Saturday, July 4, 2009
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Happy 4th Of July!!

Hope everyone enjoys their holiday weekend!

Check out my post about Red Velvet cupcakes for the recipes used here.

Cupcakes, Dessert
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8 Responses to “My Go-To Cream Cheese Frosting”

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    1
    Lacy Shamblin-Robinson — May 27, 2012 at 11:02 pm

    I am going to try this today on a chocolate layer cake that I found the recipe for on epicurious…. Wish me luck! I will post how it turns out…..

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    2
    Anonymous — October 25, 2012 at 9:17 pm

    I don’t have an electric mixer. can this be made by hand and get the same consistency? I’m finding mine runny.

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    3
    Jenna — April 24, 2013 at 8:44 pm

    How long does the frosting keep in the fridge? Can I leave it for two days?

    • beantownbaker — April 25th, 2013 @ 7:44 am

      It will be fine in the fridge for a week or so.

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    Hadar — May 16, 2013 at 6:03 am

    wil this work with home-made cream cheese? I make my own from sour cream by draining the liquids from it overnight in a cloth…

    • beantownbaker — May 16th, 2013 @ 8:42 am

      While I haven’t tried it myself, I don’t see why it wouldn’t work. I’d love to hear how it turns out for you.

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    Christine — July 27, 2014 at 3:50 pm

    How do I keep cream cheese frosting from being so runny that the frosted cake has to be kept in the fridge? Are there proportion formulas, e.g., 1 part cream cheese : 1 part butter : 2 parts powdered sugar for a firm frosting?

    )please reply to this email.)

    • beantownbaker — September 2nd, 2014 @ 7:24 pm

      I use this recipe for frosting a cake. If you need to make it more stiff, add more sugar.

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