Buttercream Vs Cream Cheese Frosting

Buttercream Vs Cream Cheese Frosting

Is there really a debate when it comes to buttercream vs cream cheese frosting? Well, for some people there is. In this blog post, we will explore the differences between these two types of frostings and why you might choose one over the other. We’ll also provide some recipes so you can try them out yourself!

What Is Buttercream Frosting?

Buttercream frosting is a sweet, creamy icing that is made from creaming butter with confectioner’s sugar until the mixture is light and fluffy. It can be flavored in many ways, including with chocolate, vanilla extract, raspberry puree or even more exotic flavors like rosewater or lavender.

It can be used to frost a layer cake, but is often used as a filling as well. Many liqueurs such as Grand Marnier or Kirsch can be added to give the buttercream an extra kick.

What Can You Make With Buttercream Frosting?

Like any other frosting, buttercream can be used as a coating or filling on cakes and cupcakes. Using different kinds of fats and sugars, you can experiment with flavors and textures to create an infinite number of possibilities. Chocolate-based buttercreams are flavored with cocoa powder and melted chocolate; Nutella Buttercream features crushed hazelnuts and Nutella; caramel buttercream can be flavored with caramel sauce, butterscotch or dulce de leche. Once you understand the basic method for generating a cream base, it’s just about experimenting with different flavors and textures.

Melt 2 cups of semi-sweet chocolate in the top of a double boiler or in 15 second bursts in the microwave. Let cool.

Cream 3 sticks of unsalted room temperature butter together with 4 cups of powdered sugar in a stand mixer, starting on low and increasing to medium-high speed for about five minutes or until light and fluffy.

Add 2 eggs (one at a time) and ½ tablespoons vanilla extract to mixture; beat until combined.

Add in the semi-sweet chocolate and beat on medium speed until fully incorporated into the mixture, scraping down the sides of the bowl as necessary.

Frosting is best used when it’s freshly made but can be stored in a airtight container for up to one week in a cool, dark place. If refrigerated, let it come to room temperature and beat again before using.

What Is Cream Cheese Frosting?

Cream cheese frosting is a light, smooth icing made with cream cheese, butter or margarine, confectioner’s sugar and vanilla extract. While cream cheese is the traditional choice, some recipes also call for sour cream, whipping cream or crème fraîche.

What Can You Make With Cream Cheese Frosting?

Cream cheese frosting is a delicious treat that can be used to top cakes, brownies, cookies, cupcakes and more. Here are some other ideas for how you can use cream cheese frosting for any occasion:

As a Dipping Sauce – Try using the cream cheese frosting as a dip with fresh fruit. This goes great with strawberries, bananas, pineapple slices and more. To make this even more delicious, try mixing cream cheese frosting with vanilla or lemon pudding.

As a Fruit Dip – It isn’t just fruit that can be dipped into cream cheese frosting. How about graham crackers? Or ginger snaps? Or how about Animal Crackers? These all make a delicious treat.

As a Filling – Did you know that cream cheese frosting can also be used as a filling? Try using it to fill chocolate donuts or vanilla cupcakes. You could even try making some homemade Twinkies with the help of cream cheese frosting!

As a Spread – Have you ever wanted to make a sandwich that was just overflowing with cream cheese frosting? If so, your best bet would probably be a toasted peanut butter and banana sandwich. However, if you want something sweet then try making a PB & J (peanut butter and jelly) sandwich.

As A Topping – Speaking of sandwiches, did you know that you can use cream cheese frosting as a topping? Give your toast some added sweetness by spreading on cream cheese frosting. You can also try using it on pancakes, waffles or crepes.

As A Dip – If you are looking to have a sweet snack then how about dipping some apple slices into some cream cheese frosting? This goes great with cinnamon sugar or chocolate chips sprinkled on top.

As A Filling – Are you craving a cream cheese and jelly sandwich? Well, if you want something even sweeter then try filling your PB & J sandwich with some cream cheese frosting as well. This is especially good with raspberry jam.

As A Spread In Mix – Have you ever wanted to make a cake that tastes like a Snickers bar? Well, then try mixing some peanut butter into your cream cheese frosting and then spreading it on top of the cake.

