I love cream cheese frosting. It’s one of my all-time favorite frostings. The way the tanginess of the cream cheese blends with the sweetness of the powdered sugar is absolutely delicious. Cream cheese frosting is most commonly used to ice carrot cakes, red velvet cakes, and pumpkin bars, but I don’t see why you couldn’t use it on a chocolate cake or some other kind of dessert. I actually have a really yummy pineapple cake recipe that calls for cream cheese frosting.
If your cream cheese and butter are at room temperature, whipping up a smooth and lump-free frosting is a piece of cake (pun intended). If your cream cheese is still cold, you can unwrap it, place it in your mixing bowl, microwave it for 30 seconds, stop the microwave to check how warm it is, then microwave another 30 seconds if necessary. Don’t microwave cream cheese too long because it can burn. Ask me how I know. And I wouldn’t recommend microwaving the butter to soften it. It melts just too darn fast. Ask me how I know that, too.
CREAM CHEESE FROSTING
- 1 pkg. (8 ozs.) cream cheese, softened
- 1/4 cup butter or margarine, softened
- 1 tsp. vanilla extract
- 2 cups powdered sugar
- In a medium bowl, beat cream cheese, butter, and vanilla together.
- Gradually beat in powdered sugar.
- Continue beating until smooth and fluffy.