Chilling Out With Cream Cheese Frosting (the Lazy Way)
You ever have those days where you absolutely need to bring something sweet, but you have zero desire to whip egg whites or haul out a stand mixer? That was basically me last Tuesday. I remembered this shortcut cream cheese frosting I used to make with my aunt—she’d just toss it together with whatever was handy, and somehow it always tasted like it took hours. The kitchen was a mess, the radio was playing some dodgy oldies, and honestly I think I got more sugar in my tea than in the actual frosting. Classic.
Why I Swear By This Frosting (and My Family Does Too)
I make this when the clock’s ticking down and someone (usually my brother) has kindly reminded me we promised treats for ‘movie night.’ My family goes crazy for this because it’s tangy but not too sweet—plus, it’s the only way I get my dad to eat anything that isn’t just chocolate. (Honestly, sometimes I wish these bars would last longer, but somehow they mysteriously vanish overnight.) And if the sugar cookie bars come out a little on the dry side? Slap on a thick layer of this stuff, nobody minds a bit. The only thing is, once my sister tried to sneak vanilla yogurt instead of cream cheese—maybe skip that. Trust me.
The Stuff You’ll Need—Kind Of
- 4 oz (half a block) cream cheese, softened (sometimes I use the whipped kind if I’m desperate or forgetful)
- 1/4 cup unsalted butter, also softened—but honestly, salted works if that’s what you grab first
- 1 1/2 cups powdered sugar (I have, in a pinch, used icing mixture, but the classic stuff works better)
- 1 tsp vanilla extract (my grandmother always insisted on the real stuff, but I don’t think the cookies notice either way)
- Pinch of salt (totally optional—I’ve skipped it lots of times)
Alright, Let’s Throw It All Together
- Chuck the cream cheese and butter in a big (ish) mixing bowl. If they’re not soft, just nuke them for, like, ten seconds—but keep an eye on it. (One time I zapped the cream cheese into its own little puddle. Don’t do that.)
- Beat ’em together with a hand mixer for about a minute, until it’s pretty fluffy and they look combined. Or, if you don’t wanna wash two beaters, just smash it up with a wooden spoon. Elbow grease works, sorta.
- Next, add the powdered sugar—slowly, unless you love white dust clouds coating everything from your slippers to the cat. I add about half, beat it in, then the rest. If it looks a little sad at first, don’t worry; it always comes together eventually.
- Drizzle in the vanilla and, if you’re feeling fancy, a pinch of salt. Mix again. This is where I usually sneak a little taste. (Quality control, right?)
- If the frosting seems too thick, add a tiny splash of milk. Too runny? More sugar. I know, not rocket science.
Notes From My Many, Many Attempts
- The frosting sets up nicely if you stick the bars in the fridge for an hour, but honestly, it’s still fine if you’re in too much of a hurry.
- Don’t sweat it if your cream cheese isn’t totally soft—it might just be a bit lumpy, which is totally not the end of the world.
- One time I used lemon extract because I was out of vanilla. Let’s just say, it woke everybody up.
How I’ve Messed With This Recipe
I’ve swapped half the butter for Greek yogurt once—actually, made it weirdly tangy, in a good way? My brother liked it, but the kids were suspicious. Swapped in almond extract for half the vanilla… eh, depends on your mood. Once tried an all-whipped-cream version: flop city. Wouldn’t recommend.
What You Probably Have in the Kitchen (And What You Don’t!)
- Hand mixer—yes, it helps. But if you only have a whisk and some patience, that works in a pinch.
- Mixing bowl—wider the better, so the sugar doesn’t snow everywhere.
- Spatula—nice for scraping, but I’ve used a big spoon before when I couldn’t find mine. Not the end of the world.
Where to Stash Leftovers (if That Ever Happens)
Store any leftover frosting in an airtight container in the fridge, should you actually have any (in my house, this never lasts more than a day; I suspect snacky gremlins or possibly just my family). It’ll be fine for 3 or 4 days if you can resist.
How I Love to Serve It
My little tradition? Spread it thickly over cooled sugar cookie bars, then sprinkle a mess of rainbow sprinkles on top. Sometimes if it’s someone’s birthday, we add a few candles—right in the pan, no less. If it’s just Tuesday, well, I eat a spoonful straight, not sorry.
Lessons I Learned (the Hard Way)
- Don’t try to frost hot bars. It melts, then slides off like melting snow—ask me how I know.
- Once, I tried to blend everything super fast—ended up with powdered sugar on the ceiling. Slow and steady wins the race, apparently.
- If you use margarine instead of butter, it’ll be softer; probably best to chill it before serving.
Questions I Actually Get Asked
- Can I make this ahead? Oh absolutely, but I honestly think it tastes even better the next day (though it rarely lasts that long at my place).
- Can I double it? Yup, done it loads. Just don’t forget a bigger bowl, or you’ll end up with a sugar avalanche.
- Can I use low-fat cream cheese? You can, but it never gets quite as creamy. Not the end of the world, but thought I’d mention it.
- What if I don’t have a mixer? Elbow grease and a sturdy spoon, mate! Takes longer, but you’ll get there. Or maybe trick someone else into doing the beating for you—kids love ‘helping’ with this part.
- Can you freeze it? Technically, sure, but sometimes it gets a weird texture. Best fresh, if you ask me.
(And once, completely unrelated, I found the cat trying to eat leftover frosting off the counter. Now I always stick it in the fridge. Lesson learned.)
Ingredients
- 4 oz (half a block) cream cheese, softened (sometimes I use the whipped kind if I’m desperate or forgetful)
- 1/4 cup unsalted butter, also softened—but honestly, salted works if that’s what you grab first
- 1 1/2 cups powdered sugar (I have, in a pinch, used icing mixture, but the classic stuff works better)
- 1 tsp vanilla extract (my grandmother always insisted on the real stuff, but I don’t think the cookies notice either way)
- Pinch of salt (totally optional—I’ve skipped it lots of times)
Instructions
-
1Chuck the cream cheese and butter in a big (ish) mixing bowl. If they’re not soft, just nuke them for, like, ten seconds—but keep an eye on it. (One time I zapped the cream cheese into its own little puddle. Don’t do that.)
-
2Beat ’em together with a hand mixer for about a minute, until it’s pretty fluffy and they look combined. Or, if you don’t wanna wash two beaters, just smash it up with a wooden spoon. Elbow grease works, sorta.
-
3Next, add the powdered sugar—slowly, unless you love white dust clouds coating everything from your slippers to the cat. I add about half, beat it in, then the rest. If it looks a little sad at first, don’t worry; it always comes together eventually.
-
4Drizzle in the vanilla and, if you’re feeling fancy, a pinch of salt. Mix again. This is where I usually sneak a little taste. (Quality control, right?)
-
5If the frosting seems too thick, add a tiny splash of milk. Too runny? More sugar. I know, not rocket science.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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