Welcome to The Recipe Corner, your new go-to spot for simple, delicious, and stress –free goodies straight from my kitchen to your phone screen. If you have traveled to this pantry of pandemonium, then you may as well pull up a chair and learn how to make Ms. Ila’s Cream Cheese Frosting.
It’s almost Christmas and around my house, so there’s a lot of cakes, candies, and a menagerie of other sweets flying out of my front door. Most of them are for other people, so I got a little selfish this week and baked a red velvet cake just for my family.
My boys would rather have a slice of red velvet above anything else, but only if it has a slathering of Ms. Ila’s Cream Cheese Frosting.
If you didn’t meet Ms. Ila Whittington at Roses before she retired, you can always pop down to Glory Tabernacle Church in Whiteville to shake hands with the inspiration behind this recipe. I don’t miss my retail career, but I am so blessed to have befriended folks like her and Karen Giles along the way.
I always loved the camaraderie that these ladies brought to the table and their good eats too. Ms. Ila walked into work one day carrying a cake topped with this amazing confection, and after one taste, I knew I had to have the secret formula to make it myself.
Ms. Ila had no problem sharing this treasure with me and even gave me a few tips and tricks on how to make the frosting smoother. I lovingly named it after her and filed it away in my recipe book. Any time any spiced or velvet something or the other comes out of my oven, this recipe also makes a much anticipated appearance.
I’ve probably piqued your curiosity enough, so let’s get to the good stuff!
The ingredients for this frosting are incredibly simple. You’ll need one stick of room temperature butter, a teaspoon of vanilla, one block of softened cream cheese, and one cup of powdered sugar.
If you’re a pecan fan and would love to have some incorporated into your frosting, you’ll also need one cup of chopped pecans. If you don’t want any in there, the nuts are completely optional.
*I have once again forgotten an ingredient in my picture, so the vanilla extract will get it’s on cameo in just another step or two.*
With a hand mixer, cream together your cream cheese and stick of butter until smooth and spreadable.
*If you forget to take out your cream cheese ahead of time to get it room temperature, take it out of the package and throw it in the microwave for about 30 seconds. *
Next, mix in your powdered sugar and vanilla. Continue to beat the mixture until it’s thick and creamy.
*If you find that’s too thick, add a teaspoon of milk at a time until you’ve reached your desired consistency. If it’s too thin and runny, beat in more powdered sugar in the same manner.*
To my fellow pecan connoisseurs, you can now fold your pecans into your frosting.
Spread the topping over a completely cooled cake and let in chill in the fridge for at least 4 hours before serving.
Great combinations for the holidays with this frosting include red velvet, carrot cake, or spice cake. My Aunt Sherry even does a fantastic sweet potato cupcake that would pair perfectly with this recipe.
Overall, this frosting only takes about five to ten minutes to make and only uses one bowl, one spatula, and the beater bars from your mixer to make. As you can imagine, cleaning up was a breeze.
Keep your apron close and your oven closer, and be sure to check back in at The Recipe Corner each week. There’s bound to be something here that will have your kitchen smelling amazing, and the mama in you smacking hands away from a plate. Stay tuned for more flavorful confections that will have everyone caroling right up to Christmas Day.
Remember the reason for the season and consider visiting an animal shelter near you to bring home a new furry best friend. No one should be alone during the holidays; not even all those good dogs and cuddly cats.
