Home > Cream Cheese Frosting

Cream Cheese Frosting

by Nick Makrides
Published: Last Updated on

My secret to making Cream Cheese Frosting that is perfectly smooth, fluffy, tangy, creamy and not overly sweet is milk powder! It’s this magic ingredient that helps give you a cream cheese frosting that is stable enough to fill cakes or pipe on top of cupcakes!

Cream Cheese Frosting - top down shot of frosting in a bowl

Cream Cheese Frosting - square thumbnail 01

You can use this to fill cakes like my carrot cake and red velvet cake, or pipe it on top of

My Cream Cheese Frosting recipe is

  • Creamy, because of the milk powder
  • Perfectly pipeable because of the same magical ingredient!
  • Not overly sweet – I use half the amount of sugar and still get a stiff frosting
  • Tangy because I don’t add too much sugar or butter, and
  • Fluffy! It’s like cream cheese mousse!

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post. 

My secret ingredient: MILK POWDER!

Ok, so I’m going to get stuck into the ingredients further down, but I wanted to have a quick chat about the milk powder first. It’s used in this recipe for 2 reasons

Cream Cheese Frosting - Milk powder

  1. It helps stabilize and give structure to the frosting making it pipeable instead of just spreadable.
  2. It makes the frosting ultra-creamy.

Milk powder is dried milk. It was commonly used in ye olde days when fridges weren’t common in kitchens. It was an easy way to make milk without it spoiling. These days, you can find it in the long-life milk isle of your supermarket. You can also use the skim or full fat one. It doesn’t matter.

Just a note though. Not all milk powder is the same texture wise. It should be as fine as powdered sugar. If it’s courser than that, put it in the food processor and get it as fine as you can before using. Otherwise it will make your frosting gritty.

Ingredients You Need To Make Cream Cheese Frosting

This recipe heavily relies on really good quality ingredients at the right temperature!

Cream Cheese Frosting - ingredients list

Butter

I used unsalted butter for this recipe. It’s really important to use really good quality butter and to make sure it’s softened. Usually, butter made in New Zealand and France is good quality butter. Using cheap butter can cause your frosting to split. You also want to make sure your butter is softened. If you keep your butter in the fridge you can soften it by adding it to the microwave for 10 seconds at a time, turning over each time until softened. It usually takes about 2 goes.

Cream Cheese

You want to use what is called ‘block style’ cream cheese for this recipe and straight out of the fridge, cold. This is different to ‘spreadable’ cream cheese which is soft even when it’s cold. ‘Block style’ cream cheese helps give this frosting structure. If you’re in the UK, you can use any brand block style cream cheese, I would recommend the Philadelphia brand cream cheese. It’s important that you use cold cream cheese, straight out of the fridge.

Vanilla Extract

Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Milk Powder

See above for more details. Milk powder is what people used to use to make milk before fridges were widely used in kitchens. It can be found in the long-life milk isle of your supermarket. Skim or full fat can be used. To learn more about Milk Powder, take a read of the post I wrote up!

Powdered Sugar

Also known as icing sugar, I use less sugar than most recipes. Which gives you a nice tangy cream cheese frosting. You don’t want to use less sugar than what’s listed in the ingredients as it will affect the stability of your frosting.

Cocoa powder

I used unsweetened cocoa powder. You want to make sure you sieve your cocoa powder into the frosting at the same time you add the powdered sugar to avoid there being lumps in your frosting.

Chocolate

It’s important to use good quality chocolate here. You don’t want to use eating chocolate; you want to use cooking chocolate found in the baking isle of your supermarket with at least 70% cocoa solids. You also want to make sure your chocolate is cooled to room temperature after it’s been melted so that it doesn’t melt your frosting.

How to make the BEST Cream Cheese Frosting!

This frosting couldn’t be easier to make. You can make it with a stand mixer fitted with a paddle attachment or an electric hand mixer. Just an important note though, ALWAYS MIX ON HIGH SPEED! Lol. You never want to mix on low speed because the cream cheese over softens. The only time you don’t beat on high speed is when you’ve added the dry ingredients. Ok, now that I’ve yelled at you, let’s move onto the method!

