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

Everyday Food, November 2011


Recipe Summary

Makes 3 cups


Ingredient Checklist


Instructions Checklist
  • 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 (2)

51 Ratings
  • 5 star values: 17
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
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.
Rating: Unrated
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