How to make: Cream Cheese frosting
Yield – too much for 24 Red Velvet cupcakes, I suggest you cut it down unless you want to freeze it like I’m doing.
You will need:
- 2 tsp vanilla
- 2 8oz pkgs of philadelphia cream cheese (though I’m sure anything works fine)
- 2 sticks (1 cup) unsalted sweet butter
- 4 cups confectioners sugar
Mix the butter, cream cheese and vanilla together until they’re fully mixed and creamy. Add the sugar 1 cup at a time.
Mine was very soft when I made it, so I stuck it in the fridge for about an hour before I frosted my cupcakes. It’s not long enough to let it solidify entirely, but it will make it easier to work with.