Easy Homemade Cream Cheese Frosting (With a Sweetness Guide!)

I have this little unspoken rule when it comes to baking cakes: If I’m using a boxed cake mix, the frosting needs to be homemade.

Now, before anybody comes for me, this is not a hard-and-fast rule! 😂 If you’re short on time, have a lot going on, or just don’t feel like making frosting from scratch, by all means, grab that container of premade frosting and keep it moving. We are not making life harder than it needs to be around here!

But it’s a rule I usually try to stick to.

And honestly, when homemade frosting is this easy to make, why not?

If you’ve never made frosting from scratch before, I think cream cheese frosting is one of the easiest places to start.

You don’t need complicated techniques, fancy equipment, or a long list of ingredients. Just a few simple ingredients, a mixer, and a few minutes.

And can we talk about the flavor?

One of the reasons I absolutely love cream cheese frosting is that little bit of tanginess from the cream cheese paired with the sweetness of the powdered sugar. It’s such a delicious combination!

I love a good sweet treat, but I don’t necessarily want my frosting so sweet that it’s all I can taste. I want to taste the cream cheese, the vanilla, and whatever delicious cake is underneath it.

That’s another reason I love making my own frosting. I get to decide how sweet it is.

JUMP TO RECIPE

Why I Love This Cream Cheese Frosting

Remember my Vanilla Butter Cake, the recipe I’ve kept for almost 20 years?

Well, this is the frosting I made to go with it!

Since that cake starts with a boxed butter cake mix, I wanted to finish it with homemade frosting. The rich, buttery vanilla flavor of the cake paired with this creamy, slightly tangy cream cheese frosting is so good.

And honestly, that’s why I love my little boxed-cake-mix-and-homemade-frosting rule. You can take a simple cake mix, doctor it up with a few extra ingredients, add a delicious homemade frosting, and end up with something that tastes like you spent all day in the kitchen.

But this frosting isn’t just for vanilla cake.

It’s delicious on carrot cake, red velvet cake, cupcakes, cinnamon rolls, and just about anything that needs a little cream cheese goodness.

And if you’re a beginner baker, this is a great recipe to build your confidence. You’re basically mixing together butter, cream cheese, powdered sugar, and vanilla until everything is smooth and creamy.

That’s it!

How Sweet Do You Like Your Frosting?

Here’s where I think homemade frosting really shines.

You get to decide how sweet you want it.

Some people love a thick, super-sweet frosting. Others, like me, enjoy tasting more of that tangy cream cheese flavor.

And there’s no reason to make your frosting sweeter than you actually enjoy.

For this recipe, we’re using one stick of butter (½ cup) and one 8-ounce block of cream cheese. From there, you can adjust the powdered sugar to your preference.

Here’s a little sweetness guide to help you decide.

Powdered SugarSweetness Level
1 cup (120 g)Lightly sweet, tangier, and softer
2 cups (240 g)Moderately sweet, creamy, and balanced
3 cups (360 g)Sweeter, thicker, and more traditional
4 cups (480 g)Very sweet, thicker, and better suited for some decorating

Keep in mind that less powdered sugar generally means a softer frosting, so if you’re planning to pipe elaborate decorations, you may need a little more sugar for structure. Temperature also affects how well the frosting holds its shape.

My suggestion? Start with 2 cups of powdered sugar, taste it, and go from there.

You can always add more, but you can’t take it out!

And that’s the beauty of making your own frosting. You get to make it exactly how you like it.

A Little Extra Flavor

Of course, I couldn’t leave well enough alone. 😂

I like adding about 1 tablespoon of vanilla extract to my cream cheese frosting.

I also added 1 teaspoon of PK Elixirs Cream Cheese Emulsion for an extra boost of cream cheese flavor.

Now, the emulsion is completely optional. You absolutely do not need it to make a delicious cream cheese frosting.

But if you enjoy experimenting with different baking flavors like I do, it’s a fun little addition.

The vanilla gives the frosting a delicious warmth, while the cream cheese emulsion enhances that tangy cream cheese flavor I love so much.

A Few Tips for the Best Cream Cheese Frosting

Even though this recipe is incredibly easy, there are a few things I recommend to help you get the best results.

