Cream Cheese Frosting
READ THIS FIRST: This is a basic recipe that will work with any type of cake you need to frost. Add the heavy cream carefully, for your desired consistency-I find that if you skip it entirely the frosting will be too thick for most purposes, but depending on the piping you plan, you may not need all of the heavy whipping cream. As with all white frostings, this dyes very well, but getting a very rich, dark color could require A LOT of dye.
Ingredients
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- 8 oz. cream cheese, room temperature (I would take this out of the fridge at least 3 hours in advance)
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- 1 cup butter, room temperature (I would take this out of the fridge at least 3 hours in advance)
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- 1 tsp vanilla extract
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- 6 cups powdered sugar
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- 1/2 cup heavy whipping cream
Directions
- Cream together the cream cheese and butter until smooth. Be sure to scrape the sides of the mixing bowl, AS WELL AS the bottom at least twice!
- Sift sugar and slowly add to butter mixture. When adding the sugar, make sure that your mixture isn’t moving any faster than the lowest setting. Mix thoroughly.
- Add vanilla, then add whipping cream until you’ve reached your desired consistency.
- Add food dye until desired color is reached.