Cream Cheese Frosting
Makes enough to fill and cover 2 - 8” cakes
8 oz cream cheese, room temperature
1 cup unsalted butter, room temperature
4 cups icing sugar, sifted
1 tsp vanilla
pinch of salt
Instructions
In an electric mixer cream butter and cream cheese together until soft and fluffy. About 2 minutes.
Add 1cup of icing sugar and mix until well combined, there shouldn’t be any lumps.
Add vanilla and salt and mix to combine.
Add remaining icing sugar 1 cup at a time and cream together. May need to add a touch of milk or water (or even icing sugar) to reach desired consistency.
Frosted cake should be refrigerated.
Makes enough to fill and cover 2 - 8” cakes
8 oz cream cheese, room temperature
1 cup unsalted butter, room temperature
4 cups icing sugar, sifted
1 tsp vanilla
pinch of salt
Instructions
In an electric mixer cream butter and cream cheese together until soft and fluffy. About 2 minutes.
Add 1cup of icing sugar and mix until well combined, there shouldn’t be any lumps.
Add vanilla and salt and mix to combine.
Add remaining icing sugar 1 cup at a time and cream together. May need to add a touch of milk or water (or even icing sugar) to reach desired consistency.
Frosted cake should be refrigerated.