Cream Cheese Icing.

Cream Cheese Icing!

Cream Cheese Icing!

I was making some icing this morning for a chocolate cake that I made last night, and I suddenly wondered how many ingredients (and yucky ones at that) are in a container of store bought icing.  This is something that I’ve always just made homemade for some reason, so I never really even thought about it.  Well, the answer is a little frightening.  A container of Duncan Hines Creamy Home-Style Cream Cheese Frosting includes (per their website):

Sugar, Vegetable Oil Shortening (Partially Hydrogenated Soybean And Cottonseed Oils, Mono- And Diglycerides, Polysorbate 60), Water, Corn Syrup. Contains 2% Or Less Of: Corn Starch, Salt, Colored With (Titanium Dioxide, Yellow 5, Red 40), Preservatives (Potassium Sorbate), Natural And Artificial Flavors, Lactic Acid, Sodium Acid Pyrophosphate, Citric Acid, Sodium Citrate.

Really???  Doesn’t really sound very Home-Style to me…, below is the very simple alternative (courtesy of my Aunt Linda who shared this recipe with me many years ago):


  • 1 8-ounce package cream cheese
  • 1 stick butter
  • 1 tablespoon vanilla
  • 1 pound powdered sugar


  • Soften butter and cream cheese (do not melt).
  • Mix together with a hand mixer in a large bowl until creamy; add vanilla and mix again.
  • Add powdered sugar a little at a time and mix in until everything is well blended.


  • Pretty easy huh?  Four ingredients, and my vanilla extract is even homemade.  Nothing scary here.
  • This will ice one standard sized cake, or about 30 cupcakes (and with the cupcakes you’ll have a little leftover unless you really like to pile it on).

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