Cream Cheese Frosting - instructional image 01

  1. Add the softened butter and cold cream cheese to your mixing bowl and beat on high speed until the two ingredients are well combined. About 2 minutes. Scrape down the bowl.
  2. Add the milk powder and powdered sugar (add the cocoa powder if making chocolate cream frosting) .Mix on low speed to begin with until the dry ingredients are mixed in.

Cream Cheese Frosting - instructional image 02

  1. Turn back up to high speed and continue beating for 5 minutes.
  2. Scrape down the bowl and add the melted chocolate if making chocolate frosting Beat on high speed for a final 2 minutes.

Cream Cheese Frosting - on a cupcake that is sliced in half

PRO Tips and Tricks For Recipe Success!

  • Always mix on high speed when making this frosting to ensure it comes out fluffy. The only time you don’t mix on high speed is when you’ve added the dry ingredients.
  • Make sure you use the right ingredients! Use full-fat, ‘block style’ cream cheese. Don’t use spreadable cream cheese.
  • Make sure you sift your powdered sugar and cocoa powder if making chocolate frosting!

Frequently Asked Questions about Cream Cheese Frosting

What does it taste like?

Tangy, creamy and not overly sweet! It’s also fluffy and smooth.

Why is my frosting runny?

  • You didn’t beat on high speed! It’s really important to make sure you beat this frosting on high speed. The only time you mix on low is when the dry ingredients have been added.
  • If it’s a warm day, like most frosting made mostly of fat, it will soften. Place back in the fridge until semi stiff, about 30 minutes, and beat on high speed until fluffy.
  • You added liquid or berries to your frosting. Any additional liquid added to this frosting like frozen or fresh berries will cause it to soften and split. Opt-in for crushed freeze-dried berries or powdered flavorings.
  • Make sure you use the right ingredients! Use block style cream cheese, not spreadable cream cheese

How do I store this?

You can store this in an airtight container, in the fridge for up to 3 days. Simply thaw for 30 minutes before beating on high speed until fluffy again. You can freeze this in an airtight container for up to 2 weeks.

How much frosting will this make?

This recipe will frost 20 cupcakes or a 2 layered, 8-inch cake. You can halve the recipe if you wish.

Will this hold up on warm days?

In short, no. Like most frostings, this is made mostly of fat. So naturally, fat melts and softens in warm temperatures. If you’re using this for cakes and cupcakes on warm days, keep your desserts in the fridge until you’re ready to serve. Only way to handle the heat!

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Looking for recipes to pair with your cream cheese frosting?

Cream Cheese Frosting - Pinterest image

Cream Cheese Frosting - square thumbnail 01

Cream Cheese Frosting

Serves 20

4.70 from 42 votes
Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 15 mins
Course: Dessert
Cuisine: American

Ingredients

Frosting

  • 2 sticks unsalted butter, softened (see notes)
  • 1 block full-fat cream cheese block, chilled (not spreadable) (see notes)
  • 1 tsp vanilla extract
  • 1 cup milk powder (see notes)
  • 2 cups powdered sugar sifted

Chocolate Cream Cheese Frosting

  • 1/4 cup cocoa powder sifted
  • 1 cup chocolate, melted and cooled to room temperature (see notes)


Instructions

Frosting

  • Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Mix on low speed to begin with, to help break up the cream cheese a little, then increase the speed to high for a couple of minutes to help combine the cream cheese and butter.
  • After a couple of minutes, stop your mixer and scrape down the side of the bowl with a spatula. Add the powdered sugar, milk powder and vanilla. Mix on low speed until the dry ingredients are fully incorporated, then bring the speed back up to high. Continue beating on high speed, about 5 minutes, until your frosting is fluffy and turns pale in color. Scrape down the bowl and beat on high speed for 2 minutes. Add to a piping bag and pipe on red velvet cupcakes, Fill and frost carrot cake or carrot cupcakes!

