Cream Cheese Frosting - Master Cookbook Recipe # 410

Name: Cream Cheese Frosting - Master Cookbook Recipe # 410
Prep time: 10 min
Total time: 10 min
Yield: 1 (one) 2-layer 9-inch cake or a 9x13 sheet cake
Cuisine: Southern
Ingredients: 12 oz. cream cheese (room temperature); 1/2 cup salted butter (room temperature); 2 lbs. powdered sugar; 1 Tbsp evaporated milk (omit if you plan to pipe decorations); 1 tsp vanilla extract; 1/4 tsp salt

This is the quintessential cream cheese frosting,tangy, rich, and perfectly sweet. Whether you're frosting a classic carrot cake, a red velvet masterpiece, or your favorite Italian Cream Cake, this recipe provides a smooth, stable finish that everyone loves.

This is recipe #410 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min

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Ingredients

12 oz. cream cheese (room temperature)
1/2 cup salted butter (room temperature)
2 lbs. powdered sugar
1 Tbsp evaporated milk (omit if you plan to pipe decorations)
1 tsp vanilla extract
1/4 tsp salt

Instructions

Cream the Base: In a large mixing bowl, beat the room-temperature butter and cream cheese together until the mixture is completely smooth and no lumps remain.
Add Sugar: Gradually mix in the powdered sugar, about 1/2 cup at a time, on low speed.
Flavor & Thicken: After you have incorporated about 2 cups of the sugar, add the evaporated milk (if using), vanilla extract, and salt.
Finish: Continue adding the remaining powdered sugar until it is all incorporated.
Fluff: Turn the mixer to high and whip the frosting for 1 full minute to make it light and fluffy.

Notes

Tammy's Tips

For the smoothest frosting possible, make sure your cream cheese and butter are truly at room temperature before you start. If you want to pipe beautiful borders or flowers, be sure to omit the evaporated milk to keep the frosting stiff enough to hold its shape. If the frosting feels too soft, you can pop it in the refrigerator for 15 to 20 minutes to firm up before spreading.