8oz(one block) cream cheesesoftened to room temperature
4oz(1 stick) unsalted buttersoftened
1 teaspoonvanilla extract
pinch of salt
4cupsconfectioners' sugarsifted, only if there are hard lumps
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Add the butter and beat until smooth and incorporated, about 1 minute.
Add the vanilla and salt and stir.
With the mixer running on low speed, add the confectioners' sugar about ½ cup at a time. After each cup or cup and a half, scrape the inside of the bowl and turn mixer to medium-high speed. Then reduce speed to low and add more sugar. This will ensure a smooth frosting.
Use immediately or keep refrigerated for up to a week.
• Nutrition facts based on 1/24 of the recipe and are from a program based estimate. • This recipe makes enough to frost a 9-by-13 inch sheet cake, 24 cupcakes (if you are piping more frosting on each cupcake it will frost about 15 to 18). • For a round layer cake you may want to 1 ½ this recipe: Use 12 oz cream cheese, 12 tablespoons unsalted butter, 6 cups confectioners' sugar and 1 ½ teaspoons vanilla. • For a chocolate version use my Chocolate Cream Cheese Frosting recipe. • For lemon cream cheese frosting, add 2 teaspoons finely grated lemon zest, and 1 teaspoon lemon juice.