Comments on: How to Make Cream Cheese Frosting

By: Olivia

Olivia — Tue, 22 Jul 2025 18:34:50 +0000

In reply to Julie. Thank you, Julie! I'm glad you loved it :)

By: Julie

Julie — Thu, 17 Jul 2025 15:59:28 +0000

Perfection. Finally. Thank you. Where has this been all my carrot cake baking days?!

By: Olivia

Olivia — Mon, 12 May 2025 15:40:52 +0000

In reply to Tina. Hi Tina! Will it just be in the heat for the 5min transport? If so I think it should be fine. It is quite a soft frosting to begin with though.

By: Tina

Tina — Sun, 11 May 2025 02:01:24 +0000

Will this hold up in AZ triple digits heat. Just keep frozen and then transport 5 mins away. Will it be a problem or color separate?

Plz help and thank you

By: AKSHA

AKSHA — Tue, 27 Aug 2024 05:04:45 +0000

thanks for giving this recipe and very hard work for find right tast

By: Olivia

Olivia — Tue, 26 Mar 2024 19:34:10 +0000

In reply to Christine. Hi Christine! I find cream cheese frostin harder to decorate with in general due to the texture. It's heard to get it really smooth. I usually recommend what you did, low speed for a couple mins usually helps. Alternatively you can do this with a spatula by hand and fold and press the frosting against the bowl to knock the bubbles out. Cream cheese frosting can turn runny when overmixed so I would be careful of that too. Maybe try whipping it less from the start?

By: Christine

Christine — Fri, 22 Mar 2024 23:37:58 +0000

So light and not too sweet. My only annoyance was it had so many air bubbles and was not spreadable without looking ‘draggy’ on my cake. I even mixed it on the lowest speed for 15 minutes with my paddle attachment (I didn’t have the spatula paddle just the standard one), and it still was super fluffy. Delicious to eat, not so great for decorating. So I bought a spatula paddle and the next day mixed on low again. It knocked all the air out, but then the frosting was runny.

Any tips for this??

By: Olivia

Olivia — Wed, 08 Feb 2023 17:50:16 +0000

In reply to Sarah Feagan. Hi Sarah! Cream cheese SMBC is challenging to make. You can't just swap the butter for CC, unfortunately. I know some people successfully add in a whipped up block of cc at the very end after making a full batch of SMBC so you could try that. Or you can add some of this CC frosting here at the end to the SMBC. Let me know if you try either of those!

By: Sarah Feagan

Sarah Feagan — Wed, 08 Feb 2023 08:46:45 +0000

Would you ever do a Swiss meringue buttercream and substitute cream cheese for the butter? Is that possible??
I just love your Swiss meringue buttercream so much, it’s all I ever want to use!

By: Olivia

Olivia — Sat, 14 Jan 2023 01:36:53 +0000

In reply to Hopi Lockett. Hi Hopi! I use a paddle. I hope you love it :)