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!
Easy, Creamy, Fluffy Homemade Cream Cheese Frosting
Calories
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
If the frosting is too thick, add in a few drops of milk (about 1/4 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.
Tried this recipe?Mention @divascancook or tag #divascancook!
If I want to make the frosting pink do I need to adjust any of the ingredients?
No, I actually made a birthday cake for my granddaughter and used pink!!
What does 1 stick of butter equate to in grams?
Thanks!
I have had to double the powdered sugar in order to make a fluffy frosting out of this! This frosting is RUNNY as written! Too sweet with double the sugar. the taste was good before adding the extra 4 cups of powdered sugar, but too loose. I would suggest not to add the milk until after you’ve mixed all the other ingredients first.
If its too runny try cornstarch!! That’s what I used and it worked perfectly and balanced the sweetness just right!!
This recipe was very easy to follow and my icing turned out magnificent. Thanks for the recipe!
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.
Did you beat the devil out of it?
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
It’s great with fruit also!
Delicious!!! Everyone loved it!
how would I make this chocolate?
This is too much icing for one cake with two layers. I’ve made it many times and each time I have way too much icing left over. Can I split these measurements in exactly half to make half the amount of icing?
Yes you can half most any recipe and I agree it’s way too much icing but it is Delish!
Loved this recipe the icing turned out perfect!
Hanna, I am a 12 year old baker, and even I know that when a recipe say 2 packet of 8oz cream cheese packets. That means 8 multiplied by 2, and that equals 16 oz, which is equal to 2 cups, because 8 fluid ounces equals two cups.
Equation: 8 fluid ounces=1 whole cup 2 packet of 8 ounces=8×2=16 16=2 cups
Answer: 2 cups cream cheese, or in other words, 16 ounces of cream cheese, both are exactly equal
But some others commented and said it was to runny, so I would start with 1 cup or 8 ounces cream cheese (both exactly equal). Then keep adding more cream cheese in very small amount till you achieve the consistency you want. Notice though, if you are going to pipe the frosting onto the cake, you want it at a thick consistency but still somewhat runny. Though when you are spreading it sloppily , then you can get a little thicker, but if it is to thick, then crumbs and chunks of your cake will come off with the frosting.
Get off your high horse, Hailey. I’m sure it was an honest mistake so there’s no need to be rude.
Looks like you’re a 12 year old baker who needs to learn to be nice.
First of all, i love that you are a 12 year old baker.. I was too. Been baking forever it seems.. In my opinion.. you need the two packages of cream cheese for the taste of the cheese to really come out.. i would decrease the milk to half and if it is too thick.. add a little more milk.. I wouldn’t reduce the cream cheese…
Hailey, I sure hope your baking is sweeter than your ego. Humble pie might also be something for you to try.
I am a professional pastry chef. The recipe actually reads correctly. In a normal grocery store they do not have 16 oz blocks of cream cheese. They are sold in 8oz blocks (packs). So the correct way to write a recipe is 2 (8oz) packs (or blocks) of cream cheese. If you put 1 – 16oz pack of cream cheese people will look for a 16oz pack of cream cheese when that is not what is sold in most stores. You write recipes so people can easily find ingredients in the store as not every has access to a commercial warehouse that does sell larger portions of items. ***Also you need both packets of cream cheese if you want the cream cheese flavor to really come through and it not just taste like a sugary frosting.***I start with only 2 cups of sifted powder sugar and add 1/2 cup of hi-ratio shortening (or vegetable shortening). You can add more SIFTED powder sugar to taste from there. *** Also DO NOT USE cream cheese that comes in the little tub. There is more liquid added to those to give them the creamy texture. This will make you frosting really runny.*** DO NOT ADD MILK. Again making the frosting even runnier*** DO NOT OVERMIX THE RECIPE. This will break the milk solids down to far causing a runny frosting***
I always use lemon flavour in my cream cheese frosting rather than vanilla… everyone raves, and it cuts a little of the sweet. Try it and see what you think. 🙂
Baked two set of this wonderful Red Velvet cake today, I used two 250g of Mascarpone cream cheese 1/2 ‘
cup milk 2capful of vanilla extract and approximately 5 cups of icing sugar , this due to covering a three layer cake… I have had no conpalints about the sweetness so far..
How much is a stick of butter?
1/2 cup
So are we supposed to used 8oz or 16 oz of cream cheese?
I used 2*8oz pack but it was way too runny – I’m thinking it should be 8oz. Please help as going to make it again today!
If the frosting seems runny place it in the fridge for an hour and then frost the cake. Cream cheese frosting is extremely sensitive to warm temperatures, keeping it cool is your best bet.
the milk makes runny NOT the cream cheese
Frosting was good but too weak, I didn’t want to add anymore sugar to make it too sweet but should of added another stick of butter. I will see how that works.
