Fluffy Cream Cheese Icing

Yield: Enough to frost and fill a 4 to 5 layer cake.
 
1/2 cup (1 stick, or 115 g) unsalted butter, room temperature  

2 x 8 ounce packages cream cheese, cut into cubes, cold  

2 lbs (about 7 1/4 cups icing sugar (confectioners)  

2 teaspoons pure vanilla extract  

Method:  

Using electric mixer, combine butter and icing sugar until just combined. Add cold cream cheese, all at once, and beat on medium speed for about 4 minutes. Turn up to high speed for another 1 minute. Should be fluffy. Don't overbeat, or the icing will start to lose thickness.  

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