As A Dip In Mix – Have you ever wanted to make a dark chocolate cake? Then why not try adding some cream cheese frosting as a dipping sauce! Simply mix the two together and you will have created one delicious treat!

Features Buttercream Vs Cream Cheese Frosting:

Buttercream vs Cream Cheese Frosting- which is more superior? It’s a very important question since that the answer would help you decide which flavor you want for your cake. So, do not be so hasty in picking one of them because there are some good points why they are both advantageous to have on your cakes.

It’s just that, each has its own uniqueness and it would be best to use them according to their purpose.

What makes buttercream as popular as cream cheese frosting? Well for one thing, both of these types of frostings are loved by many since they do not taste too rich or overpowering. They also have a creamy texture it is easy to work with and they can be used as icing on cakes and cupcakes. They do not spoil easily or quickly that makes them a good choice for parties.

Ingredients Of Buttercream Vs Cream Cheese Frosting:

Buttercream Frosting:

Butter (2 sticks unsalted/4 cups)

Shortening (1 cup)

Powdered Sugar (8 cups)

Vanilla Extract (2 tsp)

Salt (pinch) [optional] [to enhance sweetness and flavor]

Cream Cheese Frosting:

Cream Cheese (1 block/8 oz)

Butter (2 sticks unsalted/4 cups)

Shortening (1 cup)

Powdered Sugar (8 cups)

Vanilla Extract (2 tsp)

Salt (pinch) [optional] [to enhance sweetness and flavor]

Method Of Preparation Of Buttercream Vs Cream Cheese Frosting:

Buttercream Frosting:

This is the most common and popular method of preparing this type of cream. You can whip it up in your mixer by combining shortening, butter and powdered sugar in a mixing bowl and then add vanilla extract and salt to enhance flavor. This will produce creamy texture that has a little bit grainy feel to it.

Cream Cheese Frosting:

This type of frosting is prepared by combining cream cheese, butter and shortening in a bowl. Then, you can add powdered sugar and vanilla extract with salt added for sharper flavor. Since the texture of cream cheese is not as smooth as buttercream, this will be prepared using a food processor or blender is necessary to achieve creamy texture which is easy to spread evenly on cakes.

Base Of Buttercream Vs Cream Cheese Frosting:

Buttercream Frosting:

Buttercream as the name suggests is an icing that uses butter as its base ingredient. It’s not too rich or overpowering since it contains a small amount of cheese and milk with powdered sugar for sweetness and flavor which will give you creamy textures to work with.

Cream Cheese Frosting:

Meanwhile, cream cheese frosting works well on cakes and cupcakes. You can whip it up in your mixer by combining shortening, cream cheese, butter and powdered sugar in a large mixing bowl then add vanilla extract and salt to enhance flavor. This mixture is blended until smooth and creamy; the end product will be thick but easy to spread evenly on cakes.

Method Of Preparation Of Buttercream Vs Cream Cheese Frosting:

Buttercream Frosting:

This is the most common and popular method of preparing this type of cream. You can whip it up in your mixer by combining shortening, butter and powdered sugar in a mixing bowl then add vanilla extract and salt to enhance flavor. This will produce a creamy texture with a little bit of grainy feel to it.

Cream Cheese Frosting:

This type of frosting is prepared by combining cream cheese, butter and shortening in a bowl. Then you can add powdered sugar and vanilla extract with salt added for sharper flavor which gives you smooth texture that’s easy to spread evenly on cakes.

Ease Of Use Of Buttercream Vs Cream Cheese Frosting:

Buttercream Frosting:

Since buttercream is made up of powdered sugar, butter and shortening, you can whip it up in your mixer by combining those ingredients together.

Cream Cheese Frosting:

With cream cheese frosting, this is a bit tricky to prepare since the texture will be smoother and softer than standard buttercream frostings. You will need to process it with a blender or food processor before you transfer them into your mixer for whipping.

Application Of Buttercream Vs Cream Cheese Frosting:

Buttercream Frosting:

This type of frosting is best used as icing on cakes and cupcakes. It has creamy texture that’s easy to spread evenly on top of cakes so you can use this convenience to decorate your cakes.

