Our Great Grandma Kate had an amazing cream cheese frosting. Finger-licking, fighting over who gets to lick the spoon type of frosting. WWIII over the spoon type of frosting.....okay maybe not that intense, but still its that good. Plus, we've been able to use it for a bunch of recipes like pumpkin cupcakes (shown above), carrot cakes, red velvet cakes, you name it. Its super easy to make and with only four ingredients, there's no excuse to not make this cream cheese frosting from scratch.
Here at 2BrokeBakers, we have a personal vendetta with store bought frosting. Its good when you're low on ingredients or with cake pops, but when possible, go home-made.
Ashley's Tip: It can be difficult if both items are cold, so let them soften by either microwaving them for a few seconds or letting them sit on the counter.
Aubree's Note: I'm notoriously impatient so sometimes I grab the cream cheese (still in package of course) and hold it in my hands for a bit so as to quicken the process with body heat..haha win!
|Add in the teaspoon of vanilla extract.|
This also means you can consume instantly.
The only thing we ask is that someone lick the mixer, the bowl, and the spoon so that none of this delicious frosting goes wasted.
Cinnamon graham crackers also serve as a fine utensil to consume this frosting.
8 oz Cream Cheese
1 stick Butter
1 Teaspoon Vanilla Extract
16 oz or 1 package Powdered Sugar
Beat cream cheese and butter until smooth.
Mix in vanilla extract.
Beat in powdered sugar.
Frosts 24 cupcakes or 1 cake.