Start with softened butter and cream cheese. You want them soft enough to mix together smoothly, but not melted or overly warm. I prefer using full-fat block cream cheese rather than the spreadable kind that comes in a tub.

Beat the butter and cream cheese together first. This helps create a smooth, creamy base before adding your powdered sugar.

Add your powdered sugar gradually. Start with a smaller amount and work your way up until you reach your preferred sweetness and consistency. Keep your mixer on low when adding the sugar unless you want powdered sugar all over your kitchen!

Don’t forget to scrape down your bowl. We want everything incorporated, not little pockets of cream cheese or butter hiding at the bottom.

Don’t overmix. Once your frosting is smooth and creamy, you’re done. Too much beating can make cream cheese frosting overly soft.

And if your frosting does become a little too soft, place it in the refrigerator for 15–20 minutes to help it firm up before using.

Because this frosting contains cream cheese, be sure to refrigerate it and any cakes or cupcakes you’ve frosted with it.

Homemade Is Worth It

Listen, I love a shortcut just as much as anybody else.

And I will absolutely use one when I need to.

That’s why I have no problem starting a cake with a boxed cake mix. Sometimes we just need to make things a little easier on ourselves.

But I also think there are certain little homemade touches that can make something simple feel extra special.

For me, homemade frosting is one of them.

It’s easy, it tastes delicious, and I can control exactly how sweet I want it.

So while my little rule about homemade frosting on boxed cakes isn’t written in stone, it’s one I plan to keep following whenever I can.

Especially when the frosting is this good!

Whether you’re spreading it over my Vanilla Butter Cake, frosting cupcakes, or sneaking a little taste straight from the bowl (because we all do it!), this is one of those simple recipes you’ll want to keep in your collection.

Sometimes the easiest recipes are the ones we end up making over and over again. ❤️

Love, Ricki Nicole

Easy Homemade Cream Cheese Frosting (With a Sweetness Guide!)
Print Recipe

Easy Homemade Cream Cheese Frosting (With a Sweetness Guide!)

Courses:Dessert
Easy:BeginnerPrep time: 30 minutes Best Season:Available

Description

Creamy, tangy homemade cream cheese frosting with an adjustable sweetness level.

Ingredients

Instructions

  1. Soften ingredients. Allow the butter and cream cheese to soften until they are easy to mix but not melted or overly warm.
  2. Beat butter and cream cheese. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 1–2 minutes. Scrape down the bowl as needed.
  3. Add powdered sugar. With the mixer on low, gradually add 1–2 cups of powdered sugar. Mix until incorporated. Taste and add more powdered sugar, a little at a time, until you reach your preferred sweetness and consistency.
  4. Add flavorings. Mix in the vanilla extract and optional PK Elixirs Cream Cheese Emulsion.
  5. Finish mixing. Beat briefly until smooth and fluffy. Avoid overbeating, which can make cream cheese frosting too soft.
  6. Frost or refrigerate. Spread onto completely cooled cakes or cupcakes. If the frosting is too soft, refrigerate for 15–20 minutes before using.

Notes

  • Sweetness Guide: Use 1 cup powdered sugar for lightly sweet frosting, 2 cups for moderate sweetness, 3 cups for a sweeter traditional frosting, or 4 cups for very sweet frosting.
    Cream Cheese: Use full-fat block cream cheese rather than whipped or spreadable cream cheese for the best consistency.
    Vanilla: I use 1 tablespoon vanilla extract, but you can reduce it to 1–2 teaspoons if you prefer a milder vanilla flavor.
    Emulsion: PK Elixirs Cream Cheese Emulsion is optional.
    Consistency: If the frosting becomes too soft, refrigerate briefly before using. Lower-sugar versions will generally be softer and better suited to spreading than piping.
    Storage: Store frosting in an airtight container in the refrigerator for up to 3–4 days. Refrigerate frosted cakes and cupcakes as well. Let the frosting soften briefly before serving.
Keywords:Cream Cheese Frosting, Homemade Frosting, Easy Frosting Recipes, Frosting for Cakes, Beginner Baking, Vanilla Frosting, Cake Decorating

Vanilla Butter Cake: The Recipe I’ve Kept for Almost 20 Years

Some recipes are special because they’re delicious. Others are special because of who gave them to you and the memories attached to them.

