Orange Cream Cheese Frosting Recipe (2024)

FAQs

How to make can cream cheese frosting better? ›

If you want to take it to the next level, fold in some freshly whipped cream (whipped cream from a canister will turn to liquid, so make sure you whip the cream yourself) for an ultra delicate texture. If you want to add a little bit of tanginess and creaminess, whip in some softened cream cheese.

If it's still too thin, take out some of the runny mixture and beat in some more cream cheese. Alternatively, if you whisk it with an electric whisk or in a stand mixer with a whisk attachment on high it will thicken after 3-4 minutes.

Too thick: If you over-whip the frosting, it will appear chunky and curdled. While my fix isn't perfect, it will certainly help—by hand, stir in more liquid heavy cream 1 Tablespoon at a time until the frosting smooths out again.

The additional cream cheese will contribute to thickness and provide a creamier texture. Adjust the quantity based on your preference, balancing thickness and flavor. Add Butter:Introduce softened butter to the frosting.

Salt. Just a pinch of salt balances the sweetness of canned frosting and gives it some depth, helping to give it that just-made taste.

Give it more texture

Flaked coconut, mini chocolate chips or shavings, chopped nuts and even sprinkles would be fun morsels to fold into your frosting, depending on what dessert you'll frost. Editor's Tip: Before you add any mix-ins, make sure the frosting is at your desired consistency first.

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.

If the frosting looks curdled then refrigerate it for about an hour and try beating it again to see if it comes together.

Cream cheese frosting will hold its decorative piped shape if you refrigerate it prior to piping. Fit your piping bag with a piping tip, fill your bag with the frosting, then refrigerate it for 20-30 minutes before piping. However, don't expect it to be as sturdy as buttercream.

Don't overbeat – this frosting doesn't need to be beaten for a long time, the powdered sugar should incorporate fairly quickly and the frosting will be creamy in just a few minutes. Refrigerate to avoid a meltdown – due to the nature of this not too sweet cream cheese frosting, it softens quickly at room temperature.

Do you need to refrigerate cake with cream cheese frosting? ›

The U.S. Food and Drug Administration advises refrigerating any food made with cream cheese after 2 hours (that includes time spent making the food). The same typically goes for frostings made with other perishable foods such as.

When the frosting is over-mixed, the starches can bind, making a cream cheese frosting that is, well, gloppy and stiff.

I like using a hand mixer instead of a stand mixer. because you're less likely to over mix. If you do over mix, the water in the cream cheese starts to separate out, and it makes the frosting really loose. Stop mixing when it looks like this, and then it's ready to use on your cakes and cupcakes.

Have you ever seen a buttercream or cream cheese frosting that looks curdled or wet and won't come together no matter how much powdered sugar you add? That's a “broken” frosting as the water in the butter has separated from the fat with overmixing.

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.

Empty the canned frosting into a large mixing bowl. Whip the frosting using an electric mixer (either hand mixer or stand mixer) for 2 to 3 minutes until fluffy and doubled in size. It's ready!