Vanilla Cream Cheese Frosting
IC cookbook by Bev Laumann
Frosts 2 8 in layers
- 16 oz cream cheese, softened
- 1/2 c unsalted butter, softened
- 1 1/2 c powdered sugar
- 1 3/4 t vanilla
Preparation time 10mins
Cooking time 10mins
Let cream cheese and butter come to room temp. In a bowl, mix the cheese and butter with an electric mixer until smooth. Gradually add the sugar and vanilla while beating.
When smooth and uniform consistency, spread on the cake. It spreads best at room temp, but you can make it ahead of time, refrigerate, and use it later.
Finished cake should be refrigerated.