This cream cheese frosting is a classic and so tasty.
A little bakers trick; If any frosting tastes too sweet, add a sprinkle of salt to the frosting. It tames the sweetness on your palate.
Pictured are carrot cake cupcakes I made for the 4th of July,
Ingredients;
4 cups confectioners sugar
2 sticks unsalted butter, softened
4 – 8oz pkg cream cheese, the brick type, not whipped, softened
2 TSP vanilla
1-2 TBLS milk or cream(optional)
Directions;
Everything should be at room temperature.
Mix all together until smooth. If too thick add a little milk or cream.
This will frost a 9×13 cake OR two 8″ rounds frosted inside and out OR 24 cupcakes.