This is small-batch cream cheese frosting is a minimalist dream. It’s creamy, smooth and not too sweet. It’s my favorite cream cheese frosting recipe enough for moderately frosted cakes and cupcakes.
Sift powdered sugar in a sifter or a fine-mesh strainer.
In a large mixing bowl, beat together the butter and cream cheese until combined. Add the powdered sugar. Beat until light and fluffy.
Pour the vanilla then beat again. Taste and adjust icing sugar based on preference.
Use immediately or store in the fridge for up to 1 week. If the frosting is too soft, place in the fridge in 15-minute increments you get the desired consistency.
Course :Dessert
Cuisine :American-Western
Keyword :cream cheese frosting recipe, red velvet frosting