Magical Cream Cheese Frosting
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A magical take on cream cheese frosting! A hybrid of magical (ermine/flour) frosting & cream cheese frosting, this recipe is firm, pipeable, & more stable.
*This post was originally published on September 9, 2013. I thought it was due for an update! So, I've included new photos, added a how-to video, and given more detailed instructions and tips for success. Hopefully, you'll enjoy this cream cheese frosting as much as I do!*
I am always on the lookout for new frostings to try!
You can top your cakes and cupcakes in many different ways, from American-style buttercream to Swiss meringue buttercream to seven minute frosting. I've tried (and loved) them all!
So when I first heard about magical frosting (aka ermine frosting, cooked flour buttercream, or boiled milk icing), I wasted no time trying it out.
It's excellent! With a fluffy and smooth texture. I liked it a lot!
But the one thing that struck me about ermine frosting was how well it held up. It keeps its shape and doesn't weep, slump, or get all melty. It got my wheels turning...
I love a good cream cheese frosting. There are so many things that require it. Red Velvet. Carrot cake. Lemon Cupcakes.
But a lot of times, it can be a little loose and gloopy.
Naturally, I set out to try and make a magical cream cheese frosting.
And guess what? It worked.
What Is magical cream cheese frosting?
Magical cream cheese frosting is a hybrid of magical frosting (aka ermine frosting) and regular cream cheese frosting.
It's made with no powdered sugar.
Instead, you cook a sweet, thickened milk mixture and then whip cream cheese and butter into that.
What does magical cream cheese frosting taste like?
This frosting has a pronounced cream cheese flavor. It's really tangy and just sweet enough.
But the magic is in the texture. It's super fluffy and smooth.
Because it's made without powdered sugar, there's no grittiness whatsoever. It's light as a cloud and so silky!
Why you'll love this magical cream cheese frosting recipe
- It has an awesome, tangy cream cheese flavor.
- There's also a whisper of vanilla and a hint of lemon.
- This frosting pipes like a dream.
- It has a super fluffy texture.
Ingredients and notes
Here's a quick rundown of the ingredients you'll need to make this recipe and why:
Sugar
Sugar sweetens the frosting. If you like things sweeter, you can use more, or if you prefer a less sweet frosting, less. In this case, it really won't affect the chemistry of the recipe.
Regular white sugar is fine, or sub for another type of sweetener if you like. As long as it swaps 1:1 for granulated sugar it should work.
Flour
All-purpose flour provides structure to the frosting, helping it to be stiff, pipeable, and stable.
For a gluten-free cream cheese ermine frosting, leave out the flour and use an additional 2 tablespoons of cornstarch instead.
Cornstarch
Cornstarch is a colorless, odorless, and flavorless starch that is used as a thickener, so it does much the same thing as flour.
Make sure you're using cornstarch, which is white and powdery, and not cornmeal, which is yellow and gritty and tastes like corn chips.
Salt
Salt carries the flavors and intensifies them. The end result won't taste salty, but it will make everything so much more flavorful!
I like kosher salt best because it doesn't have any additives (table salt usually contains iodine and that can leave a bitter taste), so the flavor is pure. It's also inexpensive and easy to find in a regular grocery store.
Milk
Milk is used to dissolve the sugar. This is what creates that satin-y smooth mouthfeel!
Use whatever kind of milk you keep on hand. Skim milk, whole milk, 2%... even a plant-based milk will work here!
Lemon juice
This ingredient "lifts" the flavor of the frosting and enhances the tanginess of the cream cheese.
The end result won't taste lemony, it will just have a subtle brightness.
Vanilla
Vanilla extract adds a subtly sweet flavor without being at all sugary.
For a more pronounced flavor, try using vanilla bean paste.
You could also split a vanilla bean down the center lengthwise, scrape out the seeds, and add those.
Cream cheese
This recipe works best if you use cold cream cheese, straight from the fridge.
Look for the kind that comes in a brick. The kind in a tub could make for a runny frosting.
And make sure it's full-fat! You need the fat for things to whip up properly.
Butter
I like to use unsalted butter because it lets me control the amount of salt in the dish.
