• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Waiting for Blancmange
  • About
  • Recipes
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    • Overhead shot of white chocolate hazelnut blondies with Happy Hippos candy bars on top.
      White Chocolate Hazelnut Blondies
    • Close up shot of a slice of blackberry tiramisu. A fork has taken a bite out of the tiramisu which is sat on a small plate.
      Bramble Blackberry Tiramisu
    • Close up shot of chocolate chip oatmeal pistachio cookie broken in half revealing gooey soft inside of a freshly baked cookie.
      Oatmeal Chocolate Pistachio Cookies
    • A slice of homemade apple pie on a blue and white plate with a dessert fork. The pie is topped with ice cream and a generous drizzle of caramel sauce.
      Apple Pie with Apple Caramel Sauce
    • Black Velvet layer cake, with a slice cut and partly pulled out showing the layers. The cake is on a glass cake stand.
      Black Velvet Cake
    • Close up of blackberry curd in a glass jar.
      Easy Homemade Blackberry Curd
    • Close up shot of pouring a rich purple blackberry simple syrup from a small jug into a purple bowl blurred below.
      Bramble Blackberry Simple Syrup
    • Overhead shot of a British Christmas cake fresh from the oven, being fed bourbon with a spoon. The cake is still in its lined baking pan, which is sat on trivet to cool.
      Easy British Christmas Cake
    • Stack of butterscotch chip biscoff oatmeal cookies. The top cookie is split in half to show to oozy biscoff filling.
      Butterscotch Biscoff Oatmeal Cookies
    • Overhead shot of a pumpkin pie with graham cracker crust. The pie is covered in whipped cream and a sprinkle of cookie crumbs. A slice is being removed from the pie.
      Pumpkin Pie with Graham Cracker Crust
    • Overhead shot of Biscoff fudge brownies cut into pieces and sat on a white countertop.
      Biscoff Brownies
    • Close up of fudgy dark chocolate black cocoa spider web brownies with candy eyes on top.
      Spider Web Brownies
    Home » Recipes » Frostings

    Easy Cream Cheese Frosting with Spreadable Cream Cheese

    Published: Jun 16, 2021 · Modified: Aug 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    A super easy cream cheese frosting made with spreadable cream cheese!

    Cupcake with swirl of cream cheese buttercream icing flavoured with vanilla bean paste.

    Cream cheese frosting is a standard accompaniment to many classic cakes. Most people find it synonymous with carrot cake or red velvet, and it is just generally a very useful icing to keep in any baking repertoire. My version below is a super simple cream cheese frosting, conveniently making use of spreadable cream cheese.

    Cream Cheese in the UK versus the USA

    Frustratingly, as an American in Britain, cream cheese frosting is one of the recipes most often lost in translation. This comes down to fundamental differences in ingredient availability. In the US, you can regularly buy blocks of cream cheese, separate from the spreadable tub versions. These blocks are typically considerably stiffer than their spreadable counterpart mainly because they contain a higher fat content. In the US, recipes including cream cheese will call for the baker to leave the blocks out to soften, treating them similar to butter.

    In the UK, you can usually only find cream cheese in tubs as a spreadable soft cheese. This is even the case for brands that cross the Atlantic such as Philadelphia. This version of cream cheese has more liquid and less fat content.

    The lack of the blocks is most likely down to customer demand. Recipes calling for cream cheese are usually American imports, so things like cheesecakes and red velvet cake with a cream cheese frosting are a bit of a novelty. So the spreadable cream cheese is more than enough for the general grocery store's stock.

    Spreadable Cream Cheese Frosting - Common Errors, Tips and Tricks

    If you try to make an American recipe with British spreadable cream cheese, you will almost certainly end up with a mess. If you don't make amendments, the frosting will be runny and likely not cover the cake well. It will not be the nice thick creamy icing that you would be expecting based on the pictures!

    Common Mistakes

    There are some common errors you might make in trying to save your cream cheese frosting:

    • Adding more powdered icing sugar
    • Adding more cream cheese

    The problem with the spreadable cream cheese is the fat content. Adding more powdered sugar or adding more cream cheese will not fix the ratio in your icing and won't stabilise the frosting. Trust me - I've tried this and learned the hard way. If you add more powdered sugar and/or cream cheese, this will dissolve together and only increase the runny mess.

    Trying to Remove the Liquid

    One workaround for using spreadable cream cheese in Britain is to drain this thoroughly. This can help as one of the chief problems is the excess liquid. Draining the cream cheese will reduce the liquid and in some recipes may work out.

