Cream Cheese Frosting
★★★★★
PREP TIME
10 minutes
MAKES
enough to cover 1 9-inch layer cake or about 24 cupcakes
Ingredients
1/2 cup
(4 ounces/113 grams) full-fat cream cheese, at room temperature
2
sticks (8 ounces/226 grams) unsalted butter, at room temperature
4 cups
(1 pound/454 grams) confectioners’ sugar
1/2 teaspoon
kosher salt
1 teaspoon
white vinegar
3 1/2 tablespoons
tablespoons heavy cream
Instructions
- In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until very, very fluffy, 5 to 7 minutes. Turn the mixer off, then carefully add the sugar. Cover the stand mixer with a large, dampened tea towel (this will help contain the cloud), and turn the mixer back on to low. After 2 minutes remove the towel, crank the speed back up to medium-high, and whip until again very, very fluffy. Reduce the speed to low and add salt, vinegar, and heavy cream. Use the frosting immediately, or store it in the fridge until you’re ready to decorate. (If you end up refrigerating the frosting, just re-whip for a few minutes in the stand mixer on low before using.)
