Crusting Cream Cheese Frosting That Is Silky Smooth, Creamy And Stable Enough To Use Inside And Outside Your Cake
Crusting cream cheese frosting is made with cream cheese, butter, powdered sugar and extract and pairs with just about any cake flavor you can imagine. Think about it. Cream cheese basically equals cheesecake. Cheesecake goes with ALL THE THINGS. Crusting cream cheese frosting is most often paired with old-fashioned red velvet cake, carrot cake, chocolate cake and even lemon cake!
Basically, you can't go wrong with using crusting cream cheese frosting for everything including cupcakes and sugar cookies.
The best part about this cream cheese frosting is that it is a crusting recipe. That might sound a little odd to you but basically that means that the sugar content in this frosting is high enough that the granules of sugar turn into tiny little crystals and form a thin and crispy outer layer to the cake.
If you need a version that crusts for smoothing with the Viva method, check out my classic cream cheese frosting. But if you want the best flavor with no starchy aftertaste, the granulated sugar version wins every time.
Why is this awesome? (trust me, it's AWESOME!)
If you've ever worked with cream cheese frosting before you know it has a horrible tendency to be a little wet, a little soft and a whole lot unstable in warm weather.
This crusting cream cheese frosting crusts so that it's very stable and can be used as a filling for cakes, frosting for the outside, cupcakes and even on cookies. I would still stay away from using this frosting under fondant though, cream cheese and fondant just do not get along and you end up with a melting layer of gooey sugar under the fondant.
How To Make Crusting Cream Cheese Frosting
To actually make the crusting cream cheese frosting you can get it done in about 10 minutes flat.
- Cream your room temperature butter with the paddle attachment until it's nice and smooth with no lumps (on low).
- Add in your room temperature cream cheese and cream until smooth with the butter.
- Start adding in your powdered sugar (sifted) one cup at a time while mixing on low. Don't add the next cup until the first is incorporated fully.
- Once your powdered sugar is incorporated and the frosting is smooth you're done! This is a THICK cream cheese frosting so that it is stable and won't' melt all over your cake.
I admit that crusting cream cheese frosting really eluded me for a long time. Don't get me wrong, I loved eating it on cupcakes and a nice slice of carrot cake from one of my favorite bakery but when I would try to make it myself to use with my client cakes, I never really felt it would work. It was either too soft or tasteless.
Most of the time when I see a cream cheese recipe, it has added liquid to it like milk or cream. I feel like this really causes the frosting to be too soft. Ok for cupcakes but not great for cakes. So why add it?
You'll notice that this recipe has more butter to cream cheese ratio than a typical cream cheese recipe. Butter helps with stability, flavor, and creaminess. There's just enough cream cheese to add a nice flavor to the frosting but not so much that it breaks down the frosting and makes it too wet.
Tips For Successful Crusting Cream Cheese Frosting
- Did you forget to bring your cream cheese to room temperature? I'll tell you a secret, I never ever do. I simply take the cream cheese out of the packet, cut it up into cubes and microwave for 10 seconds. By the time I get my butter and sugar measured, the cream cheese is at room temperature
- Speaking of butter, I usually have butter at room temperature at all times but if you have forgotten, you can microwave your butter in 10-second increments until you can press a fingerprint in the surface of the butter and the cube still holds it's shaped. You don't want the butter too soft or it will be hard to incorporate with the cream cheese successfully.
- Sift your powdered sugar for a super smooth buttercream but I admit, I hardly ever do this
- Need your buttercream to be whiter? Add in some white food coloring!
- You can switch out the vanilla extract for any extract to compliment the cake (think orange for citrus or almond for spice cake)
- Do you really have to use unsalted butter for cream cheese frosting? The short answer is yes. If you use salted butter you MIGHT feel like the frosting literally tastes salty. By using unsalted butter you can control the level of saltiness in your buttercream. If all you have is unsalted butter, don't fret. Just use what you have and leave out the extra salt listed in the recipe.
Cake Batter and Frosting Calculator
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Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Ingredients
Ingredients
- 12 oz cream cheese room temp
- 12 oz unsalted butter room temp
- 48 oz powdered sugar
- 1 tablespoon clear vanilla
- ½ teaspoon salt
Instructions
Instructions
- Cream the softened butter with the paddle attachment until smooth. Add in your softened cream cheese and continue creaming on low until fully incorporated and smooth.
- Slowly add in powdered sugar one cup at a time, letting fully incorporate before adding the next cup. Add in vanilla and salt. Mix at low for 5-6 minutes until smooth.
