Cream Cheese Frosting

"This is a delicious recipe to use with cakes or to use with the Pumpkin Bar recipe I posted."
 
Download
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Bonnie G #2 photo by Bonnie G #2
photo by paagiela photo by paagiela
Ready In:
10mins
Ingredients:
4
Yields:
1 cake
Advertisement

ingredients

Advertisement

directions

  • Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute.
  • Beat in Confectioner's sugar, 1 cup at a time (using more or less sugar depending on preferred consistency) , then continue beating until smooth.
  • Beat in vanilla.
  • Chill bowl of frosting in refrigerator, stirring often, until good spreading consistency.
  • Makes about 2 2/3 cups.

Questions & Replies

  1. Does this have to be refrigerated after frosting the cake
     
Advertisement

Reviews

  1. This is very good, I would cut back the powdered sugar by 1/2-3/4 c. as it was a little sweeter than we'd like and took away some of the cream cheese flavor. Thanks for sharing!
     
  2. I made this Cream Cheese Frosting for a Pumpkin cake I made for my husband and step dad. Well, needless to say they both told me I am no longer allowed to buy canned frosting from the stores. This is the best cream cheese frosting recipe I have ever tried. I printed it out to put into my My Favorites food binder. It was very simple to make, tasted wonderful, you could really taste the cream cheese flavor without the sweet taste you get from the can frostings. Thank you Bev for the awesome recipe.
     
  3. I made this recipe for Red Velvet cake. I absolutely loved it!! I had some difficulties. My mixer decided that the frosting was a tad thick and kind of burnt out on me. I thought it was a little too sweet so I would probably add a little less sugar. Other than that it is super easy and really yummy!
     
  4. I don't know about anyone else but to me the ratio of one package cream cheese to 3 cups sugar was absurd. I added a little over one cup and already found it too sweet. I piped flowers with it onto red velvet cupcakes and it held its shape perfectly fine.
     
  5. Wonderful! It was delicious. I put them on some vanilla cupcakes, and left out the vanilla in the frosting. I'd suggest letting the cream cheese soften before mixing, as it makes it much softer and easier to spread onto cupcakes. I also put in only 2 and a quarter cups of sugar instead of 3, and it was plenty sweet even then.
     
Advertisement

Tweaks

  1. This recipe was GREAT!!! I did cut back on the sugar though. I used about 2 cups. I also replaced the vanilla extract with about 1/2 cup of milk. Turned out great and tastes fabulous.
     

RECIPE SUBMITTED BY

I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes