Cream Cheese Frosting I
Great on pumpkin bars or cookies.
Great on pumpkin bars or cookies.
Maybe it's just because I'm a guy, but I don't understand the need for these oddball measurements. Who measures cream cheese by the tablespoon? or butter by thirds. Here's my simplified ingredients list: 4 oz. (1/2 pkg) cream cheese 4 oz. (1 stick) butter 2 cups confectioners sugar 1 tablespoon cream 1 teaspoon vanilla More or less to taste or to adjust consistency.Read More
A number of reviewers have changed the measurements of ingredients in this recipe to the point where it isn't even this recipe anymore. Only because I wanted to pipe this frosting on cupcakes did I eliminate the cream, leaving all else the same. While I do have my favorite recipes, I'm always game to try variations. Unfortunately, this recipe will not take over others I've tried. It was not firm enough to pipe even after a half hour of refrigeration--the point being that even if you intend to just simply frost the cake I would still do so without the cream called for.Read More
Maybe it's just because I'm a guy, but I don't understand the need for these oddball measurements. Who measures cream cheese by the tablespoon? or butter by thirds. Here's my simplified ingredients list: 4 oz. (1/2 pkg) cream cheese 4 oz. (1 stick) butter 2 cups confectioners sugar 1 tablespoon cream 1 teaspoon vanilla More or less to taste or to adjust consistency.
I made the following adjustments in response to other reviewers: 8 oz cream cheese 1 1/2 teaspoons of vanilla 1/2 C butter 3 C powdered sugar NO cream I whipped this all together with an electric mixer and it was great. Not too sweet, not to cream cheese intense. You'll want to lick this bowl!
A number of reviewers have changed the measurements of ingredients in this recipe to the point where it isn't even this recipe anymore. Only because I wanted to pipe this frosting on cupcakes did I eliminate the cream, leaving all else the same. While I do have my favorite recipes, I'm always game to try variations. Unfortunately, this recipe will not take over others I've tried. It was not firm enough to pipe even after a half hour of refrigeration--the point being that even if you intend to just simply frost the cake I would still do so without the cream called for.
I made this to decorate a cake for a bridal shower. It was a bit soft for intricate designs, but did well for my purposes. I was using larger tips. The taste was wonderful. I doubled the recipe and had a sandwich bag size left over. I imagine you could firm it up with more powdered sugar and be able to pipe more difficult shapes. The taste of this is so much better than icing made from shortening!
The only change I made was to use the whole package of cream cheese-8 oz- and a 1/4 cup less powdered sugar because I like the cream cheese flavor..Excellent recipe!! Also, omit the vanilla and add 2t maple flavoring if you want something different.
I made several changes. I used 1 stick butter and 1 cup whipped cream cheese. I originally started with 1/2 c cream cheese, but I could hardly taste any cream cheese flavor, so I put in the rest of the container. Also, I only put in 2/3 cup of powdered sugar, and even my husband thought it was plenty sweet enough (and he loves sugary sweet frostings). I also didn't use any cream, as I did not have any on hand. Still, a good basic recipe to work from! Very creamy and easy to spread.
so easy and delicious!! my fave is in on dark chocolate or carrot cake, and a few drops of food coloring is great for cupcakes and holidays!
I followed the recipe exactly and had enough to frost a jelly roll pan of banana bars. Excellent frosting!
I must say I haven't met a cream cheese frosting I haven't liked. I piped it onto the flag cake and what a showstopper!
I read the reviews and took one viewers advice. 8 oz cream cheese, 1/2 c butter, 2 teaspoons vanilla, 3 cups confectioner's sugar, and just a dash of milk to make it softer. Everyone wanted to eat the icing straight from the bowl!
This was a great tasting frosting that was quick and easy to make. I followed the recipe exactly, however I found that the finished product was very runny. I used it to top pumpkin muffins and on the first couple it ran all down the sides. I added almost twice the amount of confectioners sugar as was stated in the recipe and eventually ended up with a nice thick, sticky frosting. I will definately use this recipe in the future.
did not use cream, cut the sugar to 1 cup - yummy!
