Cream Cheese Buttercream Frosting

By carvalhohm2

Ingredients

• 12 oz. cream cheese, chilled
• 1 stick plus 6 tbsp. butter at room temperature
• 1 cup confectioners' sugar, sifted after measuring
• 2 tsp. vanilla extract
• 1 cup granulated sugar
• 3 egg whites

Details

Servings 5
Adapted from shoeboxrecipes.com

Preparation

Step 1

Place the cream cheese in a mixer bowl then mix on medium speed until slightly fluffy and smooth. Add the butter 1 or 2 tablespoonfuls at a time and mix until smooth. Add the confectioners' sugar and vanilla and mix until fluffy. Set aside at room temperature.

Combine the granulated sugar and 1/4 cup water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook without stirring until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.

Meanwhile, put the egg whites in the mixer bowl. When the syrup is ready, turn on the mixer to medium-low and begin mixing the egg whites. Slowly add the hot syrup to the whites, taking care not to pour directly onto the beaters so that it doesn't splash.

When all of the syrup has been mixed into the egg whites, increase the speed to medium-high and beat until the egg white mixture has cooled to lukewarm and a stiff meringue forms.

With the mixer on low speed, begin adding the cream cheese mixture by tablespoonfuls. When all is mixed, increase the speed to medium and whip until the frosting is smooth and fluffy.

Yields about 5 cups.