Cream Cheese Frosting


Cream Cheese Frosting

1 (8 oz) package of cream cheese                    1 lb powdered sugar

8 tbsp margarine                                                2 tsp vanilla

Cream cheese and margarine. Add sugar and vanilla and stir until creamy.

  • Mandy’s Hints: The above recipe is written just as it appears in the book. I use butter (softened to room temperature, as always) as the margarine.
  • I also allowed the cream cheese to come to room temperature before mixing.
  • Now, I bought my powdered sugar in a “Sam’s Club” size bag a while ago. Because of this, my powdered sugar is now in a gallon-sized Ziplock bag. So…I have no idea how much 1 pound is. Thankfully, I have a handy little card hanging on my refrigerator that tells me some conversions. This card stated that 1 pound of “confectioners sugar” is 3 3/4 cups.
  • I decided to double the recipe because it does not say how much this recipe will cover (one sheet cake, one 8 inch cake?) and I had made the pumpkin spice cake (see recipe here), which is a 2 tier 9 inch cake. So, according to this recipe (and the conversion chart), I would need roughly 7.5 cups of powdered sugar. Yikes, but I had enough sugar, so why not! I know, I know, any SANE person would know that’s more than enough for a two-tiered cake and I should have cooled my jets and only done a single batch. But hey, I have Amish roots and we almost always bake/cook too much. Better too much than not enough!
  • I should also mention I sifted my powdered sugar because I have found that sifting (aka, using a small wire mesh strainer) the flour makes the mixing much smoother and faster – would that make me have to use more? I have no idea. I am not a scientist – I simply bake and cook this stuff, folks! 😉
  • What was the outcome? WAY too much frosting (but it’s in the fridge and ready for another cake OR my spoon whenever I want, hehe)….and I used A LOT more powdered sugar than 7.5 cups. I would guess that I used at least another 2 cups. It was just too runny at 7.5 cups. Lesson learned. Which one? Um, don’t double the recipe. You can always make another batch if need be. AND make sure you have plenty of powdered sugar on hand because this recipe was way off base (or else the conversion chart was).

*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for this yummy cream cheese frosting.

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