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PHILADELPHIA Cream Cheese Frosting

PHILADELPHIA Cream Cheese Frosting recipe
photo by:kraft
We have a confession: Our 10-minute recipe for cream cheese frosting is way better than Mom used to make.
time
prep:
10 min
total:
10 min
servings
total:
2-1/2 cups or 20 servings, 2 Tbsp. each
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posted:
4/15/2014
An excellent frosting-thick & creamy. For anyone claiming it is "runny", I suspect YOU are at fault not the recipe. I further suspect you used cream cheese spread, intended for bagels and such, and not a block of actual cream cheese.
posted:
3/9/2014
Delicious! I also used less sugar.
posted:
12/5/2013
Perfect! Made a pumpkin chocolate chip cake and it needed something....this was it! Next time I may add some pumpkin pie spice or cinnamon to it if I make the same cake/cookies again. Thank you :-)
posted:
10/19/2013
sounds good but i'm going to follow everyone else on the sugar , can't wait for my cake to cool down
posted:
3/17/2013
This recipe came out absolutely delicious! I used 3 cups of powdered sugar and added 1 tsp of milk. Absolutely wonderful recipe!
posted:
2/14/2013
made the recipe, havent actually iced the cake yet, but it tastes yummy & super simple
posted:
9/27/2012
I also thought that this recipe had way too much sugar. I wanted to be able to taste the cream cheese so I mixed the cream cheese, butter, and vanilla together, then added sugar until I got what I wanted. I stopped at 1 cup.
posted:
9/6/2012
This frosting tasted amazing! But I only added 3 cups powdered sugar instead of 4.
posted:
1/20/2012
This is the best and creamiest frosting that I make for my gluten free carrot cake. My family loves it!
posted:
10/16/2011
made many time great on carrot cake
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