Cream Cheese Frosting
Frosts 24 cupcakes or 2 layer cake
2 (8 ounce) packages cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature (can use unsalted or salted, I use unsalted because that’s what I always have in the house)
3 cups sifted confectioners’ sugar
Heaping 1 teaspoon vanilla extract
1-2 tablespoons heavy cream, half-and-half, or milk (optional)
- With an electric mixer or in the bowl of a stand mixer, cream the butter and cream cheese together until creamy and well-combined. Mix in the vanilla, and then gradually add all of the confectioners’ sugar.
- Add the 1-2 tablespoons of heavy cream if you’d like a bit creamier, softer consistency, or keep as is for a stiffer frosting. Use immediately or refrigerate for up to 1 week.
Adapted from Allrecipes