Grandmothers Cream Cheese Frosting
Having a good Cream Cheese Frosting recipe on hand is essential to any home kitchen. You can use this cream cheese icing recipe for carrot cake, brownies, cupcakes, red velvet cake and many other dessert recipes. Usually we know cream cheese frosting to be used on carrot cake, and the flavours of the tangy and sweet icing made with cream cheese seems to fit so well with the sweet and spicy flavour of the carrot cake. Layer the icing between two cakes so you can get a nice bite of icing with each and every bite of cake. A quick icing recipe that can be whipped up in no time at all, you will want to add this one to your recipe book. Cream cheese can also be used to make cheesecakes or as a dip or a spread on breads, vegetables, and crackers. Made with curdled milk and rennet or lemon juice cream cheese is best made from whole fat milk, but there are lighter fat options too.***
Makes enough to frost one 9x13 inch cake or 24 cupcakes
This is a printable recipe.
8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
Using an electric mixer beat the cream cheese until smooth.
Beat in butter.
Use a rubber spatula to scrape down the sides as needed.
Add confectioners’ sugar and vanilla.
Beat until creamy.
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Nutrition Facts for: Cream Cheese Frosting From Grandmother's Kitchen
Ingredients: Cream cheese, butter, confectioners' sugar, pure vanilla extract.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for ONE full recipe which is enough for 24 cupcakes or a 9x13-inch cake. * Per Serving:Calories 2084, Calories from Fat 1542, Total Fat 171.3g 264%, Saturated Fat 108.1g 541%, Cholesterol 493mg 164%, Sodium 1327mg 55%, Potassium 306mg 9%, Carbohydrates 126.2g 42%, Dietary Fiber 0.0g 0%, Sugars 118.5g, Protein 18.1g, Vitamin A 118%, Vitamin C 0%, Calcium 21%, Iron 16%
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