Cream Cheese Frosting
My absolute favorite! A rich and luxurious, melt-in-your-mouth frosting made with just a handful of basic ingredients. It has a delicious tang and the perfect sweet flavor. Recipe makes plenty for 12 cupcakes, see notes for amounts needed for cakes.
Ingredients
- 8 oz. cream cheese, (partially softened but still firm (rested at room temperature about 30 minutes))
- 1/2 cup (113g) unsalted butter, (softened nearly to room temperature)
- 2 1/2 to 3 1/2 cups (300g to 420g) powdered sugar* ((depending on how sweet you like it))
- 1 tsp vanilla extract
Instructions
- 1
The amounts listed above makes enough for 12 cupcakes. See notes for cake amounts.
- 2
In a mixing bowl (or in the bowl of an electric stand mixer fitted with the paddle attachment) cream together cream cheese and butter until smooth and slightly fluffy.
- 3
Add powdered sugar and vanilla and mix on low speed until combined. Then increase speed to high and whip for a few minutes until light and fluffy.
- 4
Transfer frosting to freezer and freeze 3 minutes. Remove and mix with mixer just briefly. Repeat this process up to 2 more times until frosting is more firm (not clumpy and too cold but firm enough to frost and not be running).
- 5
Frost cupcakes or cake and keep refrigerated.
Cook it from the original
This recipe comes from cookingclassy.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookingclassy.com