Cream Cheese Frosting

This is the recipe for cream cheese frosting to go along with the Red Velvet Cake. It’s very simple and very good and would be an excellent choice for all of your cream cheese frosting needs (carrot cake, cinnamon rolls, etc.).

In a stand mixer (using paddle attachment) or a in a large bowl with a handheld mixer, combine the following on low speed:

• 1 pound cream cheese, softened
• 1 cup butter, softened
• 4 cups powdered sugar

Beat on high speed until light and fluffy (~5 minutes), then add:

• 1 tsp. (or more) vanilla extract

Beat on high a little bit longer. You can now use it to frost your cake. Note: You can store it in the refrigerator for later use (the recipe says 3 days, but I bet it can go longer). If you want to do decorative frosting, it may be slightly more workable after being chilled for a bit.