Simple Cream Cheese Frosting Recipes

Steps:

• In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Steps:

• Mix cream cheese and butter on low speed using either a stand or hand mixer until well mixed and smooth.
• Sift sugar. This is very important to avoid small sugar lumps and achieve a very smooth frosting.
• Add sugar, one cup at a time, mixing well in between each addition. Stop when you get the consistency you desire.
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• At this point, you can use as is or add flavorings 1 tsp at a time until you get the desired taste. Any kind will work well with this frosting.
• Cocoa mixes well into this for chocolate cream cheese frosting. Start with two tablespoons and go up from there, a tablespoon at a time, until you get the level of chocolate-ness you want.
• Or color it: Since this frosting is almost snow white, you can add any color you like.
• And if it's too sweet for you, add a bit of salt to counteract that. You can really do whatever you like with this one.

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

Steps:

• Heat butter in a microwave-safe dish in microwave on high for 7 seconds. Transfer butter to a bowl and beat with cream cheese and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes. Gradually stir confectioners' sugar into cream cheese mixture to make a smooth frosting. Store in refrigerator.

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping.

Steps:

• In a large bowl, beat cream cheese, butter, vanilla and, if desired, salt until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Store in the refrigerator.

Steps:

• In a mixer bowl beat together the cream cheese, butter or margarine, and vanilla till light and fluffy.
• Gradually add the powdered sugar, beat till smooth.

Steps:

• Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute.
• Beat in Confectioner's sugar, 1 cup at a time (using more or less sugar depending on preferred consistency) , then continue beating until smooth.
• Beat in vanilla.
• Chill bowl of frosting in refrigerator, stirring often, until good spreading consistency.
• Makes about 2 2/3 cups.

Steps:

• Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then jam and vanilla; mix until smooth.

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.

Steps:

• Food Processor Method.
• Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68 to 70 degrees F. Combine cream cheese, butter, vanilla and sugar in a food processor and pulse just until smooth and creamy. If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. If desired, stir in additional flavoring to taste.
• Electric Mixer Method.
• Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat. If desired, stir in additional flavoring to taste. This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.

Steps:

• Mix all ingredients thoroughly and spread on cooled bars or cookies.