Chocolate Cream Cheese Frosting

  • Simply add the cocoa powder into the frosting along with the powdered sugar and beat as instructed. Add the melted and cooled chocolate to the frosting when you stop to scrape down the bowl, before the final 2 minutes of beating. Beat for 2 minutes, then stop the mixer and scrape down. Beat for a final 2 minutes.

Notes

Storage
Cream Cheese Frosting can be stored in an airtight container for up to three days. Simply allow to thaw for 30 minutes before whipping on high speed until pale and fluffy.
My Frosting is runny
  • You didn’t beat on high speed! It’s really important to make sure you beat this frosting on high speed. The only time you mix on low is when the dry ingredients have been added.
  • If it’s a warm day, like most frosting made mostly of fat, it will soften. Place back in the fridge until semi stiff, about 30 minutes, and beat on high speed until fluffy.
  • You added liquid or berries to your frosting. Any additional liquid added to this frosting like frozen or fresh berries will cause it to soften and split. Opt-in for crushed freeze-dried berries or powdered flavorings.
Butter - softened
It’s important to use butter that is high in fat and softened. Usually, butter made in New Zealand and France is good quality butter. Using cheap butter can cause your frosting to split. You also want to make sure your butter is softened. If you keep your butter in the fridge you can soften it by adding it to the microwave for 10 seconds at a time, turning over each time until softened. It usually takes about 2 goes.
Cream Cheese - cold
You want to use what is called ‘block style’ cream cheese for this recipe and straight out of the fridge, cold. This is different to ‘spreadable’ cream cheese which is soft even when it’s cold. ‘Block style’ cream cheese helps give this frosting structure. If you’re in the UK, you can use any brand block style cream cheese, I would recommend the Philadelphia brand cream cheese. It’s important that you use cold cream cheese, straight out of the fridge.
Milk Powder
Milk powder is what people used to use to make milk before fridges were widely used in kitchens. It can be found in the long-life milk isle of your supermarket. Skim or full fat can be used. To learn more about Milk Powder, take a read of the post I wrote up!
Chocolate
It’s important to use good quality chocolate here. You don’t want to use eating chocolate; you want to use cooking chocolate found in the baking isle of your supermarket with at least 70% cocoa solids. You also want to make sure your chocolate is cooled to room temperature after it’s been melted so that it doesn’t melt your frosting.

Nutrition

Serving: 20g
Calories : 227kcal
Carbonhydrates: 20g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 0.4g
Cholesterol: 32mg
Sodium: 107mg
Potassium : 199mg
Fiber: 1g
Sugar : 17g
Vitamin A: 352IU
Vitamin C: 1mg
Calcium: 109mg
Iron: 1mg
Nutrition Disclosure

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82 comments

SHABIAA KHATRI May 8, 2021 - 6:07 pm

hi nick! what if i add 1/2 cup of cocoa powder to make it chocolate cream cheese frosting ??

Reply
Nick May 16, 2021 - 10:41 pm

You can absolutely do that! 🙂 make sure you sift it though! 🙂

Reply
Dija'h Anjali September 18, 2021 - 9:26 pm

How many cups of icing does this make??

Reply
Nick Makrides September 19, 2021 - 12:19 am

Hi Dija’h! this is enough for 24 cupcakes! N x

Reply
Christina April 11, 2022 - 7:29 am

5 stars
Hello Nick! If I use this frosting with fresh strawberries, will these two ingredients work well together? Thank you for the recipe!

Nick Makrides April 26, 2022 - 12:39 pm

Hi Christina! Unfortunately, for this frosting I wouldn’t recommend it. You could however get a great strawberry flavour by using crushed freeze dried strawberries! N x

Maria May 21, 2021 - 4:15 pm

Made it to frost a carrot cake, loved how stable and thick it was and how it was not too sweet as other cream cheese frostings! Couldn’t recommend enough.

Reply
Nick Makrides June 5, 2021 - 6:14 am

Isn’t it so good? I love this recipe! Thanks so much for visiting my website and leaving such a lovely comment!

