How to Make Non-Runny Cream Cheese Frosting
Your guide to making fool-proof, stiff, thick, delicious cream cheese frosting.
Since moving to France in 2015, I have struggled with making the perfect cream cheese frosting. As a self-professed red velvet cake addict, I absolutely need real cream cheese frosting to be happy. The problem I face is: the cream cheese in France (and various other European countries) is sold in spreadable containers. This means that the cream cheese is too soft and the water content is outrageous. The result of combining spreadable cream cheese and powdered sugar? A soupy cream cheese mess. Perfect for cinnamon rolls but cake? NOPE.
Non-runny cream cheese frosting (European Cream Cheese)
The recipe
Total time: 10 minutes
Frosting Servings: Enough to frost a two-layer cake or 2-3 dozen cupcakes
Cuisine: American
Keywords: cream cheese frosting, European cream cheese frosting
Ingredients
250g (1 cup + 2 tbsp) of room temperature butter
500g (4 cups) of powdered sugar
1 tsp of vanilla extract
300g (1 1/3 cups) of cream cheese spread (CANNOT USE REDUCED FAT)
Instructions
Using a standing or hand mixer, beat the butter on high speed until light and airy. Add in the powder sugar one third at a time. Beat on high speed for 2-4 minutes until the mixture is creamy.
Scrape the sides of the bowl and continue mixing until the powdered sugar is well incorporated into the buttercream frosting.
Beat in the vanilla.
Add in the cream cheese and mix on high for just a few seconds. Scrape down the sides, beat again for a few seconds.
Your cream cheese frosting is now ready to frost a cake or cupcakes! The frosting can be used now or can be chilled to use in a frosting pipe later. The frosting should be stored in the refrigerator if not used right away.
Katherine