Cream Cheese Frosting:

This type of frosting is more suitable for piping decorations and swirls since it’s easier to control the pressure and thickness coming from your piping bag. This will also give your cake a smooth and creamy texture that stays fresh at room temperature for hours.

Flavor Of Buttercream Vs Cream Cheese Frosting:

Buttercream Frosting:

Since buttercream is made up of powdered sugar, butter and shortening, you can whip it up in your mixer by combining those ingredients together. Since this mixture is blended until smooth and creamy; the end product will be thick but easy to spread evenly on cakes. You can enhance flavor using salt or vanilla extract.

Cream Cheese Frosting:

This type of frosting is prepared by combining cream cheese, butter and shortening in a bowl. Then you can add powdered sugar and vanilla extract with salt added for sharper flavor which gives your cakes smooth texture that stays fresh at room temperature for hours with rich, creamy flavors.

Buttercream Vs Cream Cheese Frosting: Which Product Is Right For You?

Buttercream Frosting:

If you want to decorate cakes with ease, buttercream is best for you since it’s thick but easy to spread evenly on cakes so this is perfect for novice bakers who are still mastering their skills in cake decoration. It has slightly sweet taste with a little bit grainy feel which enhances the flavors in your cake well. So if you want to have creamy frosting that’s easier to work with when decorating, then this will be suitable option for you.

Cream Cheese Frosting:

For customers who are health conscious, cream cheese frosting is ideal since it contains less saturated fats than other types of frostings. You can control the pressure and thickness coming from your piping bag while decorating cakes with this type of frosting which gives your cake a smooth and creamy texture that stays fresh at room temperature for hours. Cream cheese also has rich flavors that enhances the taste in your cake well. So if you want to have creamy frosting that’s easier to work with when decorating, then this will be suitable option for you.

Step-by-Step Guide: How To Make Buttercream Frosting?

Making your own buttercream frosting is a great way to get exactly the flavor and consistency of buttercream you want, without all of the chemicals in pre-made store-bought versions of it. You can make this recipe either with or without using a stand mixer, but the resulting buttercream frosting will be slightly different based on which method you use.

Ingredients:

• 1 cup (2 sticks) of unsalted butter, softened to room temperature
• 1/4 teaspoon salt
• 4 cups powdered sugar (icing or confectioner’s sugar)

(Either 2 teaspoons vanilla extract or other flavoring, or 1/2 to 3/4 cup of cocoa powder)

• 4 tablespoons heavy cream (milk may be substituted, but the consistency will change slightly)

Directions:

Step 1: Sift together powdered sugar and cocoa powder (if you are adding cocoa powder) and set aside.

Step 2: Cream butter in a large mixing bowl with salt until light and creamy, about 1 minute.

Step 3: Gradually add sifted ingredients alternately with cream (beginning and ending with dry ingredients) to bowl while beating at low speed.

Step 4: If you choose, add desired flavoring and beat until smooth and combined (for example vanilla).

Step 4 (Without a stand mixer): Continue beating the mixture for 5 minutes by hand with a wooden spoon or rubber spatula in order to further develop the fluffy texture of your buttercream frosting. This time will not be needed if you are using a stand mixer.

Step 5: If your buttercream frosting is too soft to use, refrigerate briefly until it has firmed up enough although this will affect its smoothness and cause the buttercream frosting to taste sweeter than intended. Use immediately.

If you want to make colored or flavored buttercream frosting, use gel or paste food coloring or flavoring instead of liquid. Liquids will make your buttercream frosting too soft to work with.

Alternate Flavors:

• Vanilla Buttercream Frosting (2 tablespoons milk + 1 teaspoon vanilla extract)
• Chocolate Buttercream Frosting (3/4 cup cocoa powder)
• Butter Pecan Frosting (1/4 cup chopped pecans + 1 teaspoon vanilla extract)
• Malted Milk Ball Buttercream Frosting (3 tablespoons malted milk powder + 2 teaspoons vanilla extract)
• Coffee Buttercream Frosting (2 tablespoons instant coffee or espresso powder dissolved in 3 tablespoons water + 1 teaspoon vanilla extract)
• Mint Buttercream Frosting (1/4 teaspoon peppermint extract + 1 drop green food coloring)
• Rose Water Buttercream Frosting (1 teaspoon rose water + 1 tablespoon milk)

Step-by-Step Guide: How To Make Cream Cheese Frosting?

