Cream Cheese Frosting

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This cream cheese frosting was delish! Definitely making this frosting again and again!

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Perfect cream cheese frosting! I doubled the recipe for a 9x13 carrot cake. I'll definitely make this again!

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Really easy to make! My recommendation, like others have made, is to initially add 1 cup of powder sugar and then add a little from there according to your personal taste. Total I used 1 stick of butter (4 ounces, 1 box of cream cheese (8 ounces and 1 and 1/4 cup of sugar, and a teaspoon of vanilla. I used it to frost a red velvet cake. Next time, if used for a double tier cake, I will increase the recipe by 1/2. Another recommendation is to frost the cake, lightly, place it in the freezer for about 15 minutes to let the frosting harden, and then frost the entire cake to finish it off. Overall excellent recipe! I will definitely make it again.

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O.K. I have tried making other cream cheese frostings before and they have all tasted like powdered sugar. As did ANY frosting I have ever made. So, MANY years ago I just accepted the fact that I can not make frosting and have always used canned frosting. But this year I said what the heck I'm gonna try making cream cheese frosting again. So I started looking for the easiest recipe I could find and came across this one. I couldn't believe how good this frosting was that I MADE. I will never buy frosting again. I didn't taste powdered sugar, I tasted cream cheese frosting. This recipe is getting a well deserved spot in my cookbook.

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After reading about 50 reviews, I made this frosting. I consider my self an excellent cook; but not much of a baker. Other than lemon glaze, and whipped cream, I think this is the first time I have made frosting! I listened to all and used 8 oz cream cheese; 4 oz of butter (both AT ROOM TEMPERATURE 1 tsp. of vanilla (I started with half, tasted, and added the rest and one cup of powdered sugar. I love sweet; but even one cup could have been cut to 2/3 in my opinion. Nonetheless, it turned out awesome. So very simple. I frosted the top and sides of a 9X13 apple raisin cake, If it is not on here, I will post the recipe. It is very moist and easy! Thank you all who reviewed this!!

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easy & perfect

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This frosting was super easy to make- it only took me a few minutes- and it is so good! I can't stop eating it! I cut the sugar down to about 1 1/2 cups and it was still very sweet. Even having only 1 cup of sugar would have tasted fine, but it really depends on individual taste. I would definitely recommend this with pumpkin bread, carrot cake, or any other dessert!

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One change: I used 8 ounces of cream cheese instead of 4 ounces. Used all other ingredient measures as shown. The frosting whipped up perfectly creamy for my pumpkin spice cake!

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I made this as written except I added 2tbsp of sour cream. Next time I will use 8oz cream cheese. I only had 4 otherwise would have added 8 today. Still a good frosting, light and fluffy. I used it on pumpkin cookies and had more than enough for 3dozen cookies.

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i LOVE this frosting, using it for cinnoman rolls... doubled the cheese and butter and 1/4 cup less sugar and a little more vanilla and it turned out amazing!