Cream Cheese Frosting Recipe - Icing Recipe | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Cream Cheese Frosting Recipe - Icing Recipe | The Nibble Webzine Of Food Adventures
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RECIPE: Cream Cheese Icing (Frosting) For National Chocolate Cupcake Day

[1] This cream cheese frosting adds sour cream for a nuance of flavor and more spreadability (photo and recipe © American Heritage Chocolate).

[2] Whether you like the name brand, store brand, or organic cream cheese, you need a block of it (photo © Bay Business Help).

Sour Cream
[3] A bit of sour cream creates a variation of the classic recipe (photo © Wisconsin Milk Marketing Board).


October 18th is National Chocolate Cupcake Day.

We’ve been using this classic cream cheese icing recipe on our chocolate cupcakes for years.

But we recently received this recipe to try from American Heritage Chocolate.

It adds sour cream to the cream cheese, which cuts the sweetness and adds a barely-discernible hint of tartness.

We prefer cream cheese icing to buttercream, and always use it on cupcakes, carrot cakes and other loaf cakes.

So is this recipe frosting or icing?

The difference between frosting and icing is that:

  • Icing is made with confectioners’ sugar (also called icing sugar and 10x sugar), as in this recipe.
  • Frosting is made from granulated sugar (table sugar).
    But the two words are used interchangeably by those not aware of this nuance.

    Prep time is 10 minutes.

    We used it on our dark chocolate cupcakes recipe.
    Ingredients For 3 Cups

  • 1 block (8 ounces) plain cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¼ cup sour cream
  • Coarse salt (sea salt, kosher salt)
  • 2½ cups confectioners’ sugar

    1. CREAM together the cream cheese, butter, sour cream and a pinch of salt on medium speed of an electric mixer, until light and fluffy (approximately 2 minutes).

    2. ADD the confectioners’ sugar. ½ cup at a time, stopping the mixer and scraping down the bowl before each addition. Gradually increase the speed to medium after each addition of sugar. That’s it!

    3. STORE in an airtight container in the refrigerator up to 5 days, if not using immediately. Bring to room temperature before using.




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