I made it as written and thought it was a little runny, so I added the rest of the brick of cream cheese (for a total of 8 oz) and added 1/4 cup of powdered sugar (to bring it to 2 cups) and it seemed a bit sturdier. It still spread a bit when I frosted the cupcakes, but it tasted decent. Not my favorite cream cheese frosting recipe, but certainly not the worst.
So much better than I anticipated not too sweet and not too cheesy or tangy. I did follow the advice of Adagio and Karen Buzzi and it was perrrfect. I colored it pink and frosted a strawberry cake with it and was able to make a perfectly smooth cake after it made its "crust".
This is a very good cream cheese frosting, just a little sweeter and softer than the Cream Cheese Frosting II. I prefer this one on strawberry cake, use the other one on carrot cake.
Simply marvelous, and as mentioned in other post just a change in the extract could enhance to suit your dessert needs. I love this recipe on Red Velvet cupcakes.
Instead of measuring 6 tbsp cream cheese, I sort of winged it...I used a full package cream cheese and vanilla coffee creamer instead of regular cream. After mixing the ingredients in the recipe I added a half container of whipped topping for more yield. It produced a great frosting consistency with a great cream cheese flavor. Thanks!
Good frosting but not AT ALL for homemade oreos, its WAY too gooey and runny, it makes a mess of the cookies!!!!
Good but a little to cream cheesy for my liking.
This frosting was great...not too sweet and just the right consistency. I spread this over pumpkin cupcakes that I made and sprinkled walnuts over top of them. Delicious.
Made this for my mom's carrot cake frosting and it was superb! Love, Geri
Made it without the cream, still tasted great on the banana crumb muffins found on this site!
This recipe is great I just needed to tweak it a little. I read on one of theese reviews to use a full 8 oz pack of cream cheese, 2/3 cup of sugar, the same amount of butter and vanilla and no cream. It is the best frosting I and everyone who ate my carrot cake has ever eaten. sAnd I do suggest that you only use Philadelphia Cream Cheese it will make it taste 10 times better than any other.
A really quick, simple, delicious, and forgiving glaze to spread over any bundt or snack cake (even while the cake is still warm). Measurements don't have to be exact plus you control the consistency/thickness of the end product by the amount of cream you add.
Mmmm, good. I subbed orange juice for the cream and vanilla extract. It still wasn't orangey enough so I added a tsp of orange zest and a splash of Triple Sec and a pinch of salt, c'est magnifique! Thanks!
Easy and tasty. Added a whole package to the frosting to up the cream cheese flavour. Would make again.
I stuck to the recipe exactly and my husband and I thought it came out great! I put it on a chocolate cake. It was delicious!!
Delicious! It was a bit gooey, but I live where it's very humid and in the 80's even in November. For something a little different, I added in a bit of pumpkin pie spice. It was even more delicious!!
this is an excellent frosting. it tastes great, but was really thin, maybe it will harden a little in the fridge.
This is a very good cream cheese frosting. However, I only used 1c. of the sugar and it was plenty sweet for me! Nice and creamy too. It made just enough to use as a filling between layers.
very tasty--used a little more of the confectioner's sugar than called for, but otherwise, the recipe was very good. Has a very distinct cream cheese flavor, which makes it taste more homemade and unique!
Being snowed in with a tub of cream cheese and no frosting for a cake in the oven, this recipe was perfect. The measurements being how they are worked perfectly. Thank you! It tasted much better than what comes in a can and I will be using this recipe again. The only thing I changed was this -- I was out of vanilla, so I used a tablespoon or so of French vanilla creamer instead. Didn't seem to affect it any. We made more the next day for banana bread and it was just as good also.
Delicious and light. Perfect on my pumpkin cupcakes.
This was fantastic on banana whoopie pies!! Thank you!
Good flavor, easy.
