Cream Cheese Frosting

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Here’s a really easy recipe for a delicious cream cheese frosting. This frosting goes great with cakes with fruits or veggies in them, like carrot cake and banana bread. And it’s also the ‘PB’ to a red velvet cupcake’s ‘J’!

The only thing you have to keep in mind i that the ingredients need to be chilled. Not frozen, chilled!

Here’s what you’ll need:

1 cup cream cheese, softened and chilled

1/2 cup butter, softened and chilled

1/2 t vanilla

1 1/2 -2 cups icing sugar, sifted

1 t cream

In a large bowl (so the icing sugar stays in!) mix the butter and vanilla until it’s smooth. Then add the cream cheese and mix on low speed until everything’s mixed and there are no lumps. Then, with the electric mixer on low, add the icing sugar 1/2 cup at a time. You might not need to add all of it, so after adding one cup, taste the frosting. You might only need to add 1 1/2 cups.  The cream is optional. If you think the frosting is too thick you can add a teaspoon, and if you don’t have any cream you can add milk.

So there it is! it’s really easy, delicious, and it stays good in the fridge for up to 3-4 days in an airtight container!

Alos, the recipe for cream cheese frosting i posted with the 4th of july cupcakes is a very quick version for when you’re out of butter! That goes great on cinnamon buns etc, but this one can be used to decorate cakes and cupcakes as well, and of course tastes more like frosting!

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