I’ve tried probably 25 different icing recipes and this one is by far my favorite. Not too sweet…just right! The only downfall is you have to refrigerate it when using on cupcakes or cakes. I guarantee you’ll love it!
- 2 sticks Salted Butter at room temperature
- 4 oz Cream Cheese
- 4 cups Powdered Sugar
- 1 tsp Vanilla Emulsion (extract is fine)
- 2 tbsp Heavy Cream
In a stand mixer with the paddle attachment, beat the butter on medium speed until it is smooth. Add the cream cheese and mix on medium until fully incorporated. Add two cups of powdered sugar one at a time, mix well on medium speed after each cup. Add the vanilla and mix on medium speed until fully incorporated. While the mixer is still running, add 1 tbsp or heavy cream and mix well. Add the remaining 2 cups of powdered sugar one at a time, again mixing on medium speed after each cup. Add the remaining 1 tbsp heavy cream and mix on medium speed until light and fluffy.
*****Make sure you scrape the bottom and sides of the bowl after the addition of each cup of sugar.
Use immediately or refrigerate for up to three days in a tightly sealed container. If you refrigerate, allow the frosting to sit at room temperature for 30 minutes and remix before using.
If storing on a cake or cupcakes in the refrigerator, allow them to sit out for 15 minutes before serving.