My Grandmother's Cream Cheese Frosting

My grandmother made this without the butter extract but I think it adds a great taste! I usually sprinkle the nuts on top when frosting a carrot cake but you can mix it in if you’re spreading it on instead of piping it on. This stuff melts in your mouth as well as your hand so make sure you keep it cold! This is my most requested frosting for any of my cakes…ENJOY!


  • 8 oz. cream cheese (slightly softened)
  • 1 stick of unsalted butter (slightly softened)
  • 2 tsp. of vanilla extract
  • 1 tsp. of butter extract
  • 3 to 4 cups of powdered sugar (her handwritten recipe calls for a box!)
  • *optional* 1 cup of chopped nuts


  1. With paddle attachment, mix the cream cheese and butter together then add the extracts and lastly the powdered sugar one cup at a time. If it’s too stiff, you can add a tablespoon of milk or heavy whipping cream, if it’s too thin then add more powdered sugar just make sure to taste because you might need to add more vanilla when you add more powdered sugar. Make sure you refrigerate leftovers and if it gets too soft in your piping bag, just refrigerate it until it stiffens again.

Comments (10)


Can you decorate with this frosting? I need to make a carrot cake with cream cheese frosting but they want basket weave can it be done with this recipe?


Jen, I think if you add more powdered sugar to the icing it should thicken up enough to decorate. Just a suggestion. Happy decorating!! =)


Erica, A box of sugar, if it is even sold this way anymore all - I see are 2 pound bags now, is very close to 4 cups. It was always 1 pound of powdered sugar.


Erika, I love your Grandma!!!! This is the easiest and the fastest icing receipe ever!!!! I doubled it and was very pleased. It did not work as a crumb coating but I was in a big hurry so I want to try it when I have more time. Thanks a million to you and grandma!!!