Cream Cheese Frosting

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This classic frosting is super-creamy and pairs great with our favorite red velvet babycake recipe!
Makes about 11⁄2 cups (375 mL)
Adapted from '175 Best Babycakes Cupcake Maker Recipes: Easy Recipes for Bite-Size Cupcakes, Cheesecakes, Mini Pies and More!' by Kathy Moore, published by Robert Rose Press. Images by Teragram / Dreamstime.
3 oz cream cheese, softened (90 g)
1⁄4 cup butter, softened (60 mL)
21⁄4 cups confectioners’ (icing) sugar (550 mL)
1⁄2 tsp vanilla extract (2 mL)

Source: , 175 Best Babycakes Cupcake Maker Recipes: Easy...

Step 1

In a medium bowl, using an electric mixer on medium-high speed, beat cream cheese and butter for 1 minute or until light and creamy. Gradually beat in sugar until blended. Beat in vanilla.
Peppermint Cream Cheese Frosting: Substitute peppermint extract for the vanilla.

Step 2

Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Let warm to room temperature before using.

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