Cream Cheese Frosting
Ingredients
- 2 8 oz blocks plain cream cheese softened
- 1 cup salted butter softened
- 2 tsp classic or clear vanilla extract
- 8 cups powdered sugar
- 2-4 Tbsp heavy cream for thinning plus additional as needed
Instructions
- Use an electric mixer to cream together cream cheese, butter and vanilla. Beat on medium speed for 2-3 minutes or until fluffy and smooth.
- Lower the speed of the mixer and gradually add powdered sugar 1 cup at a time. Beat well after each addition, stop to scrape the sides of the bowl as needed.
- Add heavy cream 1 tablespoon at a time to smooth to spreading consistency.
- Use immediately to frost a three layer 8 inch cake or two layer 9 inch cake or 24 cupcakes. Chill the cake or cupcakes until serving. (You'll only need half to frost a quarter sheet cake or cake baked in a 13 x 9 inch pan.)
- Chill in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month. Whip with a mixer, adding additional cream to thin slightly prior to using.
Notes
Please note:
- Any cake frosted with this icing should be kept chilled.
- This recipe makes enough to frost a 2 layer cake (9 inch) or 3 layer cake (8 inch), 24 cupcakes or a half sheet cake. A quarter sheet cake baked in a 13 x 9 inch pan will likely only need a half batch depending on how you intend to decorate the top.