This Cream Cheese Frosting is perfect for almost any baked good, including cinnamon rolls, carrot cake and even graham crackers.
Cream Cheese Frosting
Is there anything better than cream cheese frosting?
Barbara found this recipe in what I think has become her go-to church cookbook – Pot ‘O Gold Cookbook from the St. Patrick Altar Society of Imogen, Iowa.
When making this frosting, be sure that your cream cheese and butter are both softened.
The great thing about this frosting is that you can control the consistency. If you want it a bit thinner than what we show on this post, just don’t add all the powdered sugar.
We used the frosting on some awesome Cake Mix Cinnamon Rolls but this recipe will be used in other ways. It would be great on a carrot cake or even just a plain yellow cake.
If you have leftovers (and we really hope that you do), store it in the refrigerator to use later.
OR pull out a box of graham crackers and slather a thick layer of the Cream Cheese Frosting on one and enjoy. If you want to go crazy, top it with another graham cracker for a delicious sandwich cookie.
This Cream Cheese Frosting is perfect for almost any baked good, including cinnamon rolls, carrot cake and even graham crackers.
- 8 oz. package cream cheese softened
- 1/2 cup butter softened
- 3 1/2 cups powdered sugar
- 1 teaspoon milk
- 1 1/2 teaspoon vanilla
- Beat together softened cream cheese and butter.
- Add milk and vanilla, and then slowly add powdered sugar.
- Beat until smooth and creamy.
- Store leftovers in the refrigerator.
Linking up to Weekend Potluck!
Is the butter salted or not?
You can use either but go with unsalted if you have it on hand!