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
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:)