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How to Make Cream Cheese Frosting – Back to Basics!

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An Easy How-To Guide on How to Make Homemade Cream Cheese Frosting! Another in my series of Back to Basics!

This is probably a first on my blog – a complete and utter how-to guide, on just a frosting. Not even a cake itself! Don’t worry, I will be doing more classic ‘Jane’ style recipes, but things like Cream Cheese Frosting need their own post. 

Cream Cheese frosting, in case you weren’t aware, is a mixture of Butter, Sugar, and Cream Cheese. Occasionally, like with this one, some other bits will be added in… but those are the basics. 

The reason I thought that Cream Cheese Frosting needed its own post, is because it can be infuriatingly annoying to make, especially when you live in the UK. If you don’t understand how on earth it could be a problem… just believe it’s true. 

Cream Cheese in America for example, comes in two forms. Spreadable, and a block. When Americans then make cream cheese frosting, they use the block form. It has a lot less water in it, it’s a hell of a lot firmer, and it’s perfect for the job.

When you live in the UK? We only have spreadable. Spreadable cream cheese is what we use for cheesecakes, so I can’t be sad about it… but my god I wished we had a block version. Like so much. 

So! When it comes to making Cream Cheese Frosting in the UK… it’s difficult. I have had a few recipes on my blog now, with slightly different methods on how to make it, and yeah… they will all be replaced with this version now. 

The reason cream cheese frosting can be so difficult, is when the cream cheese is beaten on it’s own, it gets runnier. It’s not something that thickens up really. This isn’t helped by the added water content that you can sometimes see, and sometimes not see inside it. 

I tend to stick to using Philadelphia full fat original cream cheese, because I find it works best. The cream cheeses in Aldi and Lidl are also good.. but for example, other supermarket own cream cheeses have a lot more water just floating on the top. 

When you open up a tub, sometimes you can see a little water just sort of sitting there, but if you actually got your cream cheese, and squeezed it through a muslin cloth, a lot more can come out. This is the killer. However, if you use a good quality cream cheese, you don’t HAVE to remove it. It’s just something that could be good to do if you usually struggle with cream cheese frosting! 

When it comes to the butter for cream cheese frosting, just like ANY OTHER FROSTING, you want to use actual real butter. The butter tubs you get too spread on your toast on the morning, is not real butter. The kind you want is wrapped in foil, and is absolutely solid when you get it out of the fridge. 

You want to use real butter, as once that is cold again, it’s much much firmer. It will help the cream cheese frosting so so much. The only thing though is you have to make sure it’s at room temperature to make the frosting, otherwise it could go lumpy.

For the icing sugar… you just need icing sugar. There isn’t anything fancy here – I personally use Tate & Lyle at the moment because it’s my personal favourite, but any will do. The vanilla is also optional, but I just love the little vanilla bean specks through the frosting! 

When it comes to making the cream cheese frosting – you have to find the happy medium between beating it enough, and not over beating. I was genuinely shocked and surprised that this worked SO WELL. You can see from the photos just how thick and lovely it is! 

You want to beat your equal amounts of butter and icing sugar together until light and fluffy. For a typical American buttercream you would use double the icing sugar to butter, but this time you want equal. The amount you want is based on the amount of cream cheese you have. You want to keep on beating it till it’s really lovely, before you go anywhere near adding the cream cheese! 

Say you have 300g of cream cheese, you want half the amount for the butter and sugar. Therefore, you want 150g of Unsalted Butter, and 150g of Icing Sugar. If you have 250g of Cream cheese, you want 125g of butter and sugar. Make sense? I hope so! 

Once the buttercream has been beaten for at least 3-4 minutes, and is light and fluffy and smooth, you add in the cream cheese. If there is a lot of water on the top, you want to get rid of that, but generally I don’t squeeze it out. 

Add in the cream cheese, and vanilla, and using the beater (not the whisk), you beat the mixture together. I use colder cream cheese, not room temperature, and it can look a little funny at first. Beating them can make it seem like there are lumps, but just keep on beating. I beat mine for about two minutes, and suddenly the lumps disappeared and the frosting thickened up beautifully. 

My past recipes, and lots of other recipes can sometimes suck – and now I realise why. The order of the ingredients was wrong, the ingredient quantities was wrong, and so on! Honestly, this cream cheese frosting is life changing. 

I will say though, I will never call this foolproof. I don’t believe any cream cheese frosting is foolproof – because sometimes it will go wrong. Too much water in the cream cheese, the wrong butter as people won’t read my notes on using the correct butter, different mixers etc. However, it’s damn close!

