Recipe: Cream Cheese Buttercream Frosting

Cream Cheese Buttercream Frosting

8 oz. cream cheese, cold

1/2 c. butter, room temperature (not melted)

2-3 c. powdered sugar

1 t. vanilla

1/4 t. to 1/2 t. almond extract, optional

 

Instructions:

1. In a KitchenAid or using a hand mixer, beat cream cheese and butter until smooth. (You won't be able to beat the lumps out once you've added the powdered sugar.)
   

2. Add powdered sugar 1 c. at a time. (For already sweet desserts, like cinnamon rolls, I only use 2 c. powdered sugar; if you're frosting something, and you want the frosting to be the main hit, use closer to 3 c. powdered sugar.)

3. Mix in vanilla (and optional almond extract).*

*I like to add almond extract for frosting sugar cookies, sugar cookie bars, and cupcakes. I do not add almond extract if I'm frosting cinnamon rolls.

 

 

Buttery Cream Cheese Buttercream Frosting

4 oz. cream cheese, cold

1/2 c. butter, room temperature (not melted)

2-3 c. powdered sugar

1 t. vanilla

milk (optional)

Beat cream cheese and butter together until smooth. Add powdered sugar and mix well. Mix in vanilla.

Cook’s Note: If using this on top of cinnamon rolls, you can add a few drops of milk to reach desired consistency.