Cream Cheese Frosting Recipe!! Noreen's Kitchen

Greetings! What better recipe to have in your recipe box for the holidays than Cream Cheese Frosting? I know that this seems a bit unconventional, but since I was making this I thought it would be a great, simple recipe to show you. You can use this on a myriad of things such as carrot cake, red velvet cake chocolate cake, cupcakes as we have here, I made banana and chocolate. You can put this on pumpkin roll, and even pumpkin pancakes. You can use this as a filling for a Buche de. Noel or Yule Log or you can just keep a container in your fridge to use as you like. It will last for about 2 weeks in there.
Once we made the cupcakes we did not refrigerate them. Contrary to popular belief, the frosting will not spoil. Now I will caution you. If you make this in the summer, I highly recommend refrigerating the cake you put it on. But in the cooler weather, covering it or putting it under a cake dome is just fine. There is enough sugar in this recipe that it will not spoil easily. We had the cupcakes around for almost a week before the last one was gone and we are just fine.
So since the holidays are on the way, you can never have too many simple "go to" recipes to fall back on. Make sure you keep a couple bricks of cream cheese and a bag or two of the powdered sugar and of course you always have butter for when you want to make this delicious frosting.
CAUTION! DO NOT USE MARGARINE! Butter is all that will do in this recipe. Butter is pure dairy, Margarine is made from vegetable oil. Oil will separate and won't incorporate as well as the butter
Get the recipe here:
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