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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cream Cheese Frosting Recipe

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This recipe for Cream Cheese Frosting is from Ruby's Cookbook Project, 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:  
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
4 ounces full-fat cream cheese, softened
1/2 - 1 cup powdered sugar, sifted
Pinch of salt
1/4 teaspoon vanilla extract
Directions:
Directions:
In a large mixing bowl, beat together the butter and cream cheese for 30 seconds or until combined then add 1/2 cup powdered sugar and salt. Beat until light and fluffy, 3-5 minutes.
Beat in the vanilla. If the frosting is too thin to pipe for cupcakes, add up to an additional 1/2 cup powdered sugar.
Use immediately or store in the refrigerator for up to 1 week. If the frosting is too soft to pipe right away, refrigerate in 15 minute increments until piping consistency.
Number Of Servings:
Number Of Servings:
1 cup
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Makes enough to frost 6-8 cupcakes or one 6-8 inch cake.

 

 

 

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