This Vanilla Butter Cake is both.

I’ve had this recipe for almost 20 years. The original piece of paper is stained, faded, wrinkled, and definitely showing its age. And I wouldn’t replace it for anything.

Every time I pull it out, I’m reminded that some of the best recipes aren’t the ones we find online. They’re the ones somebody made for us, we loved it, and we immediately said:

“Okay, I need this recipe!”

And that’s exactly how this Vanilla Butter Cake came into my life.

JUMP TO RECIPE

The Story Behind My Vanilla Butter Cake

Almost 20 years ago, one of my coworkers brought a cake to a potluck at work.

When I tell you that cake was so moist and delicious! I knew immediately that I needed the recipe.

Apparently, everybody else felt the same way because several of us asked her for it.

This was before social media became what it is today. There was no sending someone a TikTok or Instagram Reel. We weren’t pulling out our phones to AirDrop recipes to each other.

So she did what we did back then.

She typed the recipe out on a piece of paper for us.

And I kept mine.

For almost 20 years.

My coworker has since passed on and gone to heaven, which makes that old piece of paper even more precious to me now.

She probably thought she was simply sharing a good cake recipe with some coworkers. I doubt she realized that all these years later, I would still have it, still make it, and still think of her whenever I pulled that paper out.

I’ve shared this recipe many times over the years, and I’ll continue to share it.

Because I think good recipes are meant to be passed along.

And sometimes, when we share a recipe, we’re sharing a little piece of someone’s story too.

The recipe on the original paper

I’ve Been Working on Something…

Lately, I’ve been quietly working on something special, and it has me going back through some of the recipes I’ve collected, loved, and made over the years.

Of course, this Vanilla Butter Cake had to be one of them.

Especially as we head into the holiday season.

One thing I love about this cake is that it feels special without being complicated. The holidays can already have us doing the absolute most—shopping, decorating, cooking, hosting, wrapping gifts and trying to make everything magical.

Your dessert doesn’t have to stress you out too.

This cake starts with a boxed butter cake mix, and we doctor it up with sour cream, eggs, sugar and oil to make it extra moist and delicious.

There are no complicated techniques.

No fancy ingredients.

Just a really good cake.

It’s the kind of recipe I love for Thanksgiving, Christmas, Sunday dinner, potlucks or anytime you need something easy that still tastes like you put some love into it.

And About That Baking Time…

One of my favorite things about old recipes is how casually some of the instructions were written.

My original recipe literally says:

“Bake cake at 325 degrees.”

That’s it. 😂

No baking time.

It was very much a you’ll know when it’s done kind of recipe.

Because baking time will depend on the size and type of pan you use, I recommend using the suggested baking time for your pan on the cake-mix box as your starting point. Begin checking the cake a few minutes before the end of that time and remove it when a toothpick comes out clean or with a few moist crumbs.

One Important Change: Cake Mix Boxes Are Smaller Now

If you’re recreating older cake-mix recipes, this is something you need to know.

The original recipe calls for an 18.25-ounce box of cake mix.

Cake-mix manufacturers have reduced the amount of mix in many boxes over the years. Since I wanted to stay as close to my coworker’s original recipe as possible, I decided not to simply use one of today’s smaller boxes.

Instead, I pulled out my kitchen scale and weighed out 18.25 ounces, or approximately 517 grams, of cake mix.

That meant opening a second box to get enough.

And yes, you could absolutely do it that way.

But if you don’t want to open two boxes of cake mix, there’s another option.

Homemade Cake-Mix Extender

You can make a simple dry cake-mix extender and use it to make up the difference between the size of your current cake-mix box and the 18.25 ounces called for in the original recipe.

Combine:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Whisk everything together really well and keep it in an airtight container.

You do not need to add the entire extender recipe to your cake.

Instead, weigh the contents of your box of cake mix. Then add enough of the extender to bring the total weight of your dry mixture to 18.25 ounces (approximately 517 grams).

Then proceed with the Vanilla Butter Cake recipe as written.