Reply
Sophea May 27, 2021 - 2:12 pm

5 stars
Hello from Malaysia nick! If i lessen the sugar by half will it affect the frosting?Can I compensate it with more milk powder?and what milk powder did you use?? Would be happy if you will reply 🙂

Reply
Nick Makrides June 5, 2021 - 5:54 am

Hi Sophea. I wouldn’t recommend using less sugar. The sugar is just one of the ingredients that helps stabilise the frosting. Any brand of full cream or skim milk powder will work in this recipe. Hope that helps! N x

Reply
Su June 2, 2021 - 11:21 pm

Hi Nick
What do I do to make this a white chocolate cream cheese frosting?? TIA

Reply
Nick Makrides June 5, 2021 - 5:50 am

Hi Su! You could add 100g of melted and cooled white chocolate to the cream cheese frosting once it’s been made. Happy baking N x

Reply
Lucy June 7, 2021 - 7:29 pm

Hallo Nick,
I‘d like to bake a birthday cake with the frosting for my daughter. She wants a cake with tropical fruits, but I‘m not sure that they taste gut with the cream cheese frosting. Do you have any experience or may be you can suggest another frosting, wich goes very well with the fruits? I will be very happy if you answer:)

Reply
Nick Makrides June 15, 2021 - 10:56 am

Hmm…. Tropical fruits. I can’t say I’ve tried it. I think back in my bakery days we added mango to the frosting. But with cream cheese frosting you need to be really careful with adding fruit as it can cause the frosting to become runny if you add too much or it can split. I would instead recommend adding it to the cake or cupcake. Or you could core the centre of your cupcakes and add the fruit filling in that way. Hope that helps! N x

Reply
Joanne August 8, 2022 - 5:53 am

Hello

I have to make a 6” layered cake and frost it , would I have to double this recipe?

Reply
Nick Makrides August 30, 2022 - 11:20 am

I’d say one batch would be enough depending on how many layers the cake has. I’d say 3 layers would be good. N x

Karen Cook July 22, 2021 - 6:24 pm

I’m really interested to try this recipe. I have made cream cheese frosting for a long time and never had a problem with it. But over the last year, I have made several and the frosting was runny every time! I’m not sure why all of a sudden. Maybe the cream cheese is more watery from some sort of Covid ingredient shortage or manufacturing issue?

Anyway, I just have one question – your recipe calls for 2 tsp vanilla extract vanilla bean paste. Does that mean you can use extract or paste? Or does it need to be paste? Thanks!

Reply
Nick Makrides July 27, 2021 - 6:26 am

Hi Karen! Hoping you like this recipe. You can use both or just one. Let me know what you think! N x

Reply
Jenny August 23, 2021 - 5:08 pm

Hi nick,
I was very interested to try this recipe but I am not able to find block cream cheese or cream cheese that not spreadable is there anything else I can substitute it with or can I still use spreadable cream cheese.

Nick Makrides September 19, 2021 - 3:05 am

Hi Jenny, you can try using the spreadable cream cheese. but it may not be as stiff a frosting as using block cream cheese. Also, keep in mind if it’s a warm day the frosting is more likely to soften quicker. Block cream cheese is best to use with this recipe. Hope that helps! N x

Jenodith Nema August 27, 2021 - 8:59 pm

5 stars
Hello nick,
Can I use the spreadable cream cream if I can’t find the block cream cheese, if not what should I use?

Reply
Nick Makrides September 19, 2021 - 2:56 am

Hi Jenodith! For this recipe, no. It won’t result in a firm enough frosting to pipe. N x

Reply
Relina June 8, 2021 - 4:48 am

Hey Nick!
Could I reduce the amount of butter used so as to get a stronger flavour of the cream cheese? Also, would this amount of frosting be sufficient to frost a 3 layer 6” cake?

Reply
Nick Makrides June 15, 2021 - 10:54 am

You could. Just keep in mind that the butter helps make the frosting more stable. Especially if it’s a warm day. Give it a go and let me know what you thought!

Reply
Jessica Richmond August 27, 2022 - 4:48 am

What would happen if all I can find is nonfat cream cheese and nonfat dry milk? Would it taste terrible if I make it with these?

