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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cream Cheese Frosting Recipe

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This recipe for Cream Cheese Frosting is from Cornish Ward Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces cream cheese softened
1/2 cup cup salted butter softened
4 cups powdered sugar
2 teaspoons vanilla extract
Directions:
Directions:
Beat the cream cheese and butter together until smooth using a hand mixer or a stand mixer.

Add the powdered sugar and vanilla extract and beat again until creamy and smooth.


Notes:
Stiffer Frosting: If you want cream cheese frosting with even more stability for piping, try refrigerating it for 15-30 minutes and/or mixing in 1 tablespoon cornstarch.
Yield: This recipe makes about 3 cups of frosting, which is enough for 1 dozen cupcakes or a 2-layer cake.
Make Ahead and Storage Instructions: This frosting keeps in an airtight container in the fridge for 2-3 days if you want to make it in advance. Let it sit for a while on the counter to take off the chill before beating and using.
Freezing: This frosting can be frozen for up to about 3 months. Thaw overnight in the fridge then let it sit out on the counter to come to room temperature before beating well and using.
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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