Cream Cheese Wedding Cake: A Creative Decorating Guide

Cream cheese frosting is a popular choice for wedding cakes, but it's important to get the right consistency to ensure it holds up well for decoration. While cream cheese alone is too runny for piping, it can be combined with butter or vegetable shortening to create a sturdy frosting that holds its shape. This can be used to decorate cupcakes, layer cakes, and even tiered cakes.

When making cream cheese frosting, it's important to use full-fat cream cheese and bring it to room temperature before mixing. The cream cheese should be soft to the touch but not melted. Additionally, always sift the confectioner's sugar before adding it to the mixture.

For a thicker frosting that can be used for piping, some recipes recommend creaming the butter and sugar first before adding the cream cheese. This helps to coat the sugar molecules with fat, making it more difficult for the moisture from the cream cheese to be drawn out. As a result, the frosting will be thicker and less likely to become runny.

With the right techniques and ingredients, cream cheese frosting can be a delicious and stable choice for decorating a wedding cake.

Cream cheese frosting can be used to decorate a wedding cake, but it may be runny or too sweet

Cream cheese frosting is a popular choice for wedding cakes, but it can be tricky to work with. The high water content in cream cheese can make the frosting unstable, leading to a runny or soupy consistency. This can be avoided by using block cream cheese, which has a lower water content than tub cream cheese. Additionally, the order of mixing the ingredients matters; combining the butter and icing sugar first and then adding the cream cheese results in a thicker frosting that is less likely to separate.

Another issue with cream cheese frosting is that it can be too sweet due to the large amount of icing sugar needed to thicken it. However, this can be mitigated by adding a small amount of lemon juice or zest to cut the sweetness. It is also important to use full-fat cream cheese and bring it to room temperature before mixing to ensure a smooth and creamy frosting.

When decorating a wedding cake with cream cheese frosting, it is crucial to properly support the cake. The frosting should also be chilled before piping to ensure it holds its shape. Cream cheese frosting is perishable, so the decorated cake should be stored in the refrigerator until it is served.

To make thick cream cheese frosting, change the order you mix your ingredients

Yes, you can decorate a wedding cake with cream cheese frosting. However, cream cheese frosting is notoriously unstable and runny. It is also quite transparent and not as smooth as buttercream. To get the best of both worlds, you can crumb coat your cake with cream cheese icing and then put a final finish using buttercream. Alternatively, you can use more butter in your cream cheese recipe or add whipped softened cream cheese to your buttercream icing.

To make a thick cream cheese frosting, you can change the order in which you mix your ingredients. Instead of creaming the butter and cream cheese together and then adding the icing sugar, cream the butter with the icing sugar first. This coats all the little sugar molecules with fat. Once the butter and icing sugar are well mixed, add in the cream cheese. The sugar is coated with fat, making it more difficult to draw out the moisture from the cream cheese, which remains intact. By following this mixing order, you can make a frosting with significantly less sugar, and it will taste a lot like cheesecake—tangy and not overly sweet!

Cream the butter with the icing sugar first, then add the cream cheese

Creaming the butter and icing sugar first is a crucial step in making cream cheese frosting. This process ensures that the butter and sugar are well combined and lump-free, creating a smooth base for the remaining ingredients. Here's a step-by-step guide to achieving the perfect cream cheese frosting:

Step 1: Cream the Butter and Icing Sugar

Begin by allowing your butter to soften at room temperature. Place the softened butter and icing sugar in the bowl of a stand mixer or use an electric mixer. Mix them together on medium speed until they are fully combined and creamy, with no lumps remaining. This process ensures that the sugar is evenly distributed and creates a smooth base for the cream cheese.

Step 2: Add the Cream Cheese

Once the butter and sugar are well combined, it's time to add the star ingredient—the cream cheese! Make sure to use full-fat brick-style cream cheese, softened to room temperature. Add the cream cheese to the butter-sugar mixture and continue mixing until everything is well incorporated. You may need to scrape down the sides of the bowl occasionally to ensure all the ingredients are fully combined.

Step 3: Add Flavourings

At this point, you can enhance the flavour of your frosting by adding vanilla extract, a pinch of salt, or other flavourings of your choice. A small amount of salt can enhance the sweetness of the frosting, while vanilla extract adds a subtle depth of flavour. You can also experiment with other extracts like lemon or almond, or even spices like cinnamon, to create unique flavour profiles for your frosting.

Step 4: Gradually Add More Icing Sugar

Now it's time to gradually add more icing sugar to the mixture. Sift the icing sugar beforehand, especially if you plan to pipe the frosting, to ensure there are no lumps that could clog your piping tips. Slowly add the sifted icing sugar to the mixture while mixing on low speed. Continue adding the sugar until you achieve the desired consistency and sweetness.

