THE BEST CREAM CHEESE FROSTING

This is the BEST Cream Cheese Frosting you will ever make. If you’re lactose intolerant, don’t worry, I’ve made this with lactose free cream cheese and butter and it tasted exactly the same. This frosting is so light and fluffy and guarantees to be devoured. It is also very versatile. You can add any kind of berry puree to it, lemon or lime juice, and even alcohol!

INGREDIENTS

• 3/4 cup unsalted butter 1 1/2 sticks, room temperature (can use lactose free)
• 8 oz cream cheese 1 block, room temperature (can use lactose free)
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 3-5 tbsp of berry puree, lemon or lime juice, or alcohol (optional)

INSTRUCTIONS

• In a large bowl, using an electric mixer, beat the butter until smooth.
• Add the cream cheese, and beat until the butter and cream cheese are fully incorporated and smooth.
• With the mixer on low, add the powdered sugar, one cup at a time.
• Add vanilla.
• Again, with the mixer on low, add any additions, one tablespoon at a time.
• Continue beating, increasing speed to medium for about 30 seconds
• Add extra icing sugar if it needs thickening, or chill in refrigerator.

NOTES

• If you find that your icing is lumpy after adding the cream cheese, it’s because the butter was too cold. Place bowl in microwave for 20-40 seconds to smooth out. Don’t over heat, as it will become runny and hard to work with.
• This can be made ahead of time and stored in the fridge. Beat with a mixer before using.
• This will yield enough for a 3 layer, 6″ cake. double the recipe for 8″ or 9″ cake.

I used this recipe for both my Gluten Free Carrot Cake, and Lime Margarita Cake. Both cakes were devoured!

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