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
This frosting is definitely for a Red Velvet Cake AND/OR a Carrot Cake!!!!
I followed the instructions to a “t” and used Soy Milk (1/4 cup) instead of whole milk!! This frosting is awesome. I left it in the bowl and put in fridge overnight and then put the frosting on the cake the next day!! PER-FECTION!!!!! 🙂
Have been dying to try this recipe, was all set then realised I only had one cup of flour in the pantry. NOOOO!!! Literally couldn’t wait another minute though I had already put the apron on and committed to baking it.
I halved the whole reciepe and made in 2x 10cm springform tins for a mini version 6 cupcakes 🙂
I followed the directions for the most part I used soften butter and the mixture turned out great and it tastes awesome. Thanks for posting really awesome receipe.
how much does a stick of butter usually weigh
Hi for all of you that want to convert “stick and cup to grams go here: http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
Also I am sure that for most of you this may turn out too runny. I would suggest to be careful on adding the milk Only add very little (couple drops at a time). Also don’t melt the butter keep it room temperature. If it still turns out runny you may want to add corn starch. (Adding sugar does not help make it stiffer!) and then keep it in the fridge it will get to the right consistency 🙂 Good luck and if it turns out runny don’t worry I think a lot of people have faced the same. It is definitely an issue with this recipe. PS I also reduced the sugar 4 cups of sugar =900 gms and I can’t take over dose of sugar!!!
sorry 4 cups icing sugar = 500 gms still too much! 🙂