The Best Cream Cheese Frosting
, 10 min
Frosts 24 cupcakes or one 2-layer 8" or 9" cake
A thick, pipeable, less-sweet frosting of butter and cream cheese, sturdy enough for decorating.
| prepSoften the butter and cream cheese to room temperature | ||||
| prepSift the powdered sugar first if piping with a small tip | ||||
| 113 g unsalted butter, softened | Beat until creamy & lump-free | Stir in vanilla & salt | Mix in sugar gradually, on low | Frost completely cooled cake |
| 226 g brick cream cheese, softened | ||||
| 1 tsp vanilla extract | ||||
| 1/4 tsp salt | ||||
| 500 g powdered sugar | ||||
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