If there’s one factor I’m actually happy with, it’s my cream cheese frosting. I get so many compliments on it! I’ve misplaced observe of how many individuals have advised me that is one of the best cream cheese frosting they’ve ever had. Whereas it existed already on therosetable.com, I made a decision to provide it its due credit score with its personal publish!
You should definitely use full fats cream cheese and don’t even consider using it chilly from the fridge. I’ve stated this a thousand occasions earlier than however I can’t stress it sufficient: chilly cream cheese is not going to totally incorporate. You could use room temperature cream cheese. Take the cream cheese and butter out of the fridge not less than an hour earlier than you wish to make the frosting and throw it in your bowl to come back to room temperature.
This makes sufficient frosting for a two layer cake or twenty-four cupcakes. Attempt it on my Crimson Velvet Cupcakes, Carrot Cake or Hummingbird Cake!
The Greatest Cream Cheese Frosting
8 oz cream cheese, softened (full fats!)
6 Tbsp unsalted butter, softened
3 1/2 cups powdered sugar, sifted
1 tsp vanilla extract
- Mix cream cheese and butter till clean. Slowly sift in powdered sugar and beat one cup at a time. Combine in vanilla extract.