The basic Cream Cheese Frosting is so easy to make from scratch, why eat the store-bought? This tastes so much better!
There is no need to use white vanilla extract. As you can see, the frosting stays very white with the brown color vanilla extract.
This recipe makes about two and one-half cups, enough to frost a 2-layer cake.
See more pictures in the slideshow below. The pictures show this same recipe, but cut in half for a smaller cake!
Cream Cheese Frosting
This basic Cream Cheese Frosting recipe is so quick and easy to make. It is WAY more delicious than any kind you can buy! It makes about 2 and a half cups, enough to frost a 2-layer cake.
- 8 ounces cream cheese softened
- ¼ cup butter softened
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 4 cups confectioner’s sugar
- With a mixer on low speed, beat all the ingredients together. Gradually increase the speed to high and beat a few more minutes until it is creamy.
STORE AT ROOM TEMPERATURE for up to two hours in an airtight container. STORE IN THE REFRIGERATOR in an airtight container for two weeks. STORE IN THE FREEZER wrapped securely in a freezer container for up to six months.
Calories: 256kcal | Carbohydrates: 41g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 96mg | Potassium: 30mg | Sugar: 40g | Vitamin A: 374IU | Calcium: 22mg | Iron: 1mg