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
Horribly runny recipe. And this recipe doesn’t seem to want to post bad reviews, either. This is the third one I’ve tried to post.
So light and delicious. You have created a cooking monster girl! Thank you for sharing your recipes!
The taste of the frosting complimented the red velvet cake wonderfully, I was just not impressed by the consistency. It was kind of runny. I will try to add more powdered sugar or maybe a stabilizer of some sort.
I made this with a red velvet cake and it was awesome! I am using it on Thanksgiving with a carrot cake, can’t wait.
Here’s some advice:
use just 8 oz (1 cup) of cream cheese, for those who asked.
In Spain the sticks weight 250 gr. The result was not so thick as I expected. So I added 1 more cup of sugar. The next time I’ll use just 170 gr or 150 gr.
I thought it’s a white frosting (according to the photos) but it turned to be a light creamy yellow (and I didn’t use vanilla extract to avoid adding yellow). It’s because of the butter, I know there are some butters more white so use them for a whiter finish.
my opinion: It’s delicious! 😀
I made this to go with the awesome red velvet cake! YUMMMYY!!! Great recipe! A must and super easy. Just make sure the cream cheese and butter are room temperature to avoid lumps, which sometimes happens with cold ingredients.
YES!! This frosting is definitely for a Red Velvet Cake & a Carrot Cake!!!!