These are two delicious and easy alternatives to frosting-in-a-tub from the grocery store. You can also look on the back of any package of C&H powdered sugar for similar ideas. I personally prefer the cream cheese frosting because it has a little more flavor (not just sweet), but both are very good.


Land-o-Lakes Butter Frosting

  • 3 cups powdered sugar
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2-3 Tbsp. milk (start with less, add more if needed)

Cream Cheese Frosting

  • 4 oz. (1/2 tub) Philadelphia whipped cream cheese
  • 2 Tbsp. butter, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  • 1 medium mixing bowl
  • Electric mixer or stand mixer


Land-o-Lakes Butter Frosting

  1. Combine all ingredients except milk in mixing bowl.
  2. Beat at low speed until well combined.
  3. Gradually add enough milk for desired consistency. When in doubt, err on the side of being too thick and warm it up a little. That’s easier than trying to catch runny frosting as it drips all over!

Cream Cheese Frosting

  1. Mix all ingredients in the small mixing bowl. Blend on low, then medium, for about two minutes until completely smooth.
  2. To keep it spreadable, leave it at room temperature until ready to frost the cake. If you have to refrigerate it, then bring it back to room temperature and/or beat it for a minute with the mixer to thin it back out before spreading it over the cake.


Butter frosting recipe adapted from a Land-o-Lakes “Favorite Butter Frosting” recipe card in an old magazine advertisement. Cream cheese frosting recipe adapted from Janni’s “Cream Cheese Frosting II” recipe on