GOOD FROSTING BUT A BIT RUNNY AT FIRST. I HAD TO ADD EXTRA POWDERED SUGAR AND WAS EXCELLENT. MY 5 YEAR OLD ADDED A TOUCH OF RED FOOD COLORING AND IT TUENED OUT TO BE REALLY PRETTY PINK FROSTING ON A STRAWBERRY BUNDT CAKE. delicious!!!
This icing was great... I doubled the recipe thinking there wasn't going to be enough icing for 22 cupcakes because the serving said 12, and I had way too much left over! So no need to double!
Delicious frosting! And so easy to make. I also used the whole 8 oz. of cream cheese & cut down on the sugar (I love a lot of cream cheese flavor). It turned out creamy & wonderful! I had some left over after frosting my banana bars, so I'll have to keep myself from eating the rest of it by itself! :)
I used about 1/2 cup extra powdered sugar in this. I put the frosting on cupcakes that had to travel, and I didn't want all the frosting to slide off. The flavor is delicious and it's easy too. I omitted the cream because of the soft consistency of the frosting.
I used milk instead of cream because I had it on hand, I only used four tbs of butter, and 6 oz of cream cheese,and a bit less powdered sugar. it is perfect for the Christmas cut outs i frosted with it. Quite soft though.
I used this frosting on a pumkin spice cake and it was just perfect. Easy to make and great taste.
Yummy! I did not have cream so I used vanilla coffee whitener. Instead of vanilla I used almond extract. This was very good on Homemade Chocolate Sandwich Cookies. A big hit with the kids.
Loved it, very good! My daughter and I used this recipe for carrot cake it was excellent!
Very easy and very tasty. Just keep adding til you reach the consistency you want. I used this to go with the frosted banana bars recipe and will have a better idea of how they fare tomorrow when everyone samples them!
This is my 'go-to' recipe for anything I want, especially homemade breads. The recipe makes a lot. Thank you so much for sharing.
Seems like a simple recipe, but it really is very good and easy.
The best and easiest frosting ever! I only used 1 c. sugar and it turned out perfect for our easter cupcakes! I loved that you could taste both the butter and cream cheese, but they were not overpowering.
This recipe was so good. After frosting the Banana Bars, I ate the leftover frosting out of the bowl!! I can't wait to try this frosting with carrot cake or red velvet cake. Thanks!
This was my first time making cream cheese frosting, and I must say I will never use canned again!! It was great.
I liked this frosting but wanted more of a cream cheese flavor. This could have been due to the fact that I used whipped cream cheese but I ended up adding a lot more to get that undertone. Overall a nice, simple recipe that tastes great T
This was a very good recipe, I will keep it and use it forever! Thank you!
This was delicious and easy to use in piping tubes for my sons' birthday cake.
Will never buy store bought frosting again!! I needed cake frosting so I left out the cream to give it a thicker consistency. It turned out perfect! I added food coloring to make it a really fun, bright frosting. Thanks for sharing, this was easy and its really yummy!
I got compliments on this. I thought it was very tasty, just a little thin.
YUM!!! I didn't add the cream as I wanted a frosting that I could pipe and that would sit and stay on top of my cupcakes, also needed to add a bit more icing sugar to thicken it up a bit. The result was a really scrummy frosting that really made my cupcakes.
Delicious! Needs to be a bit stiffer for piping, but not for frosting.
This recipe is great and so simple to make, which is my favorite part. I was nervous i wouldn't have enough to cover my 21 cupcakes, but i had more then enough.
This is very good and so easy! I used more cream cheese than called for so mine wasn't thin or runny at all. There was extra left over, so I have some on hand for my next carrot cake or cupcakes...thanks for a great recipe!
when you don't want such a solid cream cheese frosting, this one is it. It is smooth and easy to apply.
We felt like this was good. No issues with texture. I thought it was a bit too sugary, not enough cream cheese flavor for us. It was good though.
Really good even when I have it peppermint flavoring in it
This recipe is amazing! I made blueberry muffins and put this on, they were to die for!
