Cream Cheese Buttercream
Soft American style buttercream with extra tang from a healthy dose of cream cheese.
- 8 ounces cream cheese softened
- 1 cup salted butter softened
- 2 teaspoons vanilla extract
- 8 cups powdered sugar
If using a stand mixer, fit with paddle attachment, cream together cream cheese and butter until smooth and well blended. By well blended, I mean that there are no lumpy butter bits.
Add in the vanilla extract and beat until well blended.
SLOWLY (I cannot stress this enough-it will be like a snowstorm in your kitchen if you pour that powdered sugar in too fast) add in the powdered sugar, beating to combine.
2 sticks butter=1 cup butter
8 cups powdered sugar=2 lb. bag powdered sugar
If the frosting is too thick, you can add water one tablespoon at a time to thin out to desired consistency. Again, I'm not kidding about the one tablespoon at a time. You can't take the water back out once it's in.