Comments on: Cream Cheese Frosting 101

By: Sarah

Sarah — Fri, 29 Jan 2010 03:50:53 +0000

Thank you for that info on curdled frosting! I’ve made frosting successfully many times in the past. The only thing I changed when I encountered a curdled mess recently is the brand of the cream cheese i used.

I never experienced curdling with Philadelphia cream cheese even though I put the cream cheese and butter in the same bowl to warm to room temp. And it’s also been my habit to beat them together (since they’re already in the same bowl) hehehe….

Moral of the lesson is to be more careful when using other brands of cream cheese. I did notice that the Anchor brand is a bit harder to the touch. Should’ve left it out longer… Thanks again!

By: Cruzter

Cruzter — Sat, 26 Sep 2009 03:53:08 +0000

Hi! just wondering how long this frosting will last in room temperature?

By: Kitchen Corner

Kitchen Corner — Mon, 07 Sep 2009 06:14:04 +0000

Hello, I like your cream cheese frosting. I have a pack of philadelphia cream cheese spread, may I know whether the cream cheese spread can be used for this recipe?

By: Kathleen

Kathleen — Sat, 18 Jul 2009 23:36:49 +0000

Great Recipe!!

By: Katie

Katie — Sat, 11 Jul 2009 04:59:33 +0000

Hi,

I was wondering if you could shed some light on my problem. I have successfully made cream cheese frosting in the past without any trouble at all, but now I live in Argentina and I’m having major problems! The cream cheese here is a different texture – it’s not as firm as the cream cheese in the U.S – and perhaps this is what’s causing my problem. I’ve tried making cream cheese frosting twice here in Argentina, and both times it turned into a liquid (eew) with tiny lumps of butter. It tastes good but looks highly unattractive and cannot be used to frost the cake because of its liquid consistency. Any insight would be appreciated!

By: Jackie @ PhamFatale.com

Jackie @ PhamFatale.com — Wed, 03 Jun 2009 21:57:35 +0000

Such a pleasure to read your post, as usual. I agree . Cream cheese frosting sometimes tends to get lumpy. Thanks for all your great tips!

By: Vanilla Cupcakes with Vanilla Cream Cheese Frosting | The Sugar Bar

Vanilla Cupcakes with Vanilla Cream Cheese Frosting | The Sugar Bar — Thu, 28 May 2009 16:56:18 +0000

[...] *Note: I find cream cheese frosting a real pain. Sometimes I get it right, sometimes I get it so wrong. The final result being a curdled, separated mess. Frustrating and annoying, there have been times I have just thrown spoons of frosting down on the floor, thrown a little tantrum and cried. For the best tips and proper (when I say proper I mean relatively fail-safe, the more careful method really) directions to make them, I recommend going to Joy the Baker’s site for her Cream Cheese Frosting 101. [...]

By: diva

diva — Thu, 28 May 2009 15:21:29 +0000

why didn’t i discover this 101 before? i made gift cupcakes today and with cream cheese frosting, it’s always a hit or miss. sometimes it’s great sometimes it’s bad. and today, it just decided to go a little wrong. very upset but thank you for the tips! i’ll be sure to follow your advice in the future. xx

By: Lora

Lora — Sat, 11 Apr 2009 20:13:16 +0000

For the first time in my life my cream cheese frosting curdled today… I thought it was because I decided to use fat-free cream cheese. Thank you for the clarification, I guess my butter was very gooey!

By: Michelle

Michelle — Tue, 07 Apr 2009 15:17:49 +0000

Hi there!
Where did you get the baking cups seen in the picture? I have searched high and low and come up with nothing. I love baking and may be doing my sister-in-law’s wedding soon — those liners would be perfect!!
Thanks so much! Love your site