This Cream Cheese Frosting is a very versatile frosting that I use on cakes and cinnamon rolls, or sometimes I just eat a big glob with a spoon! It’s my favorite. Enjoy!
The Best Cream Cheese Frosting
Prep
Total
Ingredients
- 1/2 cup real butter, room temp
- 8-ounce cream cheese, room temp
- 3 1/2 cup confectioners sugar
- 1 Tablespoon milk
- 1 teaspoon vanilla
Instructions
- Beat 1 stick butter and 8 oz cream cheese until smooth, add confectioner sugar with mixer on low. Add vanilla and milk. Mix until smooth.
- FOR CREAM CHEESE GLAZE: Add more milk one tablespoon at a time until the consistency is like honey, smooth and pourable.
Notes
do not substitute margarine or imitation butter in this recipe
Try Cream Cheese icing on:
This sounds yummy! I was surprised to see that cream cheese wasn't an ingredient. Thank you for sharing. I cannot wait to try this recipe.
Wow – I always imagined that cream cheese was in the recipe too. LOL Shows you how much I bake!
Thanks for sending me the link! I will use this for sure next time!
Hi Paula, this recipe looks so good and I can’t wait to put this on those Red Velvet Brownies. I do have a question, do you know how much this will make? Or do I need to double it. Also, if you DO have any leftover haha 🙂 can it be frozen for later? Thanks so much and keep the recipes coming :)……
I don’t know how many cups, I’ll make note to measure it next time. It frosts one 3 layer cake, if that helps. It will easily frost 24 cupcakes. I almost always have Cream Cheese frosting in my fridge, I haven’t tried to freeze it, but I have kept it in the fridge for 2 weeks before.
HELP! I accidentally used regular sugar instead of confectioners sugar. I’m so upset with myself because it turned out delicious otherwise. Do you have any suggestions or should I just suck it up?
I don’t think there’s anything you can do. It may dissolve after a while but I’m just not certain.