General Question

tscoyk's avatar

What is the best cream cheese frosting recipe?

Asked by tscoyk (187points) September 7th, 2008

Looking for your favorite cream cheese frosting recipe, to top the pumpkin bars I just made.

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12 Answers

poofandmook's avatar

I can’t wait to hear the answer. And tscoyk… can you send me that pumpkin bar recipe? I’m sort of obsessed with pumpkin desserts.

tscoyk's avatar

Uh-oh. I’m busted. It was a Tastefully Somple box that I discovered in my pantry! BUT, if it turns out to be worth recommending, I’ll sure let you know.

greylady's avatar

Cream Cheese Frosting
1 8oz pkg cream cheese, softened (not fat free)
1 stick butter
1 tsp vanilla
powdered sugar, approx. 1/2 bag
beat together, adding powdered sugar slowly until smooth and creamy.
Frost cake when it is completely cool.

XrayGirl's avatar

Here’s my recipe:

8 oz (1 bar) cream cheese, at room temperature
1/2 stick butter at room temp
3 cups powdered sugar sifted
1 teaspoon vanilla

Combine cream cheese, butter and vanilla, mix thoroughly. Add sugar about a cup at a time and beat until smooth. Use a little less sugar for a more runny frosting, and use the full amount of sugar for a stiffer frosting..

marissa's avatar

@tscoyk, you can use the filling as frosting
@poofandmook, to help your pumpkin dessert obsession

This is my all time favorite pumpkin dessert and the best recipe I have found for pumpkin roll.

Annie’s Pumkin Roll

For one roll, 8 to 10 servings, you will need:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Combine eggs and sugar, beat well.
Add pumpkin to egg mixture, mixing until blended.
In a separate bowl, combine remaining dry ingredients.
Add dry ingredient mixture to egg/sugar/pumpkin mixture, mix well.
Spread batter into a greased and wax-papered lined 10×15 inch jelly roll pan.
Bake at 375 degrees for 15 minutes.
Remove from pan and place on a clean tea towel.
Cool for 10 minutes.
From 10 inch side roll cake up in towel and set aside.
Prepare Filling (see below)
Once filling is prepared, unroll cake and place on plastic wrap.
Evenly spread filling over cake.
Roll up cake.
Cover with plastic wrap.
Place cake seam-side down and chill for at least two hours.
Cut cake in slices to serve.

Beat together 8 oz. soft cream cheese, 4 Tbsp. soft butter, 1 cup powdered sugar, 1 tsp. vanilla, until smooth.

Recipe from Great American Recipes.

poofandmook's avatar

Thank you marissa! Yay!!

tscoyk's avatar

@poofandmook: I do not so much recommend the Tastefully Simple pumpkin bread, although I altered it to bars, so the company is blameless and they may have been fine if I left well enough alone.

I need a 12 step program for cream cheese. Thanks to all of you – I was in heaven this weekend.

poofandmook's avatar

@tscoyk: Stop & Shop makes a friggin heavenly pumpkin muffin… I’ll just make that frosting and eat them like cupcakes!

Starburst's avatar

oh, that reminds me of these great pumpkin, walnut and raisin muffins we used to get at a little bakery near Piedmont Park in Atlanta, Georgia. I’m glad you posted this. I will run down and see if they are still there. Thanks for jogging my memory, Poofandmook.

9–20-08, 10:47pm EST

nomtastic's avatar

the best one i’ve ever known is in the joy of cooking.

tscoyk's avatar

@poofandmook: I just found this recipe on Cooking Light, and thought I’d share with you. Something different:

Pumpkin-Walnut Focaccia with Gruyère
From: “Cooking Light”

Review this Private Recipe
Recipe Details
Prep Time:
Cook Time:
Ready In:
Servings: 0


3/4 cup warm water (100° to 110°)
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided (about 15 3/4 ounces)
3 tablespoons butter, melted
1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
Cooking spray
1 teaspoon cornmeal
1/3 cup coarsely chopped walnuts

Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.

Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).

Preheat oven to 400°.

Uncover dough; bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.

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