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Ian Young's Cream Cheese Frosting


Top Sweet Zucchini Cupcakes with this frosting, submitted by reader Ian Young of Oakland, California.

  • Yield: Makes enough for 12 cupcakes

Source: Everyday Food, May 2007


  • 4 tablespoons room-temperature unsalted butter
  • 4 ounces room-temperature bar cream cheese
  • 2 cups confectioners' sugar
  • 1/2 teaspoon pure vanilla extract


  1. In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.

Reviews Add a comment

  • Tbone
    19 OCT, 2012
    I altered the recipe due to other's comments: 8oz cream cheese, 4oz butter, 1 cup confectioners sugar, 1 tsp vanilla extract. Tastes fantastic. There IS an issue with frosting being too thin, as someone else mentioned, (because of room temp cream cheese and butter), so either refrigerate until cold and if necessary, beat again... Or don't let butter/cream cheese get to room temp in the first place (as per my chef husband)!!
  • Aubrieg
    10 JUL, 2011
    This recipe calls for way too much sugar and not enough cream cheese. I ended up taking some of the mix out and adding more cream cheese. I would suggest using 6 ounces of cream cheese and 1 1/2 cup sugar( maybe even less)
  • MBlovesTIX
    10 APR, 2011
    I didn't really like this... It wasn't that dense and the taste was a bit too buttery even though there's cream cheese in it...
  • heykiwi
    14 FEB, 2011
    I made this as a frosting for some chocolate cupcakes and it was delicious!