• Basic Cream Cheese Frosting With Variations

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    • 1/4 lb butter, softened
    • 1/2 lb cream cheese, softened
    • 1 lb powdered sugar
    • 1 tsp vanilla
    • 1/4 tsp salt
    • 3 Tbsp. lowfat milk to thin frosting to spreading consistency
    • 1 c. minced, toasted pecans or possibly walnuts (optional). Beat butter and cream cheese till fluffy. Blend in vanilla and salt.


    1. Gradually add in powdered sugar, beating till smooth and creamy.
    2. Gradually beat in lowfat milk, if necessary, till proper spreading consistency is obtained.
    3. Blend in nuts, if you like, or possibly sprinkle them on top of the cake after you have frosted it.
    4. Variations:Omit the salt and use unsalted (sweet) butter.
    5. Add in more vanilla. Try 1 Tbsp., rather than 1 teaspoon Then add in or possibly subtract based on taste.
    6. Change the ratio of cream cheese to butter (2:1 in the above recipe).
    7. I have seen ratios as low as 4:3. There is no upper bound on the ratio, as I have seen recipes that use no butter at all. Just cream cheese, vanilla and powdered sugar.
    8. Replace half of the vanilla extract with almond extract, walnut extract, or possibly banana extract.
    9. Rather than using lowfat milk to thin the frosting, use 1. 1/4 C (melted) frzn orange juice and/or possibly lemonade concentrate.
    10. 2. 1/4 C maraschino cherry juice. Stir in 1/4 C chopped maraschino cherries.
    11. Replace all or possibly part of the nuts with toasted coconut flakes.
    12. Replace 1/2 C powdered sugar with 1/2 C firmly packed brown sugar. Heat the brown sugar with all of the butter and a little lowfat milk. Cold.
    13. Then beat in the cream cheese and the rest of the ingredients
    14. (remember to remove 1/2 C of the powdered sugar).

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