    There are various tutorials online that will instruct you to drain using muslin or cheesecloth. I tend to find it a bit cumbersome and difficult to drain the cheese thoroughly enough to resolve the problem entirely. But, especially if you're planning to cover your frosting with another topping such as shredded coconut, this may work for you.

    Two layered cake on a glass cake stand, with a large slice of cake removed. Cream cheese icing squeezing out from between the layers.
    This cake is covered with a cream cheese icing that was drained, but still a bit on the liquidy side but functional.

    The Best Tip for Fixing Runny Cream Cheese Frosting

    The key to fixing a cream cheese frosting that is too runny because of the spreadable cream cheese is to use more butter. The butter will increase the fat ratio and will help to stabilise your icing where the icing sugar and cream cheese fails. Beating in softened butter should help to bring this back together. The problem with most American recipes is that the ratio needed may distort the rest of the recipe and may be difficult to incorporate well at the stage you realise there is a problem.

    If you are going to use spreadable cream cheese, it is best to go forward with intention. Use a recipe that is explicitly intending for spreadable cream cheese to be used.

    Making An Easy Cream Cheese Frosting with Spreadable Cream Cheese

    The best way to resolve the issue of spreadable cream cheese is to essentially treat it like a flavouring to a buttercream and make a cream cheese buttercream. Due to the higher fat content in American cream cheese, it is just about a butter anyway!

    Start off by beating softened unsalted butter until it is light and airy. Then add in sifted powdered icing sugar, just like you would for a basic buttercream. Beat this on low till well combined. Finally add in your cream cheese. There is no draining necessary here, but do avoid unnecessarily adding in the liquid. Any good cream cheese frosting will also have a touch of vanilla for flavour and balance. Beat on low until nice and creamy smooth.

    The benefit of this style recipe means that you can also control the flavour of cream cheese a bit more - if you want a slightly stronger flavour, add in another half tablespoon or so of cream cheese. If you'd like to thin it out without more cream cheese, you can add a touch of milk.

    The frosting below will be enough to top 12 cupcakes in a swirl of cream cheese frosting, as seen in my Strawberries and Cream Cupcakes. It is quite stable and easily pipeable.

    Overhead shot of 12 cupcakes lined up in three rows of four in the process of being covered with a piped swirl of cream cheese frosting.

    Some FAQs for Easy Cream Cheese Frosting in the UK

    Can I double this recipe?

    Absolutely! You can double it, triple it or even halve it if needed. Frosting recipes based around buttercream are very easy to upscale or downscale as it is all based around ratios.

    My icing is too runny, what do I do?

    For this style of buttercream, adding more icing sugar should help to bring it back to a thicker texture. Generally it is harder to re-thicken an icing, so try to be moderate with adding any liquid-y additions or extra cream cheese. Add these slowly to ensure they are not making anything too runny for you!

    My icing is too thick, what is best to thin it out?

    For thinning a frosting, it depends a bit on your tastes. Adding a touch of milk (a teaspoon or two at a time) will help to thin out the icing. Alternatively, adding a bit more cream cheese can as well or adding flavouring.

    How do I store cream cheese frosting?

    Cream cheese frosting should generally be refrigerated until used. On a cake or cupcake, the below recipe can be kept out in a cool place for several hours without spoiling, but if you are planning to make this the day before it should be refrigerated overnight.

    Can I freeze this?

    You can freeze this in an airtight container.

    Cupcake with swirl of cream cheese buttercream icing flavoured with vanilla bean paste.

    Cream Cheese Frosting with Spreadable Cream Cheese

    Liz Mincin
    Easy method for making the perfect cream cheese frosting using spreadable cream cheese.
    4.6 from 31 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 0 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 140 kcal

    Ingredients
     
     

    • ½ cup unsalted butter softened at room temperature
    • 1½ cup powdered sugar sifted
    • 3 tablespoon spreadable cream cheese
    • 1 teaspoon vanilla extract or vanilla bean paste

    Instructions
     

    • In a medium bowl, beat your softened butter until lightly whipped.
    • Add the sifted icing sugar and beat to combine. Once the mixture starts to come together, add the cream cheese and vanilla.
    • Beat on a medium low setting until well combined and creamy. Now its ready to use.

    Notes

    You can adjust the amount of cream cheese to taste, but be aware that if you add too much, you may need to add extra powdered sugar to thicken. 
    Alternatively, if you want to thin out the frosting, you can use some milk towards the end of mixing to reach the desired consistency.

    Nutrition

    Calories: 140kcalCarbohydrates: 15gProtein: 0.3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 24mgSodium: 13mgPotassium: 8mgSugar: 15gVitamin A: 285IUCalcium: 6mgIron: 0.01mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

    More Frostings

    • Close up of creamy Biscoff buttercream in bowl.
      Easy Biscoff Buttercream
    • Close up of a swirl of piped peanut butter frosting with a mini Reese's cup on top.
      Peanut Butter Buttercream - An Easy Nutty Frosting
    • Piped marshmallow frosting showing stable buttercream consistency.
      Marshmallow Frosting - Quick and Easy Fluff Buttercream
    • Close up bowl of pistachio buttercream.
      Pistachio Buttercream

    Reader Interactions

    Comments

    1. Dotty Chandler

      April 23, 2025 at 11:12 pm

      5 stars
      Thank you so much for posting this recipe!!! I too have watched my beloved cream cheese frosting slide off my carrot cake here in Uruguay. Who knew to add more butter to the tub spread. Question: how do I adjust the sweetness? Less sugar? I thought it was a tad too sweet. That could be a Uruguayan thing too. 🤪
      Thanks again!

      Reply
      • Liz Mincin

        May 22, 2025 at 12:55 pm

        Hi Dotty - I'm so pleased this has been helpful!! You can try adding a bit less sugar, but it's difficult to reduce this significantly or your frosting may be a bit too soft (all depends on the type of texture you're going for though). I also find that flavours like the vanilla help to offset sweetness a bit, but that might just be me. Happy baking 🙂

        Reply
    2. Susanxox

      February 03, 2025 at 5:44 am

      Deeeeeeelicious!! I've made this twice already to complement my pumpkin spice muffins! It's so good that I can eat it with a spoon and no muffin! lol! Love the texture you get with the spreadable cream cheese...so fluffy!

      Reply
    3. Natalie Shirley Pike

      October 30, 2023 at 9:13 pm

      5 stars
      Fantastic and easy to make. Love the taste and the texture of it Thank you.

      Reply
      • Liz Mincin

        November 02, 2023 at 11:46 am

        I'm so pleased you enjoyed it!!

        Reply
    4. Liz

      June 17, 2023 at 7:49 pm

      5 stars
      Hi! I just made a 3x recipe but instead of 130gr I used almost 600gr (I drained it with kitchen cloth towels previously, like 3 different over the course of a day, so I guess it weighed less). Its consistency was great to use as filling for a layered Red Velvet Cake. It tasted amazing too.

      Reply
      • Liz Mincin

        June 18, 2023 at 8:06 am

        So glad to hear you enjoyed it!!

        Reply
    5. Tyler

      December 27, 2022 at 12:03 am

      5 stars
      delicious frosting made simple!
      this is by far the best frosting recipe i’ve found. most cream cheese recipes claim that spreadable cream cheese won’t work—and boy are they wrong! i don’t have a mixer so i actually used a hand drill with a plastic fork as the whisk and it still came out excellent. i’ll be making this recipe again and again!

      Reply
      • Liz Mincin

        December 28, 2022 at 10:14 am

        I'm so glad you enjoyed it!! And that is an incredible makeshift mixer - well done!

        Reply
      • Julia

        April 12, 2023 at 11:04 am

        Hello can i add some strawberry jam to make it into a strawberry cream cheese frosting?
        Thank you

        Reply
        • Liz Mincin

          April 17, 2023 at 8:20 am

          Hi Julia,
          Absolutely! You can add a bit of strawberry jam. You may find that adding the same (especially depending on the set of the jam - whether it is a bit liquidy or thick set) will impact the overall consistency of the frosting. Add a little (say a tablespoon or two) slowly and see how it beats in. The best option for flavoring here would be using freeze dried strawberry powder if you're able to find it - it's usually available on Amazon. It has less impact on the consistency of the frosting and gives you more flexibility to add to taste.

          Reply
      • Amanda S Marsh

        May 10, 2023 at 7:56 pm

        5 stars
        Simple and yummy. I used the strawberry whipped cream cheese I had on hand and it was so good with our chocolate cupcakes . Thank you <3

        Reply
        • Liz Mincin

          May 11, 2023 at 9:11 am

          Thanks for letting me know - I'm so glad you enjoyed it!! Chocolate, strawberry and cream cheese sounds absolutely delicious!

          Reply
    6. Dy

      November 19, 2022 at 4:38 pm

      Should the cream cheese be room tempt? or cold?

      Reply
      • Liz Mincin

        November 20, 2022 at 11:38 pm

        For spreadable cream cheese, you don't need to wait for this to be room temperature and can work with it while still cool from the fridge. Leaving cream cheese to reach room temperature is usually to allow this to become easier to work with (like softening butter before beating). Spreadable cream cheese is already soft enough to beat easily straight from the fridge, so should be fine. Hope this helps!

