Cream cheese frosting is the easiest frosting to make. It’s also very versatile. I love it especially on carrot cake and red velvet cake. This recipe is from The Joy of Baking, but pretty much any cream cheese recipe you find will be quite similar. I did tweak this recipe though. I took out half the sugar and you can’t even tell!
- 1/4 cup butter, soft
- 8 ounces cream cheese, soft
- 1 cup icing sugar
- 1 tsp vanilla
*Makes almost 2 cups of frosting.
- In a medium sized bowl, take 1/4 cup butter and 8 ounces of cream cheese and mix well until smooth. You can do this by hand but an electric mixer works really well.
- Next, add in 1 teaspoon vanilla and start adding the confectioners sugar a few tablespoons at a time, mixing well in between. This way you can taste it as you’re adding it, so you can control its sweetness. Once you’ve added all the sugar, whip it until there’s no lumps.
It’s ready to use on anything you fancy. Cover and refrigerate it if you are not using it right away.