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    Home » Cakes

    Cream Cheese Frosting

    Jan 5, 2006 · Modified: Dec 29, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 4 Comments

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    Cream Cheese Frosting - Andrea Meyers

    Use this to frost carrot cake, cupcakes, or anything else that sounds good! For a two-layer carrot cake, I've started making another half batch of this to give the cake that thick frosting/cake shop look.

    Cream Cheese Frosting - Andrea Meyers
    Print Pin

    Cream Cheese Frosting

    Adapted from Sandy Chapman.
    Prep Time10 mins
    Total Time10 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Keyword: cream cheese, frosting, gluten free
    Author: Andrea Meyers

    Equipment

    • stand mixer with paddle attachment

    Ingredients

    • 8 ounces light cream cheese (softened)
    • 8 tablespoons unsalted butter (softened)
    • 2 teaspoons vanilla extract
    • 16 ounces confectioners sugar (sifted)
    US Customary - Metric

    Preparation

    • Beat together the cream cheese and butter until smooth, and then blend in the vanilla. On low speed, gradually beat in confectioners’ sugar, until the frosting is smooth, about 2 minutes.
    Tried this recipe?Share in the comments!

    More Cakes with Frosting

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    Agent P, aka Perry the Platypus Birthday Cake
    Caramel Cake with Caramelized Butter Frosting - Andrea Meyers
    Caramel Cake with Caramelized Butter Frosting, and a Tribute to the Queen of All Daring Bakers, Lis
    Gingerbread Christmas Tree - Andrea Meyers
    Gingerbread Christmas Tree
    « Carrot Cake with Cream Cheese Frosting
    Garlic Mashed Potatoes »

    Reader Interactions

    Comments

    1. Jennifer says

      January 24, 2007 at 10:00 am

      No photos, bummer.

      Reply
    2. Andrea says

      January 24, 2007 at 10:17 am

      ha ha ha

      Yeah, when I first started this little hobby of mine, all of these early recipes were saved elsewhere and I was just trying to migrate them over as fast as possible. I had no photos of anything. So when I get around to making this again, I promise to post a photo, which is what I've done with all the others. Until then, I'm sure that Rob can tell you if you are on the mark.

      Reply
    3. Jennifer says

      January 30, 2007 at 11:28 am

      I went to the source, Sandy. I watched her make it this weekend. She uses more powered sugar than the recipe. I have not gotten this recipe right before but now I know it was no fault of my own, it had migrated through the years.

      Reply
    4. Andrea says

      January 31, 2007 at 2:07 pm

      Yeah, I contacted Sandy yesterday to clarify the sugar issue. She said that her copy of the recipe also says 1 pound of sugar, but she always adds more—as much as 1/2 pound more—because that's how the family likes it.

      I use just a pound of sugar when I make the frosting, so it's a matter of which you and Rob prefer.

      Reply

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    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

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