        Reply
    7. v

      July 31, 2022 at 6:27 pm

      Thank you! My partner asked for cream cheese frosting and the corner store only had spreadable - so helpful to have your recipe and tips!

      Reply
      • Liz Mincin

        August 01, 2022 at 4:01 pm

        You're more than welcome!! I'm so happy it was helpful 🙂

        Reply
    8. Clair Carr

      June 23, 2022 at 3:45 pm

      5 stars
      Thank you. It is delicious. I also had to do all the measurement conversions but they were worth it. Thank you,

      Reply
    9. Bella

      March 23, 2022 at 9:10 am

      Can I make this recipe without unsalted butter and use salted butter instead? Will it still turn runny??

      Reply
      • Liz Mincin

        March 24, 2022 at 7:49 pm

        You should be able to make this with salted butter without issue in terms of texture - it shouldn't turn runny! The only thing that you may find is that it will be slightly saltier in taste.

        Reply
      • Linda

        June 29, 2022 at 11:27 am

        Ji. Please can you show the recipe in grams as I'd like to try this but I don't have cups.

        Reply
        • Liz Mincin

          November 27, 2022 at 12:52 pm

          I'm so sorry for the delay in replying to your comment! I had some technical issues. But I wanted to let you know that this recipe is now available in grams as well 🙂

          Reply
          • Isabel Diaz

            February 06, 2023 at 5:47 pm

            Hi Liz. To frost a cake should I triple or double the ingredient quantities? Thanks 😊

            Reply
            • Liz Mincin

              February 08, 2023 at 11:29 am

              Hi! It really depends on the size of cake and how thick you want your frosting. The amounts in the recipe are usually enough for me to frost 12 cupcakes with a swirl. For an 8" or 9" cake with two layers, I'd probably double the recipe, but it's definitely down to personal preference 🙂

    10. Cathi Simpson

      February 20, 2022 at 9:33 am

      Interesting that this recipe is clearly aimed at Brits battling with spreadable cream cheese but the recipe quantities are still in cups! Half a cup of butter is not normally how I'd weigh out! However, the theory is great and definitely one I'll try, makes sense too, so I'll just convert the recipe or use 3x icing sugar to butter and see how I go with adding cream cheese. Thanks for the tips!

      Reply
      • Liz Mincin

        February 20, 2022 at 12:19 pm

        I'm so glad you've found this useful - I hope the tips help! Thanks also for the feedback on measurements. I'll definitely plan to update with grams for my British readers 🙂

        Reply
      • Isabel Diaz

        November 18, 2022 at 8:23 pm

        Thanks so much for this revised version of cream cheese frosting using tub spread. Sorry🤦🏻‍♀️ I hadn’t looked it up before! Just made a carrot cake for a birthday and had to watch how the frosting oozed from between the layers down the side. Never again! Living in Spain we have had up to just recently the small block Philadelphia cream cheese but somebody decided it wasn’t worth the production costs. So much appreciate your post with so much information. I will give this a try sooner than later!

        Reply
        • Liz Mincin

          November 20, 2022 at 11:40 pm

          You're so welcome!! Thank you for your kind words. I've had to experience the same exact issue watching cream cheese frostings ooze - its such a shame that they don't produce the block version more widely! But hopefully this recipe will help going forward 🙂

          Reply
    4.62 from 31 votes (25 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

    Spring Faves

    • Close up shot of chocolate chip oatmeal pistachio cookie broken in half revealing gooey soft inside of a freshly baked cookie.
      Oatmeal Chocolate Pistachio Cookies
    • A slice of lemon and blackberry layer cake with blackberry filling and blackberry buttercream.
      Lemon Blackberry Cake
    • Close up of mini cheesecake with chocolate ganache sitting in its open cupcake wrapper after a bite has been taken.
      Mini Cheesecakes with Chocolate Ganache
    • Overhead shot of a piece of no bake pistachio cheesecake with a pistachio white chocolate ganache topping and pieces of pistachio and rose petals for decoration.
      No Bake Pistachio Cheesecake

    Easter Treats

    • Soft and chewy giant Peeps cookie with a gooey marshmallow centre, white chocolate chips and sprinkles.
      Peeps Cookies
    • Close up of hot cross bun cinnamon rolls.
      Hot Cross Bun Cinnamon Rolls
    • Large slices of mini egg brownies with two pieces on their side to show the fudgy brownie base with mini eggs.
      Mini Egg Brownies
    • Cadbury Creme Egg cookies.
      Creme Egg Cookies

    Featured In:

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Waiting for Blancmange

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.