Do you call it “frosting” or “icing”? I wonder if it depends on what part of the country you’re from? I call it frosting and I’m originally from Southern California. Anyhow, I whipped up a batch of this Cream Cheese Frosting for a carrot cake yesterday and thought I’d share the recipe with you. It’s the only homemade frosting recipe I’ve ever made!
I did a quick google search “frosting vs icing” and according to this it appears to me that Icing is more of an east/south thing. I also found a description that “Frosting is a thick and fluffy coating of cream or butter. Icing is a thin and sugary glaze spread that hardens on cooling”.
So I’m sticking with calling this Frosting because it’s thick and fluffy and made of butter and cream (cheese)!
But whatever you want to call it doesn’t matter. The point is it’s really just a bowl of awesome sweetness that goes perfectly on carrot cake, zucchini pineapple bread or even homemade cinnamon rolls! This recipe has a spoonful of hot coffee in it which I think makes it perfect!
Next time you’re looking to make a batch of Cream Cheese Frosting, give this one a try. And be sure to leave enough of the frosting on the blender‘s beater blades (or whatever they’re called) so you’ll have enough to lick off…about as much as the ones in the picture will do!
Cream Cheese Frosting
- 1 8oz. pkg. cream cheese, room temperature
- 1/4 C. butter, room temperature
- 1 tsp. vanilla
- 1 lb. powdered sugar
- 1 Tbls. hot coffee
- Combine butter, cream cheese and vanilla in a bowl and beat on medium speed until creamy. Add sugar and coffee and continue to beat to incorporate. If too thick, add a bit more coffee. If too thin, add a bit more powdered sugar.
- The frosting will be a little soft. If kept in the refrigerator it will firm up.