This frosting is pretty much straight cream cheese, with a little bit of sugar on the side. Can’t go wrong with that, right? I used this to top Marbled Bundt Cake, and some homemade cupcakes that I will be posting SOON, but honestly I will use it to top just about everything from here on out! This is fluffy and has an amazing cream cheese flavor. I loved every bite, and so did all of my friends and neighbors!
AMAZING Cream Cheese Frosting
3/4 C. unsalted butter, at room temp.
3 (8 oz.) packages cream cheese, at room temp.
2 C. confectioners’ sugar, sifted
In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until combined and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the sugar and vanilla, and beat for about another 5 minutes.
Store in an airtight container until ready to use; keeps for about 1 week.
Makes about 5 ½ C. frosting (enough to frost a 9x13 inch cake or 2 dozen cupcakes)
Frosting recipe: slightly Adapted from Martha Stewart’s Baking Handbook