This easy homemade cream cheese frosting has a creamy buttery flavor with a bit of sweetness to it. Top your favorite dessert recipe with this easy frosting.
Cream cheese frosting goes so well with many types of cakes or cupcakes. One of our favorite ways to use this icing recipe is in our Halloween cupcakes.
Another great way would be to top your cinnamon rolls with this frosting. Or even smoother graham crackers with it for a simple snack.
In this article, we will show you how to make this recipe, how to fix it if it gets too runny, how long this frosting will last. And why cream cheese frosting needs to be refrigerated.
Easy Cream Cheese Frosting Recipe
How do you make cream cheese frosting from scratch? This recipe is simple to make using only 4 ingredients.
Create this creamy-buttery sweetened to perfection frosting in minutes.
I find this recipe mixes up best if you start with room temperature butter and cream cheese.
To start place the two ingredients that are room temperature in a large bowl. Mix these ingredients together until they are smooth.
When the butter and cream cheese are mixed together mix in the vanilla extract. Then slowly add the powdered sugar into the blended butter mixture.
I like to add a little of the powdered sugar in at a time. This way I know that all of the powdered sugar is getting mixed in and the frosting will be smooth.
By adding a little at a time it will also help from getting a powder sugar bath.
With all the powdered sugar mixed in your frosting should look smooth and thick. If the cream cheese frosting is too runny you can always do one of two things.
The first would be adding more powdered sugar. Adding a tablespoon at a time will help you to achieve that desired thickness you are looking for without getting it over thick.
I have also read that adding a tablespoon of cornstarch will help with thickening it. Again adding one tablespoon at a time.
My recommendation would be to add powdered sugar since that is what the frosting is made with.
Depending on what you plan on using the frosting for once you have the desired consistency. You could add food color to make it any color you choose. Or use it as it is.
Tips For Storage
This creamy buttery frosting is perfectly sweetened with powdered sugar. With a mix of tangy but sweet tastes that will make your dessert recipe even taster.
We like to have this recipe on a carrot, chocolate, or red velvet cake or cupcakes. Cover your favorite sugar cookie or cinnamon roll recipe with this simple recipe. For a special treat smoother this frosting on graham crackers.
This easy cream cheese frosting will cover one 9x13 cake or the sides and the top of two 8 or 9 inch round cakes.
Since this frosting is made with perishable food, it's best to be stored in an airtight container. This will last in the fridge for up to 3 or 4 days.
Cream cheese frosting can also be frozen for up to a month in an airtight container.
Cakes and cupcakes that have been frosted with this easy cream cheese frosting can be out in a cooler room for up to 8 hours. Otherwise, they should be covered and refrigerated.
Top our carrot cake recipe with this creamy sweet frosting.
My Creative Manner is answering the question "what's there to eat" with simple home-cooked recipe ~ Jen
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Easy Cream Cheese Frosting
Creamy-buttery perfectly sweetened cream cheese frosting. Top your favorite cakes and cupcakes with this simple frosting recipe.
- 3 Ounces Cream Cheese room temperature
- ½ Cup Butter room temperature
- 2 Teaspoons Vanilla Extract
- 4½-4¾ Cup Powdered Sugar
In a large bowl beat together the room temperature cream cheese and butter until smooth. Mix in the vanilla extract beating until light and fluffy.
Gradually add 2 cups of the powdered sugar into the butter mixture. Making sure to mix well. Gradually add the remaining 2 ½ or 2 ¾ cups of powdered sugar. The ½ or ¾ will depend on how thick you like your frosting. I find that 4 ½ cups of powdered sugar is the perfect amount for me.
Store in an airtight container or frost your favorite cake. This recipe covers one 9x13 cake or the sides and the top of two 8 or 9 inch round cakes.