This basic frosting is an important recipe to have in your baking repertoire. This recipe will cover 1 medium to large-sized cake. Cream cheese frosting is versatile and goes with most cakes. It is also is perfect for coloring and shaping it to whatever you need it to be. So chalk this recipe up under your culinary wing spreading (the ladies here did when I showed them) and wait to make it till the short people are in bed so no one catches you licking the beaters all by yourself…
You will need:
A hand mixer (don’t try with a spoon/whisk/etc)
16 oz cream cheese (softened, not melted. Let is sit on the counter in its package for the day or overnight and it’ll be just right)
1/2 cup butter (also softened, not melted. See above)
32 oz (2 medium-sized bags) of powdered sugar
2 tsp vanilla
Always, unless otherwise instructed in the recipe directions, mix liquids then add solids. For the purpose of baking (including this recipe) cream cheese and butter are liquids. So you will blend thoroughly all the ingredients except the powdered sugar. Then gradually add sugar, continuing to mix until smooth. This is called creaming (baking term). Voila! You have frosting! You can add whatever color (I recommend paste to keep the consistency thick and creamy) you need.
Do not store this in fridge or freezer. Make what you can use and use it. Baring other toppings or cake ingredients it will keep on your counter just fine for about 2 and a half weeks.