These are simple Lemon Scented Buttermilk Cupcakes with Brown Sugar Cream Cheese Frosting, decorated with fondant flowers and edible pearls.
Cream cheese frosting is one of my favorite toppings for cakes and cupcakes! From citrus scented cakes, to rich chocolate cupcakes, cream cheese frosting is a decadent and versatile cake topping.
Cream cheese frosting is also fairly easy to make. But what happens when cream cheese frosting goes wrong?
Have you ever found yourself with a mixing bowl full of curdled cream cheese frosting? Ugh! How frustrating! It’s more than frustrating… it’s an outrage, and I’m here to get to the bottom of it.
I’d experienced my fair share of curdled cream cheese. While I don’t claim to understand the science behind curdled cream cheese, I do have my theories on its prevention.
Cream cheese frosting is a combination of butter, cream cheese and sugar. The temperature of the ingredients and the manner of incorporation are important when it comes to the curdling factor. Cream cheese must be at room temperature. I make sure my cream cheese is completely soft by letting it sit out overnight. Butter is a different story. I leave my butter out for about 2 to 3 hours before making the frosting. It should be at room temperature, but still a bit cool. The butter shouldn’t be completely soft and mush in the package. It should be soft, but still hold its cube shape. Got it?
In the mixing bowl, start with the cream cheese alone. Beat it in the mixer on medium speed for about 1 minute minutes. Stop the mixer and scrape down the sides of the bowl, then add the butter. Beat the butter into the cream cheese for about 1-2 minutes. At this point, you’re just seeing that the butter and cream cheese are incorporated into one another.
Here’s the kicker- I find that if the butter is overly warm, and I start it off in the mixer with the cream cheese, my end product is curdled cream cheese. I think that the water in the butter, separates from the fat and creates a curdled mess. The trick is to keep a soft but slightly firm butter cube and beat the cream cheese before adding the butter. I think the incorporation of these two fats is important, so be kind to them, and mind their temperatures.
Once the fats are friends, add the brown sugar, vanilla extract, sifted powdered sugar, and milk for thinning. You should be clear of curdling from here on out, and have a oh-so-yummy topper for your cupcakes!
Lemon Scented Buttermilk Cupcakes
adapted from Demolition Desserts
8 Tablespoons unsalted butter, at room temp
1 cup plus 2 Tablespoons granulated sugar
1 Tablespoon lemon zest
2 large eggs, at room temp
1/2 teaspoon vanilla
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk
1. Preheat the oen to 325. Sift together flour, baking powder and baking soda. Add the kosher salt after sifting and set aside. Measure out the buttermilk. Rub the lemon zest into the sugar until fragrant and tinged a slight yellow.
2. Cream the butter and the lemon sugar using an electric mixer, until the mixture is pale and fluffy. Add the eggs one at a time, letting the eggs beat for 1 mintue in between additions. Scrape down the bowl in between additions.
3. Add the dry ingredients alternately with the wet ingredients. Start by adding one third of the flour mixture. Mix just to incorporate. Add half of the buttermilk. Add another one third of the flour mixture. Mix to incorporate. Add the last half of buttermilk, followed by the last third of flour.
4. Spoon into paper lined cupcake pans. Check the cupcakes after 12 minutes. Makes 12 cupcakes.
The cupcake recipe should be doubled for the amount of frosting the below recipe produces. The make 24 cupcakes, or a two layer 8-inch or 9-inch round cake, double the cake recipe above, and use the frosting recipe below as is.
Brown Sugar Cream Cheese Frosting
1 1/2 cups butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
pinch of salt
4-6 cups powdered sugar
2-4 tablespoons milk
depending on desired consistency
Cream the cream cheese in an electric mixer for 1 minute. Scrape down the bowl and add the butter, beating for 1-2 minutes, or until incorporated. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar, pinch of salt and vanilla extract, and beat until incorporated. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency. I like my cupcake frosting to be slightly more thick than cake frosting, so it can hold its shape on the cupcake.
Ela
Is it possible to use shortening instead of butter for the frosting?
joythebaker
butter is best.
Elviira
After getting desperate after so many batches of curdled cream cheese frosting I found a way how to fix already curdled frosting: just add a pinch (1 ml) of xanthan and beat it well to the frosting. That’s it! Has worked well for me every time. Here is my story if it helps anybody: http://www.lowcarbsosimple.com/buttery-vanilla-cream-cheese-icing/
hiruki
I am so glad I came across this. Frosting my boyfriend’s birthday cake tomorrow and he has demanded cream cheese frosting. Hope it turns out well!
