Use this for cakes and other recipes, like these Pumpkin Bars and this Carrot Cake.
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla
- 2 1/2 cups confectioners’ sugar, sifted
Beat cream cheese, butter, and vanilla with electric mixer at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium and gradually add powdered sugar, beating well until frosting is smooth. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.
Source: Adapted from The Ulterior Epicure
http://penniesonaplatter.com/2005/05/27/cream-cheese-frosting/Copyright Pennies on a Platter 2007
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