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.