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Cream Cheese Frosting for Emeril's Pumpkin-Spice Cupcakes


Use this frosting to make Emeril's Pumpkin-Spice Cupcakes.

  • Yield: Makes 3 cups

Source: Everyday Food, November 2011


  • 12 ounces cream cheese, room temperature
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 1/2 cups confectioners' sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 1 to 2 tablespoons whole milk


  1. In a large bowl, using an electric mixer, beat cream cheese and butter until smooth, about 4 minutes. With mixer on low, beat in confectioners' sugar and vanilla extract until smooth and fluffy, 5 minutes. Thin with whole milk if necessary.

Cook's Notes

Refrigerate in an airtight container, up to 1 day; bring to room temperature before using.

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