It’s been way too long since I have posted something yummy for y’all; But don’t worry, I’m back with a double dose of deliciousness! First up, is my cream cheese frosting.
It goes with pretty much anything.
You can pipe or spread it on top of cupcakes; red velvet, lemon, orange, or carrot. You can even sandwich it between cookies, like my oatmeal cream pies.
Basic Cream Cheese Frosting Recipe
2 packages of cream cheese (8oz), softened
2 sticks of butter, softened
8 cups powdered sugar, sifted
2 tsp vanilla extract
In a stand mixer, with the paddle attachment, beat the cream cheese and butter until smooth and creamy.
Scrape down the bowl occasionally to make sure it is all well blended.
Add the vanilla extract, beat, then scrape down the bowl.
Slowly add the powdered sugar while scraping down the bowl. The secret to perfect creamy frosting is no lumps, which is accomplished by scraping down the bowl while making the frosting.
After all the powdered sugar is added scrape down the bowl one final time. Turn the mixer to medium-high and let it go for a good five minutes. This is really going to whip the frosting and make it light and creamy.
Check back tomorrow for a delicious holiday cupcake to use with this frosting!