Basic Cream Cheese Frosting

I made it like the recipe for banana bars.

Nice and easy. Great tasting and smooth icing (Not my best icing job )

I made this it’s good I would like to know how to give it that bite cream cheese frosting has and I did not use as much sugar I think I used 2 1/2 cups

SO GOOD!!! My mom loves it and I do too. It was soooo thick and creamy! Follow the recipe perfectly, I added the powdered sugar 1/2 cup at a time and mixed untill I didn’t see the suger anymore. It was so good that even my dog loves it! 😀

After reading the ingredients on the canned “cream cheese” icing, which has no cream cheese in it , not even real cream or butter, I decided that I had to make the icing. I also added 1/2 tsp. amaretto. I used the icing for red velvet (box mix) cupcakes and one batch of this recipe was fine for 24, about 1/4″ thick not piled up too much. The icing was a good consistency and easily spread or piped. The cupcakes were made the night before and refrigerated overnight. In the morning the icing was firm enough to hold shape sitting on the counter for about an hour before they were all eaten . I got lots of compliments and this icing was delicious, exactly what I wanted.

The recipe is easy to follow and the results of the frosting is superb. I will definitely always use this version of cream cheese frosting.

Fantastic on Sam’s Carrot Cake! This would be good on just about anything.

This icing is SO awful. It is WAY too sweet and the texture is way too chalky. Doesn’t taste like cream cheese icing at all.

Love the creamy buttery flavor

Sorry this recipe seems too soft as soon as it reaches room temperature. Can’t hold any shape and slides right off the cake once it’s taken out of fridge.

This was easy, delicious and spreadable. I used a soft cream cheese because it was on hand. This will be perfect for our 4th of July buffet.

Made it today and it was yummy.

My frosting came out really smooth and easy to spread. Only change I made was used 4tbsp of butter and 2 cups of powder sugar. Used a sifter on the powdered sugar. Was enough for a 9×13 cake pan and a 8 1/2 in round cake pan. Excellent recipe!

Great taste and super easy to make; fast and flexible

forgot to add the vanilla as i cut the recipe in 1/2. But did add 3 tbsp of cream to make it easier to whip. it is delicious.

Husband loved it! Perfect sweetness, definitely making it again.

Excellent creamy and fast to make.

Easy. Beats into nice thick rich consistancy.

I enjoy turning box cake mixes into tasty master pieces. Today I used a cheap dollar cake mix from Walmart (Pillsbury white cake mix) baked it as per instructions on the box. Then I whipped up this cream cheese frosting for the topping since all I had was enough butter and cream cheese to make something for the top of the cake. This icing was wonderful! It was creamy and not too thick or too thin. I had no trouble with it being runny, maybe the butter or cream cheese became too soft/melted in the other reviews? Or the cake wasn’t cool enough? I had no trouble with my batch. I used Kerrygold butter & Philadelphia cream cheese. My son & I colored the frosting a gorgeous peach color for spring using Wilton icing colors. Before I iced the cake I allowed it to completely cool down so it didn’t ruin the texture of the icing. (About 20 mins) I will keep this recipe around for future cakes, maybe make a carrot cake or use it for a fruit dip by adding plain or french vanilla yogurt into it? I don’t know how it would taste lol, but I love playing around with recipes & making them my own. I’ve attached a photo of just some icing popped into a dish so y’all can see the texture. I sifted the powdered sugar to get a more smooth icing.

Way too much sugar! I actually reduced to two cups before making and that was still too much sugar! Then I tried adding more cream cheese. I threw it all out. What a waste!

Turned out very runny even after adding more powdered sugar. Will not use again.