I made cream cheese frosting, 8 oz of butter and cream cheese plus PS. It's like putting soup on the cake. Well maybe not soup but it's so thin. I added more PS and doesn't really help. This is my first time using cream cheese frosting, is this how it is? I have to keep putting it back in the fridge to smooth it. Is there a better recipe, should I cut back on the butter?

designmeacake.com has a great recipe.

Thank you for answering RylanTy, I will try the recipe this morning

i have one that is great ....crust nicely and can be smoothed with a paper towel and has great flavor.
1/2 c. butter soft
1/4 c. crisco ( i use walmart brand instead)
8 oz. cream cheese
1 tsp. vanilla extract
1/2 tsp. butter flavoring
2 lbs. powdered sugar
1/4 tsp. salt.
mix everything but p. sugar together then slowly add the p. sugar beat on low speed till mixed and then high speed for about 4 min.

you can easily pipe with this also it is a great frosting!


Good luck Tami

No problem. It's a great recipe. I actually choose it over regular buttercream.

Did you use no-fat or low-fat cream cheese? No-fat doesn't work at all for me. Reduced fat is a little thicker and better for frosting, but FULL FAT cream cheese works the best for me.

Also, make sure your butter is softened, not melted. That makes a big difference with the texture.

I'm at work so can't give the exact measurments, but the cream cheese frosting recipe I inherited with my grandmothers carrot cake recipe is essentially the same as the Wilton recipe with the addition of coconut. If I'm casually icing the cake I just fold in the cocunut, but if I want to pipe the frosting I'll run it through the blender so it's nice and smooth.

I'm at work so can't give the exact measurments, but the cream cheese frosting recipe I inherited with my grandmothers carrot cake recipe is essentially the same as the Wilton recipe with the addition of coconut. If I'm casually icing the cake I just fold in the cocunut, but if I want to pipe the frosting I'll run it through the blender so it's nice and smooth.

Thanks everyone, I made it this morning. I am having a real tough time with it. Not used to working with such soft frosting. It's taken me all day. It doesn't help that it's going on a red velvet cake either. What a mess, cant wait until I'm done. I have to refrigerate it still in order to get it smooth. Ugh...

what recipe did you go with? i have never had a problem of it not being thick enough with the one i gave you.
sorry your having problems. dont know where you live but humidity might be a problem for you today.

The cream cheese buttercream from designmeacake.com is very similar to regular buttercream--although it crusts longer. I've never had a problem with it.

No it wasn't the frosting, I believe it was the humidity. I also kept having blow outs and I don't have that problem except today and a couple weeks ago. I did use the one from design me a cake. Thanks for all your help everyone.