Cream Cheese Frosting

I love cream cheese frosting. I must say that it is one of my favorites. It is commonly used in carrot and red velvet cakes. The crazy thing is that it is sooo easy to make. It's just a matter of mixing a couple of ingredients in a bowl and you are done. 

When I first made this frosting I felt like the sugar levels were super high. You can check out other recipes online and see that the recipes usually call for about double the amount of sugar that I use. I like to add just enough sugar to make it sweet, but not too much that it takes away the flavor of the cream cheese. 

If you feel like the frosting is too runny just add more cream cheese. It also helps to place it in the refrigerator to firm it. This will make it easier to use. You will notice that if you make it in the summer it will soften more easily than in the winter.

Ingredients:

16 oz of cream cheese (softened)
1/2 cup unsalted butter (softened)
1 tsp vanilla
2 cups confectioner's sugar

Step 1: Beat the cream cheese and butter in a bowl until light and fluffy.
*Usually it turns a lighter color when done.

Step 2: Add the vanilla and beat until well incorporated.

Step 3: Add the confectioner's sugar and beat until well incorporated.

*I like to add little at a time so that the confectioner's sugar doesn't go flying in the air. Always start on low speed until the sugar is well incorporated.

How to fill your piping bag: