Servings: 3cups (approx.) enough to frost 24 cupcakes or 8-9" 2-layer cake
Ingredients
18-ounce packagecream cheeseroom temperature
4tablespoonsunsalted butterroom temperature
1/2teaspoonvanilla extract
6cupspowdered sugarplus more if needed
2teaspoonsmilkplus more if needed
Instructions
Using hand mixer (turbo beaters) or stand mixer (flex edge or flat beater), beat the cream cheese and butter together until smooth and fluffy.
Add vanilla, 1 teaspoon milk and gradually add sugar.
Add additional 1 teaspoon milk if needed to reach desired consistency.
Mix until smooth and creamy.
Notes
Can be refrigerated or frozen. When ready to use, thaw and use mixer to beat until fluffy.For Chocolate Cream Cheese Frosting - Add 1/2 cup cocoa powder along with the powdered sugar.
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