Let’s Talk About the Frosting

I made a cream cheese frosting to go with my Vanilla Butter Cake, and the two together are so good.

The original paper my coworker gave me actually includes a simple cream cheese frosting recipe too.

But I’m going to give that frosting its own moment.

I’ll be sharing my cream cheese frosting recipe separately in another blog post and video because it’s one of those recipes you can use for so many desserts.

And trust me, you’re going to want it with this cake.

Sometimes a Recipe Is More Than a Recipe

Looking at this old piece of paper now makes me a little emotional.

It’s stained.

It’s wrinkled.

It’s faded.

And it’s been with me for almost 20 years.

But I think that makes it even more beautiful.

Because somewhere along the way, it stopped being just a recipe for cake.

It became a memory.

My coworker couldn’t have known when she sat down and typed this recipe for us that I would still have that same piece of paper nearly two decades later.

She couldn’t have known that after she was gone, I would pull it out and remember that potluck.

Or that I would continue making her cake.

Or that one day I would share her recipe and the story behind it with all of you.

But that’s what recipes can do.

They keep little pieces of people, places and seasons of our lives with us.

And I think that’s especially beautiful during the holidays.

So yes, I could retype this recipe, print out a fresh copy and throw that old paper away.

But I never will.

I’ll keep the stained one.

I’ll keep making the cake.

And I’ll keep sharing the recipe.

Because nearly 20 years later, her Vanilla Butter Cake is still bringing people to the table.

And I think she would love that. ❤️

Love Ricki Nicole

Vanilla Butter Cake: The Recipe I’ve Kept for Almost 20 Years
Print Recipe

Vanilla Butter Cake: The Recipe I’ve Kept for Almost 20 Years

Author: Nikita’s Slice From Heaven Cooking Method:Baking Cuisine:American Courses:Dessert
Difficulty:BeginnerPrep time: 30 minutesCooking Temp:100 C Best Season:Available

Description

An easy, incredibly moist Vanilla Butter Cake made with a doctored butter cake mix, sour cream, vanilla, and a few simple ingredients. This treasured recipe has been in my collection for nearly 20 years and makes a beautiful, dependable cake for holidays, celebrations, potlucks, or Sunday dinner.

Ingredients

Instructions

  1. Prepare the eggs and flavorings. Crack the eggs into a separate bowl to make sure no shells get into the cake. Add the vanilla extract and optional Butter Vanilla Emulsion to the eggs. Set aside.
  2. Begin the batter.
  3. Crack the eggs into a separate bowl to make sure no shells get into the cake. Add the vanilla extract and optional Butter Vanilla Emulsion to the eggs. Set aside.
  4. 3. Begin the batter.
    Add the cake mix, sugar, water, vegetable oil, and sour cream to a large mixing bowl. Mix until the ingredients begin to come together, scraping the bottom and sides of the bowl as needed. Avoid overmixing.
  5. Add the cake mix, sugar, water, vegetable oil, and sour cream to a large mixing bowl. Mix until the ingredients begin to come together, scraping the bottom and sides of the bowl as needed. Avoid overmixing.
  6. 4. Add the eggs one at a time.
  7. Add one egg to the batter and mix just until incorporated. Repeat with the remaining eggs, adding and mixing in one egg at a time. Because the flavorings have already been added to the eggs, they will be incorporated as you add them.
  8. 5. Finish the batter.
  9. Scrape the sides and bottom of the bowl once more. Mix only as much as necessary to create a smooth, evenly combined batter.
  10. 6. Bake.
  11. Pour the batter into the prepared pan and spread evenly. Bake at 350°F until the cake is done and a toothpick inserted near the center comes out clean or with a few moist crumbs.

    12. 1. Prepare.

  12. Preheat oven to 350°F. Grease and flour your desired cake pan or prepare it with baking spray. Make sure your eggs and sour cream are at room temperature and measure all ingredients before beginning.

    13. 2. Prepare the eggs and flavorings.

  13. Crack the eggs into a separate bowl to make sure no shells get into the cake. Add the vanilla extract and optional Butter Vanilla Emulsion to the eggs. Set aside.

    14. 3. Begin the batter.

