Cream Cheese Frosting! Yum!!! I made this frosting recipe to go with the delicious homemade cinnamon rolls I made for Thanksgiving brunch. I have to admit that I do use canned cream cheese frosting from time to time, but there is nothing like homemade frosting!
This Cream Cheese Frosting recipe is really simple, and in all honestly takes less than 10 minutes to make. However, cream cheese can be frustrating to work with. If it’s not at room temperature, it will get CHUNKY. No one wants chunky frosting…
You are going to have to let the cream cheese sit out for at least 30 minutes. You may even need to put it in the microwave for 15-20 seconds. You do not want it to melt though so be careful! Also make sure that the butter is room temperature as well.
Cream together the butter and the cream cheese and then add in the vanilla and salt. After that add in the sugar one cup at a time and alternate with one tablespoon of the heavy whipping cream. Easy as that!!!
Cream Cheese Frosting
If the cream cheese is not to room temperature it will be chunky. You can always microwave it for 15 seconds to softened it up a bit
Store the frosting in the refrigerator for up to 1 week
If you are putting these on Cinnamon rolls you will only need 1/2 of this recipe
- 1 8 oz package of Cream Cheese
- 1/4 cup unsalted butter
- 1 tsp vanilla
- 1/4 tsp salt
- 4 cups powdered sugar
- 3-4 tbsp heavy whipping cream
- Bring the butter and cream cheese to room temperature
- Beat cream cheese and butter together
- Add in the vanilla and salt
- Add in the powdered sugar 1 cup at a time and alternate with 1 tbsp of heavy whipping cream
Tip – If you are putting this on Cinnamon rolls, you probably only need half of this recipe. You can also add in more cream if you want this to be more of a “drizzle”.
Store the frosting in the refrigerator until needed. You can store up to 1 week. I hope you love it as much as I do!
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