- Yields: Frosts 1 (10-inch) cake or about 12 cupcakes
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 pound low-fat cream cheese, at room temperature (see note)
- 11 tablespoons unsalted butter, at room temperature
- 1 3/4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Directions
Using an electric mixer, beat together cream cheese and butter for about 3 minutes on medium speed, until smooth and well blended, scraping down the sides as needed. Slowly add powdered sugar and blend on low speed until no streaks of sugar remain and the frosting is fluffy. Blend in vanilla.
Frost cake immediately. Refrigerate any leftovers for up to 1 week.
Special notes:
If cream cheese is even slightly chilled, it won’t blend smoothly. Make sure it’s completely softened before making the frosting.
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