Cream Cheese Frosting Recipe
There is a better way to make cream cheese frosting. This recipe is lump-free and doesn't become runny. It has great cream cheese flavor.
servings
Ingredients
- 8 oz unsalted butter (room temperature)
- 12 oz confectioner's sugar (3 cups)
- 8 oz cream cheese (room temperature)
- ⅛ teaspoon table salt
- 1 teaspoon lemon juice
- 1 tablespoon vanilla extract
Instructions
- Cream 8 oz unsalted butter in a mixing bowl until softened. Add 12 oz confectioner's sugar (3 cups) and mix until combined with no lumps. Scrape the bowl and beater attachment.
- With the mixer running, toss in 8 oz cream cheese. Scrape the bowl and beater completely, add ⅛ teaspoon table salt, 1 teaspoon lemon juice and 1 tablespoon vanilla extract. Switch to the whisk attachment.
- Whip the mixture on medium high until light and fluffy
- Best used immediately after it's made.
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Notes
Makes enough to fill and frost an 8" cake.
Best if used immediately, but can be refrigerated or frozen. Return to room temperature and re-whip before using.
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