I hate store-bought whipped cake frosting that stays light and fluffy. I prefer old-fashioned buttercream frosting that sets up and gets a little crusty. This cream cheese frosting recipe is the one exception. I’m sure it would set up firmer if you put in the freezer, but at room temperature it stays soft and rich.
Ingredients
8 ounces cream cheese
½ pound butter (2 sticks)
2 teaspoons vanilla
4 cups powdered sugar
Directions
Combine the cream cheese and butter and beat until well combined.
Add the vanilla and beat again, scraping down the sides halfway through to make sure the vanilla is evenly incorporated.
This last step is going to be messy if you’re not super careful. Add the powdered sugar and beat again.
It would probably be best to add it a little at a time, otherwise when you start the beater there will be an explosion of powdered sugar. (Ask me how I know.) Looks cool, but takes forever to clean up.
Once all the sugar is in, beat on high speed until fluffy.
And that’s it.
PS: Click here to see my brown sugar buttercream frosting, or citrus buttercream icing.
This frosting is rich and creamy like butter-cream, but stays soft at room temperature.
Ingredients
- 8 ounces cream cheese
- ½ pound butter (2 sticks)
- 2 teaspoons vanilla
- 4 cups powdered sugar
Instructions
Combine the cream cheese and butter and beat until well combined.
Add the vanilla and beat again, scraping down the sides halfway through to make sure the vanilla is evenly incorporated.
Add the powdered sugar and beat on high speed until fluffy.
