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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.

Reviews Add a comment

  • Eat Only If Its Oh So Good
    23 APR, 2013
    Oh wow! This was delish. I added about an ounce and a half more cream cheese and used the cream top from Brown Cow whole milk french vanilla yogurt in place of the whole milk. I also added a 1/2 cup more confectioner sugar. I topped this frosting on one of the best carrot cakes I have ever had -- Duff Goldman's carrot cake. (All of the online links to this recipe call for 3 cups of flour --- the one I used out of the 4/1/2013 People Magazine called for 1-1/2 cups flour and it turned out amazing Anyway, this frosting is so worth the calories.
  • Cup-Cake-Chicka_97
    25 JUN, 2012
    So I have recently started to bake....I'm so excited to make this frosting..haven't made it yet but it seems like its gonna be yummy:)I'll keep you guys posted on how it turns out:)Wish me luck