My grandparents were born and raised in the heart of Pennsylvania Dutch country and met each other their first year of school. After growing up together, comforting each other through the loss of two parents, a stint in the army, and a long distance relationship while my grandma attended nursing school they tied the knot in 1953 and lived in wedded bliss, moving 4 times and raising 3 kids, until my grandma passed away last year.
Food has the power to elicit some great memories. And my grandma loved to cook. Absolutely nothing makes me feel closer to her than getting into the kitchen, elbow deep in flour, making some of her favorite recipes. I’m an absolute sucker for two of her favorites: cheesecake and cream cheese frosting. Since that cheesecake is on family lock down I thought I’d share her cream cheese frosting instead.
Slather this on your favorite cake, pile it high on some red velvet cupcakes, or eat it off a spoon. I won’t tell if you won’t! This frosting is light and creamy and absolute perfection. You’ll want to toss your own frosting recipe right out the window once you try this!
This recipe will modestly frost 12 cupcakes but lets face it I usually double it because I just love that mile high bakery look to my cupcakes. And being able to separate that bottom part and eat it like a big frosting sandwich is always a plus. You know what I’m talking about right? Riiight. So delicious. Enjoy as much or as little of this frosting as you like but you won’t be able to get enough!
Want some more delicious dessert ideas? Check out these creations from Cook. Craft. Love.!
- 3 oz cream cheese, softened
- 1 Tbs milk
- 1/2 tsp vanilla
- Dash of salt
- 2 1/2 cups powdered sugar
- Blend cream cheese, milk, vanilla, and salt until smooth.
- Add in powdered sugar 1/2 a cup at a time and blend until smooth.
- If it's too thick add more milk 1/2 a tsp at a time until frosting reaches desired consistency.