Variations on Cream-Cheese Frosting

I believe,  the main purpose for solid food is to serve as a  a vessel for frosting. In that spirit, I always like to experiment to come up with new frosting ideas. Here are two I’ve come up with recently. Both have the basics of a regular cream cheese frosting, but the additions send them over the top.

Mascarpone Cream-Cheese Frosting
Cream together:
4 oz cream cheese (room temperature)
4 oz mascarpone cheese (room temperature)
¼ cup butter (room temperature)

2-3 cups powdered sugar
1 ½ t almond extract

I used this frosting on some sugar cookies I’d flavored with almond extract. I think it would also taste amazing on chocolate cupcakes.

Chocolate-Hazelnut Cream Cheese Frosting
Cream together:
8 oz cream cheese
1 T butter

Add and blend:
1 ½ cups powdered sugar

Add and cream to desired consistency:
¾ cup chocolate-hazelnut spread
1 t vanilla

I served this over simple vanilla cupcakes, but I think it would also taste wonderful on banana cupcakes.

4 Responses to “Variations on Cream-Cheese Frosting”

  1. Rachael Pivik
    April 5, 2011 at 2:37 pm #

    I really want to try the Hazlenut one. Maybe for a date night in. I like to melt about a cup of chocolate chips and put it in my cream cheese frosting. Thanks for sharing!

    • IaMYours
      July 13, 2012 at 5:18 pm #


  2. Chris Pivik
    April 5, 2011 at 3:12 pm #

    They both sound great. I’m especially happy to see Rachael wants to make some for me, too.

  3. Jennifer Barnes
    April 5, 2011 at 9:25 pm #

    MMMMM, yummy!