This cream cheese frosting is so easy and quick to make. It’s the perfect topping for all kinds of different baked goods. The frosting is so delicious and not overly sweet.
You can pair it with all kinds of things like cake, cookies, or other baked goods. I personally love to put it on my red velvet cookies. Of course you can also use this frosting on red velvet cake or cupcakes too. It also pairs great with carrot cake, banana bread, apple or pumpkin cakes, sugar cookies, and so on.
What do I need to make cream cheese frosting?
- Softened cream cheese
- Softened unsalted butter
- Milk — If you want a thicker frosting, you should omit the milk.
- Vanilla extract
- Salt
- Icing sugar/powdered sugar
How to make cream cheese frosting:
1. Combine the cream cheese and the butter in a mixing bowl. Beat them together with an electric mixer until smooth and lump free.
2. Add in the milk, vanilla, and a pinch of salt. Mix together, ensuring everything is thoroughly combined.
3. Gradually add in the icing sugar (powdered sugar) while beating on low.
4. Spread on a completely cooled item or store in the fridge.
Notes:
- Store any unused frosting in the fridge. Try to use it up within a few days, but it can stay refrigerated for up to one week.
- You may wish to sift the icing sugar (powdered sugar) first to prevent lumps.
- Make sure you allow the cream cheese and butter to soften first. (More info on why this is important in this post).
- For a thicker frosting, you can leave out the milk
- You can adjust the icing sugar (powdered sugar) amount based on your desired sweetness level. The amount may affect the consistency of the frosting as well, but you can play around with it.
* Adapted from this recipe.
More Dessert Recipes
Cream Cheese Frosting
Description
This cream cheese frosting is so easy and quick to make. It's the perfect topping for all kinds of different baked goods. The frosting is so delicious and not overly sweet.
Ingredients
Instructions
-
Combine the cream cheese and the butter in a mixing bowl. Beat them together with an electric mixer until smooth and lump free.
-
Add in the milk, vanilla, and a pinch of salt. Mix together, ensuring everything is thoroughly combined.
-
Gradually add in the icing sugar (powdered sugar) while beating on low.
-
Spread on a completely cooled item or store in the fridge.
Note
- Store any unused frosting in the fridge. Try to use it up within a few days, but it can stay refrigerated for up to one week.
- You may wish to sift the icing sugar (powdered sugar) first to prevent lumps.
- Make sure you allow the cream cheese and butter to soften first.
- For a thicker frosting, you can leave out the milk
- You can adjust the icing sugar (powdered sugar) amount based on your desired sweetness level. The amount may affect the consistency of the frosting as well, but you can play around with it.
