CREAM CHEESE FROSTING
About 2 cups
There are two secrets to making perfectly smooth cream cheese frosting with enough body to swirl onto a cake or pipe through a pastry bag: Do not overbeat, and use cold—not softened—cream cheese. Feel free to vary the amount of powdered sugar to suit your taste.
The fastest method of all.
Combine in a food processor and pulse just until smooth and creamy:
- 8 ounces cold cream cheese, cut into cubes
- (6 tablespoons [¾ stick] unsalted butter, softened)
- 2 teaspoons vanilla
- 3 cups powdered sugar, sifted
If the frosting is too stiff, pulse for a few seconds longer; do not overprocess. If desired, stir in additional flavoring to taste, such as:
- (Grated lemon or orange zest, ground cinnamon, or liqueur)
Beat in a medium bowl, or in a stand mixer with the paddle attachment, at low speed just until blended:
- 8 ounces cold cream cheese, cut into cubes
- (5 tablespoons unsalted butter, softened)
- 2 teaspoons vanilla
Add one-third at a time and beat just until smooth and the desired consistency:
- 4 cups (1 pound) powdered sugar, sifted
If the frosting is too stiff, beat for a few seconds longer; do not overbeat. If desired, stir in additional flavoring to taste (see version I).