Reply
Nick Makrides August 30, 2022 - 10:38 am

Hi Jess! Skim milk powder is fine. Be careful with low fat cream cheese. It’s got more water in it. I would recommend adding an extra 175g of butter in the recipe to help stabilise it. N x

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Ana July 20, 2021 - 1:45 pm

Hey nick 🙂 thanks for the recipe! Cant Wait to try it!!! Could i use it as filling in cake that i will cover with fondant and will be at room temperature for about 3 Days?

Reply
Nick Makrides July 27, 2021 - 7:35 am

Hi Ana! Can’t wait to hear what you think! I’m not sure I would recommend using this frosting to go underneath fondant. Especially if it’s warm. It won’t spoil at room temperature, but the frosting isn’t as nice to eat if it’s left out that long as it develops a crust.

Reply
Gabrielle July 22, 2021 - 11:54 am

Hi, Nick could you use this frosting to pipe letters onto cakes? its going to be the first time I make a red velvet cake birthday cake so just wanted to save a little time. Thanks 🙂

Reply
Nick Makrides July 27, 2021 - 6:32 am

Hi Gabrielle! Absolutely! Just make sure that if it’s warm where you are, that you keep this frosting chilled if you need to or make it with the aircon on.

Reply
Trina Sen July 25, 2021 - 4:14 pm

Hey nick.. can i use this frosting with oreo crumbs for a cookies and cream cake? For that can i reduce the sugar?

Reply
Nick Makrides July 27, 2021 - 6:28 am

Hi Trina! Yes! this frosting would be so yum with cookie crumbs added to it. I wouldn’t recommend reducing the sugar as it’s one of the ingredients that helps stabilise the frosting, making it pipeable.

Reply
Debbie Carmichael July 26, 2021 - 7:25 pm

Hi, I’ve recently discovered your site and I am in love with it! My question is when you say 1 1/2 cups powdered milk skim or full-fat, do you mean just add it in powdered form and no water? Thanks.

Reply
Nick Makrides July 27, 2021 - 6:24 am

That’s right. Powdered form. it dissolves in the frosting as you mix it through. N x

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Laura Lozada August 1, 2021 - 1:29 am

Hello! Love your videos and recipes. Trying this recipe on Wednesday. May I use heavy cream powder instead of milk powder?

Reply
Nick Makrides September 19, 2021 - 6:04 am

Hi Laura! Unfortunately I never tested the recipe with heavy cream powder so I couldn’t say…

Reply
Barbara Beaver August 1, 2021 - 1:47 am

Hi Nick, I used to make Carrot 🥕 cake but lost my recipe. Could you send me one? Your cream cheese recipe sounds heavenly!! I’m so excited about starting back to baking again. Thank you!!!

Reply
Nick Makrides September 19, 2021 - 6:03 am

Hi Barbara, I don’t have one handy right now but I can certainly add it to my list of recipes to make in the spring time 2022? N x

Reply
Jerry Ramírez August 5, 2021 - 4:04 pm

Hi Nick, what can I do if I want to make a caramel frosting for example, is there any way I can make this recipe less sweeter so I can add the caramel, like adding more cream cheese to de mix?

Reply
Nick Makrides September 19, 2021 - 3:33 am

Hi Jerry! The sugar in this recipe is one of the ingredients that helps to thicken it enough for it to be pipeable. So I wouldn’t recommend using less sugar, even with the addition of caramel. Instead I would just add less frosting. Alternatively, you CAN use more butter and see how you go with that, but it will make this less cream chees-y and more buttery. It would help with the sweetness through. Hope that helps! N x

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Amanda August 13, 2021 - 1:03 am

Hi Nick , I am just going to try your cream cheese frosting , I just wanted to know would it be enough for a three layer cake plus crum coat to , or should I Double it up .

Reply
Nick Makrides August 15, 2021 - 10:36 am

Hi Amanda! I would recommend doubling it N x

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Yvonne January 28, 2022 - 9:03 pm

Hi Nick. The frosting was definitely not so sweet. My question is how can I get the cream cheese taste back? Also I did beat my frosting for a long time but couldn’t get rid of the gritty texture of the milk. What do you suggest?