Step 5: Beat Until Fluffy and Smooth

Once all the ingredients are combined, it's time to beat the frosting until it becomes fluffy and smooth. Depending on the desired consistency, you can beat the frosting for 2-4 minutes. If the frosting seems too thick, you can add a small amount of cream or milk to thin it out. Conversely, if it's too thin, simply add more icing sugar until you reach the perfect consistency.

Step 6: Use or Store the Frosting

Your cream cheese frosting is now ready to use! It can be used to frost cakes, cupcakes, or any baked goods of your choice. If you're not using it immediately, store it in an airtight container in the refrigerator for up to two weeks or freeze it for up to three months. Remember to bring it back to room temperature and give it a good stir before using it again.

Cream cheese frosting is a delicious and versatile alternative to traditional buttercream. By following these steps and taking your time, you can create a creamy, stable, and flavourful frosting that will take your baked goods to the next level. Enjoy experimenting and happy baking!

Red velvet cake is a popular choice for a wedding cake, and pairs well with cream cheese frosting

Cream cheese frosting is sturdy enough to pipe and decorate a wedding cake, and it holds its shape well. It is also forgiving and easy to work with. It can be used to fill a wedding cake, and as long as the cake is properly supported, it will hold up well. It is also a good choice for warmer temperatures, as it is sturdy enough to withstand sitting out during the entire celebration.

Cream cheese frosting is made by mixing together cream cheese, butter, confectioners' sugar, a splash of milk, vanilla extract, and a pinch of salt to offset the sweetness. For a stiffer frosting, more confectioners' sugar can be added. The frosting should be chilled before use, and it can be made ahead of time and stored in the refrigerator for up to two weeks or in the freezer for up to two months.

Red velvet cake is a good base for cream cheese frosting as the two complement each other well. The cream cheese tang of the frosting brings out the subtle cocoa and vanilla notes in the cake, and the cream cheese's delicate sweetness offsets the cake's denser texture.

Red velvet cake with cream cheese frosting is a striking and decadent choice for a wedding cake that is sure to impress and delight guests.

For a simple wedding cake, try a single-tier carrot cake with cream cheese frosting

Ingredients:

• 1 cup (125g) all-purpose flour (measured via the spoon and level method)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• A pinch of ground ginger and/or ground cloves (optional)
• 1/2 cup (113g) unsalted butter (8 Tablespoons)
• 3/4 cup (150g) brown sugar (packed)
• 2 large eggs (room temperature preferable)
• 2 cups (165g) grated carrots (from 2-3 large carrots)
• 1/2 cup (26g) unsweetened shredded coconut (optional)
• 4 ounces (113g) cream cheese, cold
• 1/4 cup (56g) unsalted butter, room temperature (4 Tablespoons)
• 1 cup (113g) powdered sugar
• 1/2 teaspoon vanilla bean paste (or vanilla extract)

Method:

• Preheat your oven to 350 degrees F. Grease an 8-inch round or square, 9-inch round, or 6-inch round cake pan. Line the bottom of the pan with parchment paper, to give extra insurance that the cake will come out cleanly.
• In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
• In a large microwave-safe bowl (I use a large glass bowl), or on the stove, melt the butter. Let it sit for a couple of minutes to cool, then whisk in the brown sugar, followed by the eggs one at a time, until combined and smooth.
• Dump the dry ingredients into the bowl with the wet ingredients and stir together until well-combined and no lumps remain.
• Fold in the carrots and shredded coconut until evenly distributed.
• Pour the batter into the prepared pan, smooth out the surface, and bake for 28-32 minutes if using a 9-inch round pan, 32-34 minutes if using an 8-inch round or square pan, or 18-21 minutes if using a 6-inch round pan, until the cake springs back when touched and a tester inserted in the centre comes out clean or with a few moist crumbs.
• Let the cake cool in the pan on a rack for 10 minutes, then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate. Let the cake cool while you prepare the frosting.
• In a large bowl, using a stand mixer with the whisk attachment or a hand mixer, beat the cream cheese and butter at high speed until pale and very fluffy – this should take 2-3 minutes. You want to incorporate as much air as possible into the mixture to make it light and fluffy.
• Add the powdered sugar, vanilla, and salt, and beat at medium to high speed until fully combined and light.
• Spread the cooled cake with cream cheese frosting. It should make a thick layer, and can be swirled in pretty patterns with an offset spatula.
• Decorate the outer edges of the cake with additional grated carrots and chopped walnuts or pecans if desired. Serve!

Storage:

Frosted carrot cake will keep, well-wrapped in the refrigerator, for up to 5 days. You can also freeze slices for up to 3 months in containers, or freeze the entire cake for up to 3 months. Allow to defrost overnight in the refrigerator before serving. Unfrosted cake will keep at room temperature for up to 3 days and can be refrigerated for up to a week or frozen for up to 3 months.

Frequently asked questions