If you have any problems with the frosting – please comment below! Sometimes, as I have mentioned, it will still end up runny. There isn’t much you can do about runny cream cheese frosting once it’s got to that stage. 

Adding more icing sugar won’t help the situation – but you can probably still use the mix in something else! Make some cream cheese truffles, or use the mix in an ice cream or something – it definitely won’t go to waste! Just try your best to use the correct ingredients, and try and use an electric mixer if you can! Happy cream cheese frosting making! x

How to Make Cream Cheese Frosting!

An Easy How-To Guide on How to Make Homemade Cream Cheese Frosting! 
4.74 from 15 votes
Print Pin Rate
Category: Cake Decorating
Type: Frosting
Keyword: Cream Cheese
Prep Time: 1 hour
Creating Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie

Ingredients

  • 150 g Unsalted Butter (not stork) (room temp)
  • 150 g Icing Sugar
  • 300 g Full Fat Cream Cheese (I use philadelphia)
  • 1 tsp Vanilla Extract (optional)

Instructions

  • Make sure your unsalted butter is at room temperature. I leave mine out overnight when it's cold weather, but in the hotter months this can take as little as 30 minutes!
  • Beat your butter on it's own for a few minutes to loosen it.
  • Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
  • Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
  • Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating.
  • I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually the lumps beat out and it's smooth and thick!
  • Once beaten - it should be lovely and thick. If it's not - read the blog post!
  • Store the cream cheese frosting in the fridge if you are not using it straight away!
  • This is enough to pipe onto 12 cupcakes, or for a 2 layer cake for filling on top and inside!

Notes

  • This is enough to pipe onto 12 cupcakes, or for a 2 layer cake for filling on top and inside!
  • If you want more, use the same ratios of half the amount of butter/sugar for the amount of cream cheese!
  • You can use any full fat cream cheese - but make sure to remove any excess water. I find some supermarket own ones can have more water than others. 
  • The vanilla is optional - but I love using Nielsen Massey Vanilla bean Paste to get the lovely vanilla flecks!
  • The cream cheese frosting lasts about 3 days in the fridge.
  • You can freeze the cream cheese frosting. 
  • Any questions - comment below!
Nutrition Facts
How to Make Cream Cheese Frosting!
Amount Per Serving
Calories 225 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 54mg18%
Sodium 82mg4%
Potassium 38mg1%
Carbohydrates 14g5%
Sugar 13g14%
Protein 2g4%
Vitamin A 648IU13%
Calcium 28mg3%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

 

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

95 Comments

  • Patricia
    August 6, 2020 at 12:38 am

    Hi
    I’m making a red velvet cake(2 -8 inch),is this recipe suitable for a cake or just for muffins? Is this recipe enough for a 2 layer cake?
    Thank you very much

    Reply
    • Jane's Patisserie
      August 6, 2020 at 10:09 am

      Yes so you can use this for any recipe really – I personally would double the amount, but if you don’t want much you could use it as it is, or just use 1.5x the recipe! X

  • Beth
    August 5, 2020 at 3:32 pm

    5 stars
    Hi Jane, I’ve already used this recipe for cupcakes and it worked perfectly! Everyone loved them 🙂 I’d like to use this frosting again for a caramel cake; do you think I’d able to use brown butter instead of normal butter? I’m not sure if this would ruin the texture e.g. make it too runny

    Reply
    • Jane's Patisserie
      August 5, 2020 at 4:20 pm

      Brown butter should be okay, as long as it gets back to a solid before using it!

  • Jax
    August 5, 2020 at 12:04 am

    Foolproof recipe Jane, thanking you, 👌🏻👌🏻👌🏻

    Reply
  • Zoë
    August 3, 2020 at 4:25 pm

    5 stars
    Hands down, easily the best recipe ever!
    I’ve struggled with this for years. Now I know why and have just made the best batch ever! Thank you for your post. X

    Reply
  • Marcus Macedo Hardinge
    July 31, 2020 at 2:03 pm

    4 stars
    I was glad to find this recipe because I live in Copenhagen and we do not have genuine cream cheese, we can buy ready made cream cheese frosting from the American section in the supermarket or cream cheese spread. It has been many hits and couple of misses with this recipe. The couple of misses resulted in what I can describe as an overly malleable paste that caused a bit of a mess. However, at it’s worst, I still prefer it over sugar frosting any day.

    Reply
    • Jane's Patisserie
      July 31, 2020 at 2:43 pm

      Ahh, if you are using different ingredients if you don’t have cream cheese then that could definitely result in some issues!!

  • Gill
    July 27, 2020 at 2:01 pm

    Tried this recipe and it’s absolutely amazing! So thick and smooth. Thank you.

    Reply
  • G
    July 25, 2020 at 8:56 am

    Could you fold in some whipped double cream to the mix too to make it go further?

    Reply
    • Jane's Patisserie
      July 25, 2020 at 9:16 am

      I wouldn’t recommend that personally – it will change the texture/stability. I would just increase the other ingredients!

  • Felicity
    July 22, 2020 at 10:26 am

    Hi Jane,
    I am making a 3 layer cake all of which are 8inch. How much icing would I need for the fillings and to cover the top and sides of the cake?

    Thank you!!

    Reply
  • Jo Mitchell
    July 16, 2020 at 2:00 pm

    5 stars
    I have tried cream cheese frosting a couple of times and it resulted in a runny mess. This recipe worked! Thank you! I was doubtful and so tried to squeeze water out of the cheese but only managed to squeeze cheese through the muslin so gave up but I needn’t have worried. Will definitely make again!

    Reply
  • Jennifer Hudson
    July 15, 2020 at 6:43 pm

    Hi, would this be firm enough to decorate a carrot cake with ? I wanted to use a scallop scraper on the sides but wonder whether you think it’ll be thick enough to hold to scallop effect on the sides?? Most of the other cream cheese frostings I’ve made before used way more icing sugar than this Xx thank you

    Reply
    • Jane's Patisserie
      July 15, 2020 at 8:51 pm

      Hey – so as mentioned on the recipe this isn’t like other ones, because of the lesser amount of sugar. I find it works MUCH better than other recipes and I only use this one now – it’s definitely thick, but I haven’t tried it with a shaping scraper before. As long as it’s lovely and thick when you are done, there is no reason it shouldn’t work (Especially as it needs to be kept in the fridge) x

  • Grace Macdonald
    July 12, 2020 at 5:13 pm

    5 stars
    Hiya! You’ve probably noticed that I comment quite a bit on your blogs with various questions this is because not only do I love your recipes but baking is my passion and I’m always wanting to learn more and better my baking. I’ve made this cream cheese frosting several times before but was wondering how much should I make if I wanted thick amounts on your carrot cake recipe? Any help would be fab! Thanks x

    Reply
    • Jane's Patisserie
      July 12, 2020 at 7:27 pm

      I usually say one batch of this is generous for 12 cupcakes – so I would personally double it for a layer cake!! And thank you! xx

  • Katerina
    July 9, 2020 at 11:18 pm

    Hi Jane, can I add food colouring o the cream cheese frosting? Thank you!

    Reply
    • Jane's Patisserie
      July 10, 2020 at 3:13 pm

      Hey! You can do, but I don’t suggest using ones you can get from the supermarket – a good quality one such as progel, sugarflair or wilton for example would work as you need to add so little!

  • Kiki
    July 3, 2020 at 12:57 am

    Hi Jane, thanks so much for this updated recipe on cream cheese frosting! I’m planning on baking your red velvet cake using this cream cheese frosting recipe. My plan was to bake Saturday evening so it’s all ready for Sunday. Will it hold okay With the cream cheese in the middle and top? And how shall I store it overnight, in an air tight container left out in room temperature or the fridge?

    Reply
    • Jane's Patisserie
      July 3, 2020 at 11:58 am

      Hey! Yes so the cake would need storing in the fridge because of the frosting – but it will last absolutely fine over night! x

  • Steph
    June 30, 2020 at 8:58 am

    5 stars
    After 2 attempts at cream cheese frosting that went VERY wrong I read this recipe and blog and now it comes out perfectly! I was using asda own cream cheese which was obviously waaaaaay too watery so now only use philadelphia. I am going to use on a carrot cake with 2 8″ cakes and sandwich together. I read above to double the recipe to make enough icing to do this, is this correct?

    Reply
    • Jane's Patisserie
      June 30, 2020 at 7:15 pm

      Hey! Yes personally I would double it – but if you don’t want too much then as it is should be okay!