Ingredients:

• 1- 8 oz. block of cream cheese, softened
• 1/2 cup (one stick) unsalted butter, softened.
• 3 cups confectioner’s sugar (more if needed).

The process:

Step 1: Using a hand mixer or an electric stand mixer, beat the cream cheese and butter until smooth.

Step 2: Gradually add in the confectioner’s sugar and continue mixing on high speed until light and fluffy (about 3-5 minutes).

Step 3: If too thick, add heavy whipping cream (or milk) one tablespoon at a time until desired consistency is achieved.

Step 4: If your frosting appears to be too thin, add more confectioner’s sugar one tablespoon at a time until it thickens.

Possible modifications/additions:

• 1 tsp. vanilla extract (optional)
• 1-4 tbsp. milk or heavy whipping cream (optional)

Cherry Cream Cheese Frosting:

Add a 21 oz. can of cherry pie filling to the cream cheese frosting before mixing on high speed. This will spread better if you let it cool first, but I have been too impatient and have mixed it at room temperature with no problems. In fact, mixing it at room temperature gives the frosting a better consistency when it comes to spreading.

*You can add in more confectioner’s sugar after adding in the cherry pie filling to thicken the frosting.

*Make sure you drain the pie filling before adding it to your cream cheese mixture or else you will end up with a very runny, gooey, mess.

Some Tips For Making Cream Cheese Frosting:

Cream cheese frosting is one of the most delicious types of icing for overdosing on cupcakes. However, it’s not always as simple to make as you might think. Follow these tips for creamy results every time!

1. For best results, use regular or reduced-fat cream cheese. The rich flavor goes well with many cake flavors — even chocolate! But don’t substitute fat-free cream cheese in this recipe; it doesn’t have enough fat to hold up properly when whipped into the butter and sugar that are essential to making a smooth iced cake or cupcake.
2. Let your cream cheese warm up before adding it to the rest of the ingredients. If too cold, your frosting will be lumpy and won’t fully mix.
3. Add your cream cheese slowly, with the mixer on low speed to keep it smooth and lump-free; then beat at high speed until light and creamy with no lumps.
4. For added stability, add an extra 1/4 cup (32g) of powdered sugar each time you make this frosting; it helps stiffen the consistency so your finished cake or cupcakes will be less likely to crumble or fall apart. You can leave out one or two tablespoons (15-30ml) of milk if you like a thicker consistency with less spreadability, but be sure to use at least 4oz. (1 stick/113g) of butter or margarine — anything less than that and your frosting will be not spreadable enough.
5. This frosting can be lightened a bit by folding in a spoonful of whipped cream! It makes for a lighter, fluffier frosting that has more moisture to it — just be sure to whip the cream first before adding it to the rest of the ingredients as directed above.
6. Avoid storing this frosting in your refrigerator as it’s highly susceptible to absorbing odors from other foods, even after being chilled and removed from the fridge for about an hour beforehand. If you need to make ahead or refrigerate leftovers, place it tightly wrapped with plastic wrap on a plate covered with aluminum foil instead; cover completely but don’t leave any air pockets or wrap too tightly.
7. Try not to add other flavors such as extracts, liqueurs or water-based flavorings; this frosting is best without any strong flavors that might interfere with its delicate cream cheese taste and texture. If you need extra moisture, try adding a little more milk and/or softening the consistency by adding a tablespoon or two of whipped cream.
8. If you want to make the frosting ahead, store it in an airtight container with a piece of plastic wrap pressed tightly against the surface of the top layer for up to two days before using. Let come to room temperature and beat again before adding it to your cake or cupcake that’s been cooled and iced.
9. After you’ve made your frosting, it’s a good idea to ice your cake or cupcakes quickly before refrigerating them for up to several hours; the flavor of the icing will improve when well chilled so you want to let it sit at least an hour after icing but not more than five hours. After that, the cake or cupcakes may dry out and lose their flavor if you let them sit too long after icing; at least that’s what our recipe testers have reported with this particular cream cheese frosting on a variety of cakes and cupcakes.
10. This icing can also be used as a filling for chocolate sandwich cookies! Just drop teaspoonfuls of frosting between two cookies, let them sit for a few minutes to firm up slightly, then press together.

