I can’t believe how much people love cream cheese frosting! It doesn’t seem to matter what cake is served underneath it if there is cream cheese frosting on top that’s the one they want. I’m convinced that’s why red velvets are so popular! So without any further ado:here we go. I have found that I like my cream cheese frosting best when I substitute it completely for the butter in my regular butter cream recipe.
1 regular sized wrapped package cream cheese
1/2 kg icing sugar
2 tbsp vanilla extract
The icing sugar is an approximate guess. Just slowly add until you get the consistency that you are looking for. I have learned the hard way that if you add too much liquid you really shouldn’t try to thicken the icing up by just adding more icing sugar. The icing will become overly sweet so pour your cream slowly. It doesn’t have the same stiff peaks as butter cream but it tastes amazing! If you do a taste test and you find that it’s a little too strong tasting of cream cheese you can mellow out the flavor by adding a couple tbsp of butter. I usually don’t have to but every once in a while I get some really potent cream cheese.