Light Cream Cheese Icing

Submitted by KLHquilts

"From "Everyday Foods" No. 19 (Jan. 2005). I seem to be the last person in the universe to have found a good reduced-fat cream cheese frosting; better late than never, I suppose!"

 

• Ready In: 10mins
• Ingredients: 2
• Serves: 12

ingredients

• 3 ounces neufchatel cheese (or other reduced-fat or fat-free cream cheese)
• 1 cup confectioners' sugar

directions

1. Beat ingredients together with an electric mixer.
2. Use immediately, or refrigerate in an airtight container for up to one week; stir before using.
3. Feel free to flavor with a half teaspoon of your favorite extract, or with a spice like cinnamon, or even a little cocoa powder.

Reviews

[betsypop]

I am a huge fan of cream cheese frosting and was so excited that it was so easy. I started as the recipe said, but it didn't seem like enough for my 13X9 cake, so I used a whole 8 oz package of neufchatel and estimated the powdered sugar accordingly. It was great!

 

[spooty3]

Hmmm, this has been up for over 2.5 years and I'm the first to review it. I must say that I didn't think I was very fond of cream cheese in any form, but I found this recipe since I had exactly 3 oz. of Neufchatel to use up. I made it exactly as written (with none of the suggested add-on flavorings). Making this with an electric mixer, the mixture actually transformed into a true icing, thick and glossy, as opposed to a light, fluffy frosting. I used this on a boxed yellow cake mix (which made two 9" rounds). I made a mess of the icing part (not very skilled at it yet), but the icing wound up tasting pretty darned good on a plain yellow cake. A nice little surprise indeed.