Easy Thick n' Creamy Cake Frosting
by nenalinda82pr
A delicious cream cheese frosting made with only four ingredients!
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INGREDIENTS
- 16 ounces Cream Cheese ; Softened
- 8 ounces Butter ; (2 Sticks, Salted or Unsalted)
- 2 cups Confectioners Sugar
- 1 tablespoon Milk
INSTRUCTIONS
- In large bowl, beat butter and cream cheese until well blended.
- Gradually add confectioners' sugar and milk, mixing until well blended.
NOTES
I cut my butter and cream cheese into cubes, then heat each one up (separately) in the microwave for 30 seconds to help soften the mix as I was blending with a fork by hand. The original frosting recipe calls for 8 C. of confectioner's sugar, but I modified mine by taste to just under 2 C. Add more or less as desired. If icing is too thin, add confectioners' sugar 1 tbsp at a time. If it's too thick, add more milk, 1 tsp. at a time until icing reaches desired consistency.
Yummy cream cheese frosting!
nenalinda82pr
Ingredients
nenalinda82pr
The final result
nenalinda82pr
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1143g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 4929 | ||
| Calories from Fat: 3062 (62%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 340.2g | 454 % | |
| Saturated Fat 204.4g | 1022 % | |
| Monounsaturated Fat 87g | ||
| Polyunsanturated Fat 13.7g | ||
| Cholesterol 988.1mg | 304 % | |
| Sodium 2772.9mg | 96 % | |
| Potassium 710.8mg | 19 % | |
| Total Carbohydrate 465.5g | 137 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 465.5g | ||
| Protein 29.3g | 42 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 4929
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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