This is the best cream cheese frosting anywhere! I LOVE my mother’s recipe because it is good for every kind of cookie, doughnut, cake or pastry! I used to buy some famous Bundt shaped cakes because I liked the frosting, besides the cake itself, not anymore! This frosting is the best! You can make it thinner for a drizzle type frosting, or you make it thicker to use a piping tool of any kind.
I was so glad I found her recipe in her old wooden (heirloom treasure to me) recipe box.
Best Cream Cheese Frosting:
Here are the only ingredients you need….butter, cream cheese, powdered sugar, and vanilla. I use clear vanilla to keep my frosting white. My favorite vanilla: Watkins Original Double Strength Extract, Vanilla, 11 Ounce. I also learned about vanilla bean paste: Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste, 4 Ounce.
You Can Freeze This Cream Cheese Frosting:
I love this recipe because I can freeze a few batches of cream cheese frosting in small plastic containers. I just pull out the container from the freezer the day before I plan to use it and place it in the refrigerator and it’s ready to use when needed.
You should try this recipe on my cinnamon rolls: Linda’s Cinnamon Rolls.
Cream Cheese Frosting Ideas:
1. cinnamon rolls
4. graham cracker cookies
5. sheet cakes
6. bundt cakes
9. layered cakes
10. pumpkin bread
11. zucchini bread
12. cranberry bread
Cream Cheese Frosting
- 1/2 cup butter, softened
- 1- 8- ounce package softened cream cheese
- 3-3-1/2 cups powdered sugar
- 1 teaspoon vanilla
- Cream the butter with the cream cheese and slowly add the powdered sugar to the thickness you desire. Add the vanilla until blended.