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Gracel Series - Cream On But Part 1.MPG Added



Most cream cheese frosting can end up too soft and runny, unstable, or too sweet from an excess of powdered sugar added to thicken it enough to use on decorated layer cakes. It's a problem that most bakers face. Fear not: with a change in technique and an easy recipe, you can make thick cream cheese frosting that you can use to decorate cakes and with a lot less sugar!




Gracel series - cream on but part 1.MPG added



When the cream cheese is creamed with the butter, and then the icing sugar is added in, the icing sugar draws out that moisture from the butter and the cheese. Butter has very little moisture to draw out, so you can make a thick, pipeable frosting with butter and icing sugar without much worry. But since cream cheese contributes double the moisture, when the icing sugar draws out that moisture, you end up with a soupy, runny, unstable cream cheese frosting.


I made this frosting exactly like the instructions say, but it wasn't any thicker than any other cream cheese frosting I've made., unfortunately. After it was all done, I added a box of Jello cheesecake instant pudding and let it whip several minutes. It was perfect!


This recipe saved me! Every time I've made cream cheese frosting, it turns out super runny, with tons of lumps and adding endless sugar. I've been scouring the internet to find a better recipe (to frost pumpkin bars), and this was it. I whipped the butter, added the powdered sugar (with a splash of milk), and then added the cream cheese and it instantly was so fluffy and spreadable! Not a single lump, and it was still perfect as we ate the leftovers the next few days. I've looked at 20+ recipes for cream cheese frosting, and they are all exactly the same poor instructions. How has no one else has used this technique? Thank you so much!


Hi Maggie, it actually works better with cold cream cheese. If the cream cheese gets too warm, the frosting may separate and become greasy... The only issue I've had with the cream cheese when it's cold is that sometimes, you may detect a couple of flecks of cream cheese that haven't mixed in properly, but usually when I'm frosting my cakes, I can see them and pull them off with the tip of a knife. Really, for the most part, it does mix in well! Try it and let me know how it goes!


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