Grandma’s Cream Cheese Frosting


Don't judge the cake by its looks -- it tasted amazing, I promise.

Don’t judge the cake by its looks — it tasted amazing.

Cream cheese frosting is one of those things I just assumed I could never make from scratch. It just tastes so good, I guess I thought it had to be difficult. But, I was looking for something to make for dessert last week and pulled Grandma’s frosting recipe out of my recipe file.

I had an overstock of cream cheese in my non-working fridge so this was a perfect fit. Now that I’ve made it from scratch, I won’t go back to store-bought again. It’s super easy and much, much yummier! As usual, Grandma knew what she was doing.


  • 1 stick butter, room temperature
  • 8 oz cream cheese, room temperature
  • 1 tsp vanilla
  • 2-3 c. powdered sugar
  • milk (optional)


Before you start, you should choose how you’d like to mix this together. Your options: by hand, with a hand-held mixer or in a stand mixer. While I’m sure Grandma mixed by hand, I use a hand-held mixer. If you decide to go the hand-held route, make sure you hold on tight since this frosting is thick and the mixer can get a bit…unruly.


Mix the butter, cream cheese and vanilla thoroughly. Then, slowly add the powdered sugar. If you add too much at once, large portions of your kitchen may be covered with a fine dusting of sugar as it flies out of the bowl.

This frosting is thick so if you need something thinner for your particular project, I recommend adding a small amount of milk (a spoonful at a time) until you reach the desired consistency.

This frosting tastes great on red velvet cake or by the spoonful — your choice.




One thought on “Grandma’s Cream Cheese Frosting

  1. […] cream cheese frosting (instructions here but use 1/4 c. butter instead of 1/2 c.). Spread frosting between layers and on the top of the cake. […]

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