How Is Buttercream Frosting Made?

Traditional buttercream frosting starts with creaming together unsalted butter and confectioner’s sugar until the mixture is fluffy. Some versions of the recipe also include eggs, which add richness and help the frosting hold its shape longer. The butter and sugar mixture can be flavored with a variety of ingredients including vanilla extract, almond extract or even liqueur.

The traditional method for making buttercream frosting is to place softened unsalted butter in a large mixing bowl and whip it with a mixer until it is light and fluffy. The butter must be at room temperature so that the butter and sugar can be whipped to a smooth consistency without clumping or separating.

Incorporate confectioner’s sugar, one cup at a time, beating well after each addition. Beat the mixture for about five minutes, until it is light and fluffy.

Instead of using a mixer, some people prefer to stir the sugar into softened butter with a wooden spoon or rubber spatula. While this method may take slightly longer, the results are essentially the same as those achieved by using an electric mixer.

The buttercream frosting can be flavored in many different ways. A little bit of vanilla extract or other flavoring can be added to the buttercream frosting when it is still in its un-whipped state. Other extracts like almond, chocolate and peppermint can be stirred into the frosting after it has been whipped.

The buttercream frosting can also be flavored by soaking the mixing bowl in a warm water bath and then adding chopped semisweet or bittersweet chocolate to it. Continue stirring the chocolate into the buttercream until it is completely melted. Allow the mixture to come back up to room temperature before using it on a cupcake, cake or other dessert.

Some cooks prefer not to use eggs in their buttercream frosting. An eggless buttercream recipe usually calls for cream cheese instead. Cream cheese is combined with softened butter and then confectioner’s sugar is added gradually until the frosting reaches the desired consistency. This type of recipe generally does not call for any flavorings; it can be spread on cookies or cakes as-is, without any additional flavors.

Buttercream frosting can also be flavored with other ingredients including raspberry or strawberry puree, hot fudge sauce or even fruit preserves. The buttercream frosting can be flavored by simply stirring the ingredients into it.

Texture variations are also possible with buttercream frosting recipes. The texture of the frosting can be lightened by adding more confectioner’s sugar to it. A more dense buttercream frosting is created by adding less powdered sugar to the mixture.

Types Of Buttercream Frosting:

1. American Buttercream:

This buttercream is made by creaming together butter and powdered sugar. This creates a light and fluffy frosting that is less dense than other buttercreams. American Buttercream can be made with any type of flavoring, extracts, chocolate, purees, fruit etc. It also doesn’t hold up as well at warmer temperatures or to heat.

The Pros Of American Buttercream:

• Pipeable
• Less sweet than other buttercreams
• Flavorful

The Cons Of American Buttercream:

• Doesn’t hold up well at warmer temperatures or to heat.

2. Swiss Buttercream:

Swiss buttercream is made of egg whites, granulated sugar, and butter that are heated in a double boiler until thickened. The finished frosting has an ivory color, can be piped well and holds its shape. It also doesn’t melt in warmer temperatures or at heat.

The Pros Of Swiss Buttercream:

• Melts in the mouth
• Pipeable
• Can hold it’s shape for longer than American Buttercream (due to the density of it)

The Cons Of Swiss Buttercream:

• Takes longer to make than other buttercreams (due to cooking process)

3. French Buttercream:

French buttercream is made by heating egg yolks, granulated sugar, and either water or milk to create a thick custard that is then whipped into butter. French buttercream can be manipulated to many different consistencies (from pouring, to piping, to spreading) and is white like American Butter cream.

The Pros of French Buttercream:

• Pipeable
• Melts in the mouth

The Cons of French Buttercream:

• Heavier than other frostings (due to density) which makes it harder to stack or decorate with.

4. German Buttercream:

German buttercream is known as ‘crack’ buttercream because when you first turn the mixer on, the mixture will look curdled before smoothing out after several minutes. The more you whip german buttercream, the lighter and fluffier it becomes until it forms stiff peaks. German Buttercream is made of butter, powdered sugar, and egg yolks.

