, but you can try

  • D

    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

  • Liz

    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

    • Gretchen Price

      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)

      • Maria

        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?

        • Gretchen Price

          replace the shortening with cream cheese

  • mimi

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

    • Gretchen Price

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

      • mimi

        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???

        • Suzanne

          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!

          • Gretchen Price

            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

    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

  • Betsy

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

    • Gretchen Price

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

  • Cloudy

    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 :)

  • Trisha

    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

    • Gretchen Price

      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

    • Crystal

      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!

  • Maria

    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:)

    • Gretchen Price

      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

    • Bree D.

      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.

  • vanessa

    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?

    • Gretchen Price

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

  • http://woodlandbakeryblog.com Ken lowmax

    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

    • Gretchen Price

      awe!! Thank you for this sweetest message!

  • Diane

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

  • signaturesweetz

    this recipe is the bomb!!!

  • Ana

    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.

    • Gretchen Price

      I do freeze it sometimes

      • lisa

        How long can it be kept after its been frozen?

        • Gretchen Price

          up to a week

  • Sharina

    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!

    • Gretchen Price

      i do equal parts

  • ERA M

    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!!!!

  • Daisy

    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!!!!!

  • Angela

    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?

    • Gretchen Price

      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

      • Aaron

        You do it for cinnamon buns, too!