Cream Cheese Frosting
This cream cheese frosting is great for any cake: it's creamy, tasty, and you can make it more or less sweet depending on your preferences.
1 (8 oz) package of cream cheese, softened
6 tablespoons (3/4 stick) butter, softened
1-2 tsp vanilla (I just eyeball it)
2 1/2 to 4 cups powdered sugar (depending on how sweet you want it)
a couple tablespoons of milk (if necessary to make the frosting spreadable)
Directions:
In a stand mixer, or in a large bowl with a hand mixer, beat together the cream cheese, butter, and vanilla until light and fluffy.
Add the sugar gradually, beating between additions (I add about 1 cup at a time)
If the frosting is too thick to spread, add a couple tablespoons of milk to make it spreadable. If you didn't use that much sugar, you most likely won't need the milk.
Spread onto cake, cupcakes, etc, while still at room temperature (it hardens up and becomes more difficult to spread after being refrigerated).
Refrigerate the baked goods and any leftover frosting.
Original recipe from: King Arthur Flour
6 tablespoons (3/4 stick) butter, softened
1-2 tsp vanilla (I just eyeball it)
2 1/2 to 4 cups powdered sugar (depending on how sweet you want it)
a couple tablespoons of milk (if necessary to make the frosting spreadable)
Directions:
In a stand mixer, or in a large bowl with a hand mixer, beat together the cream cheese, butter, and vanilla until light and fluffy.
Add the sugar gradually, beating between additions (I add about 1 cup at a time)
If the frosting is too thick to spread, add a couple tablespoons of milk to make it spreadable. If you didn't use that much sugar, you most likely won't need the milk.
Spread onto cake, cupcakes, etc, while still at room temperature (it hardens up and becomes more difficult to spread after being refrigerated).
Refrigerate the baked goods and any leftover frosting.
Original recipe from: King Arthur Flour
