Catholic Culture Trusted Commentary
Catholic Culture Trusted Commentary

Catholic Recipe: Cream Cheese Frosting


  • 4 1/2 to 5 cups powdered sugar, more if necessary to stiffen frosting
  • 8 ounces butter, softened
  • 8 ounces cream cheese, softened
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 1/2 Tablespoons Cognac


Prep Time: N/A

Difficulty:  N/A

Cost:  N/A

For Ages: n/a



Often Made With (1)


Feasts (1)

This is the frosting that goes well with the Cream Cheese Pound Cake, which makes a wonderful Lamb Cake. I usually double the recipe for a Lamb Cake. I use Kerry Gold Butter. The Cognac I do not measure, and have a heavier hand at times.

When the Lamb Cake is frosted, I add halved jelly beans for eyes, and a black jelly bean for the nose. I also add a triumphant banner with a red cross on a skewer. (JGM notes)


Cream the butter and and cream cheese until light and fluffy. Add powdered sugar a little at a time, beating until well-combined. Beat in vanilla and Cognac. Add more powdered sugar to get the right consistency.