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Cream Cheese Frosting for Emeril's Pumpkin-Spice Cupcakes

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

Source: Everyday Food, November 2011
Yield

Ingredients

Directions

Cook's Notes

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

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  • 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 http://www.food.com/recipe/charm-city-carrot-cake-466340). Anyway, this frosting is so worth the calories.
    Reply
  • 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
    Reply

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