December 3, 2012

Cream Cheese Frosting

Homemade Cream Cheese Frosting for cakes, cookies and cupcakes!

Let me tell you about this frosting.  Actually, there's not much to tell other than it's AWESOME!

I recently made a cake for Thanksgiving and this was the frosting that went along with it.  It was super duper easy to throw together and way yummy.  So yummy, in fact, that I thought it would be a good idea to slather it all over the Pumpkin Spice Cookies I made the following week.

That was a very smart decision.  My tummy thanked me.

When you think frosting do you think it's just for cakes?  I'd love to know YOUR thoughts!  Cookies with frosting sounded like a stellar idea to me!  

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  • 16 oz cream cheese, softened
  • 2 sticks butter, softened
  • 2 lbs confectioners sugar
  • 2 tsp vanilla extract
  • 1 tbsp milk

  • In a large mixing bowl, beat the cream cheese, butter, confectioners sugar and vanilla until combined. Add in one tablespoon of milk so the frosting is a spreadable consistency.

  • I made the mistake of using low fat cream cheese which has a looser texture than full fat cream cheese.  (Grabbed the wrong one off the shelf at the store by accident!)  It made the frosting a bit loose as well.  Go with the full fat.  I mean, are we really going to switch out the cream cheese for a low fat kind to try to lighten up a recipe that has 2 sticks of butter and 2 pounds of sugar in it?  Yeah, that would just be silly.  ;)
  • This makes enough frosting to frost a nice big two layer cake with some to spare.  If you are just frosting a batch of cookies or cupcakes, I'd cut the recipe in half.