Cream cheese frosting is very popular and is used to frost and fill dozens of kinds of cakes, cupcakes, and cookies. There are many recipes for cream cheese frosting, but my favorite is the following World’s Best Cream Cheese Frosting, a recipe I found years ago and adapted to my needs. This one has extra butter than most cream cheese frosting recipes, and is made fluffy with extra whipping cream. If your powdered sugar seems a bit lumpy, measure it into a fine strainer and shake through before adding it to the butter/cream cheese mixture. Make sure you start with softened cream cheese and butter to prevent small lumps.

If you happen to have leftovers, this frosting can be stored in an airtight container in the refrigerator for a month or so. It’s good spread on graham crackers, vanilla wafers, thinned and drizzled over Bundt® cakes or pound cakes, or anything you want to glaze to make it a little sweeter.

This frosting can be made chocolate flavored by adding unsweetened cocoa to the powdered sugar and shaking it together through a fine strainer. You can use as little as 1/2 cup cocoa for lighter frosting, and increase the amount for darker chocolate frosting.

Makes enough to frost a double layer cake, large sheet cake, or 36 cupcakes

1 8 oz. package softened cream cheese
1 cup softened butter
5 cups powdered sugar
1/2 to 3/4 cup heavy whipping cream
1 teaspoon vanilla

Beat the cream cheese and butter until very light; gradually add the powdered sugar, beating well; beat in the vanilla and enough whipping cream to make a frosting consistency.

Amount Per Serving
Calories 220 Calories from Fat 115
Percent Total Calories From: Fat 52% Protein 2% Carb. 46%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 8 g
Cholesterol 38 mg
Sodium 108 mg
Total Carbohydrate 25 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g

Vitamin A 10% Vitamin C 0% Calcium 0% Iron 1%