This Best Cream Cheese Frosting recipe has been in my family for over 50 years. It’s super creamy, lightly rich, and has a great balance of flavors. We’ve made it for hundreds of people and they always remark on how amazing it is.
I was about to call this, ‘The Best Frosting’… until I tasted some frosting my neighbor made. She gave me the recipe and said I could add it, so I added her Vanilla Bean Frosting here. Although these recipes are both crazy good, this is the BEST Cream Cheese Frosting I’ve ever tasted.
It only takes 5 minutes to make! And the ingredients are usually those that people have on hand.
I love to use this frosting recipe for cakes, cupcakes, graham crackers, and as filling for sandwich cookies. Before frosting, make sure the cake/cookies are completely cooled. Also, this frosting stays pretty soft so if you need it to hold shape after you’ve frosted the cake, cupcakes, etc. put the dessert(s) in the fridge and make sure they are cool and/or omit the milk. OR just make this frosting found here as it holds its shape better.
1/2 C salted butter
1 8oz Cream cheese or Neufchatel cream cheese
1 tsp Vanilla extract (I use Mexican extract because it is better)
1/4 C Milk
4 1/2 C confectioners/Powdered sugar
Makes enough for 1 large cake or 24 cupcakes
First, soften the butter and unwrapped-cream cheese in the microwave.
Next, add all of the ingredients and only 1 C powdered sugar in a mixing bowl. Mix on low speed adding the rest of the powdered sugar slowly until it is all added. Mix on high for 1-2 minutes until the frosting is smooth.
Depending on your preferences you may want to add more milk, cream cheese, or powdered sugar. My mom taught me that I had reached the perfect consistency when one flavor doesn’t overpower another. These measurements should get you there, but if it’s slightly off, change it a bit.
Finally, enjoy the best cream cheese frosting you’ll probably ever try!