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 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.