This is the classic and most basic recipe for cream cheese frosting. The frosting is perfect for red velvet, carrot, gingerbread and other cakes and cupcakes.
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This is the classic and most basic recipe for cream cheese frosting. The frosting is perfect for red velvet, carrot, gingerbread and other cakes and cupcakes.
8 oz pkg. cream cheese, softened
1/2 cup softened butter or margarine
1 tsp vanilla
16 oz package powdered sugar
Combine cream cheese, margarine or butter, and vanilla in a mixing bowl. Beat until well blended and smooth. Gradually add powdered sugar while beating. Frosting should be thick and smooth. If necessary, add more powdered sugar until the frosting is firm. For cakes and cookies using cream cheese frosting, make sure unused portions are refrigerated as cream cheese is a dairy product.
8 oz pkg. cream cheese, softened
1/2 cup softened butter or margarine
1 tsp vanilla
16 oz package powdered sugar
Combine cream cheese, margarine or butter, and vanilla in a mixing bowl. Beat until well blended and smooth. Gradually add powdered sugar while beating. Frosting should be thick and smooth. If necessary, add more powdered sugar until the frosting is firm. For cakes and cookies using cream cheese frosting, make sure unused portions are refrigerated as cream cheese is a dairy product.