This smooth, versatile frosting has a delicate vanilla flavor. The woman who made the wedding cake for our daughter, Leanne, and her groom, Billy Waters, used this recipe. It's also excellent on carrot cake.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, beat the cream cheese, butter, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Store frosting in the refrigerator.

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Nutrition Facts

314 calories; protein 1.2g; carbohydrates 50.3g; fat 12.7g; cholesterol 35.9mg; sodium 137.5mg. Full Nutrition
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Reviews (82)

Rating: 4 stars
12/28/2007
I followed the recipe exactly. It does hold up well with cupcake decorating, but you MUST refrigerate the mixture once mixed up. This makes for better consistency when using decorating tips. Read More
(124)
Rating: 5 stars
12/08/2007
This was a great jumping-off point for the best cream cheese frosting I have ever had. I (kind of) doubled the recipe -- I used 2 8 oz. packages of cream cheese, 3/4 cup butter, doubled the vanilla and used 5 cups of powdered sugar. I mixed everything thoroughly, then chilled the frosting for a couple hours before whipping it again to make it fluffy. This frosted a 2-layer cake with about a cup+ of leftover frosting (after my husband and I tried several fingerfuls). Read More
(60)
Rating: 5 stars
02/15/2008
Personally, I am not a fan of cream cheese but I made a cake from someone who requested cream cheese frosting. The rave reviews went on for days. Everyone who tasted the cake loved it and thought the icing was WONDERFUL!!! Great receipe for cream cheese lovers! Oh, and I didn't make any changes to the recipe. Read More
(48)
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Rating: 5 stars
02/02/2009
WONDERFULLY DELICIOUS!!! I give it more than five stars, this recipe was awesome! Family & friends loved it. I needed a cream cheese frosting for a friend who loves it better than any other type of frosting. But I also needed it to be a consistency perfect for decorating pumpkin cupcakes (family secret, NOT on this site) using the Wilton cake decorating method. With several hours of refrigeration and these couple of modifications it was PERFECT: 1)I didn't have any butter so I used 1/2 cup margarine, no one could tell the difference. 2)I used a full 8 oz package of cream cheese instead of 6 oz. Read More
(20)
Rating: 3 stars
03/24/2007
I'm disappointed with this. The reviews rave so I thought this would be exactly what I was looking for to frost my cake, but it tastes just like canned frosting from the store. It is good nice and creamy, sweet and tasty. But really its too sweet and I only added 4 cups of sugar to it. It tastes EXACTLY like the store bought stuff. I could have saved myself some time and effort. Read More
(15)
Rating: 2 stars
08/26/2009
Not my favorite. Too much confectioners' sugar, not enough cream cheese, and an unnecessary addition of salt. Read More
(15)
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Rating: 5 stars
12/28/2009
This is a super easy recipe.I used this to frost my red velvet cake worked out perfectly not to much cream cheese and did not over power the taste of the cake(that's what i was looking for)If u want more of cream cheese taste you can add more cream cheese to your taste but it will make for less stiff frosting,This as is pipes great and holds it shape.If your using salted butter omit the salt.If Using unsalted you do need the salt. Read More
(12)
Rating: 5 stars
11/25/2007
The perfect frosting for decorating sugar cookies, cupcakes, you name it! I don't think it tastes too sweet, or ANYTHING like store-bought frosting at all. Nor does anyone who has had it. The only thing I can think of is that maybe people were not using full fat cream cheese, as that would certainly effect the flavor. Read More
(12)
Rating: 5 stars
02/06/2007
THis frosting was FABULOUS!! To put on a carrot cake, we added a Tbsp. of orange juice concentrate and a tsp. of orange zest. Soooooooooo good!! :) Read More
(11)