Different brands of butter can contain different amounts of salt, so this way you get a more consistent result.
This recipe works best if you allow the butter to come to room temperature first.
You can set it out on the counter a few hours ahead of making your recipe, or you can microwave it for 10 seconds, turn it over, and microwave it again for another 8 seconds.
How to make magical cream cheese frosting
Step 1: Make the roux
In a small pot, whisk the sugar, flour, cornstarch, and salt together until combined.
Then, slowly dribble in the milk while whisking.
It's really important to go slow for this step so you don't end up with a lumpy roux!
Step 2: Cook the roux
Cook this mixture until it starts to bubble and thicken, making sure to whisk continuously so it heats evenly.
Again, you don't want lumps! As soon as it comes to a bubble, you'll see it transform into a thick, almost gluey mixture.
Step 3: Chill the roux
Strain the roux into a heat-safe container, and pop it into the fridge to chill.
It needs to be very cold before the next step.
Step 4: Work in the cream cheese
Add the lemon juice and vanilla extract once you have the roux good and cold.
Whip the mixture on medium-high speed, adding the cold cream cheese just a tablespoon at a time.
Let each tablespoon of cream cheese completely incorporate before you add the next one.
Step 5: Work in the butter
When all the cream cheese has been added, do the same thing with the softened butter.
One tablespoon at a time until your buttercream is smooth and fluffy.
Step 6: Whip it good!
The final step is to crank up the mixer to high and whip that frosting until it's super light and airy.
You'll see the icing nearly double in volume right before your eyes!
Recipe FAQS
I recommend using the highest quality, full fat, lowest moisture-content cream cheese you can get.
The higher the moisture content, the harder it will be for this buttercream to hold its shape.
That's why I only use the kind of cream cheese that comes in a brick.
If you can only get a tub of cream cheese where you live, by all means, give it a try if you like. But I can't guarantee that the result will be quite the same.
As you can see in the video below, this magical cream cheese frosting is pipeable! It pipes like a dream and holds its shape very well.
It's a little stiffer when cool, so if you're working with it on a very hot day, you might want to chill it beforehand.
Because it contains no powdered sugar, this frosting will not crust like a classic cream cheese frosting.
However, it becomes a little drier on the surface as it sits exposed to air. So it's not entirely soft on the outside, either.
Expert Tips
- This recipe takes a little bit of planning ahead.
- There's a bit of downtime.
- You must cook it on the stove and wait for it to cool.
- Avoid runny frosting. It's all about the temperature with cooked frostings like this one.
- Make sure the roux is fully chilled before mixing in the other ingredients. It will melt the cream cheese and butter if it's still too warm.
- Your cream cheese should be cold.
- Your butter should be soft but cool. If it's too soft your frosting could come out soupy. Leave it out on the counter for about 30 minutes, and it should be just right.
- Use cream cheese with the lowest moisture content you can find. I mentioned this above, but it bears repeating. Whipped cream cheese and cream cheese spread in a tub are much softer than the kind in a brick. That soft, loose quality will translate into your cream cheese frosting. So use a stiffer cream cheese, and you'll end up with a stiffer frosting.
- If you've goofed up on the temperatures and find yourself with runny cream cheese frosting, all is not lost! Just put everything into the fridge for about 20 minutes, then re-whip. You should see it come together pretty quickly!
How to use
Tinting: You can tint this frosting if you'd like! I would recommend using gel paste icing colors. They are highly concentrated, so you only need a tiny bit, and they won't add a lot of excess liquid to your cream cheese frosting.
Under fondant: You can use this cream cheese icing as a base under fondant. It holds its shape best when cool, so it's a good idea to chill the frosted cake before covering it with fondant, so it stays nice and smooth under all that handling.
How to Store and Keep
Once made, you can store the frosting in the fridge for several days, up to a week.
When you're ready to use it, it may seem a little less airy or workable from sitting in the fridge for so long. It can settle and become compacted over time, but if you pop it into the mixer and fluff it back up, it works like a charm!