  • Jen
    June 8, 2020 at 7:05 pm

    Can you detail what icing is good to use and when?
    I never know when to use normal icing/butter icing or cream cheese frosting to enhance which bakes.
    like can using one of type of icing be better on a certain cake?
    thanks 🙂

    Reply
    • Jane's Patisserie
      June 8, 2020 at 7:35 pm

      Hey! So cream cheese frosting is typically used on bakes such as carrot cake, red velvet cake – and basically any cake that can go in the fridge without drying out! A classic chocolate/vanilla Victoria sponge I wouldn’t use it, because those sponges can dry out!

  • Laura
    June 4, 2020 at 1:33 am

    Hi Jane.

    Do you have a recipe and instructions on how to do icing that I can write on top of my cheesecake please. Wanted to make one for Father’s Day

    Reply
    • Jane's Patisserie
      June 4, 2020 at 9:06 am

      I don’t I’m afraid – but the easiest thing I find personally is to use melted chocolate and write onto parchment paper rather than straight onto the cake!

  • Nancy Rohil
    June 3, 2020 at 2:31 pm

    Hi! Can you explain me how do you do the whipped creamed?

    Reply
    • Jane's Patisserie
      June 3, 2020 at 5:15 pm

      Hiya – I’m not sure what you mean sorry? This recipe has no whipped cream!

  • Julie T
    June 2, 2020 at 8:22 am

    Hi, do you think I could use this recipe, adding coconut, to top your coconut loaf?

    Reply
    • Jane's Patisserie
      June 2, 2020 at 11:35 am

      Hey! I haven’t tried this one with added coconut in yet, but I don’t see why not! It would be yummy!

  • Aimi
    May 25, 2020 at 12:01 am

    Made this today in double the quantity and it turned out amazing! Thanks so much Jane!

    Reply
    • Jane's Patisserie
      May 25, 2020 at 9:19 am

      Yay! So glad you liked it!

    • Sam
      June 5, 2020 at 1:50 pm

      Hi i’m planning on doubling the recipe as well, how many layers was your cake? Thanks

  • Aminah
    May 23, 2020 at 8:30 pm

    Hi Jane its me again, i used this recipe but doubled the amount as suggested Above For my Celebration Red Velvet Cake, can I just say THANK YOU so much for all the tips and tricks and recipes , this frosting came out PERFECT which meant Amazing Red Velvet Cake which went down as a treat! Thank you again!!! Xxx

    Reply
  • Katrina
    May 23, 2020 at 11:04 am

    5 stars
    This is fabulous. Can I add chocolate to it and how would it affect the ratio of the other ingredients

    Reply
    • Jane's Patisserie
      May 23, 2020 at 5:02 pm

      Hey! So you can definitely give it a go – but sometimes it can seize. The easiest way is to add some cocoa powder! x

  • Aminah
    May 17, 2020 at 2:53 am

    Hi Jane, i am going to make 2 8inch red Velvet Cake and want to put frosting in between and all around, would above ingredients be enough? Also your red Velvet Cake recipe has some what 600g icing Sugar and this 150g i am just wondering if thats correct as looks like a drastic reduced amount? X

    Reply
    • Jane's Patisserie
      May 17, 2020 at 9:05 am

      The red velvet cake hasn’t been updated or re-baked, so it’s still the recipe that’s shown in the images. I would double this recipe to do what you want!

  • Danielle
    May 15, 2020 at 6:56 pm

    5 stars
    Wow! So happy this worked! I’d tried your old recipe so many times with no luck so I was apprehensive to try again after giving up. So glad I did though, it’s so thick and tasty!

    Reply
  • Muna
    May 15, 2020 at 12:48 pm

    What is the difference between whisking and beating ?

    Reply
    • Jane's Patisserie
      May 15, 2020 at 1:24 pm

      They are just very different mixer attachments – whisks can whisk too much and not actually mix the ingredients very well, whereas a beater does!

  • Christine
    May 13, 2020 at 1:40 pm

    I followed this and was told it still tasted a little of the cheese should it taste this way I made it for the red velvet cupcakes

    Reply
    • Jane's Patisserie
      May 13, 2020 at 2:19 pm

      Hiya – cream cheese frosting is meant to taste like cream cheese. You can add in some more vanilla, or try mascarpone instead which is sweeter, but some cream cheeses do have a stronger taste that others!

