Cream cheese frosting is an absolute must-have for some cakes. This year, for my ‘sistah’ David’s birthday, I made a carrot cake from scratch, and the next day, for my sister Desiree’s birthday, I made a red velvet. Both of these cakes are disserviced by the use of any icing but cream cheese, as far as I’m concerned, and this is my basic recipe for a delicious cream cheese frosting. I’ve been using it for so long that I couldn’t tell you when or where I picked it up, but it’s fairly foolproof.
Cream Cheese Frosting
- 1 lb cream cheese, room temperature
- 1 stick salted butter, room temperature
- 1 lb powdered sugar
- 1 tsp vanilla extract
- milk to thin (optional)
Beat together butter and cream cheese. Add vanilla, continuing to beat, and then powdered (confectioner’s) sugar. For a thinner icing, add milk and/or substitute butter-flavored vegetable shortnening in place of butter.