The Pros Of German Buttercream:

• Light and Fluffy
• Pipeable after being whipped at high speed for several minutes.
• Melts in the mouth.

The Cons Of German Buttercream:

• Heavier than other frostings (due to density) which makes it harder to stack or decorate with.
• Takes longer to make than American Buttercream because of whipping time.
• Quickly melts under warmer conditions.

Some Buttercream Frosting Recipes:

1. Vanilla American Buttercream Frosting

Ingredients:

• 1/4 cup (half of one stick) unsalted butter, softened (use margarine or vegetable shortening as a substitute)
• 2 cups powdered sugar, sifted (after measuring)
• 1 teaspoon pure vanilla extract

Directions:

Place butter in a large mixing bowl. Using an electric stand mixer or hand held beaters, cream the butter until light and fluffy. Add vanilla extract. Slowly add in powdered sugar 1/2 cup at a time while beating on low speed. Once all of the powdered sugar has been added, increase mixer speed to high and beat for 1-2 minutes to fully incorporate powdered sugar. Frosting should be smooth and very spreadable. Make your desired amount of American Buttercream frosting (The recipe above is enough to fill and ice a 2 layer 8 inch cake or 24 cupcakes)

2. Swiss Meringue Buttercream

Ingredients:

• 1 cup granulated white sugar
• 4 large egg whites at room temperature
• 1/4 teaspoon salt
• 1 pound unsalted butter, cut into tablespoon sized pieces, softened but not melted

Directions:

Put the sugar in a 2 – 2 1/2 quart saucepan over medium heat. Stir with a wooden spoon for about 2 or 3 minutes or until the sugar starts to liquefy around the edges. Stir to dissolve the sugar that is stuck to the side. Stop stirring and continue cooking until the caramel turns a golden amber color. As soon as it reaches this point, remove from heat.

Carefully pour about 1/3 of the hot caramel into a heatproof glass measure or bowl to cool slightly while you stir the 3 egg whites and salt with a whisk or hand mixer on low speed in a large deep bow until foamy (about 1 minute). Then put it on high speed and beat till soft peaks form (another 2 minutes or so) Gradually pour in the remaining hot caramel while beating at low speed then increase to medium-high speed and beat till stiff peaks form (about 5 minutes more). Be careful not to overbeat.

Add the room temperature butter, about 2 tablespoons at a time, beating well after each addition (about 5 minutes total). If the frosting is very soft or liquidy, put it in the refrigerator for 15 minutes or so till consistency thickens. Then bring to room temperature again and beat again till smooth and creamy. You can also add a little more sugar if you like a sweeter buttercream frosting.

3. Italian Meringue Buttercream

Ingredients:

• 2 cups sugar
• 1/2 cup water
• 5 large egg whites at room temperature Pinch of salt
• 1 pound unsalted butter, cut into tablespoon sized pieces, softened but not melted

Directions:

In a heavy 4-quart saucepan over high heat, combine the sugar and water. Stir with a wooden spoon until the mixture starts to boil. Stop stirring and continue cooking (this will take about 8-10 minutes). Swirl the pot around as needed (don’t stir) to mix evenly.

The sugar syrup should reach 240°F on an instant read thermometer. Or drop a little into ice water; it should form a soft ball that flattens when removed from the cold water and pressed between your thumb and forefinger. Meanwhile, place egg whites and salt in a large bowl (or use a stand mixer) of an electric mixer fitted with the whisk attachment if you have one). Beat at medium speed until foamy (30 seconds or), then increase speed gradually till soft peaks form (about 2 minutes). When the sugar reaches 260°F, reduce mixer speed to low; very slowly add the remaining hot syrup directly to the egg whites, pouring it between the side of the bowl and the whisk–not directly over the beaters. Increase speed to medium-high and continue beating until cool (the mixture will be white, opaque, and very smooth–about 10 minutes.)

Switch back to paddle attachment if you used one. With mixer on medium speed, add butter a few tablespoons at a time (5 or 6), letting it incorporate before adding more. If frosting looks curdled or broken down, increase mixing speed to high and beat till perfectly smooth again. Add salt if desired.

