If you didn’t read the ‘Sparkling White Wine Cupcakes’ post, you’re in luck because I am going to paste what I had written there, here! I know I mentioned before that my job loves potlucks. Having now moved to California … Continue reading
Something that I didn’t mention earlier that might be important to know when when it comes to my frosting recipes I’ll list is that I don’t do buttercream. bleh. I prefer cream cheese and whipped frosting over buttercream, and I typically wipe frosting off my cake/cupcakes if they are buttercream. Crazy, I know. This cream cheese frosting is just a tad sweet (to my liking) but you can definitely sift in more confectioners’ sugar if you need the rush.
This recipe was adapted from AllRecipes.com (http://allrecipes.com/recipe/cream-cheese-frosting-ii/).
Cream Cheese Frosting
Yields: ~3 cups
-2 (8 ounce) packages cream cheese, softened
-1/2 cup butter, softened
-2 cups sifted confectioners’ sugar
-1 teaspoon vanilla extract
1. In a medium bowl, cream together the cream cheese and butter until creamy.
2. Mix in the vanilla, then gradually stir in the confectioners’ sugar.
3. Store in the refrigerator after use.