Reviews (1)
Add Rating & Review
10 Ratings
5 star values:
3
4 star values:
4
3 star values:
3
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 3 stars
02/08/2016
I used raspberry emulsion instead of vanilla, same quantity. This frosting is very "loose" with only 4 cups of sugar and all that butter and cream cheese. Also added a pinch of salt to cut the sweetness.
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Recipe Summary
Yield: Makes enough for 24 cupcakes
Ingredients
Ingredient Checklist
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
2 to 3 tablespoons strained raspberry jam
3/4 teaspoon pure vanilla extract
Gallery
Recipe Summary
Yield: Makes enough for 24 cupcakes
Gallery
Recipe Summary
Yield: Makes enough for 24 cupcakes
Recipe Summary
Yield: Makes enough for 24 cupcakes
Yield: Makes enough for 24 cupcakes
Makes enough for 24 cupcakes
Ingredients
Ingredients
- 8 ounces (2 sticks) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 1 pound (4 cups) confectioners’ sugar, sifted
- 2 to 3 tablespoons strained raspberry jam
- 3/4 teaspoon pure vanilla extract
Directions
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then jam and vanilla; mix until smooth.
Reviews (1)
Add Rating & Review
10 Ratings
5 star values:
3
4 star values:
4
3 star values:
3
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 3 stars
02/08/2016
I used raspberry emulsion instead of vanilla, same quantity. This frosting is very "loose" with only 4 cups of sugar and all that butter and cream cheese. Also added a pinch of salt to cut the sweetness.
Reviews (1)
Add Rating & Review
10 Ratings
5 star values:
3
4 star values:
4
3 star values:
3
2 star values:
0
1 star values:
0
Add Rating & Review
10 Ratings
5 star values:
3
4 star values:
4
3 star values:
3
2 star values:
0
1 star values:
0
10 Ratings
5 star values:
3
4 star values:
4
3 star values:
3
2 star values:
0
1 star values:
0
10 Ratings
5 star values:
3
4 star values:
4
3 star values:
3
2 star values:
0
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 4
- 3 star values:
- 3
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 3 stars
02/08/2016
I used raspberry emulsion instead of vanilla, same quantity. This frosting is very "loose" with only 4 cups of sugar and all that butter and cream cheese. Also added a pinch of salt to cut the sweetness.
Martha Stewart Member
Rating: 3 stars
02/08/2016
I used raspberry emulsion instead of vanilla, same quantity. This frosting is very "loose" with only 4 cups of sugar and all that butter and cream cheese. Also added a pinch of salt to cut the sweetness.
Rating: 3 stars
All Reviews for Simple Cream-Cheese Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Simple Cream-Cheese Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
