Cream cheese frosting is was my favorite! Most cream cheese frostings are very thick, making it difficult to work with in the kitchen. My solution has been to slap it on top add more butter. Not only did it get become more manageable, but for me the taste was exponentially more delicious. Below is my recipe for cream cheese frosting.
8 oz. cream cheese, room temp (I use Neufchâtel because it has less fat, and I can’t tell the difference
2 blocks in salted butter, room temp
1 tsp. vanilla
Pinch of salt
4 1/2 cups powdered sugar
1. Beat together the cream cheese and butter. Because of the thickness of the cream cheese I scrap the bowl a couple of times, to make sure everything gets mixed in and isn’t sticking to the sides of the bowl. Nothing is worse than frosting that isn’t thoroughly mixed.
2. Once it is well incorporated add the vanilla and the pinch of salt.
3. Slowly add in the powdered sugar, each time making sure what you added is fully incorporated. Trust me you do not want powdered sugar flying everywhere when you begin to beat the frosting.
4. You are ready to frost cakes, cupcakes, or use this as a delicious filling.
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