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Cream Cheese Frosting I

Read Reviews (89)

"Great on pumpkin bars or cookies." — A. Schreier

Ingredients Edit and Save

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Original recipe makes 2 cups Change Servings

6 tablespoons cream cheese
1/3 cup butter, softened
1 3/4 cups confectioners' sugar

1 tablespoon cream
1 teaspoon vanilla extract

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Directions

Mix all ingredients thoroughly and spread on cooled bars or cookies.

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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.

—Adagio

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Most Helpful Critical Review

Oct 09, 2008

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.

—naples34102

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105 Ratings

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May 13, 2008

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!

—Karen Buzzi

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Jul 12, 2004

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!

—VANESSAW444

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Dec 16, 2007

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.

—GLORIA LEE

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Aug 29, 2007

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.

—christinaallen

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Dec 11, 2003

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!

—WEBUTANTE2K

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Nov 15, 2006

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!

—foodaholic

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Nutrition

Calories
108 kcal
5%

Carbohydrates
13.3 g
4%

Cholesterol
17 mg
6%

Fat
6.1 g
9%

Fiber
0 g
0%

Protein
0.5 g
< 1%

Sodium
44 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cream Cheese Frosting I

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 108
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 3.8g 19 %
Cholesterol 17mg 6 %
Sodium 44mg 2 %
Potassium 9mg < 1 %
Total Carbohydrates 13.3g 4 %
Dietary Fiber 0g 0 %
Protein 0.5g < 1 %
Sugars 12.9g
Vitamin A 4 %
Vitamin C < 1 %
Calcium < 1 %
Iron < 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 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.