Traditional Cream Cheese Frosting

Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2003 Sarah Phillips CraftyBaking.com

Sarah's
Secrets

Never overbeat cream cheese frosting after it has been made otherwise it will become too soft and slimy. If it does, do not add in more powdered sugar, but instead add in chunks of cold
cream cheese and the frosting will correct itself.

INGREDIENTS
12 ounces (1 1/2 8-ounce packages) cream cheese, softened; I prefer Philadelphia Brand
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 teaspoons vanilla
1/2 teaspoon salt

6 cups powdered sugar, sifted; sift after measuring

INSTRUCTIONS
1. In a medium bowl with a hand held mixer on medium, beat the cream cheese and butter to soften.

2. Add the vanilla extract and salt.

3. With the mixer running on low, slowly add the powdered sugar and beat until light and fluffy.

Correct with milk or powdered sugar if it is too stiff or soft. Sometimes you may have to add in more cold cream cheese if the mixture becomes slimy and won't correct.

STORAGE
Store the cream cheese frosting in the refrigerator where it will keep for a few days. Cream cheese frosting does not freeze well.

VARIATION
Traditional Chocolate Cream Cheese Frosting