Prep 5 mins
Cook 0 mins
I found this on allrecipes.com and wanted to put it on here so I always know where it is and so its easy to access. And to share the goodness with others as well. I really like this frosting because you can really TASTE the cream cheese not like other frostings.
- 2 (453.59 g) package cream cheese, softened
- 118.29 ml butter, softened
- 473.18 ml sifted confectioners' sugar
- 4.92 ml vanilla extract
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
I love cream cheese frosting and this one was really good. Maybe it gives too much if used in your My Favorite Cooking Light Carrot Cake. We had a good 1/2 cup of it left after frosting the cake. My mother put it in the freezer for later. But I could have eaten this frosting with a spoon. We added around 1 tsp of ground cinnamon to the frosting. Thanks Valgal :) Made for PAC Spring 2010
Very good recipe! Used it for low fat red velvet cupcakes, everyone loved it!
This was really good! I made 1/4 of the recipe, but used only 1/3 cup confectioners sugar. I used this for 1/2 My Favorite Cooking Light Carrot Cake and it turned out great. Thanks a lot.