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Cream Cheese Frosting I

Cream Cheese Frosting I

A. Schreier

A. Schreier

Great on pumpkin bars or cookies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Mix all ingredients thoroughly and spread on cooled bars or cookies.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Adagio
581

Adagio

5/9/2008

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.

Karen Buzzi
192

Karen Buzzi

5/13/2008

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!

naples34102
74

naples34102

10/9/2008

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.

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