Cream cheese frosting is a classic companion to carrot cake and red velvet cake, but it can certainly be used for a variety of cakes or cupcakes. I’m not sure who decided that blending cream cheese with powdered sugar, butter, and vanilla extract would be a good idea, but thank goodness they did, eh?
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 2 1/4 teaspoons vanilla extract
In a mixing bowl, cream together cream cheese and butter.
Add powdered sugar, one cup at a time, beating after each addition.
Add vanilla and beat well.
Store frosted cake or cupcakes in the refrigerator to be on the safe side. We are talking about cream cheese, after all.