Cream cheese frosting (Food processor method) from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • confectioner's sugar
  • cream cheese

  • EYB Comments

    See recipe for variation.

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

Accompaniments: Lightning cake; Pumpkin 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

  • Eat Your Books

    See recipe for variation.

  • paisleymonsoon on December 28, 2020

    I like this better without the optional butter. Also, 2 cups of powdered sugar is way too much. Start with 1 cup and work up if it's not sweet enough. I like it with the suggested cinnamon blended in.

  • ashallen on September 18, 2019

    This is my regular cream cheese frosting recipe. It comes together both quickly and well in the food processor. Butter is optional, according to the recipe - personally I like the lighter flavor that some butter brings (particularly a good flavored European-style butter!) and usually use 4 tbsp. Recipe also says one can vary the amount of sugar used and suggests 2-2.5 c. I've found that 1.5 c is a good amount for me - does a nice job sweetening while still letting the cream cheese flavor come through. Frosting stays soft during storage and can be refrigerated until needed. It's also done fine after being frozen.

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