Cream Cheese Frosting

This is a recipe for Cream Cheese frosting. I like my Cream Cheese frosting to be rich, and not too sweet, so this has half of the sugar that is used in most recipes.


16 ounces cream cheese -- this should be Philadelphia brand
8 tablespoons (1 stick) butter
2 cups confectioner's sugar -- also known as powdered sugar or Castor sugar
2 teaspoons vanilla extract
1 Tablespoon Orange Juice

Preparing the Frosting

Allow the cream cheese and butter to come to room temperature.  Since I use my KitchenAid® mixer to make the frosting, I generally put the cream cheese and butter in my KitchenAid® mixing bowl, cover it with plastic wrap and leave it sitting to come to room temperature.

Beat together the cream cheese and butter until well blended.  Beat in the sugar, vanilla extract, and orange juice.

Taste the frosting to determine if it is sweet enough for you.  If you want it sweeter, beat in more sugar, a half cup at a time, and taste it again.

Notes :

I make a double batch of this as I like a lot of this kind of frosting on my cake.  Using more frosting makes it easier to frost the cake and makes it look nice too.
Frost your cake with everything at room temperature. If you try to frost the cake with the frosting chilled, the frosting will be too stiff and will not spread smoothly onto the cake, and you will damage your cake. If your cake is too warm, the frosting will melt and run off your cake.
This frosting goes great on carrot cake.
This frosting also works well as a dip for fruit, or as frosting on cookies.  
My kids would eat it with a spoon if  I let them. Okay, maybe I would too!