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. Â 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 made this recipe and it came out great my kids would rather eat this cream cheese frosting than store brought. Good job keep the recipes coming I plan to try everyone you put on this site
Hi. What if I have excess frosting? Can i store it in the fridge to be used for another time? Or do i have to use it all up?
I’m in the UK too and had a runny icing incident. I think it’s because we tend to have cream cheese in plastic tubs here, which is made for spreading and is naturally softer than block cream cheese. Adding it at room temperature at the first stage just causes it to dissolve the sugar, which you can’t recify with any amount of extra sugar!
So, if you are in the UK I recommend that you make this by creaming together the butter, icing sugar and vanilla first, beating it really well and then gently incorporate the cream cheese straight from the fridge. Do not overbeat once the cream cheese is in.
If you do it this way you’ll end up with perfect icing which can be piped etc.
Thank you! I live in Italy and have the same problem, my icing was way too runny. I will try your suggestion next time 🙂
Thanks for the comment about British butter VS US butter sticks but you didn’t state how much UK butter would be a suitable amount?! Please let me know as really want to make this tomorrow! thanks
For those who want a thicker frosting-This frosting is perfect if you leave the milk out all together in my opinion- it then has the perfect consistency. Make sure and leave the cream cheese cold and the butter at room temperature. Also I add 3 -4 teaspoons of vanilla- think the vanilla flavor is yummy.
can’t wait to make this next week with the pound cake!! i’m going to use soy milk + increase the vanilla extract!!!! THANKS!!
Hi there! I live in South Africa and the butter and cream cheese we have here are only measured in grams. Would it be possible for you to give the measurements for these in grams please? I am really looking forward to making this, together with your red velvet cake. Thanks!
1 stick of butter is equivalent to 4 oz which is equivalent to 113.40g