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Member recipe

Foolproof cream cheese frosting

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(8 ratings)

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Prep: 5 minutes Cook:

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Enough for a 20x30 Traybake

It took a couple of years for me to work out a recipe that didn't go runny, but this one really does work. Ideal for a carrot cake, this is just about enough for 20x30cm traybake. After numerous disasters and experiments, this one is my tried and tested version.

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  • 100g very soft butter
  • 100g icing sugar
  • Tbsp Orange Juice (optional)
  • 200g full fat cream cheese


  1. Soften the butter in a microwave: you don't want it melted, but it does need to be very soft. Then whisk it or use electric beaters to get it to a very flexible and even consistency.

  2. Add the orange juice (which is nice for a carrot cake) and beat that in too. Then add the icing sugar and beat that into get a very soft buttercream icing.

  3. Add the cream cheese in one go. It absolutely must be full fat (I use Sainsburys organic as it it lower in salt than Philly) and carefully blend this in. Do not beat it, just slowly mix it in with a wooden spoon.

  4. Depending on how melted the butter was, you may want to put it in the fridge for 10 minutes at this point, but if it has gone a bit runny this will definitely firm it up again due to the amount of butter in the mix. However, it should be perfectly spreadable at this point, and will not run off the cake!

Comments, questions and tips

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7th Jun, 2018
This is brilliant. Like others, I've been looking for a good cream cheese icing recipe for years, and this is the only one I've tried that's worked perfectly. I used lemon juice instead of orange, and the level of sweetness was spot on. The consistency is also ideal for spreading, and it stayed put. A triumph.
15th Mar, 2018
Great recipe! I used slightly less cream cheese, about 2 thirds of a 180g pack a Philadelphia which was enough to sandwich together the ultimate chocolate cake yum!!
21st Feb, 2018
I have also tried various recipes and had many disasters but this one works brilliantly . I made the frosting just as indicated and used half salted butter and half unsalted and marscapone cream cheese plus the teaspoon of orange juice - perfect consistency and delicious . Thanks a million !
5th Oct, 2017
Fantastic! I have so many disasters with cream cheese frosting in the past,this recipe worked beautifully. It will be the only one I use from now on!
9th Aug, 2017
Worked for me! Think cream cheese frosting is always better for dolloping as opposed to piping... This will be my go to recipe from now on.
23rd Apr, 2017
Sadly this was too runny to pipe even after an hour in the fridge. Added 400g of icing sugar in the end so it was "pipable". Sweet and not what I was hoping from this recipe. Followed the method religiously. Not foolproof I m afraid.
15th Apr, 2017
Best recipe yet after so many failed attempts of making runny frosting with other recipes. Thank you very much.
29th Oct, 2016
Having tried other recipes this was by far the most successful. I also made a chocolate version replacing 20g of the icing sugar with cocoa which was delicious. Thank you.
24th Oct, 2016
Perfect!! Delicious, not too sweet and the perfect light fluffy consistency for both the top and middle of my daughter's birthday cake. Thank you for posting this recipe!
7th Oct, 2016
The icing sugar measurement in this recipe must be a typo. I just made this and it has ruined the cakes I put them on, nothing like sweet enough. Having looked at recipes elsewhere, they would be asking for about 400g of icing sugar for similar amounts of butter and cream cheese.


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