It's a good idea to plan ahead if you want to make this frosting recipe. You must allow plenty of time for the roux to chill before adding the cream cheese and butter.
Does magical cream cheese frosting need to be refrigerated?
This frosting can sit out at room temperature for a few hours, but anything longer than that and it should probably go in the fridge. It should last for a least a week refrigerated, maybe even a little longer!
Serving size
This recipe makes about 3 cups of frosting, which is enough to top 24 cupcakes, to frost and fill one 6-inch diameter triple-layer cake, one 8-inch diameter double-layer cake, or if you stretch it, one 9-inch diameter double-layer cake.
You can double or halve this recipe, no problem, if you need less or more.
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More Frosting Recipes You'll Enjoy!
- Marshmallow Frosting
- Cream Cheese Frosting
- Whipped Chocolate Ganache
- Easy Chocolate Frosting
- Royal Icing
Ingredients
- 1 cup (200 g) granulated sugar
- ¼ cup (31.25 g) all-purpose flour
- 3 tablespoons (24 g) cornstarch
- ¼ teaspoon (1.5 g) salt
- 1 ½ cups (366 g) milk
- 1 tablespoon (15 g) lemon juice
- 1 teaspoon (4 g) vanilla extract
- 4 ounces (113.4 g) cream cheese, cold
- ½ cup (113.5 g) unsalted butter, softened but still cool
Instructions
- Place the sugar, flour, cornstarch and salt in a small pot and whisk to combine.
- Gradually whisk in the milk, taking care to whisk out any lumps.
- Place over medium-low heat and cook, stirring often, until thickened.
- Pass the mixture through a fine mesh strainer, and into a heat-safe container.
- Refrigerate for 2 hours or overnight.
- Place the cooled mixture in a large mixing bowl, along with the lemon juice and vanilla, and whip on medium-high speed.
- Whip in the cold cream cheese, a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
- Whip in the softened butter, a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
- Turn the mixer up to high speed, and continue to whip until doubled in volume and very fluffy.
Notes
The best cream cheese frosting!! It is really magic and delicious!! I tried it for my carrot cupcakes! Thank you for the recipe
So happy you were pleased with it! Thanks for the positive feedback!
I've made this frosting several times now, half the time it hasn't worked for me so I wanted to share what I've learned. I add an extra tablespoon of cornstarch to the roux. I cook it for several minutes once it starts to kind of simmer so that it is extra thick before I cool it. I make sure everything is the same temperature before I start mixing the butter and cream cheese, and I mix the cream cheese in last. I also double the amount of cream cheese to give it a better flavor. No you can't pipe it as well as regular buttercream, but this pipes way better than regular cream cheese frosting. I have managed with some patience to pip e some pretty basket weave cakes with it, with frequent popping it into the fridge to keep it stable and chilled. Good luck everyone!
Can you add fruit to this recipe? Like strawberries?
Hey Peggy! I think if you're talking about adding chopped fruit it will probably be ok as long as it's not too juicy or wet. Pureed fruit might cause the frosting to be a little runnier. Maybe if you strained it first or reduced it down it might work?
Was good, but alitte soft..
I'm going to put in fridge for a bit and see if that'll help. Tha taste is very mild cream cheese flavor. If I can figure out how to get it to thicken up ...I will give you 5 stars?
I'm sure it will become thicker once chilled. Thanks!
This is an amazing cream cheese frosting! At first I was a little put off by the cooking part, because cream cheese frosting is usually quick and easy.
And this takes a little planning - but well worth it!
I made this for a carrot cake, and today for a banana cake. This cake will be traveling in the car for a few hours, I need a frosting that will hold up, and more importantly wow the eaters. This is it, I urge you to give it a try.
So glad you were pleased Geri! Thanks for the great feedback!
I have a question, is the cornstarch very important or can I not include it
It's very important; I would not advise leaving it out.
Hey can i make the recipe without the butter?
No I'm afraid the recipe needs to be made as written for best results.
