Fluffy Cream Cheese Frosting
From Cook's Country
We developed our Fluffy Cream Cheese Frosting recipe to go with our Carrot Cupcakes recipe. The heavy cream cheese frosting we love with our carrot cake overpowered the delicate texture of our new, lighter cupcakes. We found that first combining the butter and confectioners’ sugar and then adding the cream cheese one piece at a time gave us more control of the frosting’s texture, ultimately producing a pleasing fluffy version.
Makes 1 1/2 cups, enough to frost 12 cupcakes
Soften the cream cheese at room temperature for at least 15 minutes. Do not soften in the microwave or the texture of the frosting will be runny. If using this recipe for Pink Lemonade Cake in the April/May 2013 issue, double the amounts of all ingredients and add 3 tablespoons lemon juice with the vanilla.
- 4 tablespoons unsalted butter, softened but still cool
- 1 cup (4 ounces) confectioners' sugar
- 4 ounces cream cheese, softened, cut into 4 pieces
- 3/4 teaspoon vanilla extract
With electric mixer on medium-high speed, beat butter and confectioners' sugar until light and fluffy, about 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and mix until no lumps remain.