- For a whiter buttercream, add white food coloring. Store leftover buttercream in the fridge for up to a week or freeze up to 6 months.
Notes
Nutrition
Veronica Harris says
Can I airbrush this frosting?
Elizabeth Marek says
Yes you can
Bell Mtz says
Hy i Love your recipes!!! Could I colour tris frosting?
Elizabeth Marek says
Yes you can
Erica says
Can this be used under fondant? I have had some hit and misses with cream cheese cakes that have had fondant accents. I believe it’s because I have messed with the butter to cream cheese ratio. The ones that failed, the fondant piece started to “melt” but the one that worked lasted all day perfect!
Elizabeth Marek says
I wouldn't use cream cheese frosting under fondant, it makes it melt
Mariam says
Dear ma’am
Can i use cheese cream spread instead of cream cheese bar/block? Please do rely
Elizabeth Marek says
Im not sure it would turn out the same since cream cheese spread is much softer
salena says
Can I store this frosting?
Elizabeth Marek says
Yep! Store it in the fridge because of the cream cheese but it will need to come to room temp and re-whipped before you can use it again. Most people put it in a zip-lock bag so that it defrosts evenly and stacks easily in the fridge.
Dawn says
Amazeballs!!!!!
I have used your recipe consistently since finding your channel 6 months ago. Your work is beautiful and every recipe I’ve tried is a “no fail”. This frosting is a perfect example. Creamy, has that citrus bite and is perfect for piping. I look forward to making it again soon. (Great excuse to lick the beaters).
Dara says
Does this icing hold structure well? I want to use it to pipe flowers. Thanks!
The Sugar Geek Show says
Yes it does, as you can I have used it for piping in this blog post 🙂
Wendy Unger says
I have 6 dozen cupcakes to bake for a wedding, the bride is asking for red velvet with cream cheese frosting. Can I bake, decorate with the crusting cream cheese frosting and then freeze prior to the event?
The Sugar Geek Show says
You can freeze the cupcakes but I wouldn't freeze the frosting.
Jennifer says
Hi. Do you think it could tolerate some peanut butter?
The Sugar Geek Show says
Yes you could add a little
Redd Foxx says
Would using lard or crisco make this better for places with high heat or humidity? I'm doing cupcakes for my sister's baby shower, but we're having it outside at a local park.
The Sugar Geek Show says
This recipe is already very firm. I don't think you'd need to add anything else to it. Just remember not to keep them in a hot environment for too long because of the cream cheese
Karina Sinclaire says
Well, it took me 3 tries (my fault, I hadn't gone to bed, so I was completely scatter brained), but it turned out quite well, considering. I guess the third time really is the charm. And using coffee extract for adults' half helped cut the sweetness, too. They did start to droop a smidge after the second hour, but that was to be expected; I may not have beaten it as long as I should have. They still said it was better than my attempt at Swiss meringue, though. I'm still not sure if I should be flattered or insulted lol!
All in all, it was a hit! This is one recipe I'll be hoarding in my box like a dragon! Thanks!
Kayleigh says
I want to use this to frost sugar cookies, will this recipe be enough for 2 dozen cookies?
The Sugar Geek Show says
Oh yea, this makes a ton of frosting. You could probably cut it in half for frosting cookies
Lizzie Mack says
Can I use this frosting as a base on my red velvet cake and then pipe rosettes using your Swiss meringue buttercream recipe on the cake?
The Sugar Geek Show says
Yes you sure can
Jennifer Roach says
If I wanted to use this on a cake, but have a few smaller pieces of fondant cake toppers, would this still cause a mess on the crusting cream cheese? Or could I use your standard cream cheese frosting with the few, small fondant toppers?
The Sugar Geek Show says
I dont think the crusting cream cheese would bother the toppers too much but you might do a test just in case
Diana says
Hi! I started to read and make your recipes yesterday and they are just perfect for me. My question: Can I color black this frosting for a cake?
Thanks
The Sugar Geek Show says
Yes you can but to make black you need a lot of food coloring. It's best to add some cocoa powder first to make it dark then add black food coloring. If you add too much it will leave a bitter taste in your mouth
Alanna says
Can this be made in advance? I need to frost & fill a 12”, 9”, & 7”. Do you think 8 batches? Oh Lordy what did I get myself into. Lol.
The Sugar Geek Show says
It will start crusting as soon as you make it so I dont know how far in advance you can make it without it getting hard