Cream Cheese Frosting - 2 Ways

Have you ever taken the time to read the ingredients label on a can of frosting?? There are a lot of words, and some of those words are completely unpronounceable.

This frosting recipe is not only yummy, but is also uber-simple to make and requires very few ingredients. It is also shortening-free. True, frosting is mostly sugar, but at least you know what is going in and eventually on your cupcakes or cake.

If you are making the frosting ahead of time, cover and refrigerate. Make sure to remove from the refrigerator a few hours before using, to allow it to soften enough to spread easily. 

I split the recipe in half, and make one half vanilla, and the other half chocolate. I like my frosting to be more of a garnish, rather than a thick coating - a little goes a long way here. There is definitely enough to frost 24 cupcakes.

Enjoy!

Cream Cheese Frosting

8 ounces cream cheese, room temperature

1 stick unsalted butter, room temperature

4 cups sifted confectioner's sugar

use either:

1/2 cup cocoa powder, if making chocolate

or

1 Tablespoon vanilla paste, if making vanilla (can use equivalent amount of extract)

In a large bowl, with mixer set at medium-high speed, beat cream cheese and butter for 2 minutes, until light and fluffy. Lower speed to low and add in confectioner's sugar one cup at a time. Increase speed to medium-high and beat 2 minutes until light and creamy.

Add in cocoa powder, if making chocolate, and blend just until mixed.

Add in vanilla, if making vanilla, and blend just until mixed. 

Use right away, or cover and refrigerate until ready to use. Remember to take out of refrigerator an hour or so before using, to make it easier to spread.