  • Becky
    May 11, 2020 at 9:51 pm

    5 stars
    Came out pefect! Thank you

    Reply
  • Brodie
    May 11, 2020 at 6:58 pm

    Hi Jane,

    I’m making a 3 tiered Red Velvet drip cake, how much of this would you recommend i make? I’m basically trying to do a Red Velvet version of your mini egg drip cake if that helps? 🙂

    Reply
    • Jane's Patisserie
      May 12, 2020 at 1:00 pm

      Hiya! I would say about 2-3x the recipe?! I would definitely keep an eye on it though as I have not made this in such a large batch! Also, cream cheese frosting may also still be a little slack for the perfect finish on the sides of the cake! x

  • Alex
    May 11, 2020 at 10:15 am

    Hi Jane!

    I want to try this recipe but would it work if I added a spread such as biscoff? Or would you stick to the buttercream method that is on your biscoff cupcake page? I hope that makes sense! X

    Reply
    • Jane's Patisserie
      May 11, 2020 at 11:08 am

      I personally would stick to the buttercream! For this it’s best to achieve the recipe as it is first, and then experiment so you know what might happen!!

  • Nas
    May 11, 2020 at 4:02 am

    Hi Jane,

    I hope you are well. Can I just ask if you want to make brown butter cream cheese icing would you advise to brown the butter first and cool it before whipping it and continue with the other steps?

    Thank you,
    Nas

    Reply
    • Jane's Patisserie
      May 11, 2020 at 9:13 am

      I’m not sure I’m afraid – you risk the butter being too soft and making a much softer cream cheese if you’re not careful – but it should be fine!

  • Kristi
    May 10, 2020 at 2:52 pm

    5 stars
    Hi! I made this frosting today to use with your carrot cake recipe. It wasn’t quite as thick as I expected but it’s still works perfectly and tastes amazing! Even my other half who absolutely hates cream cheese loves it! Just a quick question – I checked the post itself but couldn’t see it mentioned – if the frosting has been used on a cake, should the cake then be kept in the fridge or will it make it dry out? Thanks! 🙂

    Reply
    • Jane's Patisserie
      May 10, 2020 at 3:13 pm

      Hiya! I’m so glad it was a hit! And how to store it is mentioned in the notes – but yes it would need to be the fridge! Most cakes that are usually topped like carrot cake or red velvet are fine in the fridge. x

  • Elinor McDowell
    May 10, 2020 at 3:28 am

    5 stars
    Finally a cream cheese frosting that works! Made to your recipe today and worked perfectly… so pleased! Thank you for sharing with us!

    Reply
  • Yvonne
    May 9, 2020 at 12:10 am

    2 stars
    Hi Jane
    I made the frosting but couldn’t get hold of Philadelphia so I used a coop own brand, I drained the liquid first, and it was an absolute disaster. It was just far too wet to pipe on to my cakes, I was so disappointed. I’m too scared to try it again now, I couldn’t cope if it happened again.

    Reply
    • Jane's Patisserie
      May 9, 2020 at 8:45 am

      In all honesty, that could just be because of the coop cream cheese. I’ve never used it before, and as mentioned some can really still suck!

  • Vicki
    May 5, 2020 at 10:02 pm

    This looks great! I’m trying to find a cupcake icing that’s much firmer than buttercream, how different will this be by using the cream cheese?

    Reply
    • Jane's Patisserie
      May 5, 2020 at 10:05 pm

      Cream Cheese frosting is softer than American buttercream, by quite a lot!

  • Carol Simpson
    May 5, 2020 at 4:57 pm

    Hi Jane

    Could you add coco powder to the cream cheese frosting and if so how much would you use?

    Thanks

    Reply
    • Jane's Patisserie
      May 5, 2020 at 5:04 pm

      You can take out 25g of the icing sugar, and add in 25g cocoa powder at the same stage (although I haven’t tried this).

  • Ali
    May 5, 2020 at 1:55 pm

    Jane, could you use this frosting with raspberries folded in, as a sort of raspberry ‘cheesecake’ type filling in the middle of a sponge cake? Would it work like that do you think?

    Reply
    • Jane's Patisserie
      May 5, 2020 at 2:26 pm

      In all honesty, I’m not sure – as long as you very carefully folded them through, I don’t see why not – but you’ll just have to be careful because of the added moisture from the fruit!

  • Rachel
    May 4, 2020 at 8:02 am

    5 stars
    This is only handy if you bake lots but Booker cash & carry sell a 2 litre tub of “American style” cream cheese, it’s so thick and creamy!!!!

    Reply
  • katie
    May 3, 2020 at 10:51 pm

    can you make this without an electric whisk/beater?
    also, will this be firm enough to pipe flowers with?x

    Reply
    • Jane's Patisserie
      May 4, 2020 at 8:18 am

      I’ve had a few readers make it without, and yes it can be done – you really need to beat the butter and sugar together for 5-10 minutes before adding the cream cheese though so your arm may hurt! And if you make it correctly, it’s lovely and thick as you can see!

