Cream Cheese Frosting
- Preparation time: 10 minutes
Ingredients
For Single Recipe
(Frosts a two layer 8 or 9-inch cake)
- 3 ounces cream cheese; softened
- 6 tablespoons butter, softened
- 3 cups confectioners sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Ingredients
For Half recipe
(Frosts a one layer 8 or 9-inch cake)
- 1½ ounces cream cheese; softened
- 3 tablespoons butter, softened
- 1½ cups confectioners sugar
- ½ teaspoon vanilla
- 1 tablespoon milk
Instructions
-
Beat cream cheese and butter until smooth (do not over beat).
- Add confectioners sugar, vanilla and milk.
- Mix until fluffy and thin enough to spread over cake.
- If necessary, stir in additional milk a teaspoon at a time to achieve optimal spreading consistency.
Recipe from Betty Crocker's Cookbook. New York: Golden Press (1980).
Comments
Single recipe fills and frosts two 9-inch layers, 24 cupcakes, or a 13 x 9-inch oblong cake.Half recipe frosts one 9-inch layer cake, 12 cupcakes, or 1 recipe of frosted lemon drops.
Cream cheese frosting tastes great on carrot cake, cocoa fudge cake, pumpkin molasses cake, frosted lemon drop cookies, and pumpkin cookies.