This cream cheese frosting is light and fluffy, but also slightly crisps! It is tangy and has just the right amount of sweetness. This is perfect for those who aren’t fans of sweet frostings!
Thank you to the 4 people that participated in my baking challenge! The winner has been picked at random and they will soon receive their prizes. Here are the entries submitted:
Thank you for your beautiful entries! They all look so good! I will not be continuing with this challenge for the next few months as I adjust in school (virtual 😦 ) and I will be taking a little break from posting. I will be back soon!
Today I wanted to share my cream cheese frosting recipe! Quick, and not too sweet, I’m sure this frosting will be your new favorite!
What this frosting pairs well with:
- Red velvet cupcakes/cake. This is my favorite combo because in my opinion, red velvet wasn’t made for sweet butter.
- Chocolate cake. This is also one of my favorites because I love the blend of the tang from the cream cheese, and the rich cocoa.
- Vanilla cake.
- Carrot cake.
- Cinnamon cake.
1/2 cup of unsalted butter
One 8 ounce block of cream cheese
3 1/2 cups of powdered sugar (sifted if there are lumps)
1/8 teaspoon of fine salt
1/2 teaspoon of vanilla extract
- In a large bowl of a stand mixer, cream together the butter, cream cheese, and salt on medium speed until combined. Scrape down the sides of the bowl and on low-medium speed, add the powdered sugar, 1/2 cup at a time. If powdered sugar sprays everywhere (this depends on your mixer), add 1/3 cup at a time, and mix on low.
- Once all the sugar is combined, scrape down the sides of the bowl and add the vanilla and milk/heavy cream. Beat on high for exactly 30 seconds and enjoy!