ridiculously good cream cheese frosting

Amys Gluten Free Pantry

I found this recipe while looking for a Red Velvet Cake recipe for my friend Sandra. Being a Crimson alum from the University of Oklahoma, she has a particular fondness for Red Velvet Cake or as I like to call it, Red Dye #5 Cake. But I digress. The important thing is that I found this amazing cream cheese frosting recipe from the Food Network and want to share it with you. You’ll want to eat it with a spoon…

Prep time: 5 minutes
Total time: 10 minutes
Yield: enough frosting for a double or triple tiered cake or 36 cupcakes
Special equipment: stand mixer is best, but hand mixer works too

1 lb. (2 boxes) cream cheese, softened
4 cups sifted powdered sugar (sift first, then measure 4 cups of the sugar)
1 c. (2 sticks) unsalted butter, softened
1 tsp. vanilla extract

  1. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, mix the cream cheese, sugar and butter on low speed until incorporated. Increase speed to high and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off and scrape down the sides of the bowl with a rubber spatula).
  2. Reduce the speed to low and add vanilla. Raise speed to high and mix briefly to incorporate. Store in refrigerator until somewhat stiff (about 45 minutes) before using. May be stored in the fridge for a week.  The great thing about this frosting is that you can make it the night before and pull it out, stir it a bit, then use almost immediately. Yum.

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