Cream Cheese Frosting without Powdered Sugar - Robust Recipes (2024)

FAQs

How can I thicken cream cheese frosting without powdered sugar? ›

Granulated Sugar: I love using granulated sugar because the grit of the sugar crystals helps fluff up the butter and cream cheese, giving the frosting a thick texture. Because of the moisture content of the cream cheese, the sugar dissolves, leaving the frosting smooth.

How to thicken cream cheese frosting. If the consistency is too thin or runny you can put the frosting mixture in the fridge for up to 20 minutes, stirring occasionally. If it's still too thin, take out some of the runny mixture and beat in some more cream cheese.

If you are making warm frosting on your stovetop, you can try thickening a runny frosting with a bit of flour. Sprinkle 1 tsp to 1 Tbsp (5 ml to 15 ml) of flour into the frosting and stir over low heat on the stove until it begins to thicken. Remove it from the stovetop and keep stirring until the frosting cools down.

One of the great things about cream cheese frosting is that it isn't as sweet as other types of frosting. Cornstarch is a good way to thicken the frosting without increasing its sweetness.

Always add any extra liquid at the end. There is a chance that the cream cheese was over beaten before the sugar was added, which can sometimes lead to the cheese partially melting and dissolving the sugar.

Most frostings are made with powdered sugar (otherwise known as confectioners' sugar or icing sugar), which contains cornstarch to prevent it from caking. Adding more powdered sugar can be an effective way and the easiest way of absorbing too much liquid to achieve thicker frosting.

Overbeating cream cheese frosting can make it too runny. When all the sugar is incorporated into the frosting, don't beat it for much longer to avoid overbeating. If the frosting is too soft, pop it in the refrigerator for about 30 minutes to harden before piping.

We've created a recipe for powdered sugar using our Splenda Granulated Bag and cornstarch. Use this recipe in place of powdered sugar for garnishing cakes and pastries. It is not recommended to substitute directly in a recipe when called for as an ingredient.

Why does my cream cheese frosting melt so fast? ›

But there's a limit to how much you can add - this is the main reason so many cream cheese frostings are runny. Cream cheese is about 55% water - so when you add lots of cream cheese, you're adding a ton of water. Lots of water (combined with sugar) equals runny and loose frosting.

The most common cause of cream cheese frosting with a gluey texture is overbeating the cream cheese. To avoid this issue. soften the cream cheese but do not whip it before adding the butter. Then, whip the cream cheese and butter just until smooth.

Yes, cream cheese frosting needs to be refrigerated because it is prone to spoiling. However, cream cheese frosting can last up to two hours at room temperature, so you don't have to worry about eating cold cake.

Most frostings are made with powdered sugar (otherwise known as confectioners' sugar or icing sugar), which contains cornstarch to prevent it from caking. Adding more powdered sugar can be an effective way and the easiest way of absorbing too much liquid to achieve thicker frosting.

Absolutely. Just be sure to add the full amount of powdered sugar and use full fat brick-style cream cheese to get a thicken enough frosting that will hold it's shape.

Thicken it with powdered sugar: Need frosting that can be piped onto a cake? Thicken store-bought frosting by mixing in powdered sugar, 1 tablespoon at a time, until the desired consistency is reached. Whip it until fluffy: To make frosting fluffy, it needs to be aerated.