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
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. 🙂