This Honey Cream Cheese Frosting takes the best part of cream cheese frosting and adds the sweetness of wonderful honey. This recipe is delicious with honey cake!
Does anyone else feel like the best part of homemade cake is homemade frosting? Yeah, same! But if you buy a cake from the store, forget about it. Store bought cake frosting is dis-gus-ting. Making homemade frosting makes all the difference in the world…. It’s the best part about eating cake!
I am obsessed with cream cheese frosting. Carrot cake, red velvet cake, honey cake… you name it. If it has cream cheese frosting, I’m licking my plate clean. A few days ago, I made a delicious Honey Cake. It was sweet and dense and just plain delicious!
Originally I had wanted to do a honey syrup over the top of it, but eventually I came to my senses…. This was the perfect opportunity to try a honey cream cheese frosting!
So that’s exactly what I did, ya’ll.
What is Honey Cream Cheese Frosting?
Honey cream cheese frosting is pretty much exactly what it sounds like: Cream cheese frosting with honey mixed it. And oh MY YUM.
The frosting is a bit sweeter than normal cream cheese frosting because of the extra sugar in the honey. The extra honey also makes the frosting more dense. If you want a light and fluffy frosting, this might not be the one for you. But it sure is worth the calories <3
What Ingredients Do I Need to Make this Recipe?
Cream cheese, softened
For ingredient measurements and full instructions, visit the recipe card at the bottom of the page.
How to Make This Recipe from Scratch?
In a medium bowl, cream together the cream cheese and butter until creamy.
Add in the honey and vanilla and beat again.
Gradually stir in the powdered sugar, 1 cup at a time.
Enjoy! Refrigerate if not eaten right away.
How Can I Thicken My Cream Cheese Frosting?
It’s rare, but sometimes your cream cheese frosting can get runny. First, double check your ingredients. If you used fat-free cream cheese, this may be the issue. The fat-free version of cream cheese uses more water and preservatives than the full-fat version.
To fix runny cream cheese frosting, refrain from adding more sugar than the recipe calls for. This could just succeed in making your frosting far sweeter than you intended. Instead, add about 1 tbsp of cornstarch at a time, mixing between additions. This should help thicken up the frosting.
Does Cream Cheese Frosting Have to be Refrigerated?
Yes! Most frostings (like buttercream) do not need refrigeration to stay delicious. However, because cream cheese is the main ingredient in this recipe, you’re going to need to keep your cake in the fridge.
Your cream cheese frosting will last 5-7 days in the fridge. You can eat it cold or allow it to come to room temperature before enjoying.
What Does Honey Cream Cheese Frosting Go With?
Well, most obviously, this recipe will go great with my recipe for honey cake! However, you can use it for anything that you would normally use cream cheese frosting for.
This would be delicious on lemon cupcakes, carrot cake, red velvet cake, or anything else you can think of!
Did you like this recipe for Honey Cream Cheese Frosting? If so, please post a photo on Facebook or Instagram and #TheForeignFork and tag @TheForeignFork. And please leave a comment on this post letting me know what you thought!
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Honey Cream Cheese Frosting
- 2 8 oz packages cream cheese, softened
- ½ cup butter, softened
- ¼ cup honey
- 3 cups sifted powdered sugar
- 1 tsp vanilla extract
- In a medium bowl, cream together the cream cheese and butter until creamy.
- Add in the honey and vanilla and beat again.
- Gradually stir in the powdered sugar, 1 cup at a time.
- Enjoy! Refrigerate if not eaten right away.
Susanne Commons says
This is a great base for a honey cream cheese frosting. I found that it had a heavy cream cheese flavor and wanted more of the honey and butter flavor. I added a total of 2 sticks of butter (1 cup), 4 oz. Honey, and 4 cups of confectioner sugar. The original is a great tasting frosting but like I said, I wanted more honey and butter flavor. Do try the original recipe, it’s great! Use it for pistachio cake filling!
The Foreign Fork says
Thanks for the comment Susanne! I love that you were able to adjust the recipe to fit your needs. Your pistachio cake sounds delish!