Comments on: Classic Cream Cheese Frosting

By: Amanda

Amanda — Wed, 06 May 2026 13:41:09 +0000

In reply to Bill Edgar. This was a long time ago, but that should work. That's what we do in our bakery. :)

By: Cookie and Kate

Cookie and Kate — Thu, 26 Mar 2026 19:20:36 +0000

In reply to Claire Bartlett. Hi Claire, freeze-dried strawberries are the secret to a concentrated strawberry flavor in desserts without sacrificing texture. I recommend checking out Sally's Baking for directions.

By: Claire Bartlett

Claire Bartlett — Mon, 23 Mar 2026 02:58:38 +0000

Any recommendations for making this into a “strawberry” version? I was making a strawberry cake and wanted to add some cream cheese frosting. Thank you!

By: Agatha

Agatha — Sun, 04 Jan 2026 15:13:36 +0000

This works just fine. I once saw a suggestion that “room temperature” for things like butter and cream cheese doesn’t really mean the temperature most people keep their rooms but more like 65 degrees. Mine was warmer than that and the perfect fix, if you have it on hand, is to add a little cold whipping cream right from the fridge and then beat on high for a minute. Depending on how much you add you could end up with a whipped cream/cream cheese frosting hybrid, but that’s okay? I was making 1 1/2 x the recipe and just added about a quarter cup (I think, but I didn’t measure). The main point of this recipe to me is that you don’t need cups and cups of sugar to make satisfying cream cheese frosting and that’s 100% true. I once made the date version of this frosting and it was very good.

By: Inge

Inge — Wed, 04 Dec 2024 10:44:26 +0000

I love the balanced taste of this frosting. Not too sweet. However, my frosting was so runny I could pour it. So I did some research. Turns out European cream cheese contains a lot more water than American cream cheese. The sugar draws out the water and runny frosting is the result. No problems with lumpy sugar though. A possible answer is to first bind the sugar with butter and then add the cream cheese. I think you may need more butter though. Or search for a recipe specific for European cream cheese.

By: Kate

Kate — Tue, 03 Sep 2024 11:02:19 +0000

In reply to Rachel B. You're welcome, Rachel!

By: Rachel B

Rachel B — Sun, 01 Sep 2024 18:43:05 +0000

My husband used this recipe to go with a pumpkin spice cake he baked with my daughter. The consistency of this frosting was spot-on and it tasted absolutely delicious – terrific recipe! He did lower the powdered sugar to a scant 1-cup and that was the perfect amount for us. Thank you!!

By: Zarah Sergison

Zarah Sergison — Sun, 04 Aug 2024 07:13:48 +0000

Hello, what brand cocoa powder do you use? I tried Ghirardelli and was very disappointed.

By: Kate

Kate — Tue, 23 Jul 2024 10:41:24 +0000

In reply to Patricia Potter. Hi Patricia, I'm sorry to hear that. It won't fluffy like whipped creamy, but should be smooth and light. I hope that helps!

By: Patricia Potter

Patricia Potter — Mon, 15 Jul 2024 13:24:01 +0000

I made a spicy chocolate cake and for the first time cream cheese icing. The icing has not gone fluffy! It is very smooth and as I write sitting in my fridge. Where have I gone wrong? Does it need more icing sugar ? Will the refrigeration thicken it up ?
Patricia Potter