I recommend using Philadelphia Cream Cheese for this frosting but if you have another brand you prefer you can use that. You can drizzle it over cinnamon buns, pancakes or waffles if you have some leftover. Leftover frosting can be kept in the fridge for about 7 days or frozen for up to 3 months. What to do with Leftover Cream Cheese Frosting I would recommend using cocoa powder instead of chocolate as there is already a lot of fat from the butter and cream cheese so the recipe doesn’t really need cocoa butter too. You can find my recipe for chocolate cream cheese frosting here. If you would like it more stable than it already is you can increase the butter content of the recipe.Ĭream Cheese Frosting FAQ Can I add chocolate? This recipe contains butter which will really help to stabilize your frosting and keep its shape. If you are still finding its still too thin make sure you have followed the recipe amounts closely and add a little more powdered sugar. This will harden the butter and cream cheese which should thicken your frosting up. If you’ve used the right type of cream cheese and your frosting is smooth and hasn’t separated the first step would be to place it into the fridge for 15-30 minutes. Make sure all of your ingredients are at room temperature before you start and you shouldn’t have any issues. The second reason is the frosting curdling or breaking. You need to use a block of cream cheese, not spreadable or light as these will thin out your frosting.

The most common is using the wrong type of cream cheese. There are a few reasons why your frosting can turn runny. Troubleshooting Why is my Cream Cheese Frosting Runny?

Cream cheese frosting