Cream Cheese Frosting

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Hi, it’s Alexis. I would just like to say that I love frosting. Sometimes I bake cupcakes just so I can justify eating frosting. I know there are certain people who believe that good cake shouldn’t require frosting, but I love it. Though I definitely prefer frostings that are not as sweet, like swiss meringue buttercream and cream cheese frosting rather than the standard butter and powdered sugar versions. Recently, I made some snickerdoodle cupcakes, apple whoopie pies and pumpking cupcakes which I pair with cream cheese frosting. This recipe is more like guidelines for cream cheese frosting, some people like to have a smaller cream cheese to butter ratio or like to add more powdered sugar. I really like the cream cheese flavor in the frosting so I use a 2:1 ratio of cream cheese to butter and I also like a smoother frosting so I usually add less powdered sugar. Be careful because this frosting tends not to set up very well. If you want it to be stiffer just add more powdered sugar. Enjoy the goodness!

Cream Cheese Frosting

Ingredients:

1 pkg cream cheese, room temperature
4 tbsp butter, room temperature
1 tsp vanilla
1 ½ to 2 cups powdered sugar

1.  Beat the cream cheese with an electric mixer until it is smooth. Scrape down the sides of the bowl and beat in butter. The mixture should be smooth…no lumps.
2.  Mix in the vanilla. Add the powdered sugar. I usually add the powdered sugar about ¼ cup at a time and occasionally taste to make sure the frosting isn’t getting too sweet.