• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Start Here
  • Baking 101
  • Recipes
  • Shop

The Bake School

menu icon
go to homepage
  • Start Here
  • Baking 101
  • Recipes
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Baking 101
    • Recipes
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Frostings

    Published on: February 4, 2021 by Janice Lawandi; Updated on: February 14, 2024 150 Comments

    How to Make Thick Cream Cheese Frosting for Cakes and Piping with Less Sugar

    4.7K shares
    • Facebook138
    • Reddit
    • Flipboard
    Jump to Recipe

    Most cream cheese frosting can end up too soft and runny, unstable, or too sweet from an excess of powdered sugar added to thicken it enough to use on decorated layer cakes. It's a problem that most bakers face. Fear not: with a change in technique and an easy recipe, you can make thick cream cheese frosting that you can use to decorate cakes and with a lot less sugar!

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Cream cheese frosting is notoriously unstable. The water in the cheese tends to separate out, creating a runny, loose frosting. Most people choose to add more powdered sugar to remedy the situation, but I've found a new way of mixing the ingredients that results in a thick cream cheese frosting made with half the powdered sugar than the classic recipe. Another option is to make this thick cream cheese frosting without powdered sugar, sweetened with white chocolate instead of icing sugar.

    Jump to:
    • Why Cream Cheese Frosting is Runny or Too Sweet
    • How to make thick cream cheese frosting that is stable and can be piped
    • What recipes to make with it
    • Cream Cheese Frosting FAQs
    • 📖 Recipe

    Why Cream Cheese Frosting is Runny or Too Sweet

    Typical recipes for cream cheese frosting have you cream the butter and the cream cheese together, then add A TON of icing sugar. Cream cheese frosting recipes call for so much powdered sugar because without the extra powdered sugar, cream cheese frosting tends to be runny, unstable, weepy, and soupy.

    Apple cupcakes with thick cream cheese frosting piped on top.

    Why It's So Unstable

    A block of cream cheese contains a lot more water than the same weight of butter. Remember that most grocery store butters have roughly 80 % fat in them, while cream cheese is half of that, around 40 % fat. What remains in both cases is mostly water, so cream cheese contains more moisture than butter.

    When the cream cheese is creamed with the butter, and then the icing sugar is added in, the icing sugar draws out that moisture from the butter and the cheese. Butter has very little moisture to draw out, so you can make a thick, pipeable frosting with butter and icing sugar without much worry. But since cream cheese contributes double the moisture, when the icing sugar draws out that moisture, you end up with a soupy, runny, unstable cream cheese frosting.

    A cake stand with a carrot cake.

    This is the main reason why most cream cheese frosting recipes recommend a huge amount of icing sugar. Without all the extra powdered sugar, the frosting is too soft to work with. The frosting doesn't hold its shape when piped and it's quite unstable. Bakers tend to overload the frosting with powdered sugar to stiffen the frosting. This leads to a cloyingly sweet cream cheese frosting that doesn't taste very good.

    Cranberry cardamom cake with cream cheese frosting and sugared cranberries

    How to make thick cream cheese frosting that is stable and can be piped

    Without resorting to adding an excess amount of icing sugar, to make a thicker cream cheese frosting that can be used to frost a cake or decorate cupcakes, the solution is simple: change the order you mix your ingredients in:

    • Step 1: Cream the butter with the icing sugar first, thereby coating all the little sugar molecules with fat
    • Step 2: Once the butter and icing sugar are well mixed, THEN you add in the cream cheese. The sugar is coated with fat, therefore making it more difficult to draw out the moisture from the cream cheese. The cream cheese remains intact, and no water leeches out.

    By following this mixing order, you can make a frosting with significantly less sugar. In fact, you end up with a frosting that tastes a lot like cheesecake, tangy and not overly sweet!

    Ingredients to make thick cream cheese frosting with less sugar.

    Cream cheese in the tub versus blocks of cream cheese

    The cream cheese product you buy has an impact on this recipe. Cream cheese sold in the tub is formulated to be spreadable and that softer consistency comes the water content: cream cheese sold in the tub has slightly less fat and more water than cream cheese sold in blocks, which is much firmer.

    Carrot cake being served on plates.

    That extra water in the tub product means your cream cheese frosting will be more prone to breaking down or becoming too soft. If you can, buy the cream cheese sold in blocks and make sure to buy full-fat cream cheese, preferably Philadelphia brand.

    Chocolate cake with cream cheese frosting and topped with berries.

    What recipes to make with it

    Once you have mastered this thick cream cheese frosting recipe, you will see that it is so thick that you can use it to make layer cakes and for decorating. I've used this recipe for:

    • eggless carrot cake
    • berry chocolate cake
    • cranberry layer cake
    • spiced apple cupcakes
    • pumpkin whoopie pies
    • chocolate cake with cream cheese frosting

    You know this recipe is good because this cream cheese frosting works great in layer cakes without the risk of sliding layers and weeping frosting!

    Chocolate layer cake with cream cheese frosting and berries.

    There are so many ways to get creative with this frosting. You can alo use this frosting to fill whoopie pies and you can also colour it with gel food colouring for decorating. Try browning the butter, then cooling it to room temperature to give the frosting a nutty flavour.

    Cream Cheese Frosting FAQs

    What type of cream cheese do you use to make frosting?

    The brand and type of cream cheese makes a HUGE difference in frosting recipes. You should use Philadelphia, full-fat cream cheese, sold in blocks of 250 grams (roughly, though the weight of the block depends on the country).
    Any other brand may lead to a different taste and mouthfeel as some have more gums or different stabilizers which has an impact on taste and texture.
    Also, in some countries, cream cheese is sold exclusively in tubs. Cream cheese sold in tubs may have more water in it. I recommend straining the cream cheese by placing it in a strainer lined with a few layers of paper towel or cheese cloth to try and drain the excess water before proceeding with the recipe.

    How do I make cream cheese frosting thicker?

    Change the order you mix your ingredients in and your frosting will be thicker and you won't need as much sugar! Mix the butter with part of the icing sugar first, then add the cream cheese and the rest of the sugar (or as much to achieve the right flavour). You'll see that you won't need so much if you mix the ingredients in this order!

    Can I make it without powdered sugar?

    I do not suggest substituting any other type of sugar in this frosting recipe. The smooth texture of cream cheese frosting has as much to do with the butter and cream cheese as it does the icing sugar. You can't replace it here with anything else. This is not a baking substitution that I would recommend. If you would like a cream cheese frosting without icing sugar, try this white chocolate cream cheese frosting!

    What does it go with?

    Cream cheese frosting is very versatile and tastes great with most types of cake. I love to frost chocolate cake with cream cheese frosting, and of course it goes well with spice cake and carrot cakes. It's great on cupcakes too, as you can see in the photo!

    Does cream cheese frosting have to be refrigerated?

    Yes, you should definitely store frosted cakes in the fridge. If you aren't a fan of cold cake, slice it cold and let the slice come to room temperature for about 30 minutes before enjoying.

    Can you leave it at room temperature or on the counter overnight?

    Yes, you can, but don't leave it out for too long. I wouldn't suggest storing it on the counter for more than a day. Cream cheese frosting contains butter and cream cheese, and both of these ingredients spoil and go bad at room temperature, so opt to refrigerate as much as possible for long term storage.

    Cranberry topped layer cake with cream cheese frosting.

    If you tried this recipe for thick cream cheese frosting (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

    📖 Recipe

    Cranberry cardamom cake with cream cheese frosting and sugared cranberries

    Thick Cream Cheese Frosting for Layer Cakes and Piping

    AuthorAuthor : Janice Lawandi
    This is the best cream cheese frosting for layer cakes and piping with less icing sugar than most!
    4.97 from 61 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 60 tablespoons
    Calories 63 kcal

    Equipment

    • 5-quart KitchenAid Artisan mixer
    • Mini offset
    • Ateco turntable
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    • 173 grams unsalted butter room temperature
    • 218 grams icing sugar sifted after measuring
    • 500 grams Philadelphia cream cheese (full fat, regular) cold
    • 5 mL pure vanilla extract or vanilla bean paste (both are optional)

    Instructions
     

    • Cream together the butter and the icing sugar first until they are fluffy and creamy. When these two ingredients are well mixed, then you can add the cream cheese, all at once. Beat for several minutes until you have a thick, smooth frosting.
    • Feel free to add vanilla extract or vanilla bean paste at this point to add a little flavour!

    Notes

    • Please use Philadelphia brand cream cheese because it's the best! The taste and texture of the frosting won't be as good with other brands.
    • Where I live, a full-size block of cream cheese is equivalent to 250 grams (0.55 pounds).
    • This is enough to frost a three-layer 6-inch cake.
    • Calories calculated based on one tablespoon.

    Nutrition

    Calories: 63kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 15mgSodium: 27mgPotassium: 12mgSugar: 4gVitamin A: 184IUCalcium: 9mgIron: 1mg
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

    More Frosting Recipes

    • Swirls of maple-flavoured whipped cream with maple flakes sprinkled on top.
      Maple Whipped Cream
    • Spreading whipped cream over pastry cream and berries in a bowl to make trifle.
      How to Make Whipped Cream
    • Smoothing frosting on a layer of cake with a mini offset spatula.
      Thick White Chocolate Cream Cheese Frosting Without Powdered Sugar
    • A glass bowl of glossy chocolate sour cream frosting.
      How to Make Chocolate Fudge Frosting

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Comments

    1. Joanne says

      June 11, 2025 at 12:37 pm

      I love this frosting. I have searched for years trying to find one that can be piped and isn't runny. This is amazing!

