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
Hey can you please specify the MEASUREMENT of butter instead of a stick, because over here in my country there are sticks of different quantities available, like 50 gram, 100 gram.. So which one to use? And also is is salted butter or unsalted?
Hi!! I really love this recipe. I do need to ask though, for the cream chesse, the 8 oz is one pack or 2 packs combined?
I’m confused too as the recipe says softened butter and in the video it’s melted butter I would have thought there would be difference in consistency between the two.
I just made this icing and it came out super runny and chunky. I followed the recipe to a “t”, and have no clue what I did wrong. I also made the red velvet cake and it turned out to be half the size of a normal cake. This was supposed to be my husband’s birthday cake. . .trying to make the best of it and making a poke cake out of it. haha
the Cream Cheese & Butter has to be Softened (leave it out overnight in a bowl). try using Soy milk (1/4 cup) instead of whole milk and follow the instructions again to a “t”
Hope this helps!!
Dear Diva, I just love your recipes. Can this frosting be frozen then thawed out for later use? Thank you so much and keep up the fab work.
How many cups is a stick of butter? 1/2 a cup maybe?
Could you please let me know the quantity of butter in gms?
Also, can cupcakes be made with the same recipe? 🙂
I meant, the red velvet cupcakes? hehe