  14. Add the cake mix, sugar, water, vegetable oil, and sour cream to a large mixing bowl. Mix until the ingredients begin to come together, scraping the bottom and sides of the bowl as needed. Avoid overmixing.

    15. 4. Add the eggs one at a time.

  15. Add one egg to the batter and mix just until incorporated. Repeat with the remaining eggs, adding and mixing in one egg at a time. Because the flavorings have already been added to the eggs, they will be incorporated as you add them.

    16. 5. Finish the batter.

  16. Scrape the sides and bottom of the bowl once more. Mix only as much as necessary to create a smooth, evenly combined batter.

    17. 6. Bake.

  17. Pour the batter into the prepared pan and spread evenly. Bake at 350°F until the cake is done and a toothpick inserted near the center comes out clean or with a few moist crumbs.

    18. 7. Cool.

  18. Allow the cake to cool before removing it from the pan. Cool completely before frosting.

Notes

  • Cake Mix: This is an older recipe originally made when cake-mix boxes contained 18.25 ounces. For the closest result, I weigh my cake mix and use 18.25 ounces (517 grams). Depending on the size of your current box, you may need to open a second box to reach the correct weight.
    Cake-Mix Extender: If you don’t want to open a second box, you can use a homemade cake-mix extender to make up the missing weight. Combine 1½ cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and ¼ teaspoon salt. Do not add the entire extender to the cake. Add only enough to your boxed cake mix to bring the total dry weight to 18.25 ounces (517 grams).
    Room-Temperature Ingredients: Allow the eggs and sour cream to come to room temperature before mixing. This helps the ingredients combine more evenly.
    Flavoring: I recommend using the tablespoon of vanilla extract. The PK Elixirs Butter Vanilla Emulsion is an optional addition that I use for even more buttery vanilla flavor.
    Mixing: Don’t overmix the batter. Add the eggs one at a time and mix only until each is incorporated before adding the next.
    Baking Time: My original nearly 20-year-old recipe simply says, “Bake cake at 350 degrees,” with no baking time listed. Baking time will depend on the pan you use. Use the recommended time for your pan size on your cake-mix box as a starting point and check for doneness.
    Frosting: I frost this cake with my homemade cream cheese frosting. I’ll share that recipe separately.
Keywords:vanilla butter cake, butter cake, moist vanilla cake, easy cake recipe, doctored cake mix, cake mix recipe, holiday cake, holiday dessert, Christmas dessert, Thanksgiving dessert, vanilla cake, easy holiday dessert

Old Fashioned Pot Roast

There’s nothing quite like an old fashioned pot roast slowly cooking in the oven. Tender beef, carrots, onions, and potatoes simmering in a flavorful broth makes the kind of hearty meal that feels like home.

We are grieving right now, and I wanted to make my husband a comforting home-cooked meal. Sometimes food is simply one of the ways we care for the people we love. So I pulled out my Dutch oven, made two roasts so we’d have plenty of leftovers, and let them cook low and slow.

Building the Flavor

I started by heating a little oil in my Dutch oven. Once it was hot, I added my onions and carrots and gave them a good sear before removing them from the pot.

Next came the roast. I seasoned it generously with garlic powder, onion powder, Badia All-Purpose Seasoning, Italian seasoning, Tony’s Cajun seasoning, and black pepper.

Then I seared the roast on all sides. This is one step I wouldn’t skip. Getting that nice brown crust on the meat adds so much flavor to the finished dish.

Searing the meat

After removing the roast, I poured beef broth into the Dutch oven and scraped up all those flavorful browned bits from the bottom of the pan.

Then the roast, onions, and carrots went back into the pot. I covered it and placed it in a 275°F oven for 3–4 hours.

About an hour before it was finished, I added halved yellow baby potatoes and let everything continue cooking until the meat was tender and juicy.

Done! Tender and juicy!

