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.
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
- 16 oz full fat cream cheese (450 g), room temperature
- 2/3 cup powdered sugar (80 g), sifted
- 1 tsp vanilla extract
- 2 tsp powdered gelatine (7 g)
- 1 1/2 tbsp water
- 1 cup whipping cream, min 35% fat (250 ml), chilled
- 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!
- 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).