Comments on: The BEST Cream Cheese Frosting

By: Mika

Mika — Tue, 22 Apr 2025 05:24:33 +0000

Pretty nice, but really thick. Not as nice as the cream cheese icing I’ve made before.

By: MrsGeorgeStrait

MrsGeorgeStrait — Sat, 12 Apr 2025 16:57:03 +0000

That’s the order from America’s Test kitchen, published with the hummingbird cake. They use more butter, cream cheese, powdered sugar. It’s too much frosting though. I wish more recipes would give the cup amount. Not x cupcakes, cake size, layers of whatever. Frosting is subjective. . ATK uses 1 c per layer.

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Mon, 07 Apr 2025 13:38:05 +0000

In reply to Olivia. Hi Olivia! Thanks for your question. No, our recipe wasn't sourced from Bake School—we originally published it back in 2017. It looks like their version was published in 2021 and uses significantly different ingredient ratios. Our recent update only adjusted the method for mixing to help achieve a more pipeable frosting without adding additional powdered sugar. No changes were made to the ingredients themselves. Hope that clears things up!

By: Stephanie

Stephanie — Sun, 06 Apr 2025 13:14:15 +0000

In reply to Kahwana. Omg didn't even notice the weights . Thanks lol

By: Kahwana

Kahwana — Sun, 06 Apr 2025 11:13:36 +0000

In reply to Stephanie.

This Is a perfect example for using a scale. The recipe calls for 188 grams of powdered sugar. You measure by weight then sift. All guesswork is removed when using a scale.

By: Stephanie

Stephanie — Sun, 06 Apr 2025 00:44:24 +0000

Are you measuring 1¹/² cup then sifting or sifting first?

By: Olivia

Olivia — Sat, 05 Apr 2025 16:01:30 +0000

I have been using this same recipe for years. It originally came from https://bakeschool.com/thick-cream-cheese-frosting/

Is that where you got your recipe?

By: Karen

Karen — Thu, 13 Feb 2025 16:59:30 +0000

I am trying this recipe for my Red Velvet Cupcakes for a Valentine Coffee Social at my Apt. Bldg. I took note & put the Vanilla Paste on my wish list on Amazon, but I will have to use Vanilla extract this time. I may add more emsudgar to stiffen it up more, bc the other recipe called for more sugar, but I lost it. I had this one sent to my email & also copied it down for now bc I’ll be busy baking & cooking a day. I will rate it after I make it, but I’m sure it will be fine.

By: Terresa

Terresa — Fri, 03 Jan 2025 16:03:24 +0000

I made the frosting with adjustments like I doubled the recipe for 9 × 13 Carrot Cake recipe for glass baking dish. Plus I added a small packet of pecans to the icing when everything else was throughly mixed. I also adjusted the vanilla but that’s up to each one’s desires for flavor. I didn’t sift the sugar because for the simple fact my butter was warm enough to get 2 cups mixed with out any lumps before adding into the cream cheese mix. It was perfect!! 🥰😋

By: Sally Weis

Sally Weis — Fri, 27 Dec 2024 20:20:48 +0000

I’m ggoing to make this in morning going to to a dinner lm putting it on a spice cake