Aunt Darlene's Cream Cheese Frosting Recipe

Indulge in the creamy, dreamy perfection of Aunt Darlene's Cream Cheese Frosting! This recipe, a beloved classic since 1988, is the ultimate topping for carrot cake (recipe #19884) and more! While traditionally white, a touch of pink is a fun Chicago twist. Get ready for rave reviews!

Prep Time 5 mins
Cook Time 10 mins
Calories 1346.4 kcal
Protein 17g
Rating Be the first
Aunt Darlene's Cream Cheese Frosting 156

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Aunt Darlene's Cream Cheese Frosting

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How to Make Aunt Darlene's Cream Cheese Frosting

  1. Beat 8 ounces of softened cream cheese and 1/2 cup (1 stick) of softened unsalted butter in a medium bowl with an electric mixer on high speed until completely smooth and creamy (about 2-3 minutes).
  2. Gradually add 3 cups of powdered sugar, beating on low speed until combined. Then increase speed to medium-high and beat for another 2-3 minutes until light and fluffy.
  3. Stir in 1 teaspoon of vanilla extract.
  4. If desired, gently fold in 1/2 cup chopped pecans, 1/4 cup shredded coconut, and a few drops of red food coloring until you reach your desired pink hue.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

600g

Fat

226g

Carbs

52g

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Frequently Asked Questions

How long does it take to make Aunt Darlene's Cream Cheese Frosting?

Aunt Darlene's Cream Cheese Frosting takes about 15 minutes from start to finish — roughly 5 minutes to prepare and 10 minutes to cook.

How many calories are in Aunt Darlene's Cream Cheese Frosting?

Aunt Darlene's Cream Cheese Frosting has approximately 1346.4 calories per serving, with about 17 g protein, 52 g carbohydrates and 122 g fat.

What ingredients do I need for Aunt Darlene's Cream Cheese Frosting?

The key ingredients for Aunt Darlene's Cream Cheese Frosting are Cream Cheese, Butter, Powdered Sugar, Vanilla, Pecans, Coconut. See the full list with measurements above.

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