I don’t usually make those “best ever” claims. I mean, really… of course my *whatever* is going to be the best ever. Yours is, too, right?
BUT, when it comes to cream cheese frosting, I really do stand by my claim. I’ve been making this recipe for decades. At one time, I could actually eat it. (Since I’ve been dairy-free for several years, I use Fluffy Dairy-Free Frosting. It’s delish!).
I still make this cream cheese frosting for my family and friends and they all agree it’s The BEST Cream Cheese Frosting Ever.
So what’s my big secret? I don’t use butter. That’s right, straight up cream cheese, no butter needed. It’s great, with a more prominent cream cheese flavor. This recipe makes a big batch, enough for a 2-layer cake, sheet cake or a couple dozen cupcakes (unless you’re as heavy handed as I am with frosting on cupcakes, then you may only get 18 frosted. I’m so bad.)
And since you’re going whole hog… er, cow… and making a recipe with dairy, I really recommend using heavy whipping cream instead of regular milk in the frosting. It gives it that little extra fluffiness and richness that frosting needs.
The BEST Cream Cheese Frosting Ever
- 8 ounces full fat cream cheese, softened
- 4 cups confectioners’ sugar
- 2 – 4 Tablespoons heavy whipping cream (or milk)
- 1 teaspoon pure vanilla extract
- Combine cream cheese and 2 cups confectioners’ sugar in a stand mixer (or in a mixing bowl to be used with hand mixer); beat until smooth.
- Add the cream and vanilla; whip, then add remaining confectioners’ sugar, 1 cup at a time.
- Beat until smooth and fluffy.