Why is my cream cheese frosting too thin?

This recipe was specifically developed using cold, full-fat ingredients. If you used room temperature or low-fat/reduced-fat/whipped cream cheese, for example, your frosting may come out thinner than expected. See the next point for tips on how to fix it.

How do I fix runny frosting?

To fix a thin frosting, one option is to add additional powdered sugar, 1/2 cup to 1 cup at a time, until you have the right consistency. However, this can quickly make the frosting overly sweet. Instead, I recommend refrigerating it for 20-30 minutes to firm it up before piping.

Does this frosting need to be refrigerated?

Yes, cream cheese frosting and frosted desserts should be refrigerated within 24 hours. However, if you live in a hot or humid location, consider refrigerating right away.

Can I make the frosting in advance?

Yes. The prepared cream cheese frosting can be stored covered in the fridge for up to 1 week. Take the frosting out of the fridge about 30 minutes before using it. You may need to re-whip the frosting in the mixer for 1-2 minutes to get it light and fluffy again.

Cream Cheese Frosting (Recipe Video)

Description

My cream cheese frosting recipe is quick and easy to make with only 5 ingredients, and perfect for piping into cakes and cupcakes. Starting with cold butter and cream cheese is the secret to perfectly thick, pipeable frosting. You’ll see!

Ingredients

For 24 Cupcakes or a 2-Layer Cake

1 cup (226g) unsalted butter, cold
16 ounces (452g) cream cheese, cold
6-7 cups (780g) powdered confectionary sugar
2 teaspoons (10ml) vanilla extract
1-2 tablespoon (15-30ml) heavy whipping cream (optional)

For 12 Cupcakes or a 9×13-Inch Cake

½ cup (113g) unsalted butter, cold
8 ounces (226g) cream cheese, cold
4 cups (520g) powdered confectionary sugar
1 teaspoon (5g) vanilla extract
1 tablespoon (15ml) heavy whipping cream (optional)

Instructions

Cut the butter into 1-inch blocks. Beat the butter for 2-3 minutes until it is light and fluffy and reaches a spreadable consistency.
Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
Slowly add confectionary sugar 2 cups at a time and alternating adding the vanilla extract and heavy cream. Reserve 1 tablespoon of heavy cream and add only if needed. Beat on low speed until the powdered sugar has combined then increase speed to medium-high and beat for 1-2 minutes. Repeat until all the powdered sugar has been added.

Equipment

Large Piping Bags

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Large Piping Tips

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Stand Mixer

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Notes

How to store this frosting: You can refrigerate the frosting in an airtight container for several days. Allow the frosting to come to room temperature, at least 20-30 minutes before using.
Ways to flavor this frosting: lemon extract, fruit zests like lemon or orange, Bourbon, cinnamon, maple syrup.
How to adjust the consistency of your frosting: If you find the frosting is too thin, refrigerate for 30-60 minutes before using. Add an additional 1/2 cup of confectionary sugar at a time for a stiffer consistency, if desired. If you find the frosting is too sweet, add 1 tablespoon heavy whipping cream and a pinch of salt and beat until well combined.
Storing frosted cupcakes: Generally speaking, desserts made with this frosting should be refrigerated. However, if I serve my dessert within 24 hours, I will leave it at room temperature, as I live in a mild climate, and keep my house cool. If you live in a hot a humid environment, always refrigerate your desserts. Serve at room temperature for best results.

Nutrition

Serving Size: 1 cupcakes worth
Calories: 254
Sugar: 30g
Sodium: 61mg
Fat: 14g
Carbohydrates: 31g
Fiber: 0g
Protein: 1.3g
Cholesterol: 40mg