I tried this with your red velvet cake recipe and I absolutely loved it! It was great!
I thought the frosting came out perfect, not too sweet at all! Thanks for the recipe!
This frosting is delish! I used coconut creamer instead of the milk and it is perfection! Hope the red velvet cake turns out as great. This is going to the firehouse for the boys on shift tonight! They work 48 hour shifts so they deserve a little treat.
I am always making he Red Velvet Cake. But as others have stated the frosting is a bit runny. In order to reduce that, I leave out the milk. It helps but doesn’t resolve the issue completely. Also after assembling the cake, I place it in the refrigerator until is it served. My pastor loves this cake and his home is at least 60 miles away, so whenever he request one, I make the cake at least a day in advance and leave it in the refrigerator for at least 12 hours, this allows the frosting and cake to firm up nicely, I then send it to him inside one of those temp regulated grocery bags (you can pick one up at Alda’s for around fifty cents). You can also toss a frozen ice packet in the bag to ensure that it remains cool. The DT sells those disposable cake carries for one dollar that are perfect for gift giving .
So I’m making this tomorrow to go along with your red velvet cake recipe (which I’ve made many times over andi love!!) But i always keep the red velvet cake in the fridge cause I find that the cream cheese frosting doesn’t hold up well at room temperate for to long. (It might be the heat and humidity here in S. Fla) is there something I can do to avoid putting it in the fridge. Its for my cousin and she doesn’t like cold cake. Any input is much appreciated! Thank you!!!
Way too thin of a frosting! Added an additional 1.5 cups of icing sugar to create a thicker frosting to crumb coat a cake (as it was mentioned that it was do-able), and still it was too soft. I’ve definitely had better!
I made it with 3 cups of sugar and still it was too sweet for my liking. But the outcome of the cheese frosting was out of this world! so creamy and so yummy for red velvet cake!
I came out well , but i felt the 4 cups of sugar was too much, i made it with 3 cups and it still felt too sweet. also the quantity of frosting is for a HUGE cake because mine was only a two layer. I had more than half left and had to put it in fridge for laters.
Thank you for this and the red velvet cake recipe! They’re my favorite go-to crowd pleasing cake recipes!
i REALLY loved this recipe i love you so much and your recipes are AMAZING! thank you.thank you. thank YOU xoxoxo
what exactly is a “stick” of butter? how about some measurements?
A stick of butter is about 113gm. Which is approximately 0.5 cup of butter.
It is a 1/2 cup of butter
This recipe is the bomb! My family ate it up just as soon as I put it out!
Can someone please tell me how I can substitute butter milk? I live in a small town and store doesn’t carry it. Thanks so much
I’m gettin’ hungry
You can add 2 tablespoons of white vinegar or lemon juice to 1 cup of milk. Wait 5 minutes and use
You can use regular milk and lemon juice to substitute for buttermilk…Google the amounts
I read the title and was like “no”, then read the post and was like “yes”. Excited to make this on the weekend!!
I will try this… look ummpppphhhh..
OMG! Words alone cannot express the success I’ve had with both the red velvet cake AND the homemade cream cheese frosting. As of today I’m making cake #3 within a month’s time. This is a winning combination recipe and my family and friends absolutely LOVE it. So YES, DIVAS CAN COOK! Thanks for an amazing recipe/website. I wish you continued success and more importantly thanks for sharing your gifts with all of us. xoxo
This cake is fabulous!!! Moist and so delicious! The cream cheese icing is a perfect match for the cake. I made it for my sister’s birthday and everyone loved it! Thank you!
Hi! Can I use heavy cream instead of milk? Can’t wait to try!
How much butter is in a stick please? We don’t buy butter by the stick where I live.
8 tablespoons or
4 ounces or
1/2 cup
Equals a stick of butter.
The Internet knows how much butter is in a stick….
How much butter would be in a stick please? We don’t buy butter by the stick here.
If the folks getting a runny result are using margarine instead of real butter, that would cause problems.
If the weather is warm, place the frostingt in the fridge for a couple of hours and it will be improved.
I tried this recipe, and after reading reviews, did not add milk and used only 3 cups of sugar to ensure a thick icing with that signature cream cheese flavor. It worked very well for me! Absolutely delicious. I think it would be fine with 4 c sugar as well, just dulls the cream cheese flavor a bit. I also made my icing a day in advance and stuck it in the fridge to let it get that perfect consistency, but it was plenty thick when I first mixed it…if you leave out the milk to start, I promise the icing won’t be thin at all! Thanks for the recipe and reviews ladies! 🙂
I made this recipe last night and the frosting turned out perfect. It wasn’t runny at all. It had the perfect consistency. People have to be using the wrong amounts to be getting it wrong. It was so simple I wouldn’t purchase a premade cream cheese frosting again.