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Nick Makrides September 9, 2022 - 11:25 am

Hi Yvonne! Great question. I’ve been working on updating this recipe this weekend (10/09/2022). Unfortunately, not all milk powders are the same. Some are grittier than others. So I’m adding a note suggesting that if your milk powder is not as fine as powdered sugar that you process it in a food processor. Hope that helps! N x

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Becca September 2, 2021 - 7:01 am

Hi Nick, can you omit the powdered milk if adding in cocoa powder?
Thanks again for all of your recipes (Every one thinks I’m great but it’s all you)

Reply
Nick Makrides September 19, 2021 - 2:32 am

Hi Becca! I wouldn’t advise changing this recipe. Leaving out the milk powder would result in a less firm frosting. If you do leave it out, it will still work, but it might be more of a spreadable consistency. Hope that helps! N x

Reply
Vattsala Shah September 2, 2021 - 4:21 pm

5 stars
I love baking, I came across your recipes. Thank you for sharing. I wanted a firm frosting. Will make this. I am from India. 🙏🏼

Reply
Nick Makrides September 19, 2021 - 2:31 am

Thanks Vattsala! Hope you got to try this recipe out! N x

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Vattsala Shah September 2, 2021 - 4:22 pm

The recipes look interesting. Thanks for sharing.

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Nick Makrides September 19, 2021 - 2:30 am

Thanks so much! N x

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Vattsala Shah September 2, 2021 - 4:23 pm

The recipes look interesting.

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Nick Makrides September 19, 2021 - 2:28 am

Thanks Vattsala! N x

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Andrea September 11, 2021 - 7:01 pm

For how many cupcakes this amount of frosting would be sufficient?

Reply
Nick Makrides September 12, 2021 - 2:10 am

Hi Andrea, it depends on how high you frist the cupcakes. High frosting: 12 cupcakes. Normal low swirls: 24 cupcakes. N x

Reply
Kat October 17, 2021 - 4:30 am

5 stars
Love the is recipe! It’s my go to cream cheese frosting and it’s like eating cheesecake, with cake – what could be better?! I love how stable it is. The milk powder is a serious game changer.

Reply
Nick Makrides October 20, 2021 - 10:56 pm

Hi Kat! Wow! I’m so glad you love this recipe! I love the adition of milk powder too, so great and it makes it super creamy too! N x

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Sandy October 31, 2021 - 4:02 pm

5 stars
I love this recipe. Is there a particular brand of dry poweded milk that works best? I used King Arthur’s brand because it was all I had. Just wondering if any brand from the local grocery store would be just as good. Thanks for sharing your recipe.

Sandy

Reply
Nick Makrides November 7, 2021 - 9:30 pm

Hi Sandy, There’s no particular brand needed. I’ve never used King Arthur, because I don’t think we have that brand in Australia. I used the Woolworths brand milk powder. Hope that helps! N x

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J0my February 20, 2022 - 11:04 am

5 stars
I made this recipe for your red velvet cake and it ended up being very stable and easy to ice with! It turned out great, perfect sweetness for me and the person it was for who dislikes overly sweet things. Thanks again, this will definitely be my go to recipe for it!

This might be a bit pedantic, but when purchasing icing sugar (the infinite names it has), you can get it either pure or soft where it has typically tapioca starch added to it. Would the icing sugar that has the starch in it also aid in making the frosting more stable or there would likely be no appreciable difference?

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J0my February 20, 2022 - 11:07 am

5 stars
I forgot to mention the ingredients list does not state how much salt you used for this recipe.

Reply
Ricardo Deon Sette February 23, 2022 - 5:18 am

I’ve tried this recipe before and it is truly delicious! I was wandering if I could put a few drop of lemon essential oil in it?

