Cream Cheese Icing

  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: Icing for 18 to 20 cupcakes
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1 pound cream cheese at room temperature

3/4 pound unsalted butter at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted


In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

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