Cream Cheese Frosting
This frosting is nicely balanced between tangy and sweet, and spreads beautifully. It's the perfect complement for gingerbread, carrot cake, or pumpkin cake. A little chopped candied ginger on top dresses things up nicely.
Our guarantee: This is a spreadable frosting, quick to make and well balanced between sweet and tangy.
- 6 tablespoons butter, at room temperature
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups confectioners' sugar
- 1 cup chopped nuts (optional)
- 1/2 cup minced candied ginger (optional)
- 2-4 tablespoons milk, to make frosting spreadable
Directions
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1) Combine the butter, the cream cheese and the vanilla in a medium sized bowl, and beat them together until they are light and fluffy. |
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3) Stir in the nuts and/or ginger if desired. |
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Recipe summary
- Hands-on time:
- 15 mins.
- Baking time:
- Total time:
- 15 mins.
- Yield:
- 3 cups
- Recipe comments (6) »
| Nutrition Facts | |
|---|---|
| Serving Size about 3 tbsp (35g)
Servings Per Batch 22 |
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| Amount Per Serving | |
| Calories 140 | Calories from Fat 60 |
| Daily Value* | |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Trans Fat | 0g |
| Cholesterol | 20mg |
| Sodium | 55mg |
| Total Carbohydrate | 19g |
| Dietary Fiber | 0g |
| Sugars | 19g |
| Protein | 1g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
09/23/2009
This frosting is super easy (I'm a novice, and a lazy one to boot!), and with a few tweaks I got the tangy/sweet balance to work. I used 3 slightly-less-than level cups of confectioners' sugar, and then added a 1/4 cup of reduced fat sour cream because I wanted some extra tang.
03/31/2009
This is the best cream cheese frosting I've ever had. I make it at least weekly, and it has never failed to make me swoon.
02/23/2009
This recipe is delicious! I have topped by spice cupcakes with it today and it's a good match. One quick question for you: since the frosting includes dairy products, should I assume these cupcakes need to be refrigerated? Thanks! Your recipes never fail to let me down!
12/05/2008
This is a really good frosting, your products and recipes have never disappointed me,
10/29/2008
delicious - in the end, I added a little bit more cream cheese to make it the right consistency. thanks!
10/07/2008
The recipe calls for 1 package of cream cheese. What size package? Whereas I have never actually seen a 3 oz. package of cream cheese, I have in my collection a recipe that calls for 2 3 oz. packages of cream cheese.
Next you call for 3 1//2 to 4 cups of confectioners sugar. Which is it? 3 1/2 cups or 4 cups? If you are going to give vague descriptions of amounts, then at least tell me how to know when I have added enough.
Cream cheese used to come in 3 ounce or 8 ounce packages. I think it now only comes in the 8 ounce. That is what this recipe is calling for.
It is sometimes difficult to give an exact amount for some dry ingredients like confectioner's sugar or flour in a recipe. It depends on the humidity, temperature, etc. It is always a good idea to start with the lesser amount, then add more gradually if needed. It needs to be a nice spreadable consistency. Mary @ KIng Arthur Flour
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