Juneybug
Thank you for the awesome detailed tips on preventing a curdled cream cheese frosting. Tonight I whipped my first batch ever and it turned out absolutely perfect! Although, I was so fixated on the frosting I forgot the baking soda in my carrot cake, = ( Love your blog!
Kaitlin With Honey
I just adapted and made this frosting (to top an adapted version of your Carrot Cake Cupcakes) for a friend’s birthday. I can’t make or eat things with sugar (and I also try to make everything healthier), so the recipe is fairly heavily adapted but still insanely delicious! Thank you, Joy, for being such an inspiration. Of course, I credited and linked to you. Check it out here: http://kaitlinwithhoney.com/2010/07/16/carrot-cake-cupcakes-kwhified/
SummerJD
HI,
I’m still trying to wrap my head around the idea of cream cheese icing. I mean cream cheese? as in cheese? as in cheese on a cake (albeit in a creamed form)? Seriously cheese…o.k, maybe cream cheese to everybody else is not the same as the cream cheese i think of, perhaps its the fact i don’t live in America, maybe I don’t have the same cream cheese? Or perhaps i have the same cream cheese (thus cream cheese icing) as everyone else and just havn’t experienced its wonderful taste yet.
Anyways, i love your blog and can’t wait to start baking with your recipes!
Justin
Hi i have a question to ask. I have a very good recipe for a cream cheese frosting taste wise, and holding its shape wise. only problem is. after about 1 hour, my cream cheese frosting becomes “gummy” like if i touch it, it springs back like it loses its creamy texture, and becomes like gummy and springy. it’s so weird. but if i keep it covered like it maintains it cream texture, but it’s kind of hard to keep all the cupcakes covered sometimes. so just curious if you ran into this problem before, and if you know how to solve it. thx
Sarah
Thank you for that info on curdled frosting! I’ve made frosting successfully many times in the past. The only thing I changed when I encountered a curdled mess recently is the brand of the cream cheese i used.
I never experienced curdling with Philadelphia cream cheese even though I put the cream cheese and butter in the same bowl to warm to room temp. And it’s also been my habit to beat them together (since they’re already in the same bowl) hehehe….
Moral of the lesson is to be more careful when using other brands of cream cheese. I did notice that the Anchor brand is a bit harder to the touch. Should’ve left it out longer… Thanks again!
Cruzter
Hi! just wondering how long this frosting will last in room temperature?
Kitchen Corner
Hello, I like your cream cheese frosting. I have a pack of philadelphia cream cheese spread, may I know whether the cream cheese spread can be used for this recipe?
Kathleen
Great Recipe!!
Katie
Hi,
I was wondering if you could shed some light on my problem. I have successfully made cream cheese frosting in the past without any trouble at all, but now I live in Argentina and I’m having major problems! The cream cheese here is a different texture – it’s not as firm as the cream cheese in the U.S – and perhaps this is what’s causing my problem. I’ve tried making cream cheese frosting twice here in Argentina, and both times it turned into a liquid (eew) with tiny lumps of butter. It tastes good but looks highly unattractive and cannot be used to frost the cake because of its liquid consistency. Any insight would be appreciated!
Jackie @ PhamFatale.com
Such a pleasure to read your post, as usual. I agree . Cream cheese frosting sometimes tends to get lumpy. Thanks for all your great tips!
diva
why didn’t i discover this 101 before? i made gift cupcakes today and with cream cheese frosting, it’s always a hit or miss. sometimes it’s great sometimes it’s bad. and today, it just decided to go a little wrong. very upset but thank you for the tips! i’ll be sure to follow your advice in the future. xx
Lora
For the first time in my life my cream cheese frosting curdled today… I thought it was because I decided to use fat-free cream cheese. Thank you for the clarification, I guess my butter was very gooey!
Michelle
Hi there!
Where did you get the baking cups seen in the picture? I have searched high and low and come up with nothing. I love baking and may be doing my sister-in-law’s wedding soon — those liners would be perfect!!
Thanks so much! Love your site :)
Paulette
Cindy – If you want truly red Frosting you HAVE TO use a powdered Colorant, even paste will not work well and suggest that you work the coloring into the Cream cheese before addding the butter. At times I don’t even use the butter as I like a firmer no sheen frosting. Also, Goat Cheese “Chev” can make Awesome frosting too and with that you MUST use the butter to get the propper consistancy.