Old Fashioned Pot Roast Recipe

Ingredients

  • 1–2 chuck roasts
  • Oil, for searing
  • Onions, cut into large pieces
  • Carrots
  • Yellow baby potatoes, halved
  • Beef broth
  • Garlic powder
  • Onion powder
  • Badia All-Purpose Seasoning
  • Italian seasoning
  • Tony’s Cajun seasoning
  • Black pepper

Instructions

  1. Preheat the oven to 275°F. Heat a little oil in a Dutch oven or heavy-bottomed oven-safe pot over medium-high heat.
  2. Sear the vegetables. Add the onions and carrots and cook until they begin to brown. Remove them and set aside.
  3. Season the roast generously on all sides with garlic powder, onion powder, Badia All-Purpose Seasoning, Italian seasoning, Tony’s Cajun seasoning, and black pepper.
  4. Sear the roast on all sides until you have a nice brown crust. If you’re cooking two roasts, work in batches if necessary so you don’t overcrowd the pot.
  5. Remove the roast and deglaze the pot with beef broth, scraping up all those browned bits from the bottom.
  6. Return the roast, onions, and carrots to the Dutch oven. Add enough beef broth for the meat to braise without completely covering it.
  7. Cover and bake at 275°F for 3–4 hours, or until the roast is becoming tender.
  8. About one hour before it’s done, add the halved yellow baby potatoes. Cover and return the pot to the oven.
  9. Cook until fork-tender. You’ll know it’s ready when the meat easily pulls apart and is tender and juicy.

What to Serve With Pot Roast

You already have potatoes, carrots, and onions in the pot, so this can easily be a meal by itself.

But I wanted a true comfort-food dinner, so I served ours over rice with candied yams, green beans, and cornbread.

And yes, that’s potatoes, rice, and candied yams on one plate. This is comfort food—we’re committed. 😂

So delicious!

This old fashioned pot roast is simple, hearty, and full of flavor. The low-and-slow cooking gives you tender beef while the vegetables soak up all that seasoned broth.

It’s the kind of meal I love making when my family needs something warm and comforting—and having leftovers for the next day makes it even better.

I hope you make this for someone you love or even yourself because you deserve to be comforted too♥️

Love, Ricki

Easy Weeknight Slow Cooker Recipe: French Onion Meatballs

I wanted to share this easy slow cooker meal on the blog! I timed myself and it only took me 5 minutes (not counting cutting the onions but you can buy some frozen from the grocery store too!) to dump everything and go! This was easy and flavorful and can even take the leftovers and add to bread with some cheese for a delicious sandwich! Hope you enjoy!

French Onion Meatlballs

Ingredients:

1 bag frozen meatballs

2 cans French onion soup

1 large onion thinly sliced (optional)

4 tablespoons of butter

1/2 packet of au jus gravy mix

1/4 -1/2 packet of ranch fry mix (this can be salty, you can add some and then add more if needed)

2-3 cups of beef broth 

Directions:

Add meatballs, onions, soups and seasonings to the slow cooker and mix. Add butter and broth and then set on low for 4 hours or high for 2 hours (depending on your slow cooker)

Serve with mashed potatoes or rice and veggies or on a bun for easy sandwiches. Enjoy!

Nothing Bundt Cake White Chocolate Raspberry Copycat Cake!

Hi ya’ll! There is no long caption or anything I need to write about this cake. Just bake this cake! I have made it 2x in 2 weeks so if that doesn’t tell you how good it is I don’t know what else to say!

White Chocolate Raspberry Cake (w/ a cake mix)
Notes: This cake is very moist, almost will appear wet because of the raspberries. We loved it but if you don’t like that you can reduce the amount of raspberries or you can use raspberry preserves. Also chop up your chocolate chips!

Ingredients:
1 box white cake mix
4 eggs
1/2 c vegetable oil
1 c water
1 box white chocolate instant pudding mix
1 cup sour cream
1 tsp vanilla extract
1 1/2 cup raspberries
1 tbsp sugar
1/2 c white chocolate chips chopped

Add 3/4 c raspberries to a bowl with tablespoon of sugar and lightly mash and set aside. Add the rest of the ingredients to a bowl and mix until combined (do not over mix). Spray or grease Bundt pan generously and add half the batter. Then add a layer of the raspberry mixture or preserves and swirl in. Then add the rest of the batter. Bake at 325F for 50-60 minutes or until an inserted tooth pick comes out mostly clean (again this cake is very moist!). Frost with whatever frosting you like, I used cream cheese. Top with additional raspberries and enjoy!