* An important thing to know about this is that cold cream cheese should be used. Not room temperature! Using cold cream cheese makes the frosting have more shape so it won’t be limpy and ugly (ew). Also, make sure not to overmix, because that will make the frosting lose its shape as well.
Try it out!
Yield: Frosts 24 Cupcakes
- 16 oz. cream cheese, chilled
- 6 tbsp butter, room temperature
- 2 tsp vanilla
- 3 cups powdered sugar
Combine the cream cheese and butter with an electric beater, until smooth. Mix in the vanilla. Gradually add the powdered sugar and continue mixing until smooth. Frost cake and cupcakes as desired!
If the frosting is not as stiff as you would like, you can mix in more powered sugar.
Adapted frosting recipe from: Annie’s Eats: cupcake basics: cream cheese frosting