Cream cheese frosting from Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More (page 209) by Zoë François

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Banana bread with swirls of Nutella; Pumpkin-mocha swirl bundt cake; Chocolate devil’s food cake; Banana cream cake; Hummingbird cake; Ultimate carrot cake; Olive oil-chiffon cake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EatinSnax on April 05, 2026

    Very good! The lemon and golden syrup are subtle, just enough to give it a little special something. The batch made enough to fill and frost a 3 layer cake generously, with about 1.5 cup left over for piping if I wanted. A note for this recipe on Zoë’s blog mentions that beating the butter before adding the cream cheese will reduce chance of lumps. I found it easy to work with.

  • trudys_person on July 24, 2022

    Made for the hummingbird cake. Was a little bit soft to hold its shape well, and needed to be refrigerated. Made lots for a three-layer cake.

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