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1990s Recipes + Menus

Cream Cheese Frosting

Makesabout 16 cups
  • Active time:15 min
  • Start to finish:15 min
September 1999
The tang of the main ingredient in this supremely easy recipe really comes through; the frosting is not overly sweet.
  • 12 (8-ounce) packages cream cheese, softened
  • 6 sticks (1 1/2 pounds) unsalted butter, softened
  • 2 (1-pound) boxes confectioners’ sugar (7 1/2 cups)
  • Special equipment:

    a stand mixer
  • Make frosting in 2 batches: Beat half of cream cheese in bowl of mixer medium-high speed until smooth. Reduce speed to low, and half of butter and half of confectioners’ sugar, and mix until sugar is incorporated. Increase speed to medium and beat for 1 minute. Transfer to a large bowl or other container. Repeat with remaining ingredients and add to first batch.
Cooks’ note:
  • The frosting can be made up to 3 days ahead and refrigerated, covered. (You can ice the cake while the frosting is still cold.)