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Nutrition Facts
Serving Size 1 cups 242g Recipe makes 2 2/3 cups)
Calories 978
Calories from Fat 423		(43%)
Amount Per Serving		%DV
	Total Fat 47.0g	72%
	Saturated Fat 29.6g	148%
	Monounsaturated Fat 12.9g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 139mg		46%
Sodium 375mg		15%
Potassium 111mg		3%
Total Carbohydrate 136.9g		45%
	Dietary Fiber 0.0g	0%
	Sugars 132.5g
Protein 6.6g		13%
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Boogie Boy's Birthday

CraftScout

Cream Cheese Frosting

Recipe #55530 | 25 min | 25 min prep | add private note

⁽⁷²⁾ RATE IT NOW Print Recipe

By: Bev
Mar 4, 2003

This is a delicious recipe to use with cakes or to use with the Pumpkin Bar recipe I posted.

2 2/3 cups (change servings and units)

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla

Directions

1
Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute.
2
Beat in Confectioner's sugar, 1 cup at a time, then continue beating until smooth.
3
Beat in vanilla.
4
Chill bowl of frosting in refridgerator, stirring often, until good spreading consistency.
5
Makes about 2 2/3 cups.

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Featured Reviews for This Recipe

From: Chef #1046910

On Sep 3, 2009

made this with "Why-I-Joined-Zaar Carrot Cake" INCREDIBLE!!! I added a little cinnamon to kick up the flavor and it was fantastic!

0 people found this review helpful

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From: DiB's

On Aug 18, 2009

Loved it! I made a white cake, used banana butter for the center layer and frosted with your recipe, pressing pecan pieces on top. Very easy to make, cant wait to use it on carrot cake muffins this fall! Thanks for posting. Di

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From: Sisty Gin

On Sep 12, 2004

YUMMY! Wow! This recipe was so easy to make. In my haste, I dumped everything (used low fat cream cheese but regular butter) in the bowl and turned on the mixer. Then I looked at the instructions. Oops! It still turned out delicious! Thanks for sharing.

7 people found this review helpful

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From: mianbao

On Oct 28, 2004

This is very nice, creamy frosting with just a hint of tang. I made your Pumpkin Bars in two 9-inch pans, scaled this recipe to 70%, and frosted them. (I didn't have enough cream cheese for the entire recipe.) It did seem to me that there was plenty of frosting, and the people I work with all commented on how good the bars were with the frosting. Thank you very much for sharing this recipe.

4 people found this review helpful

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