Cream cheese frosting is a delicious topping for cakes, cupcakes, and other baked goods. It has a smooth, creamy texture and tangy flavor from the cream cheese. However, sometimes cream cheese frosting can become runny and drip off the cake. There are a few possible causes for runny cream cheese frosting.
Using too much liquid
One of the most common reasons for runny cream cheese frosting is adding too much liquid. Cream cheese frosting is made by beating together cream cheese, butter, powdered sugar, and some type of liquid like milk or cream. Using too much liquid can thin out the frosting and make it loose its structure and stability. Here is a typical cream cheese frosting recipe:
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 8 oz (225g) |
| Butter, softened | 4 oz (115g) |
| Powdered sugar | 4 cups (500g) |
| Milk or cream | 1-3 tablespoons |
| Vanilla extract | 1 teaspoon |
The milk or cream is added slowly and carefully to get the ideal consistency. Too much liquid and the frosting will become runny. For best results, start with 1 tablespoon of milk or cream and add more slowly as needed.
Using too soft cream cheese
The consistency of the cream cheese used in the frosting also matters. Cream cheese that is too soft or has a high moisture content can lead to runny frosting. Always check your cream cheese before making frosting. The cream cheese should be well chilled and firm. If the cream cheese is too soft or mushy, the frosting will not hold its shape well.
Cream cheese is best when chilled overnight in the refrigerator. Allowing the cream cheese to come to room temperature will make it too soft. You can also drain excess moisture from the cream cheese by wrapping it in a clean cheesecloth or paper towels and pressing gently before using.
Under beating the frosting
Properly beating the cream cheese frosting is vital for the right texture. Under beating can leave the frosting thin and runny. When making the frosting, it is important to beat the cream cheese alone initially until smooth. Then add the butter and beat until well incorporated. Finally, slowly add the powdered sugar and beat for 3-5 minutes until light and fluffy.
Take the time to beat the frosting properly at each stage. This incorporates air and develops the stability of the emulsion. Under beating at any stage can result in a runny consistency.
Using improper ingredients
Using the proper types of cream cheese, butter, and powdered sugar also prevent runny frosting.
Use regular full-fat cream cheese. Low-fat or nonfat varieties do not provide enough fat and emulsification. Philadelphia cream cheese works well in frosting.
The butter should also be regular, not margarine or spreads. Real butter has the right fat content. Make sure the butter is softened but still cool and firm.
Powdered sugar is also better than granulated in frosting. It dissolves more smoothly and provides structure. Make sure to sift the powdered sugar which removes lumps.
Frosting a warm cake
The temperature of the cake itself can also cause cream cheese frosting to melt and become runny. Always allow cakes and cupcakes to completely cool to room temperature before frosting. Frosting while the cake is still warm will melt the cream cheese frosting.
For a fast cooling option, store cake layers in the refrigerator for 30-60 minutes before frosting. Just make sure not to let the cake layers dry out in the fridge.
Using a frosted cake too soon
Similarly, the finished frosted cake should be allowed to set before serving. After frosting a cake, let it chill and set in the refrigerator for at least 30-60 minutes before moving it. This allows the frosting to firm back up after any melting from cake contact.
Leave the frosted cake out at room temperature as little as possible. In warm environments, the frosting can start to soften and slide. For picnics or parties, transport a frosted cake chilled.
Storing improperly
The way a frosted cake is stored also affects the cream cheese frosting. To maintain the frosting nicely for a day or two, store cooled cakes in the refrigerator. The cold environment keeps it from softening.
Allow the cake to come to room temperature about 30 minutes before serving. If not eating the cake within 2 days, it is best to freeze it. Thaw the cake overnight in the refrigerator before decorating.
Leaving a frosted cake out too long at room temperature or in warm environments will lead to melting and runny frosting.
Humidity
Humidity can thin out cream cheese frosting over time. This is often the cause if a cake that was fine when first frosted has runny frosting after a day. Humid, moist air causes microscopic water droplets to mix with the frosting, thinning it out.
Store finished caked in airtight containers in the fridge if the weather is humid. Avoid frosting cakes too far in advance if humidity will be an issue.
Oven temperature too high
If you notice your cream cheese frosting running while baking the cake, the oven temperature may be too high. Check that the oven thermometer is correctly calibrated.
Bake cakes and cupcakes at recommended temperatures, usually around 325-350°F. Excessive heat in the oven can cause the frosting to loosen prematurely before the cake is done.
Improper freezing and thawing
Freezing can be a good way to preserve frosted cakes, but improper freezing and thawing leads to problems. Avoid freezing soft frostings like cream cheese for long periods. The ice crystals formed will compromise the structure.
Thaw frozen cakes slowly in the refrigerator, not on the counter. Thawing too quickly also strains the texture of the frosting.
Old ingredients
Finally, check that your ingredients are fresh. Old cream cheese, butter, eggs, baking powder, etc can all affect the quality and stability of a frosted cake. Discard any ingredients past their prime.
Conclusion
When cream cheese frosting becomes runny, the most common reasons are incorrect amounts of liquid, under beating, warm cakes, and improper storage. Keeping your ingredients chilled and fresh along with proper preparation and handling gives you the best chance for frosting that stays perfect on your cake.
Be sure to beat the frosting adequately so it develops structure. Let cakes fully cool before frosting and give frosted cakes time to chill and set. Refrigerate finished cakes and keep them from getting too warm. With some care, your cream cheese frosting can stay beautifully smooth.