Recipe for cream cheese cold
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This delicious cream cheese frosting makes a large enough rectangle or double layer cake.
This recipe is made with vanilla flavoring, but there are many more flavors and possible additions. Check out more variations.
The amount of confectioners’ sugar you add depends on whether you are spreading or melting the tubes. Use a little less for spreading, and more to make stronger coatings for piping. If your frosting proves too stiff, aerate it with a little milk or cream.
What you’ll need
1 (8 tablespoons) soft butter (softened) 1 (8 oz) package cream cheese (softened ) 3 1/2 to 2 4 cups confectioners’ sugar (about 1 pound, sifted) 1 1/2 teaspoons vanilla extract
How to make
In a large mixing bowl with an electric mixer, cream cheese, butter and vanilla until fluffy. With electric mixer on low speed, add powdered sugar for a while; continue beating until well blended. Whip quickly until very smooth and creamy. The recipe yields enough cream cheese for a 2-layer cake.
Variations:
Chocolate Cream Cheese Frosting: stir 1/2 cup unsweetened cocoa into powdered sugar. Add the cream cheese mixture. Peppermint: add 1/2 teaspoon peppermint extract. If desired, add crushed mint sprigs for garnish. Maple: add a few tablespoons of pure maple syrup or add maple extract to taste. Lemon: add 1 1/2 teaspoons of lemon extract. Nutrition Facts (per serving) Calories 146 Total fat 7 g Saturated fat 4 g Saturated fat 2 g Cholesterol 20 mg Sodium 31 mg Carbohydrate 21 g Fiber 0 g Protein 1 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
