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. Â 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 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!