Recipe courtesy of Alton Brown
Cream Cheese Frosting for Red Velvet Cake
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- Level: Easy
- Total: 17 min
- Prep: 10 min
- Inactive: 7 min
- Yield: about 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 273
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 0 g
- Sugar
- 32 g
- Protein
- 2 g
- Cholesterol
- 46 mg
- Sodium
- 115 mg
- Level: Easy
- Total: 17 min
- Prep: 10 min
- Inactive: 7 min
- Yield: about 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 273
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 0 g
- Sugar
- 32 g
- Protein
- 2 g
- Cholesterol
- 46 mg
- Sodium
- 115 mg
Ingredients
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.
