Photo: Randy Mayor
Yield
2 cups (serving size: 1 tablespoon)

Spread this rich Cream Cheese Frosting on carrot cake for a delicious and indulgent treat. This frosting works well on a variety of cakes and cupcakes.

How to Make It

Beat the first 4 ingredients at medi-um speed of a mixer until smooth. Lightly spoon sugar into dry measuring cups, and level with a knife. Gradually add sugar to butter mixture; beat at low speed just until blended (do not overbeat).

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Ratings & Reviews

morisot's Review

Cindos
December 08, 2014
N/A

MsLaura's Review

Princessa
January 05, 2014
N/A

Princessa's Review

morisot
April 09, 2012
This frosting is delicious! The only change I made was that I added another block of reduced fat cream cheese which made just enough for a 9 inch 2 layer cake. This will definitely be my 'go to' recipe for cream cheese frosting!

susieq571's Review

susieq571
July 30, 2011
Yummy! Omitted the lemon and used on red velvet cake. Thanks for a great recipe!

Cindos's Review

MsLaura
January 08, 2010
I have used this recipe several times on carrot cake cupcakes for kids' birthdays. I don't think I've used the lemon just because I don't usually keep lemons. I used full fat cream cheese and butter--if you're going to indulge, indulge! Otherwise I follow the recipe and the results are delicious. I have to hide the leftovers because my kids will eat it off the spoon (leaving less for me!) Far better than store bought frosting. Will definitely use it again--this morning, in fact!