I made this exactly as directed and it was perfect! I carefully cooked it on low because I didn't want to burn it, and it took a good 20 minutes. A time estimate on that step would have been helpful as a guide, but I'm so glad you had the picture that showed how thick and gluey it needed to be. Even though the straining and cooling step take advance planning, this will be my go-to cream cheese frosting recipe because it was not overly sweet nor did it have that metallic powdered sugar taste. It was so smooth and satiny. I used it on an Italian Cream Cake with raspberry filling.
I'm so happy you liked it Jorjana! Thanks so much for the positive feedback!
Hi :).
I tried this recipe out after a friend recommended it, and I doubled the quantity for the cake I used. But my frosting wouldn't whip up light and stiff like yours, and even after chilling it in the fridge before whipping again it remained quite gloopy. I crumb coated the cake and it seemed to coat fine, and set it in the freezer to harden, but the frosting is still surprisingly soft to the touch. Your recipe worked beautifully for my friend, but sadly I'm not even able to use this for piping. Is there anything I can do to salvage the rest by adding powdered sugar and more butter?
So sorry to hear you had difficulty Robina! I would not suggest adding powdered sugar to this recipe though. You might have some luck if you added more butter, although I can't say that for certain as I've never tried doing that. The best advice I can give you is a) to use the best quality cream cheese you can get your hands on. I usually use Philadelphia brand, full fat, the kind in a block. Cheaper brands have a higher water content. And b) make sure your roux is SUPER thick. Allow it to come to a low boil before taking it off the heat. It should be really stiff and almost gluey. And you'll want to make sure it's ice cold before you start beating in the butter and cream cheese. Hopefully this info is helpful and you'll have better luck the next time!
Really loved this icing! It was my first attempt in making a 'cooked' icing so I expected some bumps in the road, but I managed to come out of it relatively unscathed.
When I added my first bit of cream cheese the mixture became lumpy so I microwaved the remaining cream cheese (which was cut into roughly tablespoon-size pieces) for 10 seconds to soften it a little more and it turned out much better. After adding the butter I had to do the same. Before I let it whip up, I strained the mixture through a sifter. It took some elbow grease but it got rid of lumps and whipped into a perfectly smooth icing!
That's a great tip Christina! I'm so happy you were able to make it work!
Followed to an absolute t and it did not turn out. When I added the cream cheese it didn’t incorporate, it stayed lumpy and I beat and beat and beat and it never came together.
I WANT to revise my review. I read all the comments from people who actually made the frosting and tried it again. Cream the butter and cream cheese first, then add the cooled roux mixture to it. Cook the roux long enough that it becomes a super thick blob. Added an extra half cup of sugar. And now, YES, this is magical! A very firm pipeable cream cheese frosting that isn’t overpoweringly cheese or sweet!!!
This looks awesome! Would this recipe work if I added chocolate to it as well? To create a chocolate cream cheese frosting or would the chocolate turn it too goopy?
Hey Camille! I think it would probably work well, although I haven't tried it myself so I can't say for sure. But usually adding chocolate to frosting makes it even more stable, since chocolate is solid at room temperature. Hope this is helpful!
Love your tips thank you it's a big help god bless you
Thank you so much Rosemarie!
OMG, just the name of the frosting drew me to read about it and try it. My husband is from Tennessee and goes on and on about how his mom and grandma used to make him a Red Velvet cake for his birthday and how creamy smooth the frosting was. I figured it was a gravy type recipe so after reading your discription I tried it. The first time it was smooth, a little runny but he loved it, said that was the one. Well now by the third cake I have it down and it is a great recipe. I actually look forward to making it even though it is a preparation in time. Thank you for the great magical frosting !!!
My pleasure Vickie! I'm so glad you and your husband like it!
Can the lemon be skipped?
Hey Shirley! It can, but you won't have quite as much of a tangy/cream cheese-y flavor if you don't include it.
hi, i've tried it and it's full proof! it really stands...so magical!!! am so glad i tried this recipe, i am from the Philippines and the weather here is really warm... brought my cupcakes early in an the afternoon party and the icing never lost its shape for a couple of hours... thank you!
That is wonderful to hear Malu! Thank you so much for the 5-star rating and for the positive feedback!
Wow, I'm always looking for a good CC frosting!