Real Recipes From Real Home Cooks ®

kks creamcheese frosting

(3 ratings)
Recipe by
Krystle Kirk
Dawes, WV

you can use fresh fruits (i.e. strawberries, raspberries) or even nuts as a wonderful garnish. you can also use different flavoring; this is by far the last cream cheese frosting you'll ever need. it is so easy to alter and manipulate and very very easy to make! Enjoy!

(3 ratings)
yield 24 cupcakes or 2 9 inch round layer cakes
cook time 10 Min

Ingredients For kks creamcheese frosting

  • 2 stick
    unsalted butter (room temp i use land o' lakes)
  • 2 tsp
  • 1 tsp
    salt (i use mccormick sea salt grinder)
  • 2 c
    confectioners' sugar
  • 2
    8 oz. packages of philly cream cheese (room temp)
  • 3 c
    heavy whipping cream (if you want the frosting to be "fluffy" and easier to pipe)

How To Make kks creamcheese frosting

  • 1
    grab a large mixing bowl. use a rubber spatula to soften cream cheese (make sure it is room temp.), gradually add the softened butter and vanilla until combined. (I use a mixer on the lowest setting and mix for about 5 min using a rubber spatula to scrap down the sides to ensure even mixing)
  • 2
    gradually add 2 cups of powdered sugar. (Add more if you wish until you reach a good consistency for spreading)
  • 3
    add whipping cream (optional, depending on what consistency you're looking for; the whipping cream is great for piping icing for cupcakes)
  • 4
    (frost cupcakes with a butter knife or pipe it on with a big star tip)

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