I love Cream Cheese Frosting and this one is a winner. It hits the right combination of sweetness from the sugar and tang from the cream cheese.
A few notes:
*Keep the electric mixer on low while incorporating the powdered sugar. That is, unless you want to end up wearing the sugar.
*After you add 2 1/4 cups sifted powdered sugar, taste it. If you think it needs more sweetness, add more sifted powdered sugar. Remember, it is better to taste the frosting and add sugar as you go. Once you add it in, you can’t take it out. I mean, it’s a tough job tasting frosting but someone has to do it, right?
*Make sure your cream cheese and butter are room temperature. You want the frosting to be creamy and smooth.
*Sift the powdered sugar. Smooth and creamy is what you’re going for here. No one wants lumps in frosting.
This frosting is delicious and perfect on Red Velvet Cupcakes or Carrot Cake.
Enjoy!
- 8 ounces cream cheese, room temperature
- 6 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2¼ -2½ cups sifted powdered sugar
- Using electric mixer with a paddle attachment, blend together cream cheese, butter, and vanilla extract.
- On low speed, add powdered sugar one cup at a time and mix until just smooth.