  • Adrienne
    May 3, 2020 at 8:04 pm

    I was intending to make a carrot cake yesterday so this post was perfect timing. I had to adjust the quantities as I was running low on butter but used the ratios suggested and I must say it worked a treat. There were no issues and it mixed to a beautiful texture and it was delicious. I dont have a fancy mixer so did it by hand and it worked. Will certainly be using this recipe again and again.

    Reply
  • Tracey Bruch
    May 3, 2020 at 4:45 pm

    5 stars
    Many years ago we used to have block cream cheese in the UK. I used it many times for my frosting. I am so pleased to see your recipe, it answers why it no longer works! I shall be using this recipe going forward. Thank you. 🙂

    Reply
  • Sian
    May 3, 2020 at 4:04 pm

    Hi Jane,

    I’ve made this cream cheese frosting which you said can be frozen and used another time. When that time comes, what are the steps to making it usable again, as in how long to defrost it for etc? I would appreciate some help!
    Sian x

    Reply
    • Jane's Patisserie
      May 3, 2020 at 5:34 pm

      Hey! So it has to be defrosted in the fridge for sure, can’t be left at room temp. I would take it out the night before, and then mix a little bit by hand to refresh it a little before using!

  • Kimberley Davies
    May 3, 2020 at 2:26 pm

    I prefer my cream cheese frosting to have an orange flavour (especially with carrot cake) . At what stage of the frosting process would you add orange juice/zest? Thank you x

    Reply
    • Jane's Patisserie
      May 3, 2020 at 4:03 pm

      I wouldn’t add orange juice personally, but you can add orange zest or extract in place of the vanilla!

  • Maria
    May 3, 2020 at 8:04 am

    Hi Jane. I only have salty butter. Will it be horrible?

    Reply
    • Jane's Patisserie
      May 3, 2020 at 9:21 am

      Hey! It won’t be horrible, but it will be less sweet and saltier! (And it’ll only work again if it’s the solid wrapped in foil kind)

  • Rizma Khan
    May 2, 2020 at 6:43 pm

    Yes electric handwisk. Can you still beat with that?xx

    Reply
    • Jane's Patisserie
      May 2, 2020 at 8:06 pm

      Yes if you use the beater attachments! Don’t go too fast too quick though as the surface area can be different from a stand mixer.

  • Karen Coysh
    May 2, 2020 at 5:34 pm

    What about using mascarpone instead of cream cheese

    Reply
    • Jane's Patisserie
      May 2, 2020 at 8:07 pm

      I haven’t tested it with mascarpone, but there is no reason why not if following the same steps!

  • Tracy
    May 2, 2020 at 3:59 pm

    Hi jane. Would mascarpone be ok?.

    Thanks

    Reply
    • Jane's Patisserie
      May 2, 2020 at 8:08 pm

      I haven’t tested it with mascarpone, but there is no reason why not if following the same steps!

  • Becky
    May 2, 2020 at 3:13 pm

    Everything you said above was just so spot on!
    Carrot cakes and red velvets are some of my favourites, but I always avoid making them because the frosting can be such a pain. So I am very excited to try this!!
    Thank you so much for sharing 😊😊

    Reply
    • Jane's Patisserie
      May 2, 2020 at 3:38 pm

      Hahaha yes!! I’ve always used buttercream with them but it just isn’t the same! I hope you love this recipe!

  • Ann Parsons
    May 2, 2020 at 1:45 pm

    5 stars
    Brilliant post Jane, thank you for sharing. Ann💕

    Reply
  • LouB
    May 2, 2020 at 12:32 pm

    Thank you! After a disaster last week I’m going to try again next week

    Reply
  • Rizma Khan
    May 2, 2020 at 12:25 pm

    How do you best the mixture if you only have a hand whisk x

    Reply
    • Jane's Patisserie
      May 2, 2020 at 1:07 pm

      Do you mean electric or not?

    • Cee
      May 13, 2020 at 2:18 pm

      How long can you freeze for Jane? Also would you have to defrost in the fridge?

      I have a tub of cream cheese to use up so this is perfect

    • Jane's Patisserie
      May 13, 2020 at 2:25 pm

      I would say it can be frozen definitely for a month, but up to three months realistically! And yes, definitely thaw in the fridge so it always stays cold! x

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