Reply
Nick Makrides August 2, 2022 - 10:42 am

Absolutely and thanks Ricardo! N x

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Diyana April 1, 2022 - 8:07 am

5 stars
Hello Nick, i wanted to ask you whether you recommend skim or full-fat powdered milk?
I love you recipes

Reply
Nick Makrides April 27, 2022 - 1:09 am

Hi Diyanna! Either will work for this recipe 🙂 Nx

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Purnima Andrade May 11, 2022 - 7:16 pm

Hello Nick,
Could I use high ratio shortening instead of butter? I’m from India & it’s really hot here now.

Reply
Nick Makrides May 28, 2022 - 7:24 am

Hi Purnima! I’m so sorry, I’ve never tried it with that ingredients so I don’t want to say yes and them it doesn’t taste nice and you’ve wasted ingredients. If you do try it though be sure to leave a comment for others to see! N x

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Martha May 14, 2022 - 4:15 am

3 stars
Just made this but it turned out really grainy. I did sift the powder sugar. I can taste its the powder milk since i can taste the grains that didn’t incorporate well. Any suggestions as to how i can avoid getting that grainy texture?

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Nick Makrides May 28, 2022 - 7:21 am

Hmm, did you add it at the right time in with the powdered sugar? It should gradually melt as it’s given a final whip! N x

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Shannon May 19, 2022 - 1:31 am

This recipe looks amazing! Can it be frozen?

Reply
Nick Makrides May 28, 2022 - 7:09 am

Thanks Shannon! I haven’t tied freezing the frosting, but you can certainly chill it in the fridge and then let it thaw before re-whipping before using. You can store this in the fridge for up to one week. Hope that helps! Just take care of strong fridge smells which will soak in the frosting. N x

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Natasha June 21, 2022 - 2:00 pm

5 stars
Hi Nick!! Came across your recipe today. Sounds super interesting! Will this recipe be enough to fill and Frost a three layered six inch cake?

Reply
Nick Makrides August 1, 2022 - 10:55 am

Hi Natasha! For that sized cake you’ll need 2 batches N x

Reply
Noora June 23, 2022 - 3:12 pm

5 stars
Hello, I can’t seem to find cream cheese block; and trust me I’ve looked everywhere!
Anyways, I love this cream cheese recipe I’ve made it multiple times and it has always was been a success. However the issue is that because I use cream cheese spread it’s always a little runny and creates sad little swirls because it’s not stiff enough 😭

Is there any way to make it more stiff while still using the cream cheese spread??

Reply
Nick Makrides June 27, 2022 - 9:28 am

Hi Noora! Unfortunately not. It needs to be block for this particular recipe. N x

Reply
Jyothi Kanta August 4, 2022 - 3:45 pm

5 stars
Hi Nick.. I loved this recip. Want to try this so wanted to know whether the milk powder needs to be sweetened milk powder or non-sweetened will work. Thank you.

Reply
Nick Makrides August 30, 2022 - 10:29 am

Hi Jyothi! Glad you loved it! Unsweetened! N x

Reply
Michelle August 31, 2022 - 8:35 pm

5 stars
Hello! I’ve made this twice, and it’s fantastic! However, the first time I made it the milk powder didn’t completely dissolve. This time I blitzed the milk powder in a mini food processor, and it worked perfectly. Maybe it’s just the type I’m using, its coarse and granular, so grinding it down to a fine powder definitely helped.
Thank you for a wonderful recipe!

Reply
Nick Makrides September 9, 2022 - 11:02 am

Hi Michelle! Thanks for letting me know. I’m int he process of updating this recipe, so I’m going to add this in the notes! N x

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Arthi September 4, 2022 - 9:17 am

Will this measurement serve for 1kg cake?

Reply
Nick Makrides September 5, 2022 - 3:33 am

Hi Arthi! Unfortunately I don’t measure based on weight. This cake serves 30 people if that helps?

Reply
fatema September 14, 2022 - 6:25 am

can i get the Ingredients by gram please

Reply
Nick Makrides September 15, 2022 - 11:50 pm

Hi Fatema! You can grab the weight measurements by hotting the ‘metric’ button in the recipe card. It’ll switch all the ingredients over to weighted measurements for you! N x

Reply

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