Frostings and summer don't seem to match that good without any headaches, right? Who agrees with me?
Well, fret no more I say. This summer cream cheese frosting will relief you of those headaches.
Yes.
Summer Frosting
It's extremely hot in the summer where I live. Very. Extremely. Hot. I try to avoid doing frosted cakes during the summer. Why?
Oh don't even get me started. The typical frosting will literally start melting as I frost the cakes, no matter how fast I try to frost them. And it also doesn't hold long enough for me to proudly display the beautifully (in my opinion) frosted cakes to the guests before serving.
Do you have similar experience?
But yeah, sometimes the heart wants what the heart (or tummy?) wants. Right? And it wants frosted cake in the summer!
And comes in this summer frosting. Pardon me, it's summer cream cheese frosting. And I love it!
What do I love about it?
- It's with cream cheese! Super yum!
- It has way less sugar compared to other typical frosting. I don't like the humongous amount of powdered sugar in a frosting just for the reason to make it set or hard. The frosting ends up tasting extremely sweet. No.
- Has no butter at all. Don't get me wrong, I love the taste of butter (who doesn't?) but butter and summer equals to disaster.
- Uses a simple thickener or stabilizer, which is gelatine. Just a small amount really helps to set and helps the frosting hold.
- I can take my time and frost my summer cakes without some ninja action going on.
Tips On Making Cream Cheese Frosting
Not that you need any but here are some:
- Make sure the cream cheese is full fat. Yes, the fat will help it hold its shape.
- Make sure the cream cheese is at room temperature. Easier for mixing.
- Sift your powdered sugar. Always, please.
- Make sure your whipping cream is with at least 35% fat and have it chilling in the fridge overnight (preferably).
- Chill your frosting for 20 minutes in the fridge before using. This will make it easier to use.
Can I Use This Frosting For Piping?
Yes! And that's how this recipe came to be in the first place, to be used for piping.
As you can see, it's sturdy and hold its shape. This is my go-to summer frosting. Give it a try!
Looking For More Frostings?
Check these out:
Watch How To Make Cream Cheese Frosting
Summer Cream Cheese Frosting
Ingredients
- 16 oz full fat cream cheese (450 g), room temperature
- ⅔ cup powdered sugar (80 g), sifted
- 1 tsp vanilla extract
- 2 tsp powdered gelatine (7 g)
- 1 ½ tbsp water
- 1 cup whipping cream, min 35% fat (250 ml), chilled
Instructions
- Add cream cheese into a bowl and whisk until fluffy, using a handheld mixer. Now add in powdered sugar and vanilla, continue mixing and then set aside.
- In a small bowl, add powdered gelatine and water. Leave for 5 minutes for the gelatine to bloom. Then heat in microwave on low heat for a few seconds at a time, until the gelatine is fully dissolved.
- Add around 1 tbsp, more or less, of cream cheese mixture into the gelatine bowl and mix well using a spoon. Now pour the mixture back into the cream cheese mixture and immediately mix everything together. Set aside.
- In another bowl, whisk whipping cream until stiff peaks. Pour into cream cheese mixture and fold gently using a spatula until everything is well combined.
- Chill in the fridge for 20 minutes for it to set a bit before frosting. Give it a mix before using. This frosting will set in time so don't leave it in the fridge for too long. Happy frosting!
Notes
- This frosting will generously frost 2 layer cakes of 8 inch (20cm) or 9 inch (23cm).
- Use spoon and level method for measuring powdered sugar (if using cup measurement).
Hi Bea, thanks for sharing this recipe! I tested the stability of the frosting by piping a small amount into a bowl and putting it directly onto my radiator. After more than 30 minutes, the frosting didn't melt and held its shape! However, I had some leftovers that I kept in the fridge overnight. The next day, it looked like the whipped cream and cream cheese had separated. The top of the container had what looked like a whipped cream, and the bottom of the container had a gelatinous soupy consistency. I'm wondering if this has happened to you, or if there's something I did wrong in the mixing process? Thank you!
Hi Melinda! No that never happened to me though. I had the frosted cake in the fridge for several days and the frosting didn't release liquid or separated. Trying to think what it could be. Maybe yours wasn't mixed enough?
Yeah, that could have been it. Maybe I was too careful when mixing the cream cheese and whipped cream together. How long does it take for yours to combine?
It took quite a bit but no more than 5 minutes, I think. Hope you'll give it another go 🙂
Hi Bea, I tried this frosting and it was amazing! Now I’m just wondering if I could add cocoa powder to make chocolate cream cheese frosting?
Hi! I haven't tried it but I don't see why not. Hope it helps and glad that you liked it!
Hello Bea, I just want to leave a comment saying that this frosting is my favourite compared to the ones that I have tried. I love it because it is not very sweet and it doesn't melt.
Thank you. God bless.
Hi Lucia, that's exactly why I like this frosting so much too. Happy to know you enjoy it. Thanks for the feedback!