4. American Buttercream

Ingredients:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract (optional) 1-2 tablespoons heavy cream or milk (as needed to adjust consistency)

Directions:

In a large bowl with an electric mixer, whip the butter until creamy (about 30 seconds). Gradually add the sugar and beat on medium speed until light and fluffy (about 3 minutes), then beat in vanilla if using. If frosting is too soft, add more powdered sugar; if it’s too stiff, beat in cream or milk as needed. Add food coloring if desired. You can also change up and substitute flavors like almond and coconut extracts for different variations of butter creams.

FAQs

Can I Use Cream Cheese Frosting Be Used For Piping?

In a word, yes. It’s true that many professionals might use Swiss Meringue Buttercream for piping details, however, cream cheese frosting can be used as a substitute in a pinch. For example, if you need to make a large number of cupcakes or a cake and all you have is cream cheese frosting on hand – it’ll work just as well.

Many beginners and home bakers find it helpful to keep a tub of pre-made cream cheese frosting on hand for those last minute baking emergencies. I’m sure that everyone has been in the situation where they’ve had an event or party to go to and completely forgot about bringing treats until the very last minute. With a tub of pre-made cream cheese frosting you can whip up some cupcakes and bring them with you in no time at all, without having to worry about making a trip back home first!

If your plan is to use this frosting for piping details, be aware that because it’s made with real cream cheese – it will melt much faster than buttercream (Swiss Meringue Buttercream is best for piping details that are going to sit out in the heat). For this reason it’s important that you try to use cream cheese frosting only when necessary, and if you plan on taking your treats somewhere with long periods of time where they will be exposed to heat, consider using a different type of frosting.

Can Cream Cheese Frosting Be Used As A Piping Fondant?

Absolutely! Using pre-made cream cheese frosting as a filing or filling is great because it’s inexpensive and easy to find in most grocery stores. I’ve used store-bought canned icing before when making baklava (Greek pastry dish), strawberry cake pops, pumpkin cupcakes, vanilla bean ice cream cake and more!

Can I Add Extracts To Cream Cheese Frosting?

Yes, you can add extracts to cream cheese frosting. You will probably need to make the frosting a little bit thicker by adding additional confectioners’ sugar (to taste). Use your best judgement and adjust accordingly. If it tastes too sweet, add in some milk to thin out the frosting and make it less dense/thick.

How To Make My Cream Cheese Frosting Thicker?

If you ever find that your cream cheese frosting is too runny (not thick enough for piping), add more powdered sugar! This will thicken up the consistency of the cream cheese frosting quickly and easily. Most of the time this works just fine, but if you find that it is still not dense enough to use for piping details – add a tablespoon of all-purpose or cake flour to your cream cheese frosting. Flour will add stiffness and density back into the frosting.

When To Use Cream Cheese Frosting?

Cream cheese frosting is best used on cakes that have a lot of texture on them, meaning that there are multiple levels and shapes that you’ll want to highlight with the design on top of the cake. For example, a tiered wedding cake might look quite nice with some textured detail around the base of each layer (which would be impossible with Swiss Meringue Buttercream).

In addition to cakes, this type of icing works well with other desserts such as cheesecake and baklava because it holds its shape well and is thick enough to keep everything in place after slicing and serving.

In my experience, cream cheese frosting can have a tendency to be a little bit runnier than Swiss Meringue Buttercream, so just be aware that you might need to adjust your recipe accordingly if you plan on piping it or using it as a filling. For example, if the base of your cake needs to sit flat without any support – use a stiffer frosting so that the weight of the cake doesn’t cause the icing to sink/slide down around the sides.

Conclusion

Buttercream and cream cheese frostings are two different types of frosting that provide a lot of variation in flavor. They also differ drastically in ingredients, texture, and appearance… When it comes to deciding which one is best for your cake or cupcake recipe, you need to consider your personal preference as well as the tastes and needs of those who will be eating it. 

For example, if you’re looking for an extremely light colored buttercream because your event decor has been designed with white as its main color scheme then using a cream cheese based icing may not work out so well for you since they generally have more brown tones than other varieties do.