Fluffy Cream Cheese Frosting
You need my recipe for fluffy Cream Cheese Frosting. What is frosting without cream cheese, right? This frosting is amazing on my delicious pumpkin cake , birthday cake, cupcakes, Christmas cookies…or anything you need to frost!
I’m just saying…this is my favorite frosting recipe EVER. It is just that awesome. It is creamy and fluffy with amazing flavor and it is just awesome in every way!
This recipe will frost a 9 x 13 inch cake in a nice, thick layer and you will still have about a cup of frosting leftover. At our house we love leftover frosting (have you tried it spread between graham crackers? Yum!), but if you are frosting a smaller cake or don’t want leftovers you could half the recipe.
Hear me now…I am telling you, you NEED this cream cheese frosting recipe in your recipe collection!
Cream Cheese Frosting
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Cream cheese frosting ingredients
8 oz soft cream cheese, softened
12 Tbsp butter, softened (1 and 1/2 sticks)
2 1/2 c powdered sugar
2 tsp vanilla
2 tsp milk
What to do:
Once the mixture is smooth, add half of the powdered sugar and mix well, starting out at low speed so that the powdered sugar doesn’t go flying around the room.
Add the other half of the powdered sugar and continue to mix until it looks like this:
Hint: If you need your frosting to be a little thicker, just add more powdered sugar (one tablespoon at a time). If you need it to thin, add a tiny splash of milk. REMEMBER…you can always add more powdered sugar or milk, but you can’t take it out once it is in there, so use small amounts at a time!
Once it is nice and smooth, it is ready to frost your cake.
Once you are finished, I recommend that you refrigerate any excess frosting in a plastic storage container.
- 8 oz soft cream cheese, softened
- 12 Tbsp butter, softened
- 2 1/2 c powdered sugar
- 2 tsp vanilla
- 2 tsp milk
- Put the cream cheese, butter, vanilla, and milk in a medium-sized mixing bowl and mix until smooth.
- Once the mixture is smooth, add half of the powdered sugar and mix well with a hand mixer.
- Add the other half of the powdered sugar and continue to mix with the hand mixer until smooth.
- You are ready to frost your cake!
Hint: If you need your frosting to be a little thicker, just add more powdered sugar (one tablespoon at a time). If you need it to thin, add a tiny splash of milk. REMEMBER...you can always add more powdered sugar or milk, but you can't take it out once it is in there, so use small amounts at a time!
*If you are going to pipe the frosting, you will want to make it a bit more stiff so that it will hold it's shape. To do that, add a little more powdered sugar, a tablespoon or two at a time, mix it well, then add more if needed. If you don't know how to pipe frosting, check out my How to Pipe Frosting on Cupcakes post!Refrigerate any extra frosting in a plastic storage container.
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- Pyrex 6001076 Measuring 4 Cup (32 Oz) Glass, Clear, Red
- KitchenAid Professional 5 Plus Stand Mixer RKV25G0XOB, 5-Quart, Onyx Black, (Renewed)
- PYREX 3QT Glass Baking Dish with Blue Cover 9" x 13" (Pyrex)
You are ready to frost your cake! Be sure to pin this for later! I would tell you to enjoy it, but I don’t have to because you will…you really don’t have a choice 😉 The heavenly flavor will dance in your mouth!
Tip: If you are going to pipe the frosting, it’s a good idea to add a little more powdered sugar to make the frosting a bit more stiff so that it will hold it’s shape. To do this, just add a tablespoon or two at a time, mix it well, then add more if needed. If you don’t know how to pipe frosting, check out my How to Pipe Frosting on Cupcakes post!
If you want to color your frosting, I recommend using liquid food coloring. I like it better than the gels. Gels get stiff over time and you end up throwing them away if you don’t use them fast enough.
See ya next time!
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