"This frosting is good for many types of cakes including carrot cakes, apple cakes, and spice cakes. Add flavorings to compliment the cake you are frosting. Try 1 1/2 teaspoons of grated lemon or orange rind, 1 teaspoon any extract, 1 teaspoon of liqueur, or a mashed banana." — Sugar
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1/2 (8 ounce) package
This would be five stars if adjusted as follows: 1 box confectioners sugar, 8 oz. cream cheese, 1 tsp. flavoring and 1 tablespoon milk. The consistency then is excellent. Have Cream cheese at room temp. and use an electric mixer for blending all together. Great taste and easy to make.
It tasted good, but was really runny. I thought it would be a lot thicker like it is in the picture, but I had to double the amount of sugar to get it to a decent piping consistency for cupcakes.
I tweeked it a bit, but not much. The cream is totaly un-neccesary. Also, you should warm up the cream cheese just a bit. I did 40 seconds in the micro and that was perfect! Trying to blend codl cream cheese into anything especially powdered augar is pretty much impossible so do yourself a favor and save time by heating it up slightly. I added a teaspoon vanilla extract and that's it. Ready in 2 minutes.
really good for carrot cake. i agree with another reviewer, cream is just not necessary. i used light cream cheese, and added 1 1/2 tsp vanilla. one batch covered 24 cupcakes with a little left over!
I used this frosting on a batch of red velvet cupcakes -- instant addiction. Everyone at the party I made them for was complimenting me all night. The frosting is exceedingly easy and very delicious. I made it with whipping cream, which gave it a fluffy texture, and vanilla, which added a nice flavor.
My 5 year old loved this frosting. It was very easy to mix and spread. I doubled the recipe though and barely had enough to cover my 9" round cake. This recipe amount would probably be fine for a sheet cake but make more of it for frosting a double round cake.
i subbed skim milk for the cream, and fat-free cream cheese for the regular cream cheese..
turned out very yummy! but be sure to put it in the freezer or refrigerator for awhile before frosting, as it will be a bit runny
I made this with the Moist Carrot Cake recipe from this site for our Easter dessert. Really very good, and not all that sweet, which is my preference. Like others, I added a bit of pineapple juice that was left over from the carrot cake. Also added orange zest which gave a nice kick, and decorated with mandarin oranges. Since I made a 2-layer 8" cake from the cake recipe, I needed to double the frosting recipe. Had just enough.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Frosting I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 56
See how to make the best cream-cheese frosting for cakes, cookies, and breads.
Cream cheese and whipped cream make this frosting addictive.
This carrot cake is dense and delicious, a real crowd-pleaser.