Cream Cheese Frosting

Tangy & Sweet, Smooth & Creamy!

Tangy cream cheese adds just the right amount on tang to this creamy luscious sweet frosting. It’s easy to whip together and delicious with almost any cake and cinnamon rolls too! Yield: 3 cups (approx.) cups (approx.) enough to frost 24 cupcakes or 8-9″ 2-layer cake

I always use this Cream Cheese Frosting on my Carrot Cake! Our Favorite Carrot cake recipe here!

Cream Cheese Frosting Tips:

• Yield:
  • 3 cups (approx.) enough to frost 24 cupcakes or 8-9″ 2-Layer Cake
• Storage:
  • Can be refrigerated or frozen. When ready to use, thaw and use mixer to beat until fluffy.
• For Chocolate Cream Cheese Frosting:
  • Add 1/2 cup cocoa powder along with the powdered sugar.
• More Butter, Less Sugar Version:
  • I have made with 1 full stick of butter, 1 cup less sugar and no milk.  Delicious as well!
• Does the Cream Cheese Brand matter?
  • I generally use Philadelphia brand cream cheese – I like how it always whips up smoothly for me, but I’m sure other brands work well too! I found a reviews cream cheese brands here.

Other Frosting Recipes:

• Less Sweet American Buttercream Frosting – Smooth & Creamy
• Easy Buttercream Frosting (Traditional Sweet American Buttercream)
• Tina’s Chocolate Buttercream
• Lemon Cream Cheese Frosting

Our Favorite Cream Cheese Frosting

Tangy cream cheese adds just the right amount on tang to this creamy luscious sweet frosting. It’s easy to whip together and delicious with almost any cake and cinnamon rolls too! Yield: 3 cups (approx.) cups (approx.) enough to frost 24 cupcakes or 8-9" 2-layer cake

Tina Verrelli – epicuricloud.com

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cream cheese frosting, frosting

Prep Time: 15 minutes minutes

Servings: 24

Equipment

• 1 hand or stand mixer I use my KitchenAid mixers!

Ingredients

• 1 8-ounce package cream cheese room temperature
• 4 tablespoons butter room temperature
• 1/2 teaspoon vanilla extract
• 6 cups powdered sugar plus more if needed
• 2 teaspoons milk plus more if needed

Instructions 

• Using hand mixer (turbo beaters) or stand mixer (flex edge or flat beater), Cream the cream cheese, butter and 2 cups of the sugar together until smooth and fluffy and the butter has lightened in color. About 3-4 minutes.
• Add vanilla, 1 teaspoon milk and gradually add the rest of the sugar.
• Add additional 1 teaspoon milk if needed to reach desired consistency.
• Mix until smooth, fluffy and creamy – about 3-4 minutes.

Notes

Yield:

3 cups (approx.) cups (approx.) enough to frost 24 cupcakes or 8-9″ 2-layer cake

Storage:

Can be refrigerated or frozen. When ready to use, thaw and use mixer to beat until fluffy.

For Chocolate Cream Cheese Frosting:

Add 1/2 cup cocoa powder along with the powdered sugar.

More Butter, Less Sugar Version:

I have made with 1 full stick of butter, 1 cup less sugar and no milk.  Delicious as well!

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 134kcal (7%) | Carbohydrates: 30g (10%) | Protein: 0.04g | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 5mg (2%) | Sodium: 16mg (1%) | Potassium: 2mg | Sugar: 29g (32%) | Vitamin A: 60IU (1%) | Calcium: 1mg | Iron: 0.02mg

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