Brown Sugar Cream Cheese Frosting

Name: Brown Sugar Cream Cheese Frosting
Prep time: 30 min
Total time: 30 min
Ingredients: 1 (8 ounce) package cream cheese, softened; 2 tablespoons unsalted butter; 2 tablespoons light brown sugar; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 tablespoon honey

4.2

(179)

161 Reviews

10 Photos

This is an alternative to the classic recipe that calls for powdered sugar. My husband and I use it to frost fruit cocktail cake. Try it on applesauce cake, spice cake, banana cake, or carrot cake, too.

Recipe by Anne Brothers and Rick Smetzer

Updated on October 6, 2022

10

Prep Time:

30 mins

Total Time:

30 mins

Servings:

10

Yield:

1 11x7 or 8x8 inch cake

Jump to Nutrition Facts

Ingredients

1 (8 ounce) package cream cheese, softened
2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon honey

Directions

Melt butter and allow to cool.
In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.
Continue to beat until light and fluffy. Do not over mix, or it will collapse.
Spread immediately and store cake in refrigerator.

Nutrition Facts (per serving)

118	Calories
10g	Fat
5g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 118
% Daily Value *
Total Fat 10g	13%
Saturated Fat 6g	32%
Cholesterol 31mg	10%
Sodium 68mg	3%
Total Carbohydrate 5g	2%
Total Sugars 5g
Protein 2g
Calcium 21mg	2%
Iron 0mg	2%
Potassium 33mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.