Cream Cheese Frosting Variations

Make sure you use an 8 ounce block of full fat cream cheese, not low fat cream cheese and not cream cheese spread sold in a tub. - SallyBakingAddition

Ingredients

• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt [substtute 1 1/2 tsp cinnamon for pumpkin flavor sweets]

Instructions

1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
2. Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.

Melted Cream Cheese Frosting

Ingredients:
1 cup [250 grams / 7.9 oz] cream cheese
1/2 cup condensed milk
1/4 cup or less full cream milk

Directions: Combine the cream cheese and condense milk, stir in the mixer for a minute till it is well blended and not chunky. Then slowly add the milk, you can add more or less depending on how you want the consistency to be.  I use less than 1/4 cup.

 Conversions Table
Also see chocolate cream cheese frosting 

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