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.
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| Easy, Homemade Cream Cheese Frosting |
DIRECTIONS
Watch me make this homemade cream cheese frosting from start to finish!
The Recipe
Easy, Creamy, Fluffy Homemade Cream Cheese Frosting
By Divas Can Cook
Recipe type: frosting
Prep time
Total time
Serves
Frost 3 layer cake
Ingredients
- 2 (8 oz) packs cream cheese, softened
- ¼ 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
If the frosting is too thick, add in a few drops of milk (about ¼ teaspoon) at a time and stir after each addition. It doesn't take much liquid to thin it out. If you add too much milk, you'll have to add more powdered sugar to thicken it back up which will make it sweeter.
I just finished making this delicious frosting to use on the Best Southern Red Velvet Cake. It is the perfect balance of sweetness and cream cheese taste and was so fluffy and easy to spread on the cake. This has now become my favorite frosting recipe of all time!
Absolutely dreadful. Followed to the letter, and had to nearly double the icing sugar and it is still runny.
This will be my first time ever making this cake.. You have made it sound delish & easy
Can I use the 5 flavor extracts for this or is that too much?
Hi!! Can you make this and store it in the fridge?
What’s the best temperature to apply to cake – room temperature or cold from fridge? Thanks!! 🙂
I promise I could eat this all by itself! The cream cheese isn’t masked by the powdered sugar which is my favorite part. LOVE!
thank you for the recipes! I just made the red velvet cake as written and it is divine! For the frosting I left out the milk and only put 3 cups of icing sugar. Hope my mom enjoys it all tonight for her birthday!
Favorite cream cheese icing recipe
This recipe did not work! Other recipes only call for 8 oz of cream cheese with 1/2 stick of butter. I am on my 9 cup of powder sugar and the icing is still runny!
I feel ya, this icing is not coming together.I am very disappointed. I think I should not have added ANY milk until the end.
One stick of butter?????? This is the World Wide Web you know