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
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.