This is a classic recipe that can be used as frosting on a cake or icing on cookies or muffins. It is perfect for
carrot cake but is good for pineapple, pumpkin or spice cake too. Like my Mom’s chocolate frosting, I use this
homemade recipe to make frosting for a cake from a box and get lots of compliments. The icing tastes so good that
making a cake from scratch is not necessary.
8 ounces cream cheese at room temperature
3 tablespoons butter at room temperature
9 ounces confection sugar (2 ½ cups or so)
2 tablespoons vanilla
2 tablespoons heavy cream
5 pinches salt
Directions for the best cream cheese frosting recipe I know:
Beat the cream cheese until it is soft and then add the butter, salt and vanilla. Beat this mixture until you get all
the lumps out. Add the sugar in a couple of batches and beat to mix it through.
This is a little tricky: Add a little of the heavy cream if the icing needs to be thinned. You may not need all of the
cream depending on the moisture content of your cream cheese and butter. So add the cream very slowly and adjust
the thickness of the icing with more sugar and/or cream accordingly.
Chill the cake before spreading the frosting to make it easy to spread – and enjoy!
Cream Cheese Frosting