Cream Cheese Frosting
Ingredients
- 8 oz cream cheese, softened to room temperature
- ½ cup butter, room temperature
- 2 tsp pure vanilla extract
- 2 tsp milk
- 1 lb sifted/sieved icing (confectioner’s/powdered) sugar (weighed after sifted/sieved)
Instructions
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Bring cream cheese, butter, and milk to room temperature.
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Sift or sieve the icing sugar to aerate it and remove any lumps. Measure out one pound of the sifted/sieved icing sugar.
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With mixer set at medium speed, beat cream cheese and butter until creamy and well-blended. Beat in vanilla and milk. Add about one-third of the icing sugar. Beat well to blend. Add remaining icing sugar in two separate additions, beating well after each addition and scraping bowl often with rubber or silicone spatula to ensure sugar is well blended into creamed mixture. Beat for 1-2 minutes longer until frosting is smooth, light, and fluffy.
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Yield: Enough frosting to fill and completely frost 1 – 8” layer cake, a 10” Bundt cake, and ample for 9”x13” cake. Additional one-half recipe of frosting may be required for decorative piping, if desired. Any leftover frosting may be frozen for future use.
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To assemble two-layer cake (with two 8” round cakes):
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Even each cake top by using a cake leveller or knife, ensuring both cakes are the same height. Lightly brush away any loose crumbs remaining on the sides of the cakes. Sandwich together the two cake layers with a generous amount of cream cheese frosting. Apply a light crumb coat to top and sides of cake. Refrigerate for about 45-60 minutes to allow the frosting to set then coat cake top and sides with remaining frosting. Alternatively, frost only the top of cake and leave the sides without frosting for a more rustic looking cake.
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For 9”x13” cake, or Bundt cake, cover with frosting.
Recipe Notes
Copyright My Island Bistro Kitchen 2023