CREAM CHEESE FROSTING
Today we’re talking about one of the best frosting recipes in the world, cream cheese frosting. I originally planned to post a carrot cake recipe with this frosting, but I really feel like this recipe needs it’s own post.
Ever since the first time I made my own cream cheese frosting, I decided I would never go back to the store-bought version again. Not only is this recipe ridiculously easy to make, but it tastes so much better than anything you could buy at the store. This frosting also goes so well on so many different desserts, it’s a perfect recipe to keep on hand.
To make this frosting you’ll need some cream cheese, unsalted butter, powdered sugar, and pure vanilla extract. One important thing about the cream cheese, make sure you buy brick-style cream cheese. You want to avoid the little containers of cream cheese spread. For the best taste and flavor, I suggest full fat cream cheese. You can use reduced fat cream cheese, but avoid using fat free cream cheese in this recipe.
Ingredients
Instructions
for full recipes please see : www.livewellbakeoften.com
Ever since the first time I made my own cream cheese frosting, I decided I would never go back to the store-bought version again. Not only is this recipe ridiculously easy to make, but it tastes so much better than anything you could buy at the store. This frosting also goes so well on so many different desserts, it’s a perfect recipe to keep on hand.
To make this frosting you’ll need some cream cheese, unsalted butter, powdered sugar, and pure vanilla extract. One important thing about the cream cheese, make sure you buy brick-style cream cheese. You want to avoid the little containers of cream cheese spread. For the best taste and flavor, I suggest full fat cream cheese. You can use reduced fat cream cheese, but avoid using fat free cream cheese in this recipe.
Ingredients
- 1 (8-ounce) package brick style cream cheese, softened to room temperature
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 2 cups (240 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
- Pipe or frost on cooled cupcakes, cakes, or other desserts as desired.
- .................................
for full recipes please see : www.livewellbakeoften.com
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