Basic Cream Cheese Frosting by Lady Rose

Rose Mary Mogan

By
@cookinginillinois

This simple and easy recipe is very easy to make, but be sure to refrigerate cake when you make it because of the cream cheese. I whip this recipe up in a flash, and sometimes I will melt 1 cup of semi sweet chocolate chips and make it a chocolate variety. Ghiradeli chocolate is my favorite brand to use. You can also add toasted chopped nuts for a crunchy & nutty flavor. This recipe frosts a bundt cake, if I am doing a 3 layer cake, I will use a box and a half, and add a tablespoon or 2 of evaporated milk to make it more spreadable to the desired consistency.


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Comments:

Serves:

Enough to frost 1 bundt cake

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

1 box
powdered sugar (1 lb) sifted
1 stick
butter, softened, room temperature
1 pkg
cream cheese, 8 oz. softened room temperature
1-2 tsp
vanilla extract
1-2 Tbsp
milk, optional if a more spreadable consistency is needed

Directions Step-By-Step

1
In a medium size bowl, beat butter and cream cheese together till blended, then add sifted powdered sugar and beat again gradually increasing speed of beater as you go. Add vanilla extract and milk if needed. Beat till blended then proceed to frost cake.
2
Note for a nutty flavor add toasted or chopped nuts to frosting. Or Melt 1 cup of semi sweet milk chocolate pieces and add to frosting then stir to blend and frost cake as desired. This is the recipe I use for my husband and daughters favorite carrot cake.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American