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Cream Cheese Frosting for Hummingbird Cake

Recipe photo courtesy of Alan Benson

This rich, versatile frosting can be used to decorate a variety of cakes. Try it on our Hummingbird Cake.

Source: Martha Stewart Living, June 2003
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Ingredients

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  • amaneceres
    12 JAN, 2014
    great recipe! i used less than half of sugar and it turned out amazing.
    Reply
  • GeneKelly
    3 FEB, 2013
    I also used about only 1/2 a cup of sugar and it was enough. Delicious!
    Reply
  • Juanita Larocque
    23 AUG, 2012
    Made this and the Humming bird cake for my wedding cake everyone loved it and wanted the recipe.
    Reply
  • KsaraM1
    15 JUN, 2012
    I used about half the amount of sugar than this for the frosting on my fiancé's birthday cake and everyone loved it.
    Reply
  • ThePrrfectBite
    26 MAR, 2012
    Great Cream Cheese Frosting Recipe. Used it on the Coconut Cloud Cake yesterday - the cake was a big hit! I agree with some of the other reviewers. Half of the amount for powdered sugar is plenty. My suggestion, add small amounts of powdered sugar at a time. Stop at desired taste. I used a little less than 1/2. Happy baking!
    Reply
  • britnym
    23 JAN, 2011
    I have made this frosting a few times and it always turns out great. I don't use quite all of the sugar the recipe calls for, too sweet for me. This time I turned it into a carmel cream cheese frosting and used it on an apple cake recipe on this site and it was spectacular. I used a 1/2 cup of brown sugar and melted it in a pan with 8 tbs of the butter and let cool, then added to the butter-cream cheese mixture before adding the confectioners' sugar ( I used a little more than 2 cups).
    Reply
  • lissawashburn
    28 APR, 2010
    I love that frosting. It is a huge hit every time I make it. I like to spread it on banana cupcakes, it is delicious.
    Reply
  • meredithjean
    16 APR, 2010
    I really liked this recipe. Great quick desert!
    Reply
  • blackreddarktrinity
    2 APR, 2010
    Ditto. I added all the sugar and by half way through it was the perfect consistency so I should have stopped there. By the time I added the whole 2lbs it was difficult to beat and the cream cheese flavor was covered by the flavor of the sugar.
    Reply
  • nightlight
    3 JUN, 2009
    what kind of cream cheese do you use? I used mascarpone and it turned out really thick and heavy. (I live in europe) Thanks
    Reply

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