This is delicious frosting. I used it today on the red velvet cake I made (that recipe is also on this sight). I actually didn’t need any milk at all. Seeing the other reviews, I held off on putting the milk in. I had it on standby in case I needed to thin the frosting, but I didn’t at all. I used room temperature cream cheese & butter. The frosting came out light & fluffy. I liberally frosted two nine inch rounds and had a ton of frosting left over. It was a big hit with everyone. This will be my new go to cream cheese frosting recipe.
This is way too sweet. If I were to do over, I’d try 3 cups powdered sugar. It tastes like slightly melted vanilla filling of an ice cream sandwich. It doesn’t have the punch that cream cheese frosting should have. Fortunately I made it for 9 yr olds who may prefer the extra sweet flavor. Disappointing.
It was perfect! This one goes to my “keeper recipe” folder. Thank you so much.
I really love this recipe. After reading the comments I slowly added the milk and I stopped when I was at the desired consistency. Would definitely make again
Hi All for the metrics measures use;
block cream cheese: 250gr – left overnight for room temperature (Philadelphia in South Africa)
Butter: 250 gr soft room temperature (I use salted0
Icing / confectioners’ sugar: 500ml / 2 cups / 280g sifted (in South Africa Hullets is best)
Vanilla extract: 1teaspoon / 5 ml
Beat cream cheese and butter until very light & fluffy, add icing sugar 2 tablespoons at a time until used up, add vanilla & beat well. Rest 15 -20 minutes in the fridge and then use.
This was my first time ever baking a cake. This recipe was a blessing and so easy to make. Thanks a ton 🙂
hi… i’ve got a question.
What is the right temp for making the frost?
to make it just nice… for the butter and cream cheese is it right from fridge or room temp?
im confused after reading alot of comment stated…
please help me.. 🙂
thank u in advance.
Excellent… very yummy
I think most people are getting runny frosting because they are only using 8oz of cream cheese. Perhaps if they use the 16 oz it wont be as runny.
Hi All,
I made red velvet cupcakes based on the recipe from divas can cook. It turned out fantastic!! Moist and tasted better than from a local bakery shop in Singapore.
Buttttttttt, this cream cheese icing was such a failure. I followed the recipe exactly yet it turned out too sweet and runny. 🙁 I couldn’t get it to harden even after freezing it.
Based on what others have commented in youtube video and here I think I will make some adjustments in future. Cut down butter and use milk only if needed towards the end. 🙂
For now I have plenty of icing left, I will add 4oz of cream cheese and see if it helps.
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! 🙂
I tried this recipe this morning with the red velvet cake exactly as they were written. Great results, super moist cake and creamy icing. Oh, I added a tsp of creme bouquet to the icing.
what exactly is creme bouquet?
I was wondering what powdered sugar is. The Australian version. I would assume it is icing sugar as cannot see caster sugar working. lol.
I was wondering what powdered sugar is. The Australian version. I would assume it is icing sugar as cannot see caster sugar working. lol.
I’m pretty sure you don’t put 1/4 of a cup straight into the frosting. It is just in case you need more. in the video it looks like she put a tablespoon or so of milk.
It sounds like some of you may be using the wrong confectioners sugar. I used the one that says 10x and my butter and cream cheese were at room temperature. My frosting came out perfect. It was not to thin..as a matter of fact it was a bit too thick and I added a capful of white brandy and it was delicious..I did reduce the sugar to three cups but if you have a sweet tooth go for the four cups..It was great for frosting the cake or pipping cupcakes..Good luck and happy eating..
Very tasty! Barely needed any milk, just a dribble. Great consistency and added just a bit less sugar than suggested to suit our own taste.
Just finished icing the red velvet cupcakes – icing 4 dozen (less a few I ate) and a dozen regular sized took me a while!
I used cream cheese and butter almost straight from the fridge. Considering adding some brandy or rum to the next batch…
Thanks for this!
I think I see the mistake and why the frosting is too thin. On the recipe card at the top,it says add 1/4 teaspoon at a time…May need more. The recipe itself says 1/4 cup.
Please mention the butter quantity in gms or cups and we need total 16oz cream cheese for the frosting right ? Please do reply , Thanks !!
Glorious. I made this for my red velvet cake, also from your blog, and I just wanted to lick it all out of the bowl. I can’t believe I have to give this cake away for a birthday tomorrow!!! I have a feeling I will be thinking up an excuse to make this again very, very soon. Thank you!
Followed the recipe and ended up with runny, lumpy icing that no amount of whipping was going to fix.
Very disappointed. I’m glad it was a test run and not the actual birthday cake.
Used this recipe last night…turned out amazing!! I only used a little bit of milk (free poured it) and 3 cups of icing sugar. The consistancy and taste was perfect:) Very easy and quick to whip up!! Will definatly use again and again.
