Have you ever tasted the store-bought cream cheese frosting that you can find on the baking aisle? You know what I'm talking about... that overly sweet concoction of corn syrup, palm oil, sugar, corn starch, and no cream cheese whatsoever.
Well that's NOT cream cheese frosting. But the good news is that it's super easy to make your own REAL cream cheese frosting with just a few ingredients that you probably already have on hand.
The recipe I'm about to share has a delicious cream cheese flavor that isn't overly sweet. It yields about 3 cups. This is enough to cover an 8" layer cake. But there's a lot more you can do with this recipe.
Here are some of my favorite ways to use cream cheese frosting:
- brownie frosting
- dip for strawberries
- dessert cheese ball (roll in chopped walnuts)
- thin with milk and spread on cinnamon bread or rolls
- sugar cookie frosting
- crescent roll pastries (top each dough triangle with a dollop of frosting and a few chocolate chips, roll, and bake)
- carrot cake frosting
- chocolate cake frosting
Easy, Real Cream Cheese Frosting
- 2 (8 oz) packages of cream cheese, softened
- ½ cup butter, softened (salted or unsalted, your choice)
- 1 teaspoon vanilla extract
- 2 ½ cups sifted confectioners sugar
Make sure your butter and cream cheese are completely softened or your frosting will be lumpy.
In a medium sized bowl, beat cream cheese and butter until smooth and creamy.
Add vanilla and mix well.
Gradually add confectioners sugar, beating after each addition. Continue to beat well until frosting is completely smooth.