Ingredients
- 13 1/2 ounces powdered sugar
- 12 ounces cream cheese, room temperature
- 3 ounces unsalted butter, room temperature
- 1 1/2 teaspoons vanilla extract
- Pinch kosher salt
Directions
Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By foxylady63
on December 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I Loved it!!!!!!!!!!!!!!! So simple and easy to do!!!!!!!!!!!!!!!!
By Ice Girl 3077
on September 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this frosting. It is easy to make and the cream cheese flavor is true and scrumptious. I will make this frosting for several different cakes. This time I frosted carrot cake. That being said, I had to refrigerate longer than the recipe calls for however that was not a problem for me.
By Recipe4Love
Atlanta, GA
on June 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was looking for another recipe because my usual one -which uses an entire lb box confectioners sugar, 1 stick butter and 8 oz cream cheese- is too stiff, which makes spreading difficult. I thought this recipe was too thin at first, but after I refrigerated for an additional 45 minutes, the consistency was perfect! It also uses less butter and sugar, more cream cheese, which means less fat. It also tastes like cream cheese, as the previous reviewer noted. Just what I was looking for. Thanks!
Read all 4 reviews