Cream Cheese frosting is by far my favorite frosting to make. Not only is it delicious, but it’s so easy that my children can whip up homemade frosting in a minute’s notice.
There are so many versions, and honestly, I think I have made this a dozen ways. Does that make you nervous? Enjoy the fact that you can not mess up this frosting.
Start with the basics and then tweak it to your preference. I’ve posted two varieties that I have used.
Easy Cream Cheese Frosting (perfect for my Easy Pumpkin Bar Recipe)
- 6 ounces cream cheese
- 6 tablespoons butter
- 1 tsp. cream or milk
- 1 teaspoon vanilla
- 3 cups powdered sugar, sifted
Have the cream cheese cold and the butter at room temperature. I know often, recipes recommend having the cream cheese at room temperature to make it easier to mix. This is an option, but the consistency will not be as desirable.
In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add one half of the sugar, then slowly continue adding and beat until smooth and the desired consistency is reached. Resist the temptation to over beat! It will quickly lose the perfect consistency if you over beat. If desired, stir in additional flavoring to taste.
Cinnabon like Frosting
(I use this in my Copy Cat Cinnabon Cinnamon Roll Recipe)
- 8 oz. cream cheese
- 8 ounces margarine
- 1 tsp. vanilla ( I love using almond extract for variety)
- 1/2 tsp lemon
- 16 oz. powdered sugar
Beat together, margarine, sugar, and vanilla. (Considering that this frosting is typically spread over hot rolls, I don’t worry about consistency as much and stick my cream cheese in the microwave for 30 seconds to soften it first.) Spread frosting on warm rolls and eat until you are stuffed.