Prep 5 mins
Cook 0 mins
- 8 ounces cream cheese
- 1⁄4 cup butter (1/2 stick)
- 1 lb powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 tablespoons milk
- 3 tablespoons cream, enough to aid in spreading consistency
- Blend softened cheese and butter in mixer.
- Blend and whip in the sugar and vanilla.
- Beat in enough cream to arrive at the right spreading consistency.
- Ready to spread.
The flavor is good, but this (to me) is not frosting. It is a glaze. I made it 2 times thinking I did something wrong the 1st time. The second time I almost doubled the powdered sugar and it was still extremely runny. Would be great on cinnamon rolls or cookies, wasn't so great on my carrot cake. In researching other cream cheese frosting recipes, they don't call for milk. So next time I will omit the milk. The others also have atleast 3 cups of powdered sugar. Making those changes should change this glaze into a frosting ;)
Wow, this was easy...and so tasty! Just the right consistency for cookies...(not at all runny for me, and even better after refridgerated the next day). It stores well too...if you like to frost some of the cookies tomorrow...:)
This is a delicious recipe! I changed the recipe a bit b/c I first made it for my sister and she has some food allergy issues. I substituted 1/2 lb of powdered sugar for 1/4 cup honey and eliminated the milk and cream. I also added 1 1/2 tsp of freshly ground cinnamon. The frosting still came out great and was very easy to spread and had perfect consistency. The fact that can make substitutions and still have a great frosting is the hallmark of a great recipe to me!!!! Keep 'em coming!!!