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Cream cheese frosting can be notoriously difficult to get right, especially the consistency (if you can\u2019t relate, I commend you). The goal: a silky frosting that\u2019s pipable and holds its shape. And yet\u2014cream cheese frosting can easily turn into a concoction that spreads too easily and doesn\u2019t hold up. Then you end up adding too much powdered sugar to compensate, which makes the frosting way too sweet and not nearly cream cheese-y enough. If you\u2019ve been there, keep reading for a few tips I\u2019ve picked up along the way\u2014including what to do if it splits.<\/p>\n
I think it\u2019s safe to say I\u2019ve made hundreds of batches of frosting over the last 15 years (I got lots of practice from making and selling dozens of cupcakes on the weekends in high school). The best tip I\u2019ve found is to add heavy cream\u2014whether you\u2019re making a standard buttercream or, in this case, a cream cheese frosting. And I don\u2019t just mean a tablespoon or two; I mean anywhere from \u00bc to \u00be cup, depending on the consistency you want. The heavy cream whips up with the butter and sugar, making the frosting fluffier, lighter, and not-so-cloyingly sweet. It also helps stabilize it, making it more pipable and reliable.<\/p>\n
If your main struggle is a frosting that\u2019s too loose, try waiting to add the cream cheese until after you\u2019ve whipped together the butter, sugar, heavy cream, and any other ingredients like vanilla and salt. Cream cheese can easily become overmixed and start to split, and it also releases water the longer it\u2019s whipped. If you add it last\u2014once your base frosting is already as whipped and fluffy as you want\u2014it shouldn\u2019t affect the texture and it should remain stable. And if it does split, keep reading.<\/p>\n
When making frosting of any kind, it\u2019s important that all your dairy products (or whatever ingredients you\u2019re using) are the same temperature. If the butter is softened to room temp but the heavy cream or cream cheese is colder, you\u2019ll end up with a curdled-looking mess that you won\u2019t want to use\u2014or eat. But don\u2019t worry\u2014if this happens, pop the frosting in the microwave in 10 to 20-second increments and mix until all the butter curdles are melted. Once the frosting is smooth without any visible split clumps (it\u2019ll be pretty liquidy at this point, but don\u2019t worry), cover it and transfer it to the fridge until firm, 20 to 30 minutes. Then, remove and whip it back up into a light and fluffy frosting.<\/p>\n
If you\u2019ve struggled with cream cheese frosting before, I hope these tips help you get it just right. And if not\u2014well, I\u2019m a little jealous.<\/p>\n