Craftfoxes

Cream Cheese Frosting

Posted on Feb 02, 2012

Cream Cheese Frosting

This classic frosting is super-creamy and pairs great with our favorite <a href="http://www.craftfoxes.com/how_tos/mini-red-velvet-cupcakes--2">red velvet babycake</a> recipe! Makes about 11⁄2 cups (375 mL) Adapted from '175 Best Babycakes Cupcake Maker Recipes: Easy Recipes for Bite-Size Cupcakes, Cheesecakes, Mini Pies and More!' by Kathy Moore, published by Robert Rose Press. Images by Teragram / Dreamstime. Ingredients: 3 oz cream cheese, softened (90 g) 1⁄4 cup butter, softened (60 mL) 21⁄4 cups confectioners’ (icing) sugar (550 mL) 1⁄2 tsp vanilla extract (2 mL)

Step 1

In a medium bowl, using an electric mixer on medium-high speed, beat cream cheese and butter for 1 minute or until light and creamy. Gradually beat in sugar until blended. Beat in vanilla. Variation: Peppermint Cream Cheese Frosting: Substitute peppermint extract for the vanilla.

Step 2

Tip: Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Let warm to room temperature before using.