This classic frosting is super-creamy and pairs great with our favorite <a href="http://www.craftfoxes.com/how_tos/mini-red-velvet-cupcakes--2">red velvet babycake</a> 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)
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.
Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Let warm to room temperature before using.