Fluffy Cream Cheese Frosting
(from Bethany’s recipe box)
Makes 11/2 cups, enough to frost 12 cupcakes
Soften the cream cheese at room temperature for at least 15 minutes. Do not soften in the microwave or the texture of the frosting will be runny.
WHY THIS RECIPE WORKS:
We developed our Fluffy Cream Cheese Frosting recipe to go with our Carrot Cupcakes recipe. The heavy cream cheese frosting we love with our carrot cake overpowered the delicate texture of our new, lighter cupcakes. We found that first combining the butter and confectioners’ sugar and then adding the cream cheese one piece at a time gave us more control of the frosting’s texture, ultimately producing a pleasing fluffy version.
Source: Cook's Country October/November 2006
Categories: Desserts
Ingredients
- 4 tablespoons unsalted butter, softened but still cool
- 1 cup confectioners' sugar
- 4 ounces cream cheese, softened, cut into 4 pieces
- 3/4 teaspoon vanilla extract
Directions
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With electric mixer on medium-high speed, beat butter and confectioners’ sugar until light and fluffy, about 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and mix until no lumps remain.