Cream Cheese Buttercream Frosting
My Grandma's 4 ingredient recipe for Cream Cheese Buttercream is a perfectly balanced and creamy frosting for bars, cakes & cookies.
Stand Mixer with Paddle Attachment (or hand held mixer)
full fat - softened completely
powdered sugar (confectioners sugar)
With a fine mesh sieve over a bowl measure out the powdered sugar and then sift, making sure to sift out any clumps.
In the bowl of a stand mixer with a paddle attachment, or you can use a hand held mixer, add the softened cream cheese, softened butter, vanilla and half of the sifted powdered sugar.
Start with the mixer on low so you don't get a face full of powdered sugar. Once the ingredients start to mix turn the mixer up a notch or two.
Slowly add the rest of the powdered sugar.
Once it is all mixed and nice and smooth it is ready to use!
This will be enough cream cheese buttercream to ice a 9x13 pan of bars or cake, or 24+ cupcakes very generously.
You can keep leftover cream cheese buttercream frosting in the fridge in an airtight container for up to a week.
To use let it sit at room temp for about 20-30 minutes so it will soften a little before spreading.
You can freeze your cream cheese icing for up to 3 months.
To use thaw in the fridge overnight and then let it sit at room temp for 20-30 minutes before spreading.
Recipe found at Mom's Dinner - momsdinner.net