      I have some advice for, who like me, lives where block cream cheese is not available. I live in Italy so I have to buy tubs. I emptied the cream cheese into a container thickly lined with absorbent paper towels. Top and bottom. After a day, I threw out the wet paper towels and lined again with new ones. In total, two days. The cream cheese lost a lot of moisture so my frosting was nice and thick. Hope this helps! And thanks so much for the great recipe!

      Reply
    2. Kevin Benway says

      May 24, 2025 at 3:07 pm

      This is the best frosting…my cakes are always well received…unlike others, this don’t have that overly sugar taste…I won’t use any other…thank you

      Reply
    3. Martine says

      April 29, 2025 at 11:59 am

      So glad I found this recipe before attempting a wedding cake filling!
      Added some vanilla paste and voila! Perfect cream cheese frosting! Thank you 🙏

      Reply
    4. Phil says

      April 24, 2025 at 12:47 am

      Should the cream cheese be at room temperature before you mix it

      Reply
    5. Sandy Robison says

      April 20, 2025 at 1:42 am

      I tried this tonight to frost carrot cakes for Easter. This was best cream cheese recipe I’ve used. So easy and I love tangy cheese taste. Plus it was not overly sweet. Thank you for recipe!

      Reply
    6. MARY says

      April 06, 2025 at 10:41 am

      have you made a frosting using marscapone cheese? I'm wondering if you could mix it with the cream cheese.

      Reply
    7. Sheila says

      January 24, 2025 at 4:58 am

      Thank you for this recipe. I used the double up amount, and it was enough for a 3 tier cake, to sandwich together and ice the entire cake. WINNER!!

      Reply
    8. Megan J Turner says

      January 23, 2025 at 10:13 pm

      How much frosting does this actually make?

      Reply
    9. Barb says

      January 07, 2025 at 2:27 pm

      This is the ONLY cream cheese frosting recipe I use now. I've used it so many times and it's been perfect every time. Everyone always comments how good it tastes and are really surprised that they can actually taste the cream cheese and not just sugar. I've used it for everything from cakes to cupcakes and suggested it to many baking friends. Excellent recipe.

      Reply
    10. Dianna says

      January 06, 2025 at 9:29 pm

      This is THE BEST and most firmest cream cheese buttercream I have used. It's my go to cream cheese recipe, I love it!!!

      Reply
    « Older Comments
    4.97 from 61 votes (30 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    This is a picture of Janice Lawandi

    Hi, I'm Janice!

    I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More About Me

    Join the Community

    If you enjoy the free content on this website or have questions, consider joining the Bake School Community!

    Easter Treats

    • Strawberry jam with rhubarb smeared on a piece of toast on a plate.
      Strawberry Rhubarb Jam
    • Freshly baked rhubarb crumble ready to be served.
      Rhubarb Crumble
    • Rhubarb upside down cake sliced to serve it.
      Rhubarb raspberry upside-down cake
    • Serving rhubarb muffins on plates with a side of butter.
      Rhubarb muffins with sour cream and streusel
    • Let's bake with rhubarb-best rhubarb recipes roundup
      What to bake with rhubarb
    • Bluebarb or blueberry rhubarb crumble with a marzipan oat crumble topping in a blue baking dish with a fluted edge
      Blueberry rhubarb crisp with marzipan crumble

    Berry Baking

    • Milk crumbs on a Momofuku Milk Bar style cake-layers of blackberry curd, almond cake, and almond frosting
      Blackberry almond cake — Milk Bar style
    • raspberry amaretti semifreddo slice
      Almond raspberry semifreddo
    • Vanilla cardamom tapioca pudding with strawberries
      Homemade tapioca pudding recipe with fresh strawberries
    • A pan of baked honey blueberry muffins with streusel topping.
      Honey blueberry muffins
    • Honey-kissed-strawberry-rhubarb crumbles
      Strawberry Rhubarb Crumble With Honey
    • A plate of raspberry financiers.
      Raspberry Financiers

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting!

    Baking conversions

    Buy the baking conversion charts NOW!

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

    How to poach pears

    Poached pears on an enamelware plate.
    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!

    Footer

    ↑ back to top

    About

    • Meet Janice Lawandi
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Accessibility
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2025 · THE BAKE SCHOOL

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.