3 Comments

  1. Can you help me with something. Whenever I make cream cheese frosting you can see little tiny spots of butter in it. Recently I have just not been adding butter but it isn't the same. How do you stop that from happening? Does the butter have to be at a warmer temperature? Ohh and honey creamcheese frosting is delicious!

    Thanks, Isabelle

    1. Hi Isabelle - Make sure your butter is completely at room temperature before you use it. Leave it out of the fridge for several hours so it's nice and soft. Same with the cream cheese. They both need to be very soft and warm. Before you add any sugar, beat the cream cheese and butter together in the bowl of your stand mixer until they've come together and are smooth. If you do both of these things, you shouldn't have any lumps in your frosting! 🙂 Good luck!

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