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
- 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.