Cream Cheese Frosting

• servings: 24 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

½ cup (1 stick) unsalted butter (softened (113g)

8 oz cream cheese (softened (brick-style, not spreadable) (226g)

1 teaspoon vanilla extract

¼ teaspoon salt

4 cups powdered sugar* (500g)

Directions

Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.

Add vanilla extract and salt and stir well to combine.

With mixer on low, gradually add powdered sugar until completely combined.

Use to frost completely cooled cake or cupcakes.

Notes

I found this recipe very difficult to pipe with. Resist the urge to add any cream to loosen it up; I did which made it so it had a 2 minute window in which it had the right consistency for piping; it went from too stiff to too loose in the span of minutes.

Nutrition

• Serving Size: 1 /24 batch
• Calories: 146 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 21 mg
• Sodium: 56 mg
• Total Carbohydrate: 20 g
• Total Sugars: 20 g
• Protein: 1 g