Easy, Creamy, Fluffy Homemade Cream Cheese Frosting
I’m not a big fan of frostings. Most of them are just waaay to sweet and completely overpower whatever you put it on. However I LOVVVVE this homemade cream cheese frosting recipe.
This frosting is sweet but not overly sweet. I can eat a spoonful without gagging. It’s quick, easy, fluffy, creamy and spreads with ease! I love that I can still taste the cream cheese in this recipe. Once you’ve made this frosting, you’ll realize what an insult store bought cream cheese frostings are.
Nothing can take the place of a frosting made with real butter baby!!! I use this homemade cream cheese frosting recipe for my red velvet cakes, carrot cakes, ice cream cakes, chocolate cakes and whatever else tastes good with a cream cheese frosting.
Easy, Homemade Cream Cheese Frosting |
DIRECTIONS
Get the Recipe: Easy, Creamy, Fluffy Homemade Cream Cheese Frosting
Ingredients
- 2 8 oz packs cream cheese, softened
- 1/4 cup milk, made need more
- 1 stick butter, softened
- 2 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Add softened cream cheese into large bowl.
- Pour in milk, butter and vanilla extract.
- Mix until well combined.
- Pour in half of the powdered sugar.
- Mix until combined.
- Add the remaining powdered sugar.
- Mix until smooth and fluffy.
- Use a spatula to scrape down the side of the bowl if needed.
Notes
I tried this recipe, and after reading reviews, did not add milk and used only 3 cups of sugar to ensure a thick icing with that signature cream cheese flavor. It worked very well for me! Absolutely delicious. I think it would be fine with 4 c sugar as well, just dulls the cream cheese flavor a bit. I also made my icing a day in advance and stuck it in the fridge to let it get that perfect consistency, but it was plenty thick when I first mixed it…if you leave out the milk to start, I promise the icing won’t be thin at all! Thanks for the recipe and reviews ladies! 🙂
I made this recipe last night and the frosting turned out perfect. It wasn’t runny at all. It had the perfect consistency. People have to be using the wrong amounts to be getting it wrong. It was so simple I wouldn’t purchase a premade cream cheese frosting again.
This is delicious frosting. I used it today on the red velvet cake I made (that recipe is also on this sight). I actually didn’t need any milk at all. Seeing the other reviews, I held off on putting the milk in. I had it on standby in case I needed to thin the frosting, but I didn’t at all. I used room temperature cream cheese & butter. The frosting came out light & fluffy. I liberally frosted two nine inch rounds and had a ton of frosting left over. It was a big hit with everyone. This will be my new go to cream cheese frosting recipe.
This is way too sweet. If I were to do over, I’d try 3 cups powdered sugar. It tastes like slightly melted vanilla filling of an ice cream sandwich. It doesn’t have the punch that cream cheese frosting should have. Fortunately I made it for 9 yr olds who may prefer the extra sweet flavor. Disappointing.
It was perfect! This one goes to my “keeper recipe” folder. Thank you so much.
I really love this recipe. After reading the comments I slowly added the milk and I stopped when I was at the desired consistency. Would definitely make again