Whipped Cream Cheese Frosting Recipe (2024)

FAQs

Is it possible to over whip cream cheese frosting? ›

While you can over-whip the frosting after you add the heavy cream, you cannot over-mix the 1st 3 ingredients in the recipe. Beat the cream cheese, confectioners' sugar, and vanilla extract together for as long as you need to rid all of the cream cheese lumps. Stop and scrape down the mixing bowl as needed.

First, make sure that you used a block of cream cheese and not the already whipped version in the tub. Second, if your frosting seems runny, mix it on high until it comes together. It will hold the lines of the beaters during whipping. To make it more firm, refrigerate it.

Sift 1/4 cup powdered sugar OR 1/4 cup cornstarch. Add it to the cream cheese frosting. Whip it up at high speed until the desired consistency is formed.

Though some tasters found the frosting made with whipped cream cheese slightly less tangy than the one made with block cream cheese, all found it acceptable. In fact, it had a lighter, smoother texture that many preferred.

Over beaten frosting

You may need to fold in more powdered sugar to stiffen it up but you risk making the frosting too sweet. A couple other ideas are: Adding a starch like corn starch or tapioca flour to thicken the frosting.

Mix 1 tablespoon (25 grams) of cornstarch into the frosting. If it is still too runny, add a little more. Continue to add cornstarch until you are happy with the texture. Avoid adding more than 1/2 cup (62.5 grams) of cornstarch per 8 oz (226 grams) of cream cheese.

The additional cream cheese will contribute to thickness and provide a creamier texture. Adjust the quantity based on your preference, balancing thickness and flavor. Add Butter:Introduce softened butter to the frosting.

Add powdered sugar: Mix in a tablespoon of powdered sugar to help stabilize the whipped cream. Add gelatin: Sprinkle a teaspoon of unflavored gelatin over 1 tablespoon of cold water and let it sit for a few minutes. Heat the mixture in the microwave for 10-15 seconds, or until the gelatin is completely dissolved.

Powdered Sugar Magic: One of the most common ways to thicken frosting is by adding more powdered sugar. Start by incorporating small amounts until you achieve the perfect consistency. This method works well with cream cheese frosting, buttercream frosting, and other basic recipes.

2. Add corn starch. If you want to thicken your royal icing without adding additional sugar, you can add a minimal amount of corn starch (less than a teaspoon) to help your icing thicken up.

Why is my cream cheese frosting not stiff enough? ›

At room temperature, cream cheese frosting only lasts two hours, which is why it needs to be refrigerated if you don't want to waste leftovers. Cream cheese frosting will usually last in the refrigerator for up to a week, which gives you plenty of time to use it on various baked goods.

Whipped is easier if you are using it in a recipe like cream cheese frosting. The block takes longer to soften. Whipped is also lighter and easier to spread IMO.

Cream cheese that has been whipped contains less fat and fewer calories per serving than regular cream cheese because of the whipping process. It's healthier and great if you're looking for low-fat dips!

Whipped cream cheese is no different than regular except it has had air whipped into it to make it fluffier and more easily spread. You should consider volume if baking, but in a regular dinner-type recipe I wouldn't change anything.

Always add any extra liquid at the end. There is a chance that the cream cheese was over beaten before the sugar was added, which can sometimes lead to the cheese partially melting and dissolving the sugar.

Making whipped cream seems easy enough, but if you beat cream too long, luscious, soft peaks can quickly turn into a grainy mess. If you catch it fast enough, you can simply fold in more un-whipped cream to fix an over-whipped nightmare.