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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 291g Recipe makes 3 cups) |
||
| Calories 1122 | ||
| Calories from Fat 548 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 60.9g | 93% | |
| Saturated Fat 38.4g | 191% | |
| Monounsaturated Fat 16.5g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 178mg | 59% | |
| Sodium 447mg | 18% | |
| Potassium 113mg | 3% | |
| Total Carbohydrate 142.1g | 47% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 137.6g | ||
| Protein 6.2g | 12% | |
Kittencal's Best Cream Cheese Frosting (Extra Creamy Option)
By: KITTENCAL
Apr 30, 2004
This makes the most wonderful creamy dreamy frosting and to make this even more creamy and fluffy add in 1-2 cups thawed Cool Whip frozen topping start with 1 cup and add in more until desired texture, this frosting freezes well ----- for coconut-cream cheese frosting add in 1/2 to 3/4 teaspoon coconut extract and reduce the vanilla to 1 teaspoon, also add in 1/2 cup sweetened flaked or shredded coconut at the end of beating
3 cups
Ingredients
- 1/2 cup butter, room temperature (no subs!)
- 1 (8 ounce) package cream cheese, room temperature
- 2 teaspoons vanilla (if possible use clear vanilla)
- 2 tablespoons whipping cream, unwhipped (for the best texture use only whipping cream)
- 3 1/2 cups confectioners' sugar, sifted (more if needed, must be sifted)
- food coloring (optional)
- 1-2 cup cool whip frozen whipped topping, thawed (optional)
Directions
1
Cream the cream cheese, butter, vanilla and the whipping cream until light and fluffy (about 2 minutes).2
Add in the sifted confectioners sugar; beat until frosting consistency, (adding more icing sugar or whipping cream if needed until the right consistency is achieved).3
Add in food coloring if using.4
OPTIONAL; add in 1 cup of Cool Whip frozen topping and beat on low speed with an electric mixer until just blended (add in more Cool Whip until desired texture is achieved).
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- Course > Desserts > Cakes > Fillings & Frostings
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Number of Servings
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Chef #806741
On Oct 18, 2009
this is awesome. nice and creamy for the home made pumpkin bread. i did not use the cool whip and it was still great.
From: Marie Nixon
On Sep 6, 2009
This is a delicious tasting frosting. Kittencal recommended it for Kittencal's White Cake Extraordinaire and it was perfect. I probably added about an additional cup of sifted confectioner's sugar to get it to the correct consistency. Once I was at that point there was no need for me to add Cool Whip frozen whipped topping. Everyone who ate the cake commented on how delicious the frosting was.
From: PugGrannie
On Feb 15, 2009
Made this to frost a red velvet cake. As one other reviewer said, it was better than the cake! Used about 1 and 1/2 cups Extra Creamy Cool Whip. It decreased the density of the cream cheese and really increased the amount of frosting. Had enough to generously ice an 8" two layer cake with thick layers of frosting (hate when I have to skimp). Still had some left for my own personal treat!
From: GoldenEgg
On Dec 26, 2006
Terrific recipe! I highly suggest storing in the fidge overnight. Doing so seemed to let through more of the cheese flavor.
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