No Fail Cream Cheese Frosting

Learn how to make the ultimate No Fail Cream Cheese Frosting with this easy recipe. This classic has been reinvented to solve all of the original’s common issues, but still with the same great taste! Creamy, tangy, light & fluffy, holds it’s shape when piped, spreads like a charm, and tastes great on all your favorites such-as; carrot cake, red velvet cake, spice cake, and so much more! You only need 5 super simple ingredients and a mixer to make this delicious frosting.

About The Recipe

If you’re like me, you love a good frosting and easy frosting for all your favorite cakes and cupcakes, but you’re tired of using American Buttercream and how cream cheese frosting always seems to melt after a little while.

Well, we finally have a solution!

While we were making our Italian Cream Cake for my mom’s birthday, she had the idea to switch out our classic cream cheese frosting for this new idea. A “No Fail” cream cheese frosting.

I was skeptical at first because this is just how it is. You work with it until it starts to melt, you put it in the fridge until it hardens again, re-beat, pipe until melty, repeat.

Of course, that process is beyond frustrating but it’s just how it is.

Or, so I thought.

We decided to give this idea a try and… my entire life has changed.

Not only does this cream cheese frosting hold its shape when piped, it’s silky smooth and spreadable like butter! It’s the perfect combination! It also doesn’t get hard when you put it back in the fridge so, a total win-win.

Same creamy, tangy, not cloyingly sweet taste that you know and love, made easier to use!

Ingredients

• Heavy Cream
• Cream Cheese
• Salt
• Powdered Sugar
• Vanilla

Instructions

First, gather your ingredients. Make sure you have a block of cream cheese and not spreadable! Also, notice how we chopped the cream cheese? Don’t skip that step! It’s to help incorporate the cream cheese better.

Now, pour heavy cream into the mixer and beat until stiff peaks. This should take about a minute or so.

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Add cream cheese one piece at a time. Let beat in between each addition, making sure the cream cheese is incorporated well.

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Now, add the powdered sugar and mix in slowly. Once there isn’t any powdered sugar, beat for a few seconds to ensure no lumps remain.

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Mix in the vanilla and you’re done!

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How To Store

The great thing about this recipe is the lack of butter. This keeps the frosting from hardening and, quite frankly, melting! You can store this in an airtight container in the fridge for close to a week or so. The consistency will stay soft and spreadable/pipe-able so you never have to re-beat!

Troubleshooting

Lumpy cream cheese frosting? Well, this is caused by one of two things! The cream cheese might’ve not been incorporated well or the powdered sugar wasn’t sifted and had lumps in it. A few minutes on high in the mixer should fix this problem!

Frosting hard after storing? Just remix it with a hand mixer or a stand mixer until it’s light and fluffy again.

Frosting a little runny? The cream cheese or milk might’ve been too warm. Make sure to keep all your ingredients cold!

Things To Make With Cream Cheese Frosting

• Semi-Naked Italian Cream Cake
• Red Velvet Cake
• Hummingbird Cake
• Carrot Cake Cupcakes

Expert Tips

• You can either use a stand mixer or a hand mixer to make this recipe.
• Make sure your heavy cream is COLD before use.
• Sift the powdered sugar to help ensure there won’t be any lumps in your frosting.
• Always wait to ice your cakes/cupcakes! No matter how good a frosting is, it’ll never stick to a warm cake.
• You can make this recipe ahead of time! Keep in an airtight container in the fridge and it should last about a week.
• If you have leftovers, you can actually store store this in an airtight container in the freezer. Just make sure to get it out an hour or so before you need it!

When you make this recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.