Buttered Walnut Cream Cheese Frosting

Gina Davis


This is an old recipe from my MawMaw and it is just wonderful! Can't have a carrot cake or pumpkin bread without it!! It is so buttery and just dang darn-it good :) You can replace the walnuts with your choice of nuts or leave them out to make Butter Cream Cheese Frosting (Icing)

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Frosts one large bundt or 2 layered cake
10 Min
No-Cook or Other


1 pkg
8 oz cream cheese
1 stick
salted butter
1 tsp
pure vanilla extract
8-10 c
confectioners' sugar
1/2 c
chopped walnuts (or more if you like it really nutty) leave out if you want buttered cream cheese frosting


1This is the perfect Carrot Cake icing. I only use this one on my MawMaw Goodman's Carrot Cake (recipe posted)

2Let cream cheese and butter get to room temperature

Step 3 Direction Photo

3Cream butter and cream cheese together until fluffy

4Add vanilla and beat in good

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5Add confectioners sugar 2 cups at a time beating between each addition

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6If frosting is a good thick fluffy after 8 cups finish with next step. If it is to thin keep adding confectioners sugar 2 cups at a time. I have used up to 14 cups to get it thick enough :)

Step 7 Direction Photo

7Add walnuts and fold into frosting

8let set at room temperature until ready to use or refrigerate for up to 7 days. If you refrigerate let frosting come to room temperature before frosting cakes.

About this Recipe

Course/Dish: Cakes, Cookies, Sweet Breads
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy