Cream Cheese Frosting
Deliciously smooth Cream Cheese Frosting
Ingredients
- 1 lb butter, room temperature (not soft) which is 2 cups
- 4 oz cream cheese, room temperature
- 4-6 cups powdered sugar start with 4 cups, and more until desired thickness of frosting is achieved
- pinch salt, if desired if using unsalted butter or you find it a little too sweet
- 3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a mixer add butter and cream cheese and mix on high until light, smooth, and creamy.
- Add in the powdered sugar and mix on low to combine, then medium to mix well, add in the vanilla, then drizzle in the heavy cream. Continue mixing on medium to medium-high speed, mixing for 3 minutes. Until the frosting is thick and smooth.
- This frosting can be adjusted thicker or thinner by adding a little more powdered sugar or heavy cream.
- Divide the frosting into smaller bowls for each color you'll be making.
- I spread a very thin layer of frosting all over the cake with a small offset spatula.
- Place each color in a piping bag with a star tip, I used 857, 2D, 4B, 32. I added a small portion of red with white in the same piping bag to make the two-tone swirl. I used soft pink for the other colors a small amount for the lightest color and more for the darker pink colors. Americolor soft pink concentrated gel color. (Chefmaster is another brand I like). I have a video linked in the post on how I place the frosting.