Very good! I frosted my Fabulous Carrot Cake recipe. I got the recipe from a cookbook that was put together of all the ladies that live on Galveston Island. It truly is the best I have ever found. I will try to post it tomorrow.
Good option for standard Icing used it on cup cakes works well.
I doubled this recipe and I'm glad I did. I don't care if ya'll don't care for the funky measurements, this frosting is super good!! I frosted the "iced pumpkin cookies" from this site and i'm not sure I've ever made a better dessert. Fantastic frosting.
I loved this recipe!!! I skipped the cream entirely and it still turned out like the best frosting! I will surely use this again!
Excellent! Makes up in minutes and most importantly it is not overly sweet! Will definitely use it again and again.
This is my favorite frosting recipe. I use it for chocolate, lemon, and carrot cakes and cupcakes. I do add a little additional powdered sugar to make it more stiff, and then it's perfect to pipe. Great cream cheese flavor too.
I agree with other reviewers that the final consistency is a bit soft, but it's perfect for cupcakes and sheet cakes. The flavor is incredible. If you only have whipped cream cheese in the fridge, add an extra two tablespoons to compensate for the air content.
Nice and creamy! Great flavor that not too sweet! More suitable to cake and bars then cookies.
This recipe came out perfect. I only used 1 cup of powdered sugar and it was exactly what I needed.
Great idea! You get the flavour of cream cheese without being hit in the taste buds with it. Thanks for sharing!
My family loved it! I used it on "iced pumpkin cookies" from this site. What a hit. I will be using this recipe again.
This was great...great...great...used it on our santa cake, but I suggest upping the powdered sugar a tad to thicken for decorating :). Thanks for sharing.
I made it exactly as the recipe said, and it was amazing on red velvet cake.
My husband likes more cream cheese flavor so I did 3 cups instead of the 4+ the recipe recommended.
Wonderful! I frosted a spice cake with this and it was the perfect combination. I doubled the recipe because I was afraid to run out, and I ended up with only a little bit left over. Very good.
I followed the ingredients exactly and it tastes wonderful on my cinnamon buns!! Mmmm... yummy.
I have just crossed over! umm!
excellent frosting. I used this on my daughters 1st birthday carrot cake. Great! Lots of compliments.
This was exactly what I was looking for! I was a little concerned at the consistency at first but after sitting overnight it firmed up well on the cookies. I put this frosting (with a little food coloring added) on the 'Mrs. Fields Sugar Cookies' found on this site.
perfect! It is rich and creamy!
Very good and easy cream cheese frosting, sometimes I have found cream cheese frostings to be too sweet, but I used just 1 3/4 cups of powdered sugar and it is perfect, a little soft, but great for a banana cake and not too sweet! I did not have cream, just used a little milk instead, might be why it was thinner. Great flavor no need to alter too much.
Fabulous!! Rich and creamy recipe. Makes enough to do the top and middle of an 8” cake, so if you want to frost a whole cake, double the recipe.
Great recipe! I used 8 oz cream cheese as another reviewer suggested but I used the suggested icing sugar. I didn't have cream so I used milk and it was fine. Worked great for carrot cake!
Great recipe, super easy & really delicious. My brother who hates frosting said he really liked it... now that's a huge compliment!
I made this recipe to go on Pumpkin Cake III and it turned out delicious. I only made one small change, and used coconut milk instead of cream because it's what I had on hand. Combined with the cake, which was not overly sweet, this was a big hit.
This is my go-to frosting recipe for any of my cakes... from chocolate to lemon or vanilla it tastes great! It's not too sweet. I use slightly less confectioners sugar and just a bit more cream cheese to balance it out but otherwise it's a great recipe!
It turned out really good! I put it on the zucchini chocolate cake. It disappeared fast!
I actually followed reviewer Karen Buzzi's recipe because I realized I had forgotten to buy the cream. It was sooo easy and soooo good. I used it on Sam's Famous Carrot Cake and it was a huge hit!
This is wonderful. I used it for sugar cookies and am trying it tonight on carrot cake...so easy too. I hate store bought frosting!