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

1. #

   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…..

2. #

   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.

3. #

   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.

4. #

   4

   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.

5. #

   5

   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.

Leave a Comment

Name (required)

Mail (required - will not be published)

Website URL

Comment

Cancel Reply