Silky and sweet with a slight tang from the cream cheese, this effortless Classic Cream Cheese Frosting comes together with just four ingredients and complements a variety of cakes and cupcakes!
Happy Friday, friends! I’m coming at you today with a simple, staple recipe that I make at least once a month. Classic Cream Cheese Frosting is, hands down, my favorite frosting EV-AH. It’s the perfect complement to my famous vanilla sheet cake cupcakes. It’s amazing on pumpkin cupcakes. It’s delicious on carrot cake and Italian Cream Cake and red velvet cake. It’s amazing on chocolate cake and lemon cake. It’s just flat-out fabulous.
And even though I already shared it on the blog not long after I first started blogging (way back in ’13), I posted it then as part of that aforementioned vanilla cupcake recipe, which means it kind of gets buried on the site. But by golly…my Classic Cream Cheese Frosting needs to stand alone so that people searching for a great frosting recipe have a chance to find it!
I realize this isn’t rocket science, folks. It’s a really simple recipe with minimal ingredients. It’s done in a matter of minutes. But as a cream cheese frosting connoisseur, these are the proportions that I’ve found to render the yummiest results. That being said, feel free to tweak the sweetness if you like by increasing or decreasing the powdered sugar. I actually prefer that my cream cheese frosting is not overly sweet, because I like the slight tang from the cream cheese to come through. In fact, I think that’s why I adore this frosting so much. I’m not a fan of cloyingly sweet frostings, and this isn’t one of ’em.
In my humble opinion, the key to taking this frosting from good to great lies in the vanilla you use. For the love of all that is good and holy, use pure vanilla extract! No imitation stuff here, please. And to take it up a notch more, invest in high quality pure vanilla extract. I’m telling you…it might cost a bit more, but it will make all the difference in your baked goods.
And forgive me if you’ve heard me rave about this before, but my most favorite, most beloved, most obsessed-with vanilla extract is Nielsen-Massey Madagascar Bourbon Vanilla. I go through so much of the stuff that I buy it by the jug on Amazon (*affiliate link), which actually renders the price per ounce to be quite reasonable, considering the quality. I feel the need to clarify that the fine folks at Nielsen-Massey are not aware of my existence nor do they pay me to promote them. I just happen to believe that their vanilla will make your Classic Cream Cheese Frosting the BEST that it can be, and that’s the whole point of this post, right? 😉
I made this particular batch of frosting last week to put on cupcakes for my 7-year-old’s school Valentine’s party, and when I did, I shared my quick and easy cupcake frosting method with my Instagram followers (I hope you’re one of them, because it’s my favorite social media for sharing…and over-sharing 😉 ). Rather than slopping on your frosting with a knife, you just need a gallon-sized freezer bag and about five minutes…hop over to read the details if you don’t already know this trick!
Any questions about the yummiest frosting that ever was? Actually, I have one for you…what are you going to use this on? I might have to bake something this weekend just to have an excuse to whip up another batch, and I’m lookin’ for idears.
P.S. If you have any frosting left over and you decide to take a spoon to it, it’s particularly tasty if you sprinkle some chocolate chips on top. Or so I’ve heard…
More quick & easy sweet treats…