As for those finding it too runny… ?? I didnt have this problem at all. I took my cream cheese and butter (I used margerine) out of fridge a couple hours befor using, and just let them sit at room temp.
**I used this frosting on the red velvet cake recipe I found on this site…it is to die for!! I highly recomend it 🙂
Thank you Monique!
Jess
This is the second time I’m trying this frosting. First time was too liquid, this time left out the milk altogether and it was much better but would still prefer it to be thicker. Therefore I’m going to take Claires advice the next time and see how it turns out.
For those asking about the stick of butter: 1 stick of butter is equivalent to 4 oz.
The frosting was delish though and MUCH better than ready made frosting. Thanks for sharing:)
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!!!!
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
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
How much exactly is a stick of butter as we do not get them in sticks here. Thanks.
So do I!
I can’t wait to make this, but I don’t know where I could get cream cheese ! Any ideas please ?!
I am sooo excited to make this along with your red velvet cake! I’ve got one question though, is it two 8oz packs of cream cheese or 2 packs of cream cheese totalling 8oz. I’ve got a whole big block of cream cheese so measurements by packs won’t really do much good. Heehee.
Hope to hear from you soon! Thank you!
I have the same question hahaha!
In the video, it looks as though she used 2 packages of cream cheese (16 oz total). That’s what I used and it turned out great.
Me too !! i noticed that other cream cheese frosting recipes include only 1 pack ( 8 ounces) of softened cream cheese.
Heeeeelp
From what I see from the video, it looks like 16 oz. of cream cheese was used in the video. 8oz per block.
Total oz’s of cream cheese: 16 ounces
I’ve use this recipe for a year and have had NO complaints! Thank you!
i just made this frosting and realised that there is a big difference between an american stick of butter and a british stick of butter. That being said, my icing was too runny due to too much butter but i fixed it by making more frosting for cupcakes too! haha. So delicious though and just thought i’d spread the word in case someone else makes the same mistake!
I had the same problem with this frosting being very runny. II think the 1/4 cup milk is too much for 4 cups of sugar if you want to be able to pipe. I would cut down the milk or have a note to say slowly add in the milk a few tablespoon at a time.
Hi Stacy and Jennifer,
Are you sure you are using frosting sugar?
Frosting sugar has starch in it… that means it will help to stabilize the frosting when drying .
The more water the longer it will take to get a nice frosting concistency… (sorry my english but I’m danish!).
You can drain your cream cheese in a cofee filter for an hour or two if it is a cheap wet one. Hell you can even buy a fat youghurt and drain it and use it instead of expensive cream cheese.
Good luck… By the way I start with half the frosting sugar and ad the wet ingredients a little at a time. Then i change between adding frosting and wet ingredients, till I have the amount i need.
I will try the carrot recipe and this frosting tomorrow or monday. Looks great. and easy. Thanx!
Do you refrigerate it or let sit out like most cakes?
one word – Perfection x
I’ve made this recipe three times with your red velvet cake recipe. Everytime it seems to be runny…what am I doing wrong??? Planning on making another cake tomorrow but I’m scared of the frosting coming out thin 🙁 The cake will be eaten regardless cause it it the BOMB….I just want my frosting to be just right
Hey Stacy! Maybe your cream cheese is too softened. how about softening one and then mixing the other straight out of the fridge?? Or both straight from the fridge? You can also try adding the milk as you go along to get the right consistency. Hope it helps! Check you butter if its too melted also!
I have been using a similar cream cheese recipe only difference too much milk. Lesson the milk amount by half.
She is right!!! Don’t use so much milk. As a matter of fact, milk is the last ingredient I use. I only add little by little if I need to loosen the frosting up some or if the frosting is too sweet. You can also use a tad bit of heavy whipping cream in place of the milk….little by little.
Hi Diva,
This was GREAT frosting! Do you have a Butter Cream Frosting Recipe?
Made this frosting yesterday. Had a terrible time with consistency. When I first finished, it seemed fine. However, it was a very humid day, and somewhat warm in the kitchen after cooking dinner, and frosting was just thin-acting and would not stay put on cake. I added, little by little, another CUP of confectioners’ sugar–didn’t help. In fact, it seemed to get thinner. Then I chilled the frosting for 2 hours. Didn’t help. Finally added another brick of cream cheese, and was able to at least get this on the cake, though the layers slid terribly when cut. Any ideas or suggestions? We LOVED the flavor and would like to use again. Thanks, Marilyn
I would add only a couple of tablespoons of milk and the extra cream cheese. try that and see how it work.
Just made this cream cheese frosting! YUMMY!!!!! Thank you so much for this site! Love your step by step video.. had my laptop on my kitchen counter 🙂