Linda – If you want it whipped, let the cream cheese stay a little cooler than room temp but still a little soft. Whip it using the Whipping hoop instead of the mixing paddle and beat it to death until it’s a bit fluffy and add the butter (cut back on the butter to give it more structure). The Slowly incorporate your Sugars. You also will require less milk or cream. I preffer cream to milk in general in frostings of any kind EXCEPT where you want them to set up stiff or have a crusty shell.
Cindy
Is there any way to make cream cheese frosting red, not pink? Please advise!
Lina
Hi, have you heard of whipped cream cream cheese frosting? And does your cream cheese frosting hold up at room temp? I want to be able to pipe the frosting and see it survive a few hours during a party. Can cream cheese frosting last on the counter overnight or does it have to be refigerated? THanks!
dinè
thanks, i used this cream cheese frosting recipe, you can see the results here. it was *amazing*. thanks, i love your blog!!
Ingrid
Hello,
I have question. On Tuesday I made banana cupcakes and used your Brown Sugar Cream Cheese frosting recipe. My daughter and I both found it to be yummy though I thought that it was a bit gritty. I have to admit to cutting the butter to 1 1/4 cups and only used 4 cups of powdered sugar…would that have made a difference? I’m wondering if I should try again but use all the butter. Your thoughts?
I have yet to post the photos and recipes but shall tonight. Perhaps you’ll leave me a comment with your suggestion?
Thanks!
Ingrid
Meredith
I learned a trick from a pastry chef and few years ago and I’ve never had a problem since: blend the cream cheese and sugar first and when completely blended, add the butter last. Works every time! And you don’t have to worry about overheating the butter.
MeiYi
Sooo, what if the butter is too cold? you didnt say that in your writing and i just kept reading hoping you would say it but you didnt…=(
now i’m egar to find out >.<!!
joythebaker
Desiree- Too much liquid can cause your frosting to separate. Warm butter could have also been the problem. I would say try again using cooler butter, and only a few tablespoons (at most) of strawberry puree. For an added strawberry kick, you layer diced strawberries into the center of the cake you’re frosting, or sliced strawberries on top of cupcakes. Thanks for reading!
Desiree
Hi, I came across your site after I just ruined a whole batch of strawberry cream cheese frosting. I have a feeling it might be that the butter was too warm plus it is warmer outside. I do have a question though..Could it also be too much liquid that can cause the separation? Just wondering if I may have added too much of the strawberry pureed juice. thanks. love your blog by the way!!
Selah
I haven’t tried brown sugar in my cream cheese frosting before but it sounds delish! My question is does the brown sugar leave the frosting gritty?
CB
Your cupcake has been chosen for ATC’s Weekly Cupcake Collection! Click the link to see more. Looking forward to your next cupcake creation!
Jaime
i LOVE cream cheese frosting :) those cuppies are so cute! i guess i am lucky in that my cream cheese frosting has never curdled before; didn’t know it was an issue for some!
Deborah
These cupcakes are so cute!! I’ve never tried a brown sugar cream cheese frosting before, but it sounds delicious!
joythebaker
steph- You inspired me to write this post! I hope it helps!
steph
thanks so much for this post, joy!! i really feel like you wrote it just for me! and having my butter too warm could totally be the problem, because sometimes it splits and sometimes it doesn´t…while i always make sure the cream cheese is RT, i haven´t really paid attention to whether or not my butter is too soft (often i take them out of the fridge at the same time, so the butter could definitely be getting too soft by the time the cream cheese tempers). thanks again!
Joanna in the kitchen
Those cupcakes are so cute. And the frosting and decorations is fantastic. Very pretty.
Mike
I haven’t worked with cream cheese enough to encounter this yet, but this is definitely some good advice for when I do. By the way, those cupcakes look immaculate–I’d almost feel bad eating them they look so good! Sounds like I need some cupcakes…
RecipeGirl
You’ve solved my curdled cream cheese frosting mystery. I love your blog!
mari
I love the colors of your fondant decorations!
CB
I admit I do not follow those rules all the time and get curdled results. I need to learn to be more patient. thanks for the class Master chef joy! haha.
-Clara
amanda
cream cheese frosting is like heaven to me. I could eat it by the spoon :) But the first time I attempted to make it, it curdled and got nasty and gross. Since then, i always bought the kind from the store. But following y our advice makes sense. Leaving the butter out instead of nuking it in the fridge will keep it the same temp as the cream cheese. Hence no curdling :)
Jerry
They looks so cute! Perfect for spring!
danielle
These are the perfect spring delectable. So sweet and simple.