← Back to Search Results
Cream Cheese Icing

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Cream cheese icing tastes great on just about everything. It’s a quick mix that can make something go from tasting good to tasting extraordinary.

Yield: Makes about 2 cups (500 mL), enough to frost 16 or more cupcakes

Ingredients

  • 4 oz (125 g) cream cheese, at room temperature
  • ½ cup (125 mL) unsalted butter, at room temperature
  • Pinch salt
  • 2¼ cups (550 mL) confectioners sugar (icing sugar), sifted

Directions

1. In a bowl, using an electric mixer on medium-high speed, beat together cream cheese, butter and salt until creamy. With mixer on low speed, beat in confectioner’s sugar, ½ cup (125 mL) at a time so that the sugar doesn’t fly all over the place. Increase speed to medium-high and beat until light and fluffy.

2. Spread frosting over cooled cupcakes and refrigerate until ready to serve or for up to 1 day.

Variation: Add a drop of food coloring to the frosting as you are making it for a touch of beautiful color.

Notes

Because cream cheese is perishable, be sure to keep your frosted cupcakes refrigerated until you’re ready to eat them.

This frosting will keep in an airtight container in the refrigerator for up to 3 days. Before using, let stand at room temperature for 15 minutes to soften enough to spread.


© 2005 Julie Hasson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 2 tablespoons icing per serving.

130kcal (6%)
9mg (1%)
0mg (0%)
74mcg RAE (2%)
12mg
1mg
0g
14g
0g
14g
23mg (8%)
42mg (2%)
5g (25%)
8g (13%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
nigella-express Nigella Express
by Nigella Lawson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
big-fat-cookies Big Fat Cookies
by Elinor Klivans
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
food-to-live-by Food to Live By
by Myra Goodman
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
cook-with-jamie Cook with Jamie
by Jamie Oliver
lidias-italy Lidia's Italy
by Lidia Bastianich
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?