Claire Saffitz Cream Cheese Frosting Food

CREAM CHEESE FROSTING

Cream Cheese Frosting image

The trick to making this somewhat heavy icing light is whipping in lots of air. Make sure you beat it at a high speed for 7 to 10 minutes to achieve a light consistency.

Provided by Kim Severson

Categories dessert

Time 15m

Yield Enough frosting for a 3-layer cake

Number Of Ingredients 6

Ingredients

1/2 cup/113 grams unsalted butter (1 stick), at room temperature
1 pound/454 grams cream cheese, at room temperature
1/2 teaspoon/3 grams salt
1 1/2 teaspoons/7 milliliters vanilla extract
6 cups/720 grams powdered sugar
2 tablespoons/30 milliliters milk or cream, if needed

Steps:

Cream butter and cream cheese in a stand mixer. Add salt and vanilla. Slowly start to add powdered sugar at low speed.
Once all the powdered sugar is incorporated, turn mixer to high and whip for at least 7 minutes or longer, scraping sides. If the icing seems too thick, mix in a tablespoon or 2 of the milk or cream.

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