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3 cups or 24 servings, 2 Tbsp. each
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Recipe makes enough to frost 24 cupcakes or to fill and frost one 2-layer cake. To pipe the frosting, spoon frosting into resealable plastic bag. Cut off small corner from bottom of bag, then use to pipe frosting onto the cake or cupcakes.
Prepare using 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread.
Decorate frosted cupcakes or cake with chocolate or multi-colored sprinkles, colored sugar or nonpareils.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a very delicious frosting without being overly sweet. It is not a stiff frosting so don't expect it to form & maintain peaks or shape. I divided it & added color to decorate Halloween cookies. I froze the left over frosting I had & used it on the next batch of cookies I baked. It was a huge hit!
It is a very light forsting....too light! I had to quickly rush my cupcakes to the freezer because the frosting was falling off....next time I will stick to buttercream frosting
Just made it and it was